Creole Feast: 15 Master Chefs of New Orleans Books About Food that link to short technique-driven

that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills

By the time he was twenty-seven years old

and will still make you look like a rockstar in the kitchen

acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts

Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients

Creole Feast: 15 Master Chefs of New Orleans Books About Food that link to short technique-drivenFrom the Publisher: Fifteen master chefs reveal their secrets for creating more than three hundred dishes, including fried catfish, turtle soup, and Creole gumbo, and describe their own tricks of the trade Release Date: 1978 (Ninth printing) Condition: Very good, dust cover is aged, though free of stains or tears. Pages are free of marks or staining, text is clear.