Treme: Stories and Recipes from the Heart of New Orleans
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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½ cup ½ teaspoon ¼ cup ¾ cup baking sheet bay leaf beans beignets bell pepper black pepper blended bread pudding Cajun canola oil celery Chef cloves garlic cook cream Creole cup water dish dough finely chopped fish flavor foie gras French freshly ground pepper fried garlic garnish green onions gumbo high heat hot sauce inch ingredients kosher salt large bowl large eggs let cool meat medium heat medium-high heat melt minced mirlitons mixture okra olive oil Orleans ounces oysters parsley peeled plate pound Preheat the oven recipe Reduce the heat refrigerate remoulade Remove restaurant rice roasting room temperature roux salad Salt and freshly salt and pepper saucepan sausage sauté Season with salt Serve at once shrimp simmer skillet slices spoon stirring occasionally sugar sweet potato syrup tablespoons tablespoons unsalted butter taste teaspoon teaspoon salt tender thyme tomatoes Transfer whisk yellow onion