New Orleans's long-time love affair with the oyster has produced this cookbook, from the country's oldest oyster purveyor, showcasing the best ways to enjoy its star shellfish. With the author Wohl, P&J; Oyster owners the Sunseris asked local chefs for their favorite oyster dishes, and received a bounty as rich as the mollusk itself. Organized by preparation method (raw, baked, grilled, fried, and incorporated into other dishes), this volume offers almost a hundred methods for preparing oysters, from classics like oyster dressing, gumbo and po-boys to garlic-and-lemon grilled, in rich Oyster Biscuit Pudding , or Stewed in Cream. Purists will enjoy iconic dishes like the original Oysters Rockefeller, invented at New Orleans's Antoines restaurant in the 1800s, Angels on Horseback, and simply, classically-presented raw oysters on the half shell. Generously accompanied by color photos of most finished dishes, as well as sauces and seasonings, this luscious collection will give any oyster fan reason to celebrate.
—Publisher's Weekly
The P&J; Oyster Cookbook a is a collaboration of author Kit Wohl and the company's Sunseri family with the mission to make your mouth water. Dozens and dozens of recipes alongside Wohl's good-enough-to-eat photos teach you how to prepare these savory mullusks raw, grilled, fried, baked, in a gumbo or in a pie. Recipes from all the greatest restaurants in our oyster-loving city will have you in your apron in no time — or at least making a reservation for your next rendezvous.
—Copyright 2009 New Orleans Magazine
Gourment Magazine Cookbook of the Month
"You go messin' with my mama's gumbo, you gonna get hurt." With an opening line
like that, who could possibly resist Kit Wohl's New Orleans Classic Gumbos and
Soups?
After Hurricane Katrina hit, in 2005, Wohl, an artist and author, was determined
to assure everyone that the cuisine of New Orleans was still very much alive.
And this winning book, photographed and designed by Wohl herself, pays enthusiastic
homage to her beloved city. She tirelessly shakes down New Orleans' culinary
kings and queens (John Besh, Susan Spicer, Leah Chase...), combs through some
of the grandest kitchens (Antoine's, Commander's Palace, Arnaud's, Galatoire's...),
and even travels outside the city limits for John Folse's and Marcelle Bienvenu's
bayou specialties to come up with 37 pots of amazing gumbos, bisques, and soups.
As Wohl explains, Creole and Cajun gumbos traditionally include a roux (a fat-and-flour thickener); a Louisiana cook's "holy trinity" of chopped onion, celery, and bell peppers; a seasoned stock; and poultry, meat, or seafood. Nowadays, however, improvisation is honored, and gumbos often reflect, according to Wohl, the "fanciful thinking" of the creative multicultural residents. Seafood gumbos, chicken gumbos, turkey gumbos, pork gumbos, some with sausage, some a wild combination of the above, all parade happily through Wohl's collection. Admittedly, many of these dishes take patience to prepare; the Gumbo Ya-Ya can keep you in the kitchen for up to four hours, as can chef Kevin Vizard's River Parishes Seafood Gumbo, but they're worth the effort — and they feed a crowd.
If time is an issue, there are quick choices, too, like Billy Wohl's warming Red Bean and Sausage Soup, which can be made in under an hour. And, come summer, Mark Falgoust's lovely Chilled Creole Tomato Soup rivals any gazpacho I've ever had, and it takes only minutes to put together.
In New Orleans, gumbo appears at almost every celebration. Since this is Mardi Gras season, you could, of course, just hop on a plane and join the party there. On the other hand, you could haul out your largest pot, give one of these recipes a try, and have the party at home.
As Wohl explains, Creole and Cajun gumbos traditionally include a roux (a fat-and-flour thickener); a Louisiana cook's "holy trinity" of chopped onion, celery, and bell peppers; a seasoned stock; and poultry, meat, or seafood. Nowadays, however, improvisation is honored, and gumbos often reflect, according to Wohl, the "fanciful thinking" of the creative multicultural residents. Seafood gumbos, chicken gumbos, turkey gumbos, pork gumbos, some with sausage, some a wild combination of the above, all parade happily through Wohl's collection. Admittedly, many of these dishes take patience to prepare; the Gumbo Ya-Ya can keep you in the kitchen for up to four hours, as can chef Kevin Vizard's River Parishes Seafood Gumbo, but they're worth the effort — and they feed a crowd.
If time is an issue, there are quick choices, too, like Billy Wohl's warming Red Bean and Sausage Soup, which can be made in under an hour. And, come summer, Mark Falgoust's lovely Chilled Creole Tomato Soup rivals any gazpacho I've ever had, and it takes only minutes to put together.
In New Orleans, gumbo appears at almost every celebration. Since this is Mardi Gras season, you could, of course, just hop on a plane and join the party there. On the other hand, you could haul out your largest pot, give one of these recipes a try, and have the party at home.
—Copyright 2007 Midwest Book Review
In "New Orleans Classic Desserts", culinary enthusiast Kit Wohl has compiled a series of recipes drawn from Big Easy restaurants for memorable desserts that are gorgeously illustrated in full color and guarantee to please any palate and satisfying any craving for something sweet and delicious at the end of a meal or any other time a bit of dessert is called for. Organized into sections devoted to Cakes & Pies, Custards & Puddings, Candies & Cookies, Flambe, Ices & Ice Creams, Accompaniments, Sauces & Garnishes, the recipes range from Chef Emeril Lagasse's Banana Cream Pie; to the Palace Cafe's White Chocolate Bread Pudding; to Chef April Bellow's Pecan lace Cookies; to Angelo Brocato's Cantaloupe Ice. Enhanced with an informative little section on 'Baking Essentials', the "New Orleans Classic Desserts" will prove a very popular and 'kitchen cook friendly' addition to any cookbook shelf.
—Copyright 2007 Midwest Book Review
"Only a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans; a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles forty-five signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence . . . [New Orleans] Classic Seafood is equal parts a restaurant guide and cookbook with wonderful full-page color photographs . . . Best of all, the recipes don't condescend. Any food lover . . . is sure to love the results."
—Matt Sutherland, ForeWord Magazine
"Each recipe has been adapted for use in home kitchens, translating large-volume and complicated restaurant fare to home cooking. The resulting Creole dishes are very easy to work with - especially given the numerous full-page color photos throughout."
—Midwest Book Review