Kevin Belton’s Big Flavors of New Orleans

Nonfiction, Food & Drink, International, USA
Cover of the book Kevin Belton’s Big Flavors of New Orleans by Kevin Belton, Rhonda Findley, Gibbs Smith
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Author: Kevin Belton, Rhonda Findley ISBN: 9781423641582
Publisher: Gibbs Smith Publication: May 23, 2016
Imprint: Gibbs Smith Language: English
Author: Kevin Belton, Rhonda Findley
ISBN: 9781423641582
Publisher: Gibbs Smith
Publication: May 23, 2016
Imprint: Gibbs Smith
Language: English

Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

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