- Paperback: 176 pages
- Publisher: Ten Speed Press; illustrated edition edition (May 25 1999)
- Language: English
- ISBN-10: 1580080642
- ISBN-13: 978-1580080644
- Product Dimensions: 22.6 x 18.5 x 1.5 cm
- Shipping Weight: 386 g
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
#395,558 in Books (See Top 100 in Books)
- #20 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole
- See Complete Table of Contents
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Product Details |
Product Description
From Publishers Weekly
Jaeger and DeMers have created a primer to get cooks who don't know an ?touff?e from a gumbo on the road to Creole bliss. Chef Jaeger, whose family has been in the New Orleans seafood business for decades, and veteran cookbook scribe DeMers spare not an ounce of Southern hospitality while instructing how to peel shrimp, open an oyster and suck the spice out of the head of a crawfish. Missing and needed, however, are suggestions on just how to acquire, say, some fresh Channel Catfish or the obscure Southern fruit known as a mirliton. Meanwhile there is no shortage of Jaeger family history, New Orleans small talk and tips on living the good life (cranked-up music, Louisiana shrimp and a cold beer). Recipes run the gamut from the simple (Fried Shrimp, Blackened Tuna) to the sublime (Crawfish Ravioli in a Hot Brandy Cream Sauce, Oysters Rockefeller) and the ridiculous (a Bread Pudding that absorbs a can of fruit cocktail, a Jambalaya that calls for a quarter pound of margarine). Preambles to each of the recipes often prove amusingly disarming: the directions for a questionable concoction called Asparagus-Lemon-Cream Trout begin by stating, "Sometimes you try a combination and just get lucky." Such logic makes this collection a worthwhile gamble for easy-does-it cooks or die-hard Yankees in search of a different cuisine. (July)
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
Product Description
It's impossible to think about New Orleans cuisine without thinking seafood—soft-shelled crab, catfish, swordfish, oysters, shrimp, speckled trout, snapper, blue crab. And even shark. And it's impossible for anyone in New Orleans to think about seafood without thinking of Andrew Jaeger, third-generation seafood chef and proprietor of the famous French Quarter Restaurant, Jaeger's. This book presents some 125 of his best-loved recipes, lavishly illustrated with full-color photos. It's all you need to have your own personal Mardi Gras.
Inside This Book
(Learn More)
First Sentence
SOMETIMES, when people eat what we cook in New Orleans, they want to know where this great stuff comes from. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
SOMETIMES, when people eat what we cook in New Orleans, they want to know where this great stuff comes from. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
authoritative insight into regional USA cuisine,
By A Customer
This review is from: New Orleans Seafood Cookbook (Paperback)
The "how to" pages will help the reader pass oneself off in NOLA as a local; the recipes are obviously authentic, easy to follow, and bring back fond memories of my college days at Tulane and "Crayola" in the early seventies. I learned how to cook in New Orleans. I studied the menus of the local restaurants, (Etienne's on Maple St) and this book is a god-send. Jaeger far surpasses some upstart transplant from New Jersey. Ten Speed Press should be complimented for bring such unknown, but important insights into our country's local cuisines.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.5 out of 5 stars (2 customer reviews) 7 of 8 people found the following review helpful:
4.0 out of 5 stars
authoritative insight into regional USA cuisine,
By A Customer - Published on Amazon.com
This review is from: New Orleans Seafood Cookbook (Paperback)
The "how to" pages will help the reader pass oneself off in NOLA as a local; the recipes are obviously authentic, easy to follow, and bring back fond memories of my college days at Tulane and "Crayola" in the early seventies. I learned how to cook in New Orleans. I studied the menus of the local restaurants, (Etienne's on Maple St) and this book is a god-send. Jaeger far surpasses some upstart transplant from New Jersey. Ten Speed Press should be complimented for bring such unknown, but important insights into our country's local cuisines.
5.0 out of 5 stars
Andrew Jaeger's New Orleans Seafood,
By Julie T. Cecchini "terraame" - Published on Amazon.com
This review is from: New Orleans Seafood Cookbook (Paperback)
I love this cookbook. I had the pleasure of meeting Mr Jaeger at his restaurant in the French Quarter (pre Katrina). The stories and recipes exude the meals we enjoyed at that special place.
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