‘My New Orleans – The Cookbook: 200 of My Favorite Recipes from My Hometown’
By John Besh
Photographs by Ditte Isager
Andrews McMeel — 2009
Buy it on Amazon
Chef John Besh’s magnum opus on the food of his hometown could easily be mistaken for a coffee table-style photography book edited by someone with one heck of a food fetish. That’d be only partially correct.
Besh celebrates and contextualizes New Orleans cuisine within a reverent, passionate travelogue and memoir based around the ingredients and food rituals of a full year in the Big Easy. In this 374-page volume, the chef, restaurateur (including August, L
Monthly Archives: October 2009
Zero Mostel’s Calf’s Foot Jelly
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It would seem that Zero Mostel was a sucker for foot jelly — a veritable fiddler on the hoof. And it must be said that there’s a tremendous visceral appeal in having a trotter all a-bubble on the stovetop for the better part of a day. For goodness sakes, many a savory pie or festive aspic demands it, and heaven forfend that boeuf go sans gelée.