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The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes From The Heart Of New Orleans

OLD FAVORITES AND NEW FLAVORSHumble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including:• Blackened Shrimp• Andouille Sausage• Barbecue Brisket• Cuban-Style Pork• Fried Oysters• Pecan-Crusted Trout• Fried Alligator Tail• Bánh Mì Style• Creole Crab Cakes

File Size: 6173 KB

Print Length: 108 pages

Publisher: Ulysses Press (October 21, 2013)

Publication Date: October 21, 2013

Sold by:  Digital Services LLC

Language: English

ASIN: B00E257UWA

Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Enabled

Lending: Not Enabled

Enhanced Typesetting: Enabled

Best Sellers Rank: #794,631 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #72 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole #267 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole #300 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > South

Remember the name Todd-Michael St. Pierre. He is blazing a spice trail that keeps leading adventurous diners back to Louisiana cuisine. A best-selling author, St. Pierre’s latest is “The Southern Po’Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans.” And it delivers everything that St. Pierre’s fan have grown to expect from this culinary and literary genius: page after page of stunning photographs that make you lick your lips in anticipation of the first bite into a tongue-teasing trip to NOLA, no matter where you are at the time; stunningly colorful artwork, capturing the food and spirit of New Orleans; and a glimpse into the author’s heart and soul. O.K., so, if you’re wondering what a po’boy is, there’s a story behind the name, but for the purpose of getting through this review without having to consult a history book, just think: sandwich heaven – more like the best of all possible ingredients in between a sliced loaf of French bread. Got it? Throughout this work, St. Pierre pays homage to the famous locales and people and even his favorite NFL team, (Who DAT!) that have inspired him. Recipes tucked inside the chapter, titled: “Boy Oh Boy! If It Swims, Cook it!” include po’boy staples like ‘The Treme’,’ (fried catfish) named after St. Pierre’s childhood community, affectionately known as the birthplace of jazz; and ‘The Satchmo,’ a crabcake concoction that is sure to please the most discriminating of palates. But in true St. Pierre fashion, he includes recipes that most people wouldn’t usually consider eating po’boy style, like: ‘The Benny,’ or Eggs Benedict ; ‘The Gert Town,’ which is pork tenderloin; and ‘The Bangkok,’ a squid po’boy with Thai chili sauce. Yes, he not only takes the reader on a trip to New Orleans, but around the world, too!

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