Secrets of a New Orleans Chef: Recipes from Tom Cowman's Cookbook

by Greg Cowman and Tom Cowman

Book Overview

These are among Tom Cowman's signature dishes: Trout Mousse, Roast Long Island Duck, Liver l'Orange, Lamb Curry, Barbados Rum Trifle, and, la pi ce de r sistance, Cowman's Chocolate Cake. The recipes for these and many other delectables are included in this cookbook that divulges a master chef's secrets.

Featured here are some two hundred of Tom Cowman's great dishes. Alongside are anecdotes, narratives, and pictures that enhance them. He...

• Format: Hardcover
• Language: English
• ISBN: 1578061792
• ISBN13: 9781578061792
• Release Date: November 1999
• Publisher: University Press of Mississippi
• Length: 287 Pages
• Weight: 1.66 lbs.
• Dimensions: 1.0" x 7.3" x 9.5"

Customer Reviews

A cook book for the people written by a people person!

Tom's brother Greg is to be thanked for preserving these wonderful recipes that otherwise would have been lost! I knew Tom when he worked at the Buxton Inn back in the mid 1970s. He was not only an excellent chef but was an excellent "coach" in that anyone who showed the slightest interest in the kitchen was encourage to learn more and strive to be better. None of the theatrics you see on TV Tom made the kitchen work like a well oiled machine. The Buxton Inn-1812, in Granville, Ohio used some of his recipes for the entire 40+ years they were owned and managed by the Orr family. Love his Shrimp and Grits, Rolatine of Chicken and Chef's Yeast Rolls

A culinary Art Gallery

I worked with Chef Tom at the Upperline. I went from New Orleans to cook in the South Pacific and Aspen. Chef Tom's way of doing things is absolutely classic. He had a way of settling on and emphasizing classic combinations of flavour that I have never seen matched; it was instinctive. After knowing Tom I have never met anyone else worthy of the title "chef". His was a flawless palate, as broad as it was deep. It amuses me to see TV chefs lionized in the media when Tom did his work so well with no applause. Chef Tom said once that there is a difference between cookbooks and recipe books; THIS is a cookbook.

A Gift to Treasure

I recieved a copy of this cookbook for my birthday last month. Talk about a gift that keeps giving. I am able to find a delicious recipie for almost any ocassion. Dinner, brunch, picnics, or special events. The easy going instuctions are trustworthy. ( I don't feel I have to try the recipie before an event.) Secrets of a New Orleans Chef has given me compliments from those I've cooked for I never would have expected.Two friends have requested the name of the book for purchase. One of them is a chef in a local Italian restaurant. He said "my" duck was unbelievable.I highly recoomend this book for amatures and gourmets alike. Nicole Bullock

Wow what a cook book

I am dazzled by the variety and style of the recipes. The book is easy to follow and the results are astounding. From onion sandwiches to Corn Bisque, Chocolate Cake to Classic meat dishes with a flair. This book is a wonderful departure from the standard theme cookbooks we are all so familiar with. Linda Larson

Secrets of a New Orleans Chef: Tom Cowmans

The book is delightful to read. The relative who collected the recipies and wrote so eloquently about his uncle and his recipies shows a true flair for entertaining the reader with amusing and helpful referances about how to "bend the rules" of cooking like the pro's so often do to achive unique and savory foods.He has given us the true secrets of cooking. The recipies are very imaginative and elegant without being pretentious. How this chef could put together such a collection of diverse and universal ingredients shows a true love of food and the art of cooking.

Culinary delights from the kitchen of a famed Chef

These are amoung Tom Cowman's signature dishes that I've tried:Truot Mousse,Roast Long Island Duck,Liver a'l'Orange,Lamb Curry,Barbados Rum Cake,Trifle,and Cowman's Chocolate.And that Chili is the greatest.The recipes for these and many other delectables are included in this cookbook that divulges a master chef's secrets.Great job Greg Cowman