New Orleans Seafood Cookbook

By Andrew Jaeger and John DeMers

Book Overview

New Orleans seafood means catfish, swordfish, snapper, shrimp, even shark. This book features 125 of Andrew Jaeger's best-loved recipes, illustrated throughout, and gives the reader all they may need... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1580080642
• ISBN13: 9781580080644
• Release Date: May 1999
• Publisher: Ten Speed Press
• Length: 161 Pages
• Weight: 0.83 lbs.
• Dimensions: 0.5" x 6.4" x 8.8"

Customer Reviews

authoritative insight into regional USA cuisine

The "how to" pages will help the reader pass oneself off in NOLA as a local; the recipes are obviously authentic, easy to follow, and bring back fond memories of my college days at Tulane and "Crayola" in the early seventies. I learned how to cook in New Orleans. I studied the menus of the local restaurants, (Etienne's on Maple St) and this book is a god-send. Jaeger far surpasses some upstart transplant from New Jersey. Ten Speed Press should be complimented for bring such unknown, but important insights into our country's local cuisines.