Download Ebook Kevin Belton’s Big Flavors of New Orleans
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Kevin Belton’s Big Flavors of New Orleans
Download Ebook Kevin Belton’s Big Flavors of New Orleans
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About the Author
Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.
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Product details
Hardcover: 176 pages
Publisher: Gibbs Smith (March 1, 2016)
Language: English
ISBN-10: 1423641574
ISBN-13: 978-1423641575
Product Dimensions:
8 x 0.8 x 9 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
161 customer reviews
Amazon Best Sellers Rank:
#19,346 in Books (See Top 100 in Books)
Loved the TV show so we got the cookbook. Only tried a few recipes so far, but they've been good.
I love how the recipes are basic and traditional with easy-to-find ingredients. I've only made three recipes, and was surprised at the outcome. The jambalaya was outstanding and may replace the go-to recipe I've used for almost 25 years. But the King Cake recipe was a disaster (and I've been making King Cakes from scratch for two decades), and the Shrimp Creole is SO salty my family and I couldn't eat it. It calls for two teaspoons of salt PLUS 5 tablespoons of Creole seasoning (I use Tony's). I should've followed my gut instinct and held back on the salt, but I didn't, and now I've wasted $25 worth of shrimp plus all of the other ingredients. I would like to know if anyone else had this experience with this recipe!UPDATE: I've since made two more recipes: maque choux and the stuffed green bell peppers. Both were good, but a couple of things....maque choux traditionally has bacon in it, but this recipe doesn't call for bacon. However, I swear I see bacon in the photograph of the dish! The stuffed green peppers were a hit with my family, but there is a mistake in the recipe. It calls for 8 ounces of tomato sauce. At one point in the recipe, it says, "Add tomatoes, tomato sauce, and garlic." As any cook knows, this means to use all the tomato sauce because it doesn't specify otherwise. However, at the end, it says, "Pour remaining tomato sauce over peppers." What remaining tomato sauce?UPDATE 2: Last night I made the Redfish Sauce Piquante, and I found another discrepancy between the recipe and its photo. The picture shows a beautifully seasoned piece of fish, but the recipe calls for browning the fish with no seasoning. I followed the recipe and not the photo, and I believe that was a mistake. My whole family commented how the fish lacked flavor. If I make this again, I will season the fish before browning it. The sauce itself was pretty good, although I'm used to a Redfish Courtbouillon, which has a roux and I think the sauce would've benefited from a roux, both in terms of flavor and consistency. I also recommend cutting down on the Cajun seasoning, as the recipes in this book run on the salty side.
It's very well written and the type set is big enough to see without me having to squelch my eyes. The photos are colorful and the recipes are easy to follow. I.made gumbo which turned out very good. The book.is well made with a binding that can be wiped off easily if you spill on it
I have become a huge fan of his cooking show, and was excited to learn about this cookbook that correlates with the series. His no nonsense, humorous approach to cooking sealed the deal for me. I am inspired to cook something from it almost every time I watch him prepare a dish. Everything I have cooked thus far has turned out wonderfully--my favorite being the New Orleans Shrimp Etouffee. I have had to TWEAK a few dishes, but being a seasoned cook, that presents no problem for me. Each recipe has tips and beautiful color photos of the finished dish. He offers a bit of regional, as well as his family history at the beginning of each recipe. If you are looking for a specific ingredient that you do not have or cannot find, there are resources listed in the back of the book. Overall, this is a well written, easy to follow, entertaining cookbook and I highly recommend it!
I love this cookbook. He has a cooking show on PBS which I watch every Sat and all the recipes are in this book. Love Kevin Belton.
There are categories of loving this book... size/dimensions, perfect ... open format showing 1 recipe on both facing pages... the larger size of the text.. education of the region & recipe but not a long commentary... great photography.. even love the embossing on the cover. Kevin's soul comes thru in each recipe & yet they are simple, uncomplicated but straight from a Cajun granny's heart. WELL DONE!
Like many others, I first discovered Chef Kevin on Create TV. I bought this book because I enjoy his show and wanted to make some of the recipes. I have made several of the recipes and they all turned put very well.. Granted, there are a few recipes I can't make, such as the turtle soup and anything calling for crawfish, because I'm in New Hampshire and we really can't get those ingredients up here. But that does not take away from the value of the book, as most of the recipes call for ingredients that we can get anywhere. I know you can probably sub shrimp for crawfish, just not sure what to sub for turtle meat. But if I ever see it in a store here, I might buy it just to try that soup. It did look good on TV.
We live in New Orleans, and this is the essential Creole cookbook that the locals use. Kevin Belton is a great personality as well - catch him on your local PBS if you can. This is the third time we have purchased this book as each time we have out of town guests, they go nuts over the food we serve, so we send them home with our copy of this book, a jar of creole seasoning, and a bottle of Crystal hot sauce. The recipes are very doable for an intermediate cook, and the ingredient list is brief and available at most US grocery stores (although I bet our shrimp is better than yours :). The most difficult part is learning to make a proper roux although Youtube will serve as a good tutor. Remember, Creole food is not hot spicy, just complex, rich, and flavorful.
Purchased as a gift for my mother who is no slouch in the kitchen. She says it is well worth every penny.
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