Creole Nouvelle: Contemporary Creole Cookery
With Joseph Carey's amusing stories, scalding opinions and informed wit and information galore, what more could one want from a cookbook, except to open it up and start cooking? I look forward to doing just that and the sooner, the better. (Deborah Madison, Author ofLocal Flavors, Cooking and Eating from America's Farmers' Markets)When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven! (Denis Kelly, James Beard Award Nominee and Author ofGrilling & Barbecuing)Creole Nouvelle... is an exploration of the new wave of Creole cuisine..." (Kandace Power GravesGambit Weekly)"... redefine traditional genre recipes with new additions and tastes." (Midwest Book Review)Carey has included traditional creole recipes twisted into something new. InCreole Nouvelle, Carey and his guest chefs expand the Creole palate by extending the list of Creole influences. (Chris Davis,The Memphis Flyer)New Orleans has a thing or two to teach the rest of the country about good eating, and Joseph Carey...is ready for the lessons to begin....Creole Nouvelle could round out the adventurous cook's cookbook collection. (Kirkus Reviews)...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery... (Wine Advisor Food Letter; Wineloverspage.Com)New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him. (Syd KearneyThe Houston Chronicle)Joseph Carey has put an amazing book together of his Creole recipes. Your mouth will water as you pore over the selections. (Online Book Review)...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards. (Kandace Power GravesBest Of New Orleans Magazine)