The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine by Justin Devillier and Jamie Feldmar

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Notes about Recipes in this book

  • Celery root and apple salad with blue cheese, toasted walnuts, and fresh herbs

    • bwhip on January 15, 2020

      Excellent salad. Flavorful, light and refreshing, with a lovely mix of flavors. I used toasted pine nuts rather than walnuts, and it turned out great.

  • Dark roux

    • Baxter850 on April 10, 2020

      Starting off changing color too fast but once I got it to light peanut butter brown, it took forever to get to a dark roux. Cook time was about an hour.

  • Roast beef po’boys

    • Baxter850 on April 10, 2020

      Delicious but a ton of work. Took 10 hours to cook the brisket and when I put it in the fridge cool, it made the entire fridge warmer and set off the temperature alarm.

  • Butterscotch pudding

    • Corrieallison on March 01, 2020

      It may have been user error on this recipe, but my pudding was the consistency of dulce de leche-far thicker than it should have been. I followed the directions, so next time maybe try half of the gelatin.

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  • ISBN 10 0399582290
  • ISBN 13 9780399582295
  • Published Oct 29 2019
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Lorena Jones Books

Publishers Text

A modern instructional with 125 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.

With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions for more than 125 recipes, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.