Long considered one of New Orleans’s premier chefs after years of pleasing palates at Bayona and Herbsaint, Susan Spicer has at last released a cookbook, Crescent City Cooking. And like some lovely roast slow-braised, this book is even more delicious thanks to the wait. For instance, there is the Jalape±o-Roast Pork, utterly succulent, that encores as heavenly leftovers in ciabatta sandwiches with pickled cabbage and Creole mustard. Then there’s Big City Salmon with Martini Sauce, in which both gin and juniper berries-and a dash of cream-make the sometimes too-common salmon sing for your supper. This is one brilliant book.
Susan Spicer’s Crescent City Cooking
Long considered one of New Orleans’s premier chefs, Susan Spicer has at last released a cookbook
Thursday, January 24, 2008
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