New Orleans Classic Gumbos and Soups (Classic Recipes Series)

Product Description A guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB. Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography. Review You go messin' with my mama's gumbo, you gonna get hurt." With an opening line like that, who could possibly resist Kit Wohl's New Orleans Classic Gumbos and Soups? After Hurricane Katrina hit, in 2005, Wohl, an artist and author, was determined to assure everyone that the cuisine of New Orleans was still very much alive. And this winning book, photographed and designed by Wohl herself, pays enthusiastic homage to her beloved city. She tirelessly shakes down New Orleans' culinary kings and queens (John Besh, Susan Spicer, Leah Chase ... ), combs through some of the grandest kitchens (Antoine's, Commander's Palace, Arnaud's, Galatoire's ... ), and even travels outside the city limits for John Folse's and Marcelle Bienvenu's bayou specialties to come up with 37 pots of amazing gumbos, bisques, and soups. As Wohl explains, Creole and Cajun gumbos traditionally include a As Wohl explains, Creole and Cajun gumbos traditionally include a roux (a fat-and-flour thickener); a Louisiana cook's "holy trinity" of chopped onion, celery, and bell peppers; a seasoned stock; and poultry, meat, or seafood. Nowadays, however, improvisation is honored, and gumbos often reflect, according to Wohl, the "fanciful thinking" of the creative multicultural residents. Seafood gumbos, chicken gumbos, turkey gumbos, pork gumbos, some with sausage, some a wild combination of the above, all parade happily through Wohl's collection. Admittedly, many of these dishes take patience to prepare; the Gumbo Ya-Ya can keep you in the kitchen for up to four hours, as can chef Kevin Vizard's River Parishes Seafood Gumbo, but they're worth the effort--and they feed a crowd. If time is an issue, there are quick choices, too, like Billy Wohl's warming Red Bean and Sausage Soup, which can be made in under an hour. And, come summer, Mark Falgoust's lovely Chilled Creole Tomato Soup rivals any gazpacho I've ever had, and it takes only minutes to put together. In New Orleans, gumbo appears at almost every celebration. Since this is Mardi Gras season, you could, of course, just hop on a plane and join the party there. On the other hand, you could haul out your largest pot, give one of these recipes a try, and have the party at home. --Gourmet Magazine, February 2009 From the Publisher GOURMET MAGAZINE COOKBOOK CLUB SELECTION FEATURED ALTERNATE FOR THE GOOD COOK® BOOK CLUB From the Inside Flap A good gumbo is held in the highest regard, and New Orleanians will gather anywhere and everywhere for a lunch or dinnertime gumbo or soup eaten from either fine china or a plastic bowl. Louisiana's multitude of traditional gumbos and soups are savory reflections of the region's cultural diversity and creativity. Most of these delicious concoctions were created in the home kitchen; however, through the decades, restaurant chefs have added vastly to the repertoire and refinement of these recipes. New Orleans Classic Gumbos and Soups will make your taste buds sing and dance. These fifty recipes accompanied by beautiful photographs and musings play all of the notes. Variations on the theme are endless, much as every piece of improvisational jazz is a musical celebration all its own. Featured chefs and restaurants adding their own riffs to the traditiona