As many of you might know, I spent several years in New Orleans, one cooking in the Quarter, even. New Orleans is a spectacular city -- so diverse, open, and interesting, with layers of influences that add special flavor to its architecture, language, and of course: food.
New Orleans is a city that lives and breathes food. From Johnny’s to Mother's, Domilise, Acme, Galatoires, Dooky’s, Mandina's, and of course Commander's, it’s a city with instantly recognizable restaurants that span from joints to fine dining. It’s a city characterized by nuanced foods that draw from myriad cuisines and yield a kitchen that truly is greater than the sum of its parts. But all that did not prepare me for the majesty that is John Besh’s My New Orleans: The Cookbook!
This is a tome; it’s a bible, with a bit of food porn thrown in for good measure. The recipes run from the required (Mom’s Redfish Cu-boo-yon!), to the expected (Shrimp Creole), to the I’ve gotta try that (Chanterelles, Chicken, and Dumplings)! I love this book. It’s a keeper and I look forward to working my way through the various chapters that group recipes (for oysters, for example) together for easy reference.  Laissez les bon temps roulez!

Meet John Besh

John Besh grew up in Southern Louisiana and his cooking is deeply rooted in the traditions and flavors of the Bayou.  At an early age he learned the essentials of Louisiana’s rich culinary traditions working in commercial kitchens. He followed his palate around the world exploring the far-flung ingredients that now infuse his French cuisine at Restaurant August.

Buy My New Orleans: The Cookbook