Kevin Belton's Big Flavors of New Orleans
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Kevin Belton's Big Flavors of New Orleans by Kevin Belton
Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po'boys, and grillades with grits.
Chef Belton's signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!
Kevin Belton is an instructor at the New Orleans Academy of Cooking and has been named one of the top thirty Louisiana chefs by the American Culinary Federation. He has been teaching the principles of Louisiana cooking for over twenty years. Belton's PBS cooking show, New Orleans Cooking with Kevin Belton, delves into the city's particular Creole cuisine. He has appeared as a guest chef on a number of food shows, including Emeril Live and Ready to Cook.
| SKU | Unavailable |
| ISBN 13 | 9781423641575 |
| ISBN 10 | 1423641574 |
| Title | Kevin Belton's Big Flavors of New Orleans |
| Author | Kevin Belton |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Gibbs M. Smith Inc |
| Year published | 2016-03-01 |
| Number of pages | 176 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |