Ryan Boudreaux. Due out 3rd March 2020 from Callisto on their Rockridge Press imprint, it's 130 pages and will be available in paperback and ebook formats (ebook available now). It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.
An introductory chapter gives a good introduction to the author's background and the philosophy of the food culture in and around New Orleans. The following chapters
contain tutorials and recipes arranged roughly thematically: breakfast and lunch, cocktails and appetizers, rice dishes, main courses, and desserts. The book includes some conversion charts and resource
links as well (but no ingredient index).
Ingredients for the individual recipes are listed in a bullet sidebar with American standard measures only. Info and tips about the
ingredients or the recipes themselves are given below the
preparation information. Prep time,
yields, and cooking time are given in the header info. Nutritional
information and special diet concerns/allergens (nuts, celery, wheat,
etc) are not given.
These are yummy and (mostly) made from easily sourced ingredients.
I am very much a visual learner and one of my concerns with several
cookbooks I've reviewed recently has been the lack of photography and
serving suggestions. I know that photography can increase the cost of a
published book significantly but it enhances the end result so much that
in my case at least, it's a necessary part of any cookbook which I buy
and use. This book is somewhere in the middle. There aren't many photos,
but the ones which are included are clear and appealing.
Four stars. This is a good niche cookbook with a wide variety of goodies included.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes