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The
Gourmet
Cookbook Club: How to Debone and Stuff a Flounder with John Besh
Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....
09.15.09
Keywords
cookbook club
,
john besh
,
video
,
my new orleans
,
chefs
cookbook club
Measuring Up
What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.
Margy Rochlin
October 2009
Keywords
cookbook club
,
john besh
,
michael psilakis
,
david chang
cookbook club
Basic Shellfish Stock
I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes
cookbook club
Basic Fish Stock
I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes
cookbook club
Crab-And-Shrimp-Stuffed Flounder
It’s a very intricate job to remove the bones of the fish and keep the fish intact, but I’ll walk you through it.
August 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes
cookbook club
Basic Fish Pan Sauce
Great cooking takes great planning, and my basic pan sauces give you a superbly flavorful way to finish a dish at the last minute.
August 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes