Gumbo Shop : A New Orleans Restaurant Cookbook

by Richard Stewart

A cookbook featuring over fifty traditional and contemporary Creole recipes from the venerable French Quarter restaurant, authored by Gumbo Shop president and executive chef Richard Stewart. The foreword, by acclaimed New Orleans historian Peggy Scott Laborde paints a broad picture of the city's history, including how and why food plays such a big part. Bits of local lore accompany each recipe, and there are 25 beautiful color photographs, A glossary ans list of mail order food sources are included.

Genres: Cookbooks, Food, Cooking

120 pages, Paperback

First published March 22, 1999

Reviews

[Mitch · Rating 4 out of 5]

this is a very clear and useful book. My folks are from New Orleans and I still found it useful. Some of the recipes are too time consuming for most people though.

one recipe starts with the following, "first smoke a duck." But if you do that and follow the directions, you will have some amazing gumbo.

[Julian · Rating 5 out of 5]

Picked this up drunkenly on Bourbon St not too many months before the flood hit. Cool recipes that left me feeling forever confident in the kitchen so long as there's a bell pepper, celery and an onion.

[Hillary · Rating 5 out of 5]

really reliable

[Beth · Rating 5 out of 5]

One of my fond memories from a trip to New Orleans was eating at The Gumbo Shop. I bought the cookbook and have made several recipes. True to the restaurant, easy to follow, and delicious.

[Albert Lujan · Rating 5 out of 5]

This is one of my favorite and "go to" cookbooks.
I purchased it during a visit to the restaurant in New Orleans many years ago.
Their black eyed peas recipe is a New Year's Day tradition at my place.