Treme
Stories and Recipes from the Heart of New Orleans
Seiten
2013
Chronicle Books (Verlag)
978-1-4521-0969-5 (ISBN)
Chronicle Books (Verlag)
978-1-4521-0969-5 (ISBN)
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A companion cookbook to the HBO series Treme, with Over 100 recipes that celebrate New Orleans Cooking.
The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina. Treme refers to one of the city's oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture. Cooking is one of the primary topics in the show and notable food writers and chefs contribute to and appear throughout the series, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. At the center of the food storyline is cook Jeanette Desautel, who is the voice of the cookbook. The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters. The book will be illustrated with sense-of-place scenery from the show, along with 24-30 styled food shots.
A foreword by Anthony Boudain provides perfect context for the recipes, history and storytelling that will make this a heritage collection.
The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina. Treme refers to one of the city's oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture. Cooking is one of the primary topics in the show and notable food writers and chefs contribute to and appear throughout the series, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. At the center of the food storyline is cook Jeanette Desautel, who is the voice of the cookbook. The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters. The book will be illustrated with sense-of-place scenery from the show, along with 24-30 styled food shots.
A foreword by Anthony Boudain provides perfect context for the recipes, history and storytelling that will make this a heritage collection.
Lolis Eric Elie is a New Orleans-based journalist, filmmaker and food writer. He joined the staff of the HBO series Treme as story editor shortly after the series launched. Working with the award-winning director Dawn Logsdon, he co-produced and wrote the documentary, Faubourg Treme: the Untold Story of Black New Orleans. From 1995 to 2009, he wrote a thrice-weekly column for the New Orleans' Times-Picayune. A recognised expert on New Orleans food and culture, he is the author of Smokestack Lightning: Adventures in the Heart of Barbecue Country and co-producer and writer of a documentary based on that book.
| Erscheint lt. Verlag | 24.7.2013 |
|---|---|
| Verlagsort | San Francisco |
| Sprache | englisch |
| Maße | 210 x 260 mm |
| Themenwelt | Kunst / Musik / Theater ► Film / TV |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-4521-0969-9 / 1452109699 |
| ISBN-13 | 978-1-4521-0969-5 / 9781452109695 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
DK Verlag Dorling Kindersley
CHF 39,90
