Kevin Belton's Big Flavors of New Orleans

By Kevin Belton

Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, touff e, po'boys, and grillades with grits.

Chef Belton's signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen

• Format: Hardcover
• Language: English
• ISBN: 1423641574
• ISBN13: 9781423641575
• Release Date: March 2016
• Publisher: Gibbs Smith
• Length: 176 Pages
• Weight: 1.91 lbs.
• Dimensions: 0.8" x 8.1" x 9.1"