Kevin Belton's New Orleans Kitchen

by Kevin Belton, Rhonda Findley (Contribution by), Eugenia Uhl (Photographer)

Overview

The next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . .

The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing alongside Eugenia Uhl’s mouthwatering photographs make this new cookbook a must-have.

Product Details

ISBN-13:	9781423648949
Publisher:	Smith, Gibbs Publisher
Publication date:	03/13/2018
Pages:	192
Sales rank:	210,388
Product dimensions:	8.10(w) x 9.10(h) x 0.90(d)

About the Author

A nationally and internationally recognized chef and educator as well as the star of PBS/WYES’s New Orleans Cooking with Kevin Belton, and now Kevin Belton’s New Orleans Kitchen,Chef Kevin Belton is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.

Table of Contents

Introduction 6

My Hometown and Me 15

My Kids' Favorites 21

Java Jive 27

Po' Boys 33

Spring in New Orleans 40

St. Joseph's Day 47

Seriously Good Shellfish 55

Cuban Connection 62

Louisiana Yams 68

Croatia-The Adriatic Influence 75

Gone Fishin' 81

Pecans-Louisiana's Favorite Nut 88

Latin America Meets NOLA 93

Butter Up 99

Vibrant Vietnamese 106

Tailgating Dishes that Score 116

Mirliton 122

Beans 128

Aunt Dorothy's Arsenal 134

Okra 142

Plaquemine Parish Citrus 147

Mom's Desserts 154

Eggplant 161

Greek 167

The Berry Best 173

Mom's Night Out 180

Index 188

Acknowledgments 192