20 August 2013

'Treme' Cookbook Captures The Flavor Of A Show And A City : The Salt : NPR



"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 mélange 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."

'Treme' Cookbook Captures The Flavor Of A Show And A City : The Salt : NPR

Treme: Stories and Recipes From the Heart of New Orleans
 by Lolis Eric Elie

  • Hardcover: 240 pages
  • Publisher: Chronicle Books (July 24, 2013)
  • Language: English
  • ISBN-10: 1452109699
  • ISBN-13: 978-1452109695

Available online at Amazon.com




12 August 2013

Three Ways Cooking Has Changed Over The Last 300 Years : The Salt : NPR

Image: W. and D. Downey/Getty Images

An article of interest from NPR: "Cooking with calf's head and cow heel may not sound like the most palatable way to spend an afternoon, but it's all in a day's work for librarian Judith Finnamore of London's Westminster Archive Centre."

Three Ways Cooking Has Changed Over The Last 300 Years : The Salt : NPR




07 August 2013

‘Jerusalem’ Has All the Right Ingredients - NYTimes.com



A wonderful article from The New York Times about a best-selling cookbook:

"Most cookbooks disappear without a trace. And as many home cooks can attest, even the copies that are sold tend to languish on the shelf. Not this one."

‘Jerusalem’ Has All the Right Ingredients - NYTimes.com

Available online from Amazon.com