Treme: Stories and Recipes from the Heart of New Orleans

Front Cover
Chronicle Books, Jul 23, 2013 - Cooking - 240 pages
3 Reviews
Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.
 

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Review: Treme: The Cookbook: In The Kitchen with the Stars of the Award-Winning HBO Series

User Review  - Bunny - Goodreads

The stories are good, the pictures are good. The recipes....enh. I didn't find any keepers, but maybe someone else would. Read full review

Review: Treme: The Cookbook: In The Kitchen with the Stars of the Award-Winning HBO Series

User Review  - Erika Jaeger-smith - Goodreads

Good food, good memories of a program that will be missed. Especially for the music. Read full review

Contents

Foreword
6
JANETTE OESAUTEL
17
LHotel de Frances Foie Gras in a Pumpkin Terrine
24
Patois Oyster Stew with PanFried Grouper
30
La Spigas Sweet Potato Turnovers
36
Momofukus Poached Eggs with Caviar
42
Clemenceaud Shrimp
49
Genghis Khans Whole Fried Fish
56
Smothered Turnip Soup
125
Microwave Pralines
133
Waffles or Pancakes Lafon
136
Prejeans PheasantQuailAndouille Gumbo
143
CornbreadFrench Bread Dressing
149
How Do You Explain New Orleans French Bread? Stuffed Mirliton
155
Beignets and Calas
163
Beignets
171

Gabrielles SlowRoasted Duck with Cracklin Skin
62
Peppered Hanger Steak with Crispy Rice Cakes
68
ThymeSatsumaBlack Pepper Ice
75
Dutch Morials Oyster Dressing
82
Kermit Ruffinss Butter Beans
88
Pecan Pancakes
94
Pasta with Shrimp Garlic and Parsley
101
A BrtefHtstory ofBread Pudding
107
Black Beans and Rum a la Austin Leslie
113
Pound Cake Paul Trevigne
119
SONNY SCHILOER
181
OELMONO LAM BREAUX
188
NELSON H I OALGO
205
AUNT MIMI
211
Hurricane 21?
217
Nawlins Nectar
223
Shrimp Stock
229
Table of Equivalents
240
Copyright

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About the author (2013)

David Simon is an author, television producer, and the co-creator of the HBO series The Wire and Treme. He lives in Baltimore.

Lolis Eric Elie is a New Orleans native, the story editor for the HBO series Treme, co-producer of the documentary Faubourg Treme, and author of Smokestack Lightning.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

Anthony Bourdain is an author, television host, and writer for Treme. He lives in New York City.

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