New Orleans Kitchens: Recipes From The Big Easy's Best Restaurants
by Stacey Meyer /
2010 / English / PDF
2.1 MB Download
New Orleans distinctive cuisine derives from a world of influencesFrench, Spanish, Italian, African, Native American, Cajun, and a hint of Cubanbut its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoires Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Cte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dantes Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imos.