The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine

Lorena Jones. Oct. 2019. 384p. photos. index. ISBN 9780399582295. $40; ebk. ISBN 9780399582301. COOKING
We’ve all heard that there is a lot more to eating in New Orleans than just gumbo and crawfish. This new work by an award-winning chef and successful restaurateur shows us just how much more. While still covering the classics, (oyster po’ boy, anyone), recipes also veer off into unexpected directions, with forays into Italian (ricotta dumplings), Latin American (grilled skirt steak with salsa verde), even German (rabbit schnitzel) cuisine. Salads, side dishes, and soups are also prominently featured, along with a few desserts and an extensive list of sauces, salad dressings, homemade pickles, jams, and other condiments. Well-illustrated and -organized, recipes are somewhat “cheffy” but generally accessible to the home cook.
VERDICT Less about archetypal New Orleans than about modern Southern dining, this work combines flavors, techniques, and ingredients from Europe and the Americas into a cuisine all its own. The dishes themselves are not mashups by any means, but the combined result is a tour well beyond Bourbon St. Recommended for regional cookbook collections.

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