Creole Nouvelle: Contemporary Creole Cookery

Traditional New Orleans restaurants, such as Galatoire's, Commander's Palace, Delmonico's, and Arnaud's, advocates of old ways, are attracting first-timers and tourists. Conversely, Gourmet magazine, AAA, and other top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Just as Jeremiah Tower and Deborah Madison redefined San Francisco cuisine in the '70s and the Gang of Five revolutionized Southwestern eating in the '80s, Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to these fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating.