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My New Orleans

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IACP 2010 Cookbook Present WinnerJames Beard Cookbook NomineeMy New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of suavity, 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, position 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 publicize everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the suitable blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies cranny by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the pep up of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a understanding. 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 turn for the better and resilience after the wrath of Hurricane Katrina. What People Are SayingJohn Besh is one of the best American chefs of his generation. His extensive expertise of true Louisiana dishes and traditions adds tremendous credibility to his writing. -Paul Prudhomme, chef and P of K-Paul's Louisiana Kitchen Magic Seasoning BlendsIn his definitive tome, My New Orleans, John Besh captures the geographically come to pass, 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, authorThis record is an act of soul. Maestro Bes