Secrets of a New Orleans Chef - Cowman, Greg
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"In New Orleans Tom Cowman was an institution. These are among his signature dishes: Trout Mousse, Roast Long Island duck, Liver a L'Orange, Lamb Curry, Barbados Rum Trifle, and, la piece de la resistance, Cowman's Chocolate Cake. Featured here are more than two hundred of his great recipes."--BOOK JACKET. "Cowman made his reputation at his restaurant in the Maidstone Arms, a resort hotel in East Hampton, New York. In the 1970s he moved to New Orleans. In the two decades that he cooked in the French Quarter and in the uptown district he became so celebrated that, even since his death in 1994,…mehr

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Produktbeschreibung
"In New Orleans Tom Cowman was an institution. These are among his signature dishes: Trout Mousse, Roast Long Island duck, Liver a L'Orange, Lamb Curry, Barbados Rum Trifle, and, la piece de la resistance, Cowman's Chocolate Cake. Featured here are more than two hundred of his great recipes."--BOOK JACKET. "Cowman made his reputation at his restaurant in the Maidstone Arms, a resort hotel in East Hampton, New York. In the 1970s he moved to New Orleans. In the two decades that he cooked in the French Quarter and in the uptown district he became so celebrated that, even since his death in 1994, it is natural for his friends to share their favorite stories about him and his famous kitchen."--BOOK JACKET.
Autorenporträt
Greg Cowman has been working in the foods industry since 1968. In 1989 he moved to New Orleans to work with his uncle, the celebrated chef whose recipes are collected in this book.