Crescent City Cooking" includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you ll find:
More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you ve ever tasted
Over 90 photographs by "Times-Picayune" photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer s wonderfully offbeat yet classy way of presenting her dishes
Instructions that make Spicer s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There is something else of New Orleans its spirit that imbues this book s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in "Crescent City Cooking," with recipes that are guaranteed to comfort and surprise. This is some of the best food you ll ever taste, in what is certain to become the essential New Orleans cookbook."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 50.
- Review Date: 2007-09-17
- Reviewer: Staff
In this mouthwatering debut cookbook, Spicer, noted chef and proprietor of New Orleans's Bayona and Herb-saint, offers a vibrant look at the diversity and breadth of her local cuisine. With more than 170 recipes ranging from Cajun-spiced Pecans and Classic N'Awlins Shrimp Boil to Spicy Thai Salad with Shrimp, Pork, and Crispy Rice Noodles, Spicer highlights the range of the region's cuisine. Shellfish appear in several recipes such as Poached Oysters with Leeks and Bacon, and Shrimp and Tomato Bisque. Sandwiches, gumbos and desserts are also given ample attention. Throughout, Spicer provides brief but helpful descriptions of unusual ingredients such as filé powder and less common techniques like cold smoking. The must-try “Killer Cocktails” section (to-go cup not included) and “Spicer Pantry” list of important tools and ingredients will make any cook happy. This comprehensive guide to New Orleans cuisine will whet the appetite and please the palate. 86 color photos not seen by PW. (Nov.)
Crescent City Cooking
Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans, with 86 luscious full-color photos, is a debut for Spicer, the much admired chef/owner of two renowned New Orleans restaurants. Her signature talent for marrying unexpected flavors with New Orleans tradition gives her dishes the innovative zing that makes her food so appealing. Now, with Susan's expert, detailed help, those unique flavors are achievable in your own kitchen.