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The Gourmet Cookbook Club: Nate Appleman Profile

The co-author of our January 2009 Cookbook Club selection reflects on his unexpected success as a fine-dining chef. (registration required)
Genevieve Ko
01.31.09
Keywords
genevieve ko,
cookbook club,
a16 food + wine,
nate appleman,
chefs
magazine

Book Review: New Orleans Classic Gumbos and Soups

As Mardi Gras season comes around, pull out the biggest pot in your kitchen and invite everyone over for gumbo—New Orleans’ quintessential dish.
Diane Abrams
February 2009
Keywords
diane abrams,
kit wohl,
cookbook club,
southern u.s.,
new orleans classic gumbos and soups
cookbook club

The Gourmet Cookbook Club: 2009 Selections

Here’s your chance to catch up on any of the Gourmet Cookbook Club selections that you may have missed during the year.(registration required)
June 2008
Keywords
cookbook club,
cookbooks,
books,
chefs,
authors
cookbook club

Creole Seasoning

(registration required)
February 2009
Keywords
kit wohl,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.,
spices
cookbook club

Red Bean and Sausage Soup

As far back as anybody can remember, red beans and rice have been a traditional Monday meal in New Orleans. (registration required)
February 2009
Keywords
kit wohl,
bily wohl,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.
cookbook club

Shrimp Bisque

Other recipes for shrimp bisque are simpler and quicker to prepare. But for authentic, rich flavor, this one is worth the extra steps. (registration required)
February 2009
Keywords
kit wohl,
tommy digiovanni,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.
cookbook club

Gumbo Ya-Ya

Legend says that the term “gumbo ya-ya” was a French-based dialect spoken in New Orleans during the 1800s. (registration required)
February 2009
Keywords
kit wohl,
michelle mcraney,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.
cookbook club

Redfish Courtbouillon

Redfish courtbouillon has been a favorite of Creole cooks for well over a century. (registration required)
February 2009
Keywords
kit wohl,
john besh,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.
cookbook club

Shrimp Stock

(registration required)
February 2009
Keywords
kit wohl,
tommy digiovanni,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.
cookbook club

Roux and the “Trinity”

Roux is the magical thickener and flavoring necessary for many gumbos, stews and soups in Louisiana cooking. (registration required)
February 2009
Keywords
kit wohl,
new orleans classic gumbos and soups,
cookbook club,
southern u.s.,
cookbooks