Hardcover: 240 pages
Publisher: Ten Speed Press; 1 edition (October 2, 2012)
Product Dimensions: 7.8 x 1.2 x 10 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (15 customer reviews)
Best Sellers Rank: #539,994 in Books (See Top 100 in Books) #262 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #486 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > Seasonal #694 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > South
I was really drawn to the phrase: "A new take on the recipes we grew up with". I pictured new twists on gumbos, rice dishes, etouffee, a lot of Gulf Coast fish recipes, and some spicy sauces. And the pictures I conjured in my mind got me excited, so that, several times, I almost hit the gimme' button and put this book in my "cart". But I didn't. Something about seeing lobster in a saute pan on the cover of this book made me hesitate and wonder about what kind of foods these authors actually grew up with.I'm glad I hesitated. If you have thoughts similar to mine, you might want to check this book out at the library first. There are some recipes in here that you'll want to copy, but--for me--there are not enough "keepers" to make me buy the book. I think these two chefs have mixed in way too much of their New York City restaurant recipes to call these recipes new takes on what they grew up with in Mississippi and Louisiana. And with only about a hundred recipes in this book, there's not room for half of them to be takes on New York City restaurant fare.I'm not saying the recipes are bad, in fact there are some very interesting ones. But, as interesting as they may seem, they are not what I was looking for when I finally picked up this book.You won't find any gumbo recipes, nor etouffee recipes. There's no imaginative red beans and rice, and only one rice pilaf (with pecans). There are some Gulf Coast fish recipes that are worth keeping, but not many. There are bows to shrimp, crawfish, blue crab and oysters. And you will find a sprinkling of squash, peas, sweet potatoes, okra, greens and turnip.But lobster in northern Mississippi 10-15 years ago when they were growing up?
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