Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, ?ouff?, po’boys, and grillades with grits.
Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!
Author: Kevin Belton
Binding Type: Hardcover
Publisher: Gibbs Smith
Published: 03/01/2016
Pages: 176
Weight: 1.95lbs
Size: 9.10h x 8.10w x 0.80d
ISBN: 9781423641575
Language: English
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