My New Orleans by John Besh

Excerpts from John Beshs My New Orleans: The Cookbook

Written by John Besh
Photography by Ditte Isager

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. Its 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.

Bite by bite John Besh brings us New Orleans cooking like weve never tasted before. Its the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel Publishing.

From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.

The boy from the Bayou isnt just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marines passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the citys culinary recovery and resilience after the wrath of Hurricane Katrina.

Features:
• Intuitive Design & Controls
• Screens and panels tailored for the iPhone
• Easy-to-Use “Tap” and “Swipe” Navigation

Recipes: Drews Chicken and Smoked Sausage Gumbo