Besh Big Easy: 101 Home Cooked New Orleans Recipes

In Besh Big Easy: 101 Home-Cooked New Orleans Recipes, grant winning culinary expert John Besh makes his preferred old neighborhood cooking available to a wide crowd of cooks and perusers.

In this, his fourth huge cookbook, the honor winning gourmet specialist John Besh brings another profound plunge into the appeal and credibility of creole cooking enlivened by his old neighborhood, New Orleans.

Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a new and magnificent new gander at his mark food. Besh Big Easy will highlight every single new formula and simple dishes, distributed in a reviving new flexibound configuration and available to cooks all over. Much has changed since Besh composed his smash hit My New Orleans in 2009. His café domain has developed from two to twelve acclaimed diners, from the exceptionally adulated Restaurant August to the simply opened ranch to-table taqueria, Johnny Sanchez. John's TV vocation has bloomed too. He's gotten referred to millions as host of two national open TV cooking shows dependent on his books and of Hungry Investors on Spike TV. Besh Big Easy is devoted to openness in home cooking and Orleans food. "There's no explanation a decent jambalaya needs two dozen fixings," John says. In this book, jambalaya has under ten, however forfeits nothing in the method of flavor and even offers energizing yet straightforward replacements. With 101 unique, individual plans, for example, Mr. Sam's Stuffed Crabs, Duck Camp Shrimp and Grits, and Silver Queen Corn Pudding, Besh Big Easy is crammed with the striking character and Louisiana flavor that has made John Besh such a well known American culinary symbol. Glad eating!

About the Author
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouthwatering dish at a time. Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans. Each of his eight acclaimed restaurants (August, Besh Steak, LÃ¼ke, La Provence, American Sector, The Soda Shop, Domenica and LÃ¼ke San Antonio) celebrates the bounty and traditions of the region.

From the outset of his career, Besh's talent and drive have earned kudos: Food & Wine magazine named him one of the "Top 10 Best New Chefs in America," and his flagship restaurant, August, was featured in Gourmet magazine's "Guide to America's Best Restaurants" and "America's Top 50 Restaurants." Besh won the James Beard Award for Best Chef of the Southeast in 2006 and received Food Arts' Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans.

Besh's devotion to local ingredients and cuisine also extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; a line of gourmet products; the publication of his first cookbook, My New Orleans (Andrews McMeel Publishing, October 2009); and a follow-up cookbook, My Family Table (Andrews McMeel Publishing, November 2011). Besh is a frequent guest chef on NBC's Today Show and has appeared on top programs on The Food Network and the Sundance Channel.

I love this book! I liked it so much I bought all John Besh's books. My wife and I love everything New Orleans and are Gumbo nuts. These are the best recipes, easy and delicious. I highly recommend this and My New Orleans as his two best books if you want to learn New Orleans Cuisine and it's history.-Chipper

For years I have devoured (no pun intended) every cook book that Emeril Lagasse ever wrote. He was my go to person for N'Awlins food, but now ... well all I can say is move over Emeril cause John Besh is moving in! This is one of the best and easiest to use cook books I have ever read or cooked from. The man not only writes "southern" that resonates for this Florida Lady he also cooks pretty much the same way I do at home. He had me hooked from the moment I read this, "The holy trinity of New Orleans cooking is onion, celery, bell pepper. But it can be overplayed. We always have onions and celery in the house, but we don't worry if there's no bell pepper," and bless his heart many of these recipes don't even use that stinking pepper that just flat out gives my husband and I horrible heartburn every time I even attempt to stick it in anything. So far I have done a shrimp and sausage gumbo that was wonderful (see the picture on my FB page) and looked exactly like the picture in this book. Next up will be the crawfish beignets and perhaps the white squash and shrimp soup :) Too top that off, there is this "Besh Big easy is a deliberate paperback. I don't want it sitting around on your coffee table, I want it well used in your kitchen. I hope notes are made, photographs are splattered and the pages are frayed from constant use. I want you to cook, love and share the recipes on these pages without worrying about finding the right ingredients or mastering complicated culinary processes." Well I can darn sure promise Mr. Besh that that is exactly what I will do with this book and I already started that process by promptly buying a second one to gift my daughter with :) Now I just have to budget well so I can go out and buy his 3 other cookbooks. :)-Renee M.

Absolutely gorgeous photos covering each page of both food and locale. Good quality paper-not flimsy. Would make impressive gift. Recipes vary from the basic local dishes to upscale taste. Well divided into chapters. I am female, 79, lived in Louisiana most of my life, and a pretty good cook. My recipes vary on many dishes, but that is just personal taste. I have watched his TV show often, and he is an impressive chef.-Henrietta Lala