Description: With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.
Brief description:
Eric Cook, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.
Sam Hanna, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.
Review Quotes: Eric Cook shows off the bold flavors and spirit of multicultural New Orleans and his Gris-Gris restaurant in the vibrant cookbook Modern Creole.
Cook grew up crabbing, hunting, and fishing in south Louisiana, developing a love for its seafood and game. His attuned version of cooking with the seasons pays attention to the rhythms of Carnival, Jazz Fest, and the running of the crawfish. Indeed, these dishes are at once elegant and homey. They emphasize freshness, quality, and regional pantry staples like sugarcane vinegar and mirlitons. There are inspired concoctions like Macaroni Pie with Creole Red Gravy and Hot Shrimp Remoulade on Fried Green Tomatoes, which is topped with a contemporary chow chow that's packed with roasted corn and pickled okra. Pan-Fried Frog Legs with Garlic Butter appear, as do Chicken Gizzard Grillades with Stone-Ground Grits. "One of my favorite things about cooking," Cook says, "is the simple joy of the aromas that can perfume the kitchen, and the entire house for that matter." And since some tasty crowd-pleasers with their brown ingredients and gravies can look drab on the plate, the more unphotogenic restaurant favorites are honored via colorful still-life shots of their assembled uncooked ingredients. Emphasizing hospitality, the book begins with recipes for inventive cocktails flavored with "voodoo nuances" and spicy, unexpected ingredients. The Midnight Sun is a creative brew of orange gin, blueberry shrub, lime juice, prosecco, and blueberries, licked with a rim of black lava sea salt. Cook notes that these potent potables can also be made as mocktails to include sober buddies and designated drivers in the celebration. The beverage chapter also highlights a variety of fun cocktail snacks, including Artichoke Boulettes and Duck Poppers, to get the party rolling. With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style. -- "Foreword Reviews"