Take a look at our Featured Products →
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Rates are approximations. Exact rates will be provided at checkout.
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
“This is an exquisite ode to the food and traditions of New Orleans from a divinely talented chef. All I want to do is go home and cook everything in here.”—John Currence, Chef/Owner of City Grocery and author of Big Bad Breakfast “Comprehensive and inventive cookbooks like this one don’t come along very often. The New Orleans Kitchen has become my go-to for bringing the flavors and smells of this glorious cuisine into my home.” —Sean Brock, chef and author of Heritage Praise for Justin Devillier: "Devillier's cooking manages to be both sleek and wholesome, showcasing vegetables as well as it does veal sweetbreads, and favoring technique and taste equally." —The Times-Picayune
Adding product to your cart