Modern Creole A Taste of New Orleans Culture and Cuisine

Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook. With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsey, Modern Creole: Cooking with New Orleans Culture and Culinary Traditions, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well. Chef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an