Treme: The Cookbook: In the Kitchen with the Stars of the Award-Winning HBO Series by Lolis Eric Elie

  • Oysters on the half shell with yuzu mignonette

    Oysters on the half shell with yuzu mignonette

    from Treme: Stories and Recipes from the Heart of New Orleans Treme by Lolis Eric Elie

    • Categories: Sauces for fish; Appetizers / starters; Asian
    • Ingredients: yuzu juice; rice wine vinegar; shallots; oysters
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  • Serious Eats

    ...a fun and detailed look at a city's culinary heartbeat. Much like the city from which it comes, the book is generous, rambunctious, and doesn't hold back on the butter or booze.

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  • ISBN 10 1452124477
  • ISBN 13 9781452124476
  • Published Jul 23 2013
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina. Treme refers to one of the city's oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture. Cooking is one of the primary topics in the show and notable food writers and chefs contribute to and appear throughout the series, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. At the center of the food storyline is cook Jeanette Desautel, who is the voice of the cookbook. The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters. The book will be illustrated with sense-of-place scenery from the show, along with 24-30 styled food shots. A foreword by Anthony Bourdain provides perfect context for the recipes, history and storytelling that will make this a heritage collection.

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