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Treme - a book by Elie, Lolis Eric

Treme

Stories and Recipes from the Heart of New Orleans

Treme( )
Author: Elie, Lolis Eric
Foreword by: Bourdain, Anthony
Photographer: Anderson, Ed
Preface by: Simon, David
ISBN:978-1-4521-0969-5
Publication Date:Jul 2013
Publisher:Chronicle Books LLC
Book Format:Hardback
List Price:USD $29.95
Book Description:

Inspired by David Simon's award-winning HBO seriesTreme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a m#65533;lange of influences from Creole to Vietnamese, at once new and old, genteel...
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Book Details
Pages:240
Detailed Subjects: Cooking / Regional & Ethnic / American / Southern States
Physical Dimensions (W X L X H):8.25 x 9.99 x 1.15 Inches
Book Weight:2.42 Pounds
Author Biography
Elie, Lolis Eric (Author)
Anthony Bourdain is the executive chef at brasserie Les Halles in New York. After two years at Vassar College, he attended the Culinary Institute of America in Hyde Park. He has since spent more than two decades working in professional kitchens. His memoir "Kitchen Confidential" (2001) was expanded from an article he'd written for "The New Yorker" magazine about life behind the scenes in restaurant kitchens. The book described life in those kitchens in even more lurid detail, and it became a surprise international bestseller.

In late 2000, Bourdain set out to travel his way across the globe, looking for, as he puts it, "kicks, thrills, epiphanies" and the "perfect meal." The book, and its companion Food Network series "A Cook's Tour," chronicle his adventures and misadventures on that voyage.

Bourdain is also the author of two satirical thrillers, "Bone In The Throat" and "Gone Bamboo", as well as the "Urban Historical, Typhoid Mary" and Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.

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