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Tom Fitzmorris's New Orleans Food (Revised and Expanded Edition) More Than 250 of the City's Best Recipes to Cook at Home

Fitzmorris Tom
Heftet / 2018 / Engelsk

Produktdetaljer

ISBN
9781419729812
Publisert
2018-02-20
Utgiver
Vendor
Abrams
Høyde
229 mm
Bredde
178 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
384

Forfatter
Fitzmorris Tom
Other primary creator
Lagasse Emeril
Fotograf
Allen Rinne

Biographical note

Tom Fitzmorris is a New Orleans food critic, radio host, and author. He started The New Orleans MENU, a review of New Orleans dining, in 1977; 20 years later, the publication evolved into its current form as a daily Internet newsletter. Tom's radio show "The Food Show," is broadcast every afternoon on WSMB 1350 AM. He is the former editor of the weekly newspaper Figaro, and the monthly New Orleans Magazine. Tom became a Certified Culinary Professional from IACP in 1986.      

Tom Fitzmorris's New Orleans Food (Revised and Expanded Edition) More Than 250 of the City's Best Recipes to Cook at Home

Fitzmorris Tom
Heftet / 2018 / Engelsk
Fitzmorris Tom
Heftet / 2018 / Engelsk
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Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the city’s cuisine for more than 30 years.   Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.
Les mer
Restaurant critic and radio host Tom Fitzmorris, the Big Easy's top foodie, presents 250 great recipes to bring the taste of New Orleans to home kitchens everywhere
"The cuisine of New Orleans has many of the characteristics that render foods irresistible: deep-fried and full of fatty deliciousness, spicy, smoky and deeply savoury, drizzled with flavour-packed sauces, chewy, crunchy — and terrible for our waistlines, but too damn tasty for us to care!"
Les mer

Relaterte produkter

Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the city’s cuisine for more than 30 years.   Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.
Les mer
Restaurant critic and radio host Tom Fitzmorris, the Big Easy's top foodie, presents 250 great recipes to bring the taste of New Orleans to home kitchens everywhere
"The cuisine of New Orleans has many of the characteristics that render foods irresistible: deep-fried and full of fatty deliciousness, spicy, smoky and deeply savoury, drizzled with flavour-packed sauces, chewy, crunchy — and terrible for our waistlines, but too damn tasty for us to care!"
Les mer

Produktdetaljer

ISBN
9781419729812
Publisert
2018-02-20
Utgiver
Vendor
Abrams
Høyde
229 mm
Bredde
178 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
384

Forfatter
Fitzmorris Tom
Other primary creator
Lagasse Emeril
Fotograf
Allen Rinne

Biographical note

Tom Fitzmorris is a New Orleans food critic, radio host, and author. He started The New Orleans MENU, a review of New Orleans dining, in 1977; 20 years later, the publication evolved into its current form as a daily Internet newsletter. Tom's radio show "The Food Show," is broadcast every afternoon on WSMB 1350 AM. He is the former editor of the weekly newspaper Figaro, and the monthly New Orleans Magazine. Tom became a Certified Culinary Professional from IACP in 1986.      

Relaterte produkter