“New Orleans Classic Celebrations” by Kit Wohl. P elican Publishing Co.
$16.95, 196-page hardcover.
Kit Wohl certainly is a prolific author. Her 10th book, “New Orleans Classic Celebrations,” is out just in time for holiday gift-giving.
The latest addition to her “Classic Recipes” series follows the format of the earlier books: It features easy-to-follow recipes mostly from chefs from New Orleans-area restaurants. The recipes are illustrated with full-color photos by Wohl, who also includes brief histories of the subjects. Sometimes a second photo illustrates the history.
In this book, Wohl celebrates those occasions that are most popular with New Orleans-area residents — Reveillon and Christmas; Carnival; festivals and feast days from the French Quarter Festival to St. Joseph’s Day; and “Haunts, Gris Gris and Ghoulies,” in other words, Halloween.
Among its recipes are chef Gus Martin’s recipe for Muriel’s Oyster Stuffing, Bayona chef Susan Spicer’s Roasted Duck With Orange Cane Syrup Sauce, chef Leah Chase’s Stuffed Mirlitons, Jyl Benson’s Stuffed Crawfish Bread, Franky & Johnny’s Stuffed Artichokes, and the Bread Pudding Soufflé from chef Tory McPhail of Commander’s Palace. Wohl includes information on making a roux and the proper proportion for the “trinity” of Creole-Cajun cooking — chopped onion, celery and bell pepper. She also offers recipes for seasonings mixes.
New Orleans chef John Besh will be autographing copies of his latest cookbook, “Cooking From the Heart: My Favorite Lessons Learned Along the Way” (Andrews McMeel Publishing, LLC) from 6:30 p.m. to 8:30 p.m. Thursday during ladies’ night at Bowie Outfitters, 8630 Perkins Road, Baton Rouge.
Baton Rouge cookbook author Holly Clegg will be signing copies of her “Trim & Terrific” cookbook series and offering samples of some of the recipes from 11 a.m. to 1 p.m. Saturday at Alexander’s Highland Market, 18111 Highland Market Drive, Baton Rouge.
Celebrity chef Emeril Lagasse has released a free holiday cookbook available for download at emerils.com/holidays/holiday-season/recipe-book. The book includes 18 recipes from his kitchen and dishes from his restaurants around the country.
Cheramie Sonnier is The Advocate’s food editor. Her email address is firstname.lastname@example.org.
Louisiana Citrus Salad
Serves 4 to 6. Recipe by chef Chip Flanagan, of Ralph’s on the Park, is from Kit Wohl’s “New Orleans Classic Celebrations: Recipes From Favorite Restaurants” and is used with permission of Pelican Publishing Co. Wohl writes, “Many farms around the city produce luscious citrus, generally appearing at the outdoor markets during the holiday season. Colorful and tangy, Chef Flanagan’s salad is a colorfully refreshing accompaniment to heartier fare.”
1 ruby red grapefruit
1 Meyer lemon
1 small shallot, julienned
1 tbl. honey
1/4 bunch of cilantro, washed well and chopped
1/2 tbl. kosher salt
1. Remove the skin and white pith from the satsuma, grapefruit, lemon and lime and separate the fruit into segments.
2. Working over a large mixing bowl, make a small “V” cut into the side of each segment and place in the bowl.
3. Mix the fruit in the bowl with all the other ingredients and serve immediately.