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: #346647 in Books
• Published on: 1999-03-22
• Binding: Paperback
• 120 pages

John Mariani
"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.

Chicago Sun-Times
"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.

Houston Chronicle
..."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.

Customer Reviews

Good recipies
I've only tried the shrimp creole but it was delicious and just like the ones I had in new orleans. The only problem might be for this book is the serving sizes are so huge for two people sometimes you need to cut the recipe in half or even more.

The best recipes for everyday food
This is not a cookbook for the gourmets. This is for everyday people who love food made with ingredients readily available on the Gulf Coast. And the recipes really do yield results that taste like the restaurant's dishes. I've had the Crawfish Etouffe recipe made in Pennsylvania, and it was an exact duplicate of what I order at the restaurant.

Eat at the Gumbo Shop whenever you can. The rest of the time, use their cookbook.

Caroline Jumper
San Jose

Gumbo-licious!
My husband and I had the pleasure of checking out the Gumbo Shop when we were in New Orleans for Thanksgiving some years back. We savored our meals there and would wax nostalgic for our experience even months later. A little while after we got home, they published this cookbook - I immediately bought it for him as a surprise.

This small cookbook is THE creole powerhouse of our kitchen! We've made nearly every recipe in here with stellar results everytime! Our favorites are the peppery Crawfish Etouffee, yummy and dense Chicken Espagnole - with our more vegetarian leaning friends loved the Gumbo Z'erbs. The Vinaigrette Dressing has become our house staple.

We've bought (and been gifted) many Cajun/Creole cookbooks over the years - but nothing has managed to knock the Gumbo Shop cookbook down from it's proud pedestal. Simply the best!