Treme : Stories and Recipes from the heart of New Orleans

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The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina.

Treme refers to one of New Orleans oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture.

Notable food writers and chefs contribute to the book, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. Cook Jeanette Desautel, is the voice of the cookbook.

The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters.
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The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina.

Treme refers to one of New Orleans oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture.

Notable food writers and chefs contribute to the book, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. Cook Jeanette Desautel, is the voice of the cookbook.

The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters.

The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina.

Treme refers to one of New Orleans oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture.

Notable food writers and chefs contribute to the book, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. Cook Jeanette Desautel, is the voice of the cookbook.

The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters.

Meer informatie
Aantal pagina's 240
Merk Lodge
Artikelnummer 9781452109695
Auteur Chronicle
ISBN 9781452109695
Taal Engels
Uitvoering hardcover
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