New Orleans Chefs Cookbook by Phil Johnson

New Orleans Chefs Cookbook by Phil Johnson

I don't know of any other major city where chefs of competing restaurants could get together and work together like this, helping each other, sharing recipes, pots, knives . . . you name it. It's a miracle.
--Jacques Pepin, chef and food writer

The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of New Orleans, who cook in a city where food is more than mere sustenance. It is a social event, a celebration of color and smell and things that taste good.

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffü¾™¦”¼ü¾Ž–”¼ Mike Roussel of Brennan's offers Shrimp Creole; and Warren Leruth presents a Broken Shrimp Jambalaya. You can stuff crabs like those served by Louis Evans in the Caribbean Room of the Pontchartrain Hotel or whip up a thick Gumbo Filü¾™¦”¼ü¾™¦ˆ¼1/2 comparable to Austin Leslie's at Chez Helene. Daring chefs will want to try Alligator Sauce Piquante as Jean Luc Albin cooks it. With this collection of recipes, you can bring the elegance and sophistication of traditional New Orleans cuisine into your own dining room every day.

Among the twenty master chefs who are presented in this one-of-a-kind collection are: Larry and Lee Leruth (LeRuth's Restaurant), Roland Huet (Christian's Restaurant), Gunter Preuss (The Versailles), Justin Galatoire Frey (Galatoire's), Willy Coln (Willy Coln's Chalet), Goffredo Fraccaro (La Riviera), Frank, James, Tommy, Joseph, and John Wong (Trey Yuen), Andre Ledoux (The Fairmont), and Chris Kerageorgiou (La Provence). These culinary experts divulge the secrets of their best dishes in 550 tantalizing recipes.

Employed at competing restaurants, these chefs joined together to compile this book as a gift to St. Michael's Special School in New Orleans, dedicated to the education and rehabilitation of children with mental disabilities. Editor Phil Johnson coordinated this collaboration from the beginning. A former Nieman Fellow of Harvard University, veteran journalist, and assistant manager of WL-TV in New Orleans, Johnson was a chef of some talent himself. He passed away in 2010.

Local public and private sector entities have been involved in much of this research as research sponsors and research sites for both data collecting and change management interventions. This study looked into a variety of topics, including managerial control, corporate governance, contractor-client relationships, and the evolution of management positions. Phil is now working on an ESRC-funded project called Benchmarking Good Practice in Qualitative Management Research, which is part of the ESRC Research Methods Programme. Phil is currently a referee for various academic journals and examines book proposals for a number of major academic publishers.

He has also served as a guest editor for the publication Management Decision and has recently been named Associate Editor for Qualitative Research in Organizations and Management, a new international journal. Phil has a BA (Hons) Sociology from Sheffield University, a MSc Organization Development from CNAA, a MSc Advance Educational and Social Research Techniques from the Open University, and a PhD in Management and Organization from CNAA.

SKU	Unavailable
ISBN 13	9780882896663
ISBN 10	0882896660
Title	New Orleans Chefs Cookbook
Author	Phil Johnson
Condition	Unavailable
Binding Type	Hardback
Publisher	Pelican Publishing Company
Year published	1988-02-01
Number of pages	349
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.