This is a stunning collection of nearly 50 classic Gumbo recipes from the city that made it famous. Gumbo: stew or soup originating in Lousiana consisting primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable 'holy trinity' of celery, bell peppers and onion. The soup is traditionally served over rice. Famous for its culinary heritage, New Orleans is a city of food and a city for food lovers and one dish above all others encapsulates everything that New Orleans stands for: Gumbo. This abundantly illustrated volume presents readers with nearly 50 of the very best gumbo, soup, and bisque recipes from the finest chefs and restaurants in the Big Easy - including Creole Seafood Gumbo, Smoked Wood Duck & Andouille Gumbo, and Alligator Soup. Featuring expert hints, tips, and advice on everything you need to know - from choosing seasonings to making roux - these delicious recipes will convey a touch of New Orleans' magic to any kitchen.
About the Author
Kit Wohl is an award-winning writer and artist, as well as an avid amateur foodie.
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