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NEW ORLEANS KITCHENS Stacey Meyer & Troy Gilbert 9781423610014 hardcover

US $8.99
ApproximatelyAU $13.97
Condition:
Good
“board and dust jacket wear...text is unmarked..small tears in dust jacket”
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    Located in: Ranger, Texas, United States
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    eBay item number:385142654797
    Last updated on 22 Jan, 2025 06:30:30 AEDSTView all revisionsView all revisions

    Item specifics

    Condition
    Good
    A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
    Seller notes
    “board and dust jacket wear...text is unmarked..small tears in dust jacket”
    Original Language
    English
    ISBN
    9781423610014

    About this product

    Product Identifiers

    Publisher
    Gibbs Smith, Publisher
    ISBN-10
    1423610016
    ISBN-13
    9781423610014
    eBay Product ID (ePID)
    78371009

    Product Key Features

    Book Title
    New Orleans Kitchens : Recipes from the Big Easy's Best Restaurants
    Number of Pages
    216 Pages
    Language
    English
    Topic
    Regional & Ethnic / American / Southern States
    Publication Year
    2010
    Illustrator
    Yes
    Genre
    Cooking
    Author
    Stacey Meyer, Troy Gilbert
    Format
    Hardcover

    Dimensions

    Item Height
    0.9 in
    Item Weight
    44.1 Oz
    Item Length
    10 in
    Item Width
    8.5 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2008-007981
    Dewey Edition
    22
    Reviews
    Meyer, who attended the Culinary Institute of America and currently works with Emeril Lagasse (who contributes a foreword), and freelance journalist Gilbert offer classic New Orleans recipes for the advanced cook, like Chicken and Sausage Gumbo, Turkey Jambalaya, and White Chocolate Bread Pudding, along with beverages-e.g., Creole Tomato Bloody Mary (Hangover Cure All) and Pineapple Rum Soda. In the same series Krista Reese's Atlanta Kitchens, this book places less emphasis on the restaurants and chefs. Part cookbook and part art book, this would be more appealing if it featured photos of the recipes.
    Number of Volumes
    1 vol.
    Dewey Decimal
    641.59763/35
    Table Of Content
    Acknowledgments 7 Foreword by Emeril Lagasse 8 Introduction 10 Appetizers 14 Beverages 42 Brunch 56 Salads 82 Soups 110 Entres 136 Desserts 180 Resources 210 Index 213
    Synopsis
    New Orleans' distinctive cuisine derives from a world of influences--French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban--but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire's Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante's Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo's., Enjoy the allure of the best of the Crescent City's art and cuisine. New Orleans' distinctive cuisine derives from a world of influences--French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban--but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire's Restaurant, Carmello Truillo from La Divina, Chuck Subra from La C te Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante's Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo's. Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills. Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans., Enjoy the allure of the best of the Crescent City's art and cuisine. New Orleans' distinctive cuisine derives from a world of influences--French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban--but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire's Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante's Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo's. Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook,entertain and talk about food. After attending The Culinary Institute of America, Stacey spent sixyears working in restaurants honing her cooking skills. Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans.
    LC Classification Number
    TX715.2.L68M48 2010

    Item description from the seller

    About this seller

    The eStore of Tuffy's Treasures

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    Joined Feb 2005
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    Welcome to my online bookstore! I've been selling sets of books on eBay since 2006. Thank you for your business, Teresa DBA Tuffy's Treasures
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    5.0
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    • by chiqui70131-4
      11 Oct, 2019

      Beautiful book!

      A feast for the eyes as well as great recipes for your dinner table!!! Wonderful authentic recipes and dazxli g artwork! Makes a fabulous coffee table book!

      Verified purchase: YesCondition: NewSold by: your_online_bookstore

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