In My New Orleans, Chef John Besh tells the enduring story of preserving the region’s rituals and livelihood through raising food well, cooking it with joy, and being mindful of the fragility that swirl around the city many Americans love most. It offers a unique culinary history of the city and its cooking while Chef Besh celebrates the advice that ensures success for the home cook. His recipes preserve New Orleans’ traditions and ingredients; Seafood gumbo, Crawfish étouffée, Jambalaya, Crab bisque, Beignets, Watermelon pickles, Fried oysters, Red beans and rice – these New Orleans classics are joined by some of Chef Besh’s more contemporary dishes in over 200 recipes.

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