New Orleans by the Bowl: Gumbos, Jambalayas, Soups, and Stews

With a history that draws from French, African, Caribbean, and southern American traditions, New Orleans is home to a simmering stockpot of original cuisine. In NEW ORLEANS BY THE BOWL, prominent food writer John DeMers and chef Andrew Jaeger ladle up heaping bowlfuls of the heartiest N’¬?awluns cookin’¬?, sopped with rich local tradition and seasoned with anecdotes and cooking tips. Gumbos, jambalayas, soups, and stews exemplify the bold, improvisational nature of Louisiana cooking, an anything-goes approach born and nourished in its bayous. Shrimp, venison, even ‘¬?gator-if it flies, swims, slithers, or scuttles, it has found its way into the pot. With more than 110 homespun recipes, this down-home cookbook delivers the best in hearty bowl food. Learn the secrets of building delicious gumbos, jambalayas, soups, and stews from the roux up, and savor more than 110 Cajun/Creole bowl recipes.Includes histories for the region’¬?s bowl dishes, a chapter on bowl cooking essentials, and a glossary of New Orleans cooking terms.