New Orleans Seafood Cookbook

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Description: Where the Mississippi River empties into the Gulf of Mexico, an array of cultures come together to create New Orleans, a festive port town where boisterous music and fresh, savory seafood are synonymous with good times. 

Native son and third-generation New Orleans seafood chef Andrew Jaeger will introduce you to the cuisine of this sultry place, with culinary influences from Africa, the Caribbean, Spain, France, Italy, Germany, and pre-colonial America. 

Chef Jaeger and food writer John DeMers present over 100 new recipes for dishes imbued with local flavor and style, including Gulf Shrimp Gazpacho, Cornmeal-Fried Oysters, Open-Faced Oyster Sandwiches with Blue Cheese Crumble, Crab Cakes, Stone Crabs with Creole Dipping Sauce, and Crawfish Etouffee. 

Throughout, Chef Jaeger offers tips for mastering the technique and harnessing the excitement of New Orleans cooking, including 8 tricks for perfect frying; the art of making a roux; and hosting your own seafood boil. A lagniappe chapter, in the local Creole tradition of "something extra," features recipes such as Soul Food Okra and Shrimp, Red Beans and Rice, and, of course, Jambalaya. Sinful New Orleans desserts round out the eclectic menu. 

With clearly written recipes, engaging stories, and over 60 lively photographs of the people and places of New Orleans, the New Orleans Seafood Cookbook will bring the taste of the Big Easy into your kitchen. 

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Condition: Good condition. Very light crease on back cover.