In New Orleans, a city where elegance brushes elbows with ease and dozens of different cultural groups mix without losing their individual flavors, it is no surprise that gumbo enjoys such widespread celebrity. Rich, full-bodied, and savory, gumbo boasts incredible versatility as it bespeaks the comfort, diversity, and good taste of the city that made it famous. Now, this quintessential New Orleans dish, along with soups and bisques, is presented as never before in this beautifully photographed gift cookbook from culinary aficionado Kit Wohl.
Filled with dozens of sumptuous and straightforward soup, gumbo, and bisque recipes from the city's finest chefs, caterers, and restaurants, this collection was created with the home cook in mind. Dishes include Creole Seafood Gumbo from Galatoire's, Smoked Wood Duck & Andouille Gumbo from Chef John Folse, Fried Chicken Gumbo from Zea, Seafood Okra Gumbo Classique from Frank Davis, Alligator Soup from Antoine's, and Cream of Garlic Soup from Chef Susan Spicer's Bayona. Each entry incorporates an anecdote, bit of history, or fond memory from the contributor about the dish.
From cooling off with Grand Isle's Chilled Creole Tomato Soup in the heat of summer to cuddling up with the city's signature Turtle Soup from Commander's Palace, the at-home chef will find something in this book for all seasons. A lagniappe section with tips on clarified butter, rice, seasoning recipes, and, of course, making a roux is included. Whether enjoyed before the meal, between meals, or as the meal, New Orleans' gumbos, soups, and bisques will bring easy everyday elegance into any kitchen.

In New Orleans, a city where elegance brushes elbows with ease and dozens of different cultural groups mix without losing their individual flavors, it is no surprise that gumbo enjoys such widespread celebrity. Rich, full-bodied, and savory, gumbo boasts incredible versatility as it bespeaks the comfort, diversity, and good taste of the city that made it famous. Now, this quintessential New Orleans dish, along with soups and bisques, is presented as never before in this beautifully photographed gift cookbook from culinary aficionado Kit Wohl.
Filled with dozens of sumptuous and straightforward soup, gumbo, and bisque recipes from the city's finest chefs, caterers, and restaurants, this collection was created with the home cook in mind. Dishes include Creole Seafood Gumbo from Galatoire's, Smoked Wood Duck & Andouille Gumbo from Chef John Folse, Fried Chicken Gumbo from Zea, Seafood Okra Gumbo Classique from Frank Davis, Alligator Soup from Antoine's, and Cream of Garlic Soup from Chef Susan Spicer's Bayona. Each entry incorporates an anecdote, bit of history, or fond memory from the contributor about the dish.
From cooling off with Grand Isle's Chilled Creole Tomato Soup in the heat of summer to cuddling up with the city's signature Turtle Soup from Commander's Palace, the at-home chef will find something in this book for all seasons. A lagniappe section with tips on clarified butter, rice, seasoning recipes, and, of course, making a roux is included. Whether enjoyed before the meal, between meals, or as the meal, New Orleans' gumbos, soups, and bisques will bring easy everyday elegance into any kitchen.