The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans by Todd-Michael St. Pierre

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Notes about this book

  • mjes on August 18, 2021

    The River Ridge: Oyster po'boy with remoulade coleslaw (pg 90) has large servings even when one has halved the recipe.Both the instructions for fried oysters and for coleslaw produced very good results. Adding tomato and spicy ketchup to make the sandwich is reasonable ... but if I repeat the recipe, I will offer the ketchup on the side.

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  • ISBN 10 1612432379
  • ISBN 13 9781612432373
  • Linked ISBNs
  • Published Nov 28 2013
  • Format Paperback
  • Page Count 108
  • Language English
  • Countries United States
  • Publisher Ulysses Press
  • Imprint Ulysses Press

Publishers Text

Traditional takes and bold new flavors served up in a split loaf of light and crusty French bread
Humble and delicious, po' boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day. In recent years, gourmet chefs have been getting innovative and raising these popular submarine sandwiches to new heights. Now, "The Southern Po' Boy Cookbook" brings the many flavors of these scrumptious treats to the home cook's kitchen.
The first cookbook to focus solely on po' boys, this beautiful, full-color compilation offers all the traditional fillings -- roast beef, fried oysters, shrimp, soft-shell crab, catfish, and sausage -- and an array of delectable new variations. For a healthier sub, the author offers up turkey breast or Vietnamese banh mi-inspired po' boys. And for the more adventurous, the foot-longs crammed with seafood-stuffed artichoke hearts, French poutine, and alligator will entice anyone.

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