My Creole-Cali Kitchen
Surrey Books,U.S. (Verlag)
978-1-57284-351-6 (ISBN)
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Chef Ryan Rondeno, who has dazzled the palates of celebrities with his innovative and mouthwatering creations, seamlessly blends the vibrant flavors of Creole cuisine with the fresh ethos of California cooking in My Creole-Cali Kitchen. Each recipe is meticulously crafted to be both intriguing, flavorful,, and accessible, allowing home cooks to recreate elevated dishes that burst with flavor and creativity. With dishes like tempura squash blossoms, crawfish enchiladas, and duck confit with whipped ricotta and pickled peaches, Rondeno brings his signature style to every page, ensuring that each dish is not only delicious but also visually stunning. And for those with a sweet tooth, there are celebration-worthy desserts like brown butter banana bread with pistachio praline and buttermilk ice cream, and—of course—beignets.
Rondeno, who has cooked for A-list stars, shares his culinary secrets and expert tips, making even the most sophisticated recipes easy to follow. The cookbook features step-by-step instructions, beautiful photographs, and clever twists on Southern favorites. Whether you're a seasoned home cook or a beginner looking to impress your guests, My Creole-Cali Kitchen offers a treasure trove of recipes that are sure to level-up your cooking game while remaining approachable and fun. Indulge in the best of both worlds with this delightful fusion that promises to bring excitement and flair to your kitchen.
Chef Ryan Rondeno, known for his passion for Southern cuisine, has cooked for many of Hollywood's elite, including Will Smith, Lizzo, and Mike Tyson. Rooted in Metairie, Louisiana, where Ryan was born, his love for cooking was nurtured by his family. He honed his skills at the Chef John Folse Culinary Institute and renowned Southern restaurants, including the legendary Commander's Palace in New Orleans. After relocating to California post-Hurricane Katrina, Ryan fused California cuisine with his Southern roots, creating a unique culinary experience.
Introduction
Sourcing Ingredients
Tools
Glossary of Cooking Terms
Small Bites
Appetizers
Soups and Salads
Seafood
Pasta and Grains
Poultry and Meat
Sides
Sweet Bites
Libations
Basics
Acknowledgments
Index
About the Author
| Erscheint lt. Verlag | 26.6.2025 |
|---|---|
| Zusatzinfo | Color photographs |
| Verlagsort | Chicago, IL |
| Sprache | englisch |
| Maße | 177 x 228 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-57284-351-9 / 1572843519 |
| ISBN-13 | 978-1-57284-351-6 / 9781572843516 |
| Zustand | Neuware |
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