The New Orleans Kitchen: Classic Recipes and Modern Tec… (2024)

Bacon vinaigrette and crawfish pierogi! Where has this cookbook been all my life. Sensational!

Like everything from Ten Speed Press, this book is beautiful. The photography is incredible, the layout is delightful, and paperstock and binding is high quality. (Yes, I know that's a weird thing to review, but if you collect cookbooks the way I do, it matters. This book will hold up to being on a shelf AND to being used in the kitchen.)

Objectively, this is a good cookbook, the recipes are clearly written and easy to follow. I really appreciate the clear cross references to recipes in other parts of the book. But I don't feel like the title really matches the book. This is less a book of New Orleans cuisine, and more a chef/restaurant cookbook. This isn't a bad thing! It's a great book. It just wasn't what I was expecting based on the title.

Thanks for the free book, @tenspeedpress!

It's a great book because the recipes inform each other: you learn to brown butter for a salad dressing, and later you use that skill for the seared scallops or the skirt steak.
So far, I've done the seared scallops, the New York skirt steak, and the pecan tart.
My my, that pecan tart is heavenly--I've made it three times in a few months. The first was the best, with Poirier's Cane Syrup.
One thing about this cookbook: the guy loves butter. Like, seemingly insane amounts of butter! It's great tasting but definitely can be toned down without ruining the recipes.

My favorite cuisine in the states is NOLA / LA, a place my husband and I visit every few years. We even bring a cooler with us so I can bring home hard to find goodies like boudin and tasso. So any time i run across a NOLA cookbook, i have to check it out. This is a beautifully photographed cookbook with over 140 recipes and 130 pictures of food and the iconic city. The step by step instructions and technique hints make recipes easy to follow. It is divide into 10 chapters including stocks sauces and dressings, appetizers, side dishes, salads, soups and stews, seafood, poultry, meat, dessert and basics. The meat section includes rabbit schnitzel and lamb recipes. Many of the recipes are not what i traditionally would consider NOLA - twice cooked oven ribs with ginger lemongrass and fish sauce caramel, pan roasted chicken thighs with tangerine marmalade and thyme, cornbread stuffed quail over smothered field peas - but it also has some of the traditional recipes i associate with New Orleans cuisine like fired oyster po-boys, seafood boil, bbq shrimp, crawfish etouffee, and braised collards. A nice blend of new and traditional recipes, beautifully told.

The seafood chapters in particular interest me, along with the braised lamb shanks with corn maque choux and root beer braised short ribs with spicy ginger dressing. I wish there was a picture of the rib dish!

New Orleans is my favorite travel destination for food. It never disappoints in its eclectic and creative cuisine, whether traditional or modern. In this cookbook, Justin Devillier teaches the reader/cook how to prepare many classic New Orleans recipes through step-my-step photos and instructions. The recipes are easy to follow and understand, and the photos are phenomenal. I have prepared only two recipes so far - Savory Bread Pudding and Chicken and Black-Eyed Pea Soup, and both were a pleasure to cook and serve. I look forward to making my way through this book, especially during the upcoming holidays. This would make a fantastic gift.
Thanks for the free book, @tenspeedpress!

I love New Orleans cuisine like no other. It's not something I can get my hands on very often, so when this book arrived (Thanks for the free book, @tenspeedpress!) I was over the moon. Not only does it offer standards like gumbo & po'boys, this book throws down crawfish pierogies & root beer-braised short ribs. Many of the cookbooks I pick up have only a handful of recipes that pique my interest. This is not one of those books. This is one I see myself working through from front to back.

I’ve always been interested in New Orleans: the city, the people, and their food. Author and chef, Devillier, shows his love for Louisiana through this cookbook. I was familiar with some of these dishes, but there’s so much more. I have been a fan of gumbo dishes for years, but this book has recipes that will broaden my palate for tasty dishes. Thanks for the free book, @tenspeedpress ! It’s a treasure for those that are fans of the New Orleans cuisine.

Memoir based, incredible collection of recipes from New Orleans !

A perfect cookbook of Nawlins flacors from Vietnamese Cajun to classics.

drooling...
gorgeous photos pepper the pages (ha, ha) of delicious looking recipes- some even look easy enough for a novice to try out

I have this digital and am also going to get a print copy. One of the BEST cookbooks I've had the pleasure of reading. I've also had the pleasure of eating at his restaurant a number of times, some of the best meals I've ever had.