The Deep End of Flavor: Recipes and Stories from New Orleans' Premier Seafood Chef by Tenney Flynn and Susan Puckett

  • How to fillet a whole fish (page 16)

    from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef The Deep End of Flavor by Tenney Flynn

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    • Ingredients: whole fish
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Notes about Recipes in this book

  • White rémoulade sauce

    • Baxter850 on August 02, 2021

      Delicious and simple sauce.

  • Mom’s coleslaw

    • Baxter850 on April 10, 2024

      Good simple version of coleslaw. Would go great with seafood but want something with more vinegar for BBQ.

  • Lundi gras punch

    • debkellie on May 29, 2022

      Very drinkable! It says the quantity if for 1 serve.... easily serves 2 in a standard hi-ball glass. I subbed vodka as I had no other grain alcohol.. potent.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This cookbook is the chef's declaration of love for Louisiana, seafood, and a testament to his dedication to feeding people. It leaves the reader with a "little something extra".

    Full review