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Search My Cookbooks
My Favorite Cookbooks
My New Orleans: The Cookbook
by John Besh
ISBN-10: 0740784137
ISBN-13: 9780740784132
ISBN-13: 9780740784132
Region: USA
Publisher: Andrews McMeel Publishing
Publication Date: September, 2009
Recipe Index
Publishers Information
About My New Orleans: The Cookbook
Publisher Web Link: http://www.andrewsmcmeel.com/
IACP 2010 Cookbook Award Winner!
James Beard Cookbook Nominee!
In My New Orleans, Chef John Besh tells the enduring story of preserving the region’s rituals and livelihood through raising food well, cooking it with joy, and being mindful of the fragility that swirls around the city many Americans love most. It offers a unique culinary history of the city and its cooking while Chef Besh celebrates the advice that ensures success for the home cook. His recipes preserve New Orleans’ traditions and ingredients; Seafood gumbo, Crawfish étouffée, Jambalaya, Crab bisque, Beignets, Watermelon pickles, Fried oysters, Red beans and rice — these New Orleans classics are joined by some of Chef Besh’s more contemporary dishes in over 200 recipes.
What People Are Saying
“John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing.” —Paul Prudhomme, chef and owner of K-Paul’s Louisiana Kitchen Magic Seasoning Blends
“In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens.” —Mario Batali, Iron Chef, restaurateur, author
“This book is an act of soul. Maestro Besh lives the life he cooks; he doesn’t just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization.” —Wynton Marsalis, musician
“John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine!” —Daniel Boulud, chef, restaurateur, and author
A portion of the proceeds from the sale of this book will be donated to Café Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills, and operational training for successful entry into the hospitality and restaurant industries. (http://www.andrewsmcmeel.com/)
Author Information
About John Besh
Author Web Link: http://www.chefjohnbesh.com/
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.
Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. Each of his six acclaimed restaurants (August, Besh Steak, Lüke, La Provence, American Sector, and Domenica) celebrates the bounty and traditions of the region.
From the outset of his career, Besh’s talent and drive have earned him continuous kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America” and his flagship restaurant August has featured on the late great Gourmet magazine’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants.” Local publications keeping close tabs on the dining scene, like The Times-Picayune and New Orleans City Business, have applauded all his other restaurants as they’ve appeared and won the hearts and palates of discriminating diners. He won the James Beard Award for Best Chef of the Southeast in 2006, and was awarded Food Arts’ Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans. John Besh is a frequent guest chef on the NBC Today Show, and has appeared on top programs on The Food Network and the Sundance Channel, as well.
Besh’s devotion to local ingredients and local cuisine also extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; the launch of a line of gourmet products; and the publication of his first cookbook, My New Orleans (Andrews McMeel Publishing, October 2009.) A former U.S. Marine, Besh is proud to have partnered with Baton Rouge-based emergency reconstruction specialists Arkel International, for which he creates high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world; the novel initiative promotes the Gulf Coast’s food culture as it elevates the Louisiana economy. In recognition of such far-reaching contributions, the Louisiana Restaurant Association named him Restaurateur of the Year in 2008.
Whether served as far afield as North Africa or the Middle East, or by his own hands in one of his New Orleans restaurants, a meal created by John Besh is a thoughtful, flavorful, meaningful delight. (http://www.chefjohnbesh.com/)
