New Orleans Seafood Cookbook by Andrew Jaeger

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Synopsis

It's impossible to think about New Orleans cuisine without thinking seafood—soft-shelled crab, catfish, swordfish, oysters, shrimp, speckled trout, snapper, blue crab. And even shark. And it's impossible for anyone in New Orleans to think about seafood without thinking of Andrew Jaeger, third-generation seafood chef and proprietor of the famous French Quarter Restaurant, Jaeger's. This book presents some 125 of his best-loved recipes, lavishly illustrated with full-color photos. It's all you need to have your own personal Mardi Gras.
 

About Andrew Jaeger

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JOHN DeMERS is a food writer, radio talk show host, and author of more than 30 books. He lives in Houston, Texas, and serves as editor of ArtsHouston magazine. ANDREW JAEGER grew up over the New Orleans seafood restaurant his family ran for 45 years, and he is chef/owner of two locations of Andrew Jaeger’s Restaurant.
 
Published May 25, 1999 by Ten Speed Press. 176 pages
Genres: Cooking. Non-fiction

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Recipes run the gamut from the simple (Fried Shrimp, Blackened Tuna) to the sublime (Crawfish Ravioli in a Hot Brandy Cream Sauce, Oysters Rockefeller) and the ridiculous (a Bread Pudding that absorbs a can of fruit cocktail, a Jambalaya that calls for a quarter pound of margarine).

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