Product Description

A cookbook featuring over fifty traditional and contemporary Creole recipes from the venerable French Quarter restaurant, authored by Gumbo Shop president and executive chef Richard Stewart. The foreword, by acclaimed New Orleans historian Peggy Scott Laborde paints a broad picture of the city's history, including how and why food plays such a big part. Bits of local lore accompany each recipe, and there are 25 beautiful color photographs, A glossary ans list of mail order food sources are included.

Product Details

• Amazon Sales Rank: #302829 in Books
• Published on: 1999-03-22
• Binding: Paperback
• 120 pages

Review
"One of my favorite, honest, downhome Creole restaurants in the French Quarteris the Gumbo Shop, and finally we have a collection of their scrumptious recipes, from alligator sauce piquante and macque choux to six different gumbos that show just how varied and delicious the cooking of Southern Louisiana can be. You'll bask in this cookbook, and the pages of photographs seem to have an aroma about them that makes you want to rip them out while you cook. -- John Mariani

"The Big Easy is a culinary delight, and a new cookbook from the Gumbo Shop lets you enjoy some of the pleasures at home." .... "An excellent and practical new book just published by the Gumbo Shop's president and executive chef, Richard Stewart, gives the recipe for Cafe Brulot prepared tableside." - these are excerpts from a long review published in the Chicago Sun-Times on February 6, 2000, and several other newspapers via the Scripps Howard News Service. Written by Joyce Rosencrans of the Cincinnati Post. -- Chicago Sun-Times

..."In his book, GUMBO SHOP, A New Orleans Restaurant Cookbook, and in a phone interview from his New Orleans office, Stewart recommends that novices deliberately burn a batch of roux just for the feel of it. It's important, he says, to know how far is too far. "

an excerpt from a long review bt Renee Kientz of the Houston Chronicle, published Wednesday, March 1, 2000. -- Houston Chronicle

About the Author
Born and raised in New Orleans, Richard Stewart began cooking as a teenager, and has worked in the restaurant and catering business for twenty years. He has contributed articles and reviews to various publications, and this is his first cookbook.

Customer Reviews

"...a depth of flavor that cannot be achieved otherwise..."
My copy of "Gumbo Shop" arrived in the mail last week, and I could hardly wait to prepare one of my favorite dishes, Shrimp Creole. After declaring the dish, "the best thing that I've eaten all year," a friend of mine, a Creole Cuisine novice,went on to ask the secret of the rich taste. I went on to explain the process of making a roux, and the technique of "sticking and scraping". "A depth of flavor unfolds that cannot be achieved otherwise," I insisted, giving full credit for the recipe and the quote, of course, to Chef Richard Stewart. The complexity of flavors is the secret to Creole Cuisine, and New Orleans is the birthplace, a city of diverse cultures that melds in its fantastic food. Every memorable dish that visitors long to savor upon arriving in the Crescent City is divulged in this cookbook, with mouth-watering photographs throughout. Having lived there for a year in the Seventies, I developed a passion for the intense tastes, and now I can indulge myself and my friends in my own kitchen. Thank you, Chef Richard Stewart, for a beautiful book. .

Gumbo Shop Cookbook
I was motivated to write this review when I read another review from a person in Alexandria, VA, who said the recipes and the restaurant was for tourists and that a native from Louisiana would never use it. I was born and raised in Louisiana and my mother was raised in New Orleans. I have tested almost every recipe in this book and 90% of them are, in my opinion, fabulous. This is how my grandmother's dishes tasted when I was a little girl. It's the real thing, not gourmet, but how many "normal" people are gourmet cooks? After family and friends sample a recipe, they either ask how they can get the cookbook or ask for the recipe. I've purchased around 10 as gifts. In fact, that's why I was on the site today... buying another copy!

A must-have for any true lover of New Orleans cuisine!
My wife grew up in New Orleans and I lived there for a decade- We've been cooking from the standard books for years (Prudhomme, Patout, Cathedral cookbook, etc.), but until we tried the recipes from the Gumbo Shop, we were never quite satisfied. These recipes are straightforward, authentic and best of all, produce the wonderful depths of flavor we all love about New Orleans Creole cooking. Regardless of whether you ever visit the restaurant, the Gumbo Shop cookbook is a must.