Kevin Belton's Big Flavors of New Orlean University of North Carolina Press The El Paso Cook Book

The El Paso Cook Book (1898) was the first cookbook published in that city

the waters

these simply delicious kettle chips have a sprinkle of local South Carolina sea salt

and natural beauty found in one of the South's most treasured regions

Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award

Kevin Belton's Big Flavors of New Orlean University of North Carolina Press The El Paso Cook BookAuthor: Kevin Belton Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking celery, onion, and bell pepper while offering his spin on the Louisiana classics of gumbo, jambalaya, touff e, po'boys, and grillades with grits.