My New Orleans, 1 - (John Besh) by John Besh (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"My New Orleans" will change the way foodies look at cooking and at world-famous chef Besh. In 16 chapters of culture, history, essay and insight, and pure goodness, Besh tells the story of the Crescent City by the season and by the dish--more than 200 recipes.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><i>My New Orleans</i> will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh.</b> <p/>It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. <p/>Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. <p/>From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. <p/>The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina. <p/><b>What People Are Saying</b> <p/>"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 <p/>"In his definitive tome, <i>My New Orleans</i>, 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 <p/>"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 <p/>"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 <p/>A portion of the proceeds from the sale of this book will be donated to Cafe 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>My New Orleans: The Cookbook</i> is a must-own for anyone who loves the food and traditions of New Orleans and South Louisiana. (Judy Blaising, Dallas Morning News)<br><br>Besh captures the Crescent City's food culture so passionately it's hard to resist. (Boston Globe)<br><br>My New Orleans is a beautiful book and certainly coffee-table-worthy, but it's also a wonderful read, chock-full of fascinating information about authentic Louisiana ingredients and traditional seasonal celebrations. (Austin Chronicle)<br><br>This vast and glossy book combines recipes, food history and civic pride. It's big, bright and richly detailed: the definitive New Orleans cookbook that's always been lacking. (Julia Moskin, The New York Times)<br><p/><br></br><p><b> About the Author </b></p></br></br>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 mouthwatering dish at a time. 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, LÃ1/4ke, La Provence, American Sector, The Soda Shop, Domenica and LÃ1/4ke San Antonio) celebrates the bounty and traditions of the region. <p/> From the outset of his career, Besh's talent and drive have earned kudos: <i>Food & Wine</i> magazine named him one of the Top 10 Best New Chefs in America, and his flagship restaurant, August, was featured in <i>Gourmet</i> 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. <p/> 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, <i>My New Orleans</i> (Andrews McMeel Publishing, October 2009); and a follow-up cookbook, <i>My Family Table</i> (Andrews McMeel Publishing, November 2011). <p/> Besh is a frequent guest chef on NBC's <i>Today Show</i> and has appeared on top programs on The Food Network and the Sundance Channel.
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