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Product Description
Book Description
2012 James Beard Award Nominee
"Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal
Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal."
From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.
About the Author
Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans. Each of his eight acclaimed restaurants (August, Besh Steak, Luke, La Provence, American Sector, The Soda Shop, Domenica and Luke San Antonio) celebrates the bounty and traditions of the region.
From the outset of his career, Besh's talent and drive have earned kudos: Food and Wine magazine named him one of the "Top 10 Best New Chefs in America," and his flagship restaurant, August, was featured in Gourmet magazine's "Guide to America's Best Restaurants" and "America's Top 50 Restaurants." Besh won the James Beard Award for Best Chef of the Southeast in 2006 and received Food Arts' Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans.
Besh's devotion to local ingredients and cuisine also extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; a line of gourmet products; the publication of his first cookbook, My New Orleans (Andrews McMeel Publishing, October 2009); and a follow-up cookbook, My Family Table (Andrews McMeel Publishing, November 2011).
Besh is a frequent guest chef on NBC's Today Show and has appeared on top programs on The Food Network and the Sundance Channel.
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Now I see we could also have given away "The Joy of Cooking."
What? Eighteen million copies of "The Joy of Cooking" have been sold since it was published in 1936. (Correction: Irma Rombauer, a widow, was the first to publish it --- to self-publish it --- in 1931.) There is no more classic cookbook in America. Even restaurants use it. What could possibly replace it?
For the America of the 2010s: "My Family Table: A Passionate Plea for Home Cooking," by John Besh.
Besh, for those who have not had dinner in New Orleans recently, is the movie-star-handsome Louisiana homeboy who has, at a tender age, built a six-restaurant empire. He was a Marine who kept up with foodie journals as he led troops in the first Gulf War. He is still married to his first wife. He has four kids.
After Katrina, Besh was everywhere, talking up his city. He produced a terrific cookbook: "My New Orleans." Then he started to simplify. And to listen to his wife (never a bad idea), who said, "Yeah, but what about our kids?"
So, at last, a family-friendly cookbook, short on cooking time, shorter on preservatives and junk food substitutes. A book for the way we live now? Some chapter titles: "Sunday Supper," "School Nights," "Breakfast with My Boys," "Barbeque Wisdom" and "Fried Chicken (& Other Classics)."
Here are ten reasons to fall in love with this book:
1) The first recipe is "Risotto Almost Anything."
2) The second recipe is "Creamy Any Vegetable Soup."
3) The third recipe is "Simple Meat Ragout for Any Pasta."
4) The fourth recipe is "The Perfect Frittata."
5) The fifth recipe is "Curried Anything."
Getting the idea? Simple fare. Simply presented as master recipes, 140 in all.
6) Good advice. In a Roast Chicken recipe: "Pan drippings are pure gold. Any time you strain the liquid from the vegetables [from the roasting pan], you'll have equal proportions of fat and natural juice. Refrigerate that for a day, and the fat will solidify and rise to the top. Remove the chicken fat and save it separately to use for making a roux or sautéing vegetables. The strained juices make a natural sauce for roast chicken, or add them to a soup for a great hit of flavor."
7) He's not scared of butter. In a recipe for mashed potatoes that serves ten people: an entire pound.
8) For Chicken Fricassee, he rejects skinless and boneless birds: "Not only is the flavor brought out by browning with the skin on, but the bone is the source of so much of the deep flavor of the fricassee."
9) In an American cookbook, a recipe for pho, the Vietnamese soup.
10) The final recipe is for Lemon Ice Box Pie.
In the acknowledgments, Besh writes: "If asked what my last meal would be, I'd reply, "Any Sunday supper at home, cooked with love, for people I love."
With this cookbook, what other answer is possible
The recipes are really good and easy to follow. But, take the book as it was intended: A guide to bring your family together with a wonderful meal, great conversation, and memories of a lifetime
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