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Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair Kindle Edition
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"For the best Southern food, I turn to Chef Jason Santos--I can't wait to experience all his new cookbook has to offer." --Pedro Martinez, Hall of Fame pitcher for the Boston Red SoxJason is an extremely talented chef. His amazing dishes make people sit up and smile!" --Jon Taffer, host and executive producer of Bar Rescue "Jason's cookbook is brilliant. It brings the culinary spirit of New Orleans right into your kitchen." --Sharon Osbourne, co-host of The Talk "Jason's book is inspiring, enlightening and so damn good. He puts the essence of New Orleans right into your hands. Get this book!" --Aisha Tyler, actress, comedian, director, author "In addition to mouth-watering recipes and ingredients, what you find on every page in this book is the passion that makes Jason such a force not only in the kitchen but in the larger community as well. A book combining culinary craft with the passion of a great humanitarian is a book I want to read." --Billy Shore, CEO and founder of Share Our Strength and No Kid Hungry --This text refers to the paperback edition.
About the Author
- ASIN : B07G12L6G4
- Publisher : Page Street Publishing (26 March 2019)
- Language : English
- File size : 217016 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 317 pages
- Best Sellers Rank: 550,368 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Top reviews from other countries
Having said that, much of this book contains what I call "weekend food". These are not quick and easy weekday meals. Mind-blowing chicken is (ideally) a 2-day process. I think that the spice mixes and sauces could be made and kept on hand for weekdays. Some of the recipes (like Andouille Scotch Eggs) are beyond my skillset and would take me a lot of practice.
Worth it for the chicken alone.
Literally the Best Chicken Wings: I must say these were very good. I find deep-frying at home to be a bit difficult, and my wings did end up a little soggy, so we threw them in the oven for just a few minutes to crisp them up before eating. We served them with the Sweet and Spicy Glaze, White BBQ Sauce, Jalapeno BBQ Sauce and Nashville Hot Spice, as recommended. The sauces were absolutely fabulous and I really can’t pick my favorite. Keep in mind this is a time-consuming recipe; and I spent a large part of Saturday preparing all the different components of these wings. (Really would have been easier to go out to eat!)
New Orleans BBQ Shrimp with Jalapeño Grits: This was absolutely fantastic, hands-down the best grits I’ve ever had. We halved the amount of grits and still had some left-over after dinner for two.
Biscuits and Gravy 2.0: This was good. I found the Honey-Glazed Biscuits to be a bit greasy after cooking in the melted butter (and I admit I did cut the butter down in the recipe too). Overall, it was fun to make my own sausage, but this is a very time consuming recipe.
Sharp Cheddar Kettle Chips and Buttermilk Onion Dip: This was very good. Cut the dip in half unless you’re making extra chips, because we had lots left over.
Deviled Egg Toast with Country Ham and Hot Pepper Salad: This was great too and came together quickly after work.
In an effort to leave a balanced review, the cookbook does have a few negatives. Recipes often refer to other recipes in the book. For example, to make the Deviled Egg Toast, I needed to first make the Hot Cherry Peppers, the Neutral Vinaigrette and the Chargrilled Butter. I felt like a mathematician trying to cut down each of the recipes so I wouldn’t have tons left over. Also, there are a lot of seafood recipes here, so that might be an issue for some. All in all, a great cookbook I am glad to have purchased. I really wish I could give it 4.5 stars.