The New Orleans Seafood Cookbook

by Andrew Jaeger and John DeMers

Book Overview

New Orleans seafood means catfish, swordfish, snapper, shrimp, even shark. This book features 125 of Andrew Jaeger's best-loved recipes, illustrated throughout, and gives the reader all they may need... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1580080642
• ISBN13: 9781580080644
• Release Date: May 1999
• Publisher: Ten Speed Press
• Length: 161 Pages
• Weight: 0.83 lbs.
• Dimensions: 0.5" x 6.4" x 8.8"

Customer Reviews

authoritative insight into regional USA cuisine

The "how to" pages will help the reader pass oneself off in NOLA as a local; the recipes are obviously authentic, easy to follow, and bring back fond memories of my college days at Tulane and "Crayola" in the early seventies. I learned how to cook in New Orleans. I studied the menus of the local restaurants, (Etienne's on Maple St) and this book is a god-send. Jaeger far surpasses some upstart transplant from New Jersey. Ten Speed Press should be complimented for bring such unknown, but important insights into our country's local cuisines.