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Treme : Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie and Anthony Bourdain and David Simon and Ed Anderson


Overview - Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways.  Read more...

 
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More About Treme by Lolis Eric Elie; Anthony Bourdain; David Simon; Ed Anderson
 
 
 
Overview
Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a melange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities."

 
Details
  • ISBN-13: 9781452109695
  • ISBN-10: 1452109699
  • Publisher: Chronicle Books (CA)
  • Publish Date: July 2013
  • Page Count: 240


Related Categories

Books > Cooking > Regional & Ethnic - Cajun & Creole
Books > Cooking > Essays & Narratives

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-09-09
  • Reviewer: Staff

Elie (Smokestack Lightning: Adventures in the Heart of Barbecue Country) writes from the perspective of characters from HBO's series Treme to bring the vibrant, flavorful foods of New Orleans to readers. With a foreword and preface by show writers Anthony Bourdain and David Simon, visual spreads highlighting characters, and numerous color photographs from the series, fans will inevitably immerse themselves in this New Orleans experience. For the most part, these are not weeknight meals, as many require a trip to a fish market, numerous ingredients, and a page of directions. Seafood is well-represented among savory options, with appearances from rabbit, quail, and vegetarian entrees as well. Desserts are plentiful and mouth-watering, such as Bayona's Cafe au Lait Pots de Creme with Mudslide Cookies. The book is sorted not by course, season, or main ingredients, but by character, which means that those seeking to learn about and make gumbo will have to compare recipes that are scattered throughout the book. Elie educates readers on topics such as the differences between Cajun and Creole, the invention of the cocktail, and the economics of pork, while also providing memorable snippets of cooking wisdom. With recipes ranging from Clemenceau‘d Shrimp to Chicken Etouffee provide the intended audience—not dieters, bashful cooks, or those afraid of flavor, but fans of the show and the abundant flavor of hearty New Orleans foods—will enjoy reading and cooking these recipes. (July)

 
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