Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: A Cookbook

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Product Details

Price
$40.00  $37.20
Publisher
Knopf Publishing Group
Publish Date
Pages
416
Dimensions
8.1 X 9.3 X 1.3 inches | 3.15 pounds
Language
English
Type
Hardcover
EAN/UPC
9781400043897

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About the Author

Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.

Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

Reviews

"This is a great cookbook, full of accessible recipes that people can cook from everyday. Susan Spicer is a master at marrying exotic flavors with great Southern food. She is a New Orleans treasure and one of the most talented chefs at work in America today."

-Suzanne Goin

"Susan Spicer is a chef who dazzles the palate with flavors rooted in her beloved New Orleans. Her long-awaited debut, Crescent City Cooking, is full of mouth-watering recipes and show-stealing sides, and her chapter on killer cocktails from Bourbon Street is simply not to be missed. This book is one big party. Congratulations, Susan."

-Lidia Bastianich

"Susan Spicer is one of my favorite chefs in my favorite dining city in the world. Her sense of place and tradition is as romantic as it is alluring, and her recipes, basted with an incredible depth of flavor, are disarmingly simple to prepare. Susan's cooking celebrates the vibrant key of the French quarter, and the food in this book is tasty, delicious and exciting to make."

-Mario Batali

"Susan's cuisine is a true journey around the world, blending soulful ingredients into exciting and original recipes. Her love for New Orleans' tradition shines through her innovative cooking."

-Daniel Boulud, Chef/Restaurateur