What do you think?
Rate this book
Besh Big Easy: 101 Home Cooked New Orleans Recipes (Volume 4)
In Besh Big Easy: 101 Home-Cooked New Orleans Recipes, award-winning chef John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers.
In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans.
Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!
In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans.
Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!
224 pages, Paperback
First published September 29, 2015
21 people are currently reading
98 people want to read
About the author
John Besh
12 books14 followersJohn Besh is the acclaimed chef committed to "bringing back" New Orleans after Hurricane Katrina. Besh grew up in Southern Louisiana and graduated from The Culinary Institute of America. Food & Wine named him one of the Top 10 Best New Chefs in America in 1999. His passion for food and New Orleans is always simmering.
Besh owns and operates New Orleans restaurants: August, his downtown flagship. Luke is his newest adventure, a downtown brasserie. La Provence, a rustic French restaurant and mini-farm just north of New Orleans. And, not to be overlooked, the award-winning, Besh Steak. "
Besh owns and operates New Orleans restaurants: August, his downtown flagship. Luke is his newest adventure, a downtown brasserie. La Provence, a rustic French restaurant and mini-farm just north of New Orleans. And, not to be overlooked, the award-winning, Besh Steak. "
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 25 of 25 reviews
February 4, 2024
A fabulous cookbook worth all fans of NOLA recipes checking out. The recipes are simple to follow, capture the fabulous city's unique flavors, and are written in a fun, conversational style. And the photos are mouthwatering!
November 11, 2015
As a northerner and an avid cook, I really enjoyed this book! The stories enable one to experience the culture, the recipes sound delicious, and the photography is food porn at its best! Thanks NetGalley for the ebook!
July 28, 2015
I received this copy from the publisher via NetGalley in exchange for an honest review
This book is designed for home rather than restaurant cooking, so the recipes are easy to follow, though some do involve a lot of steps (all with timings and clear explanations). As the recipes are intended for an American audience, all quantities are given in American imperial measures, but there is a table of metric equivalents given at the back. The book starts with a list of common New Orleans ingredients, but John Besh encourages cooks to use “whatever you can get your hands on” rather than not cooking a particular recipe. That philosophy has always appealed to me, and I took it to heart when deciding which recipes to try.
Each recipe is accompanied by a brief note on serving suggestions or background to the recipe and related New Orleans cooks. There are lots of lovely photos - of the food and of New Orleans. Because New Orleans boasts a lot of seafood, in particular crabs, shrimps, crawfish and oysters, there are a lot of amazing recipes using these. Unfortunately, for British cooks, the cost of many of these recipes would be quite prohibitive for an everyday meal, so I am saving them for a special occasion. I did however cook the Snapper with cherry tomatoes and the Trout Almondine, both of which had an excellent flavour, although the snapper took much longer to cook than advised in the recipe.
I was a bit more adventurous with the meat recipes. For the Chicken and sausage gumbo and the Chicken and Andouille Jambalaya I used some Polish smoked sausage instead of the andouille, and that worked very well. Then I used the left over ordinary sausage meat to make the Creole stuffed bell peppers, which were fantastic. To cook Mr Pauls Pintail en Daube , instead of pintail or mallard ducks I used a whole guinea fowl, and that was a real success. The Mardi Gras Morning Pork Shoulder grillades were very nice and simple. However my favourite recipe of the ones I tried was the Fried Eggplant salad. We cooked that twice. It is outstanding when eaten hot, but does lose its allure rather when the eggplant is cold.
Basically, we had a week and a half of Besh cooking, and ate exceedingly well. There was not a dud recipe to be had, and most of the recipes I tried will be cooked again - repeatedly. There is no overkill on the seasoning, and everything was delicious. There are many more recipes in the book that I still want to try. I can definitely recommend this book. There are many everyday recipes to enjoy, even if you don’t have the Louisiana wealth of seafood. Happy eating!
This book is designed for home rather than restaurant cooking, so the recipes are easy to follow, though some do involve a lot of steps (all with timings and clear explanations). As the recipes are intended for an American audience, all quantities are given in American imperial measures, but there is a table of metric equivalents given at the back. The book starts with a list of common New Orleans ingredients, but John Besh encourages cooks to use “whatever you can get your hands on” rather than not cooking a particular recipe. That philosophy has always appealed to me, and I took it to heart when deciding which recipes to try.
Each recipe is accompanied by a brief note on serving suggestions or background to the recipe and related New Orleans cooks. There are lots of lovely photos - of the food and of New Orleans. Because New Orleans boasts a lot of seafood, in particular crabs, shrimps, crawfish and oysters, there are a lot of amazing recipes using these. Unfortunately, for British cooks, the cost of many of these recipes would be quite prohibitive for an everyday meal, so I am saving them for a special occasion. I did however cook the Snapper with cherry tomatoes and the Trout Almondine, both of which had an excellent flavour, although the snapper took much longer to cook than advised in the recipe.
I was a bit more adventurous with the meat recipes. For the Chicken and sausage gumbo and the Chicken and Andouille Jambalaya I used some Polish smoked sausage instead of the andouille, and that worked very well. Then I used the left over ordinary sausage meat to make the Creole stuffed bell peppers, which were fantastic. To cook Mr Pauls Pintail en Daube , instead of pintail or mallard ducks I used a whole guinea fowl, and that was a real success. The Mardi Gras Morning Pork Shoulder grillades were very nice and simple. However my favourite recipe of the ones I tried was the Fried Eggplant salad. We cooked that twice. It is outstanding when eaten hot, but does lose its allure rather when the eggplant is cold.
Basically, we had a week and a half of Besh cooking, and ate exceedingly well. There was not a dud recipe to be had, and most of the recipes I tried will be cooked again - repeatedly. There is no overkill on the seasoning, and everything was delicious. There are many more recipes in the book that I still want to try. I can definitely recommend this book. There are many everyday recipes to enjoy, even if you don’t have the Louisiana wealth of seafood. Happy eating!
June 30, 2015
John Besh’s Besh Big Easy Cookbook is filled with luscious recipes and photographs. The recipes are what I would consider old-fashioned, home-style cooking you would feed family and friends. One of my favorite photographs in Besh’s cookbook is the photo of the Creole Stuffed Peppers. The photo turns the humble bell pepper into a jewel-toned feast for the eyes. In fact, the photos used to illustrate the recipes are absolutely beautiful and help kick this cookbook up a notch when it comes to readability. Note: I like to read cookbooks like novels so perhaps that’s why I enjoy how cookbooks are illustrated.
At the beginning of his cookbook Besh lists some of his favorite recipe ingredients used to prepare his recipes. You will find a description with each ingredient listing and clear explanation of how the ingredient is used. Besh also includes a recipe called My Creole Spice Jar which you can use in your daily cooking, if desired.
Besh has included a wide variety of recipes that range from appetizers to dessert. Some of the recipes you’ll find in his cookbook include:
*Creole Stuffed Peppers
*Quick & Dirty BBQ Shrimp
*Crabmeat-Stuffed Flounder
*Andrew’s Pan-Fried Pork Cutlets
*Grandmother Grace’s Fried Chicken
*Beef Brisket Daube
*Grilled Okra
*Field Peas in Pot Liquor (Just right for a New Year’s Day dinner as eating peas brings you good luck, according to my grandma.)
*Jenny’s Potato Salad
*Divorce Soup (read the book and you’ll find out about the soup’s name)
*Suzanne’s Peach Pie
*Bananas Foster
Recommend.
Review written after downloading a galley book from NetGalley.
At the beginning of his cookbook Besh lists some of his favorite recipe ingredients used to prepare his recipes. You will find a description with each ingredient listing and clear explanation of how the ingredient is used. Besh also includes a recipe called My Creole Spice Jar which you can use in your daily cooking, if desired.
Besh has included a wide variety of recipes that range from appetizers to dessert. Some of the recipes you’ll find in his cookbook include:
*Creole Stuffed Peppers
*Quick & Dirty BBQ Shrimp
*Crabmeat-Stuffed Flounder
*Andrew’s Pan-Fried Pork Cutlets
*Grandmother Grace’s Fried Chicken
*Beef Brisket Daube
*Grilled Okra
*Field Peas in Pot Liquor (Just right for a New Year’s Day dinner as eating peas brings you good luck, according to my grandma.)
*Jenny’s Potato Salad
*Divorce Soup (read the book and you’ll find out about the soup’s name)
*Suzanne’s Peach Pie
*Bananas Foster
Recommend.
Review written after downloading a galley book from NetGalley.
December 31, 2015
A cookbook with some very nice photographs of New Orleans scenery, but not much actual writing outside of the recipes, which makes it a bit hard to review. I do take issue with the "home cooked" part of the title, unless ingredients like "fresh blue crabs", "1 pound chanterelle mushrooms", or "whole mallard ducks" are normal items in your pantry. They are not in mine, so I will not be making a lot of the recipes herein.
I did try both the "Creole Stuffed Bell Peppers" and "Dirty Rice" (well, without the chicken liver, because ew) and they were both delicious, so I can't criticize too much. There's also a whole chapter of different variations on jambalaya, and that's always a thing I like in cookbooks: a range of styles on a single, common dish. Overall I've definitely seen better New Orleans cookbooks, but this one does has some worthwhile qualities.
I read this as an ARC via NetGalley.
I did try both the "Creole Stuffed Bell Peppers" and "Dirty Rice" (well, without the chicken liver, because ew) and they were both delicious, so I can't criticize too much. There's also a whole chapter of different variations on jambalaya, and that's always a thing I like in cookbooks: a range of styles on a single, common dish. Overall I've definitely seen better New Orleans cookbooks, but this one does has some worthwhile qualities.
I read this as an ARC via NetGalley.
July 3, 2018
Besh Big Easy (101 Hone Cooked New Orleans Recipes) by John Besh.
Great cookbook on New Orleans cooking. I love the beautiful pictures and they looked great on my Kindle Fire. The format of the recipes makes it easy to read and follow. This would be a great addition to anyone’s cookbook collection.
I voluntarily reviewed an Advance Reader Copy of this book.
Great cookbook on New Orleans cooking. I love the beautiful pictures and they looked great on my Kindle Fire. The format of the recipes makes it easy to read and follow. This would be a great addition to anyone’s cookbook collection.
I voluntarily reviewed an Advance Reader Copy of this book.
December 28, 2017
Some good recipes but not for us
November 14, 2018
So many amazing recipes but I am not a huge fan of fish and shrimp. A lot of recipes to try and play with.
July 15, 2015
"Besh Big Easy" is a comprehensive book of down home recipes that have made New Orleans Cajun/Creole cooking famous. The recipes are not complicated, and the ingredients are relatively simple. But, for instance, if you have trouble finding some of the spices or meats used in the recipes, simple substitutions are available.
I love the short quips throughout the book that accompany each recipe - anything from tips, historical anecdotes, or alternate suggestions. The "Big Easy Ingredients" list gives you a short list of items it would be handy to have in stock at all times. The pictures are almost as good as the recipes themselves - mouthwatering pictures of the food, plus vibrant photos of New Orleans life.
Each chapter contains a handful of recipes and are presented in traditional cookbook fashion.
Chapter 1: Easy Apps - pretty easy dishes to prepare, lots of crab, oyster, and shrimp
Chapter 2: Soups and Bisques - Everything from simple stocks (made with any animal carcass), seafood bisques, and vegetable soups
Chapter 3: Stew Pot - Creole style pot roast, brisket, chicken, duck, vegetable stew, and more seafood
Chapter 4: Gumbo - This is a cultural stew, inspired by ingredients from different ethnic groups: Africans, Native Americans, French, Spanish, and Germans. Each recipe presents different variations on ingredients, and there is a short section outlining the secrets to a good roux
Chapter 5: Veggies - Coleslaw, lots of tomato dishes and sauces, eggplant, turnips, sweet potatoes, beets, okra, brussels sprouts, and potato salad
Chapter 6: Shrimp, Crab, and Crawfish - The recipes in this section come from a list similar to Bubba's list in Forrest Gump
Chapter 7: Rice, Beans, and Corn - Lots of various dishes with rice and beans, such as red beans and rice, dirty rice, an easy recipe for cooking basic rice, and interesting dishes with corn and grits
Chapter 8: Jambalaya - Pretty self-explanatory! Full of Jambalaya goodness!
Chapter 9: Big Fish - Tips on how to cook different varieties of fish, anything from stuffed, grilled, pan-roasted, fried, etc.
Chapter 10: Butcher Shop - Pork, venison, stuffed bell peppers, fried chicken
Chapter 11: Sweetness - Luscious recipes include blueberry pie, peach pie, wild berry pie, blueberry crumble, fig tarts, and bread pudding
The end of the book gives the reader a guide to different vendors and restaurants mentioned throughout the book so that you can visit them yourself if you're ever in the Big Easy.
Overall this is a pretty solid cookbook on New Olrean's style home cooking. I would definitely reserve a copy to have on hand. I received this as a free ARC from Andrews McMeel Publishing on NetGalley in exchange for an honest review.
I love the short quips throughout the book that accompany each recipe - anything from tips, historical anecdotes, or alternate suggestions. The "Big Easy Ingredients" list gives you a short list of items it would be handy to have in stock at all times. The pictures are almost as good as the recipes themselves - mouthwatering pictures of the food, plus vibrant photos of New Orleans life.
Each chapter contains a handful of recipes and are presented in traditional cookbook fashion.
Chapter 1: Easy Apps - pretty easy dishes to prepare, lots of crab, oyster, and shrimp
Chapter 2: Soups and Bisques - Everything from simple stocks (made with any animal carcass), seafood bisques, and vegetable soups
Chapter 3: Stew Pot - Creole style pot roast, brisket, chicken, duck, vegetable stew, and more seafood
Chapter 4: Gumbo - This is a cultural stew, inspired by ingredients from different ethnic groups: Africans, Native Americans, French, Spanish, and Germans. Each recipe presents different variations on ingredients, and there is a short section outlining the secrets to a good roux
Chapter 5: Veggies - Coleslaw, lots of tomato dishes and sauces, eggplant, turnips, sweet potatoes, beets, okra, brussels sprouts, and potato salad
Chapter 6: Shrimp, Crab, and Crawfish - The recipes in this section come from a list similar to Bubba's list in Forrest Gump
Chapter 7: Rice, Beans, and Corn - Lots of various dishes with rice and beans, such as red beans and rice, dirty rice, an easy recipe for cooking basic rice, and interesting dishes with corn and grits
Chapter 8: Jambalaya - Pretty self-explanatory! Full of Jambalaya goodness!
Chapter 9: Big Fish - Tips on how to cook different varieties of fish, anything from stuffed, grilled, pan-roasted, fried, etc.
Chapter 10: Butcher Shop - Pork, venison, stuffed bell peppers, fried chicken
Chapter 11: Sweetness - Luscious recipes include blueberry pie, peach pie, wild berry pie, blueberry crumble, fig tarts, and bread pudding
The end of the book gives the reader a guide to different vendors and restaurants mentioned throughout the book so that you can visit them yourself if you're ever in the Big Easy.
Overall this is a pretty solid cookbook on New Olrean's style home cooking. I would definitely reserve a copy to have on hand. I received this as a free ARC from Andrews McMeel Publishing on NetGalley in exchange for an honest review.
January 6, 2016
I received an electronc copy for review from NetGalley, and think I'm going to have to go and buy this book. John Besh is a New Orleans restauranteur. He grew up there and is dedicated to supporting the regions culinary heritage. This book is his fourth cookbook and is written for home cooks. It is realistic (if you can get past the number of crab recipes) for people in other regions of the country (I live in the Upper Midwest). The book is full of photos of culinary landmarks around the city, and each is identified by location and name (and reason) in the back of the book.
The book has a full table of contents, listing each recipe with its page number. I really like that feature, which I've seen a handful of other recent cookbooks. There is a short introduction, along with a 1-2 page overview of key ingredients (with sources), including a creole seasoning mix recipe. Then we get into the recipes. The recipes are lunch and dinner recipes, with a short selection of desserts.
Given that this is about New Orleans, it shouldn't be surprising that there are a lot of shellfish recipes. There are also a variety of gumbos and jambalayas. Each recipe has a short introduction, lists the number of servings, has an ingredient list in order of use, and instructions. While there are a number of photos in the book, not every recipe has one. I made two recipes: Summer Vegetable Caldo and Barbara's Shrimp Salad.
The Caldo is a thick vegetable soup that also uses smoked ham hock or salt pork for seasoning. It was simple to put together and absolutely delicious. Each time I lifted the lid to check on the soup it smelled wonderful. The flavor was complex and naturally sweet. I just wish it made more. In fact, as I still have some ingredients left over, I plan to make a double batch tomorrow. The only critique I have of the recipe is that it didn't state to slice the okra.
The shrimp salad was also easy to put together and turned out very tasty. It is a simple seafood salad that uses creole seasoning. My husband raved about it and ate a very large portion. I think he now wants me to make it regularly. The author mentioned that it would be good stuffed in a tomato, and I agree.
Overall, this is a great book for home cooks wanting a more authentic opportunity to cook as though in New Orleans. The recipes aren't too focused on having an only way of doing things, and are forgiving. They don't require much in terms of equipment, and aren't challenging in terms of techniques.
The book has a full table of contents, listing each recipe with its page number. I really like that feature, which I've seen a handful of other recent cookbooks. There is a short introduction, along with a 1-2 page overview of key ingredients (with sources), including a creole seasoning mix recipe. Then we get into the recipes. The recipes are lunch and dinner recipes, with a short selection of desserts.
Given that this is about New Orleans, it shouldn't be surprising that there are a lot of shellfish recipes. There are also a variety of gumbos and jambalayas. Each recipe has a short introduction, lists the number of servings, has an ingredient list in order of use, and instructions. While there are a number of photos in the book, not every recipe has one. I made two recipes: Summer Vegetable Caldo and Barbara's Shrimp Salad.
The Caldo is a thick vegetable soup that also uses smoked ham hock or salt pork for seasoning. It was simple to put together and absolutely delicious. Each time I lifted the lid to check on the soup it smelled wonderful. The flavor was complex and naturally sweet. I just wish it made more. In fact, as I still have some ingredients left over, I plan to make a double batch tomorrow. The only critique I have of the recipe is that it didn't state to slice the okra.
The shrimp salad was also easy to put together and turned out very tasty. It is a simple seafood salad that uses creole seasoning. My husband raved about it and ate a very large portion. I think he now wants me to make it regularly. The author mentioned that it would be good stuffed in a tomato, and I agree.
Overall, this is a great book for home cooks wanting a more authentic opportunity to cook as though in New Orleans. The recipes aren't too focused on having an only way of doing things, and are forgiving. They don't require much in terms of equipment, and aren't challenging in terms of techniques.
November 2, 2015
NOTE: I received a copy of this book through NetGalley.
“I don’t want it sitting on your coffee table, I want it well-used in your kitchen. I hope notes are made, photographs are splattered, and pages are frayed from constant use. I want you to cook, love, and share the recipes on these pages without worrying about finding the right ingredients or mastering complicated culinary processes” (Besh viii). I love this; I want a cookbook, not a coffee table book.
The pictures in here aren’t going to win any awards; pitted against some of the food blogs out there, these would get lost in the mix. But there’s something to be said about that, as it makes the recipes more approachable. I might not be able to make a croquembouche as great as a pastry chef’s, but I know I can make Besh’s shrimp and grits.
This food is a lot more homestyle than his other books (just read the title), particularly when compared to his first and third books, though no less delicious sounding. The pickled crabs (4) and crawfish beignets (10) are things I’d never heard of and was subsequently intrigued by, but I ended up bookmarking the crab au gratin (7), fried eggplant salad (87), corn macque choux (123), corn pudding (125), crab and corn fritters (126) (can you tell I was in the mood for corn?), and the angel food cake with tea soaked berries (193).
The food might have changed, but like his other books, this one is an homage to New Orleans; there’s no shortage of scenes from the city, and there’s even an index in the back where you can find the scenery (as someone who wants to visit New Orleans soon, this may come in handy).
It’s not my favorite Besh book, but it is a solid entry, as he continues to expound upon the rich culture and food of New Orleans.
“I don’t want it sitting on your coffee table, I want it well-used in your kitchen. I hope notes are made, photographs are splattered, and pages are frayed from constant use. I want you to cook, love, and share the recipes on these pages without worrying about finding the right ingredients or mastering complicated culinary processes” (Besh viii). I love this; I want a cookbook, not a coffee table book.
The pictures in here aren’t going to win any awards; pitted against some of the food blogs out there, these would get lost in the mix. But there’s something to be said about that, as it makes the recipes more approachable. I might not be able to make a croquembouche as great as a pastry chef’s, but I know I can make Besh’s shrimp and grits.
This food is a lot more homestyle than his other books (just read the title), particularly when compared to his first and third books, though no less delicious sounding. The pickled crabs (4) and crawfish beignets (10) are things I’d never heard of and was subsequently intrigued by, but I ended up bookmarking the crab au gratin (7), fried eggplant salad (87), corn macque choux (123), corn pudding (125), crab and corn fritters (126) (can you tell I was in the mood for corn?), and the angel food cake with tea soaked berries (193).
The food might have changed, but like his other books, this one is an homage to New Orleans; there’s no shortage of scenes from the city, and there’s even an index in the back where you can find the scenery (as someone who wants to visit New Orleans soon, this may come in handy).
It’s not my favorite Besh book, but it is a solid entry, as he continues to expound upon the rich culture and food of New Orleans.
April 29, 2016
For years I have devoured (no pun intended) every cook book that Emeril Lagasse ever wrote. He was my go to person for N'Awlins food, but now ... well all I can say is move over Emeril cause John Besh is moving in! This is one of the best and easiest to use cook books I have ever read or cooked from. The man not only writes "southern" that resonates for this Florida Lady he also cooks pretty much the same way I do at home. He had me hooked from the moment I read this, "The holy trinity of New Orleans cooking is onion, celery, bell pepper. But it can be overplayed. We always have onions and celery in the house, but we don't worry if there's no bell pepper," and bless his heart many of these recipes don't even use that stinking pepper that just flat out gives my husband and I horrible heartburn every time I even attempt to stick it in anything. So far I have done a shrimp and sausage gumbo that was wonderful (see the picture on my FB page) and looked exactly like the picture in this book. Next up will be the crawfish beignets and perhaps the white squash and shrimp soup :) Too top that off, there is this "Besh Big easy is a deliberate paperback. I don't want it sitting around on your coffee table, I want it well used in your kitchen. I hope notes are made, photographs are splattered and the pages are frayed from constant use. I want you to cook, love and share the recipes on these pages without worrying about finding the right ingredients or mastering complicated culinary processes." Well I can darn sure promise Mr. Besh that that is exactly what I will do with this book and I already started that process by promptly buying a second one to gift my daughter with :) Now I just have to budget well so I can go out and buy his 3 other cookbooks. :)
September 8, 2015
I lived a good portion of my early life in New Orleans, and I have always loved the Cajun culture and the wonderful food. I grew up on red beans and rice, gumbo, and jambalaya. Family celebrations centered around huge pots of crawfish boiled with onions, potatoes and corn. I am so glad that I chose to review Besh Big Easy. Not only does it have authentic, home style cajun recipes, the recipes are feasible even for beginning cooks.
A lot of New Orleans cookbooks have complicated recipes filled with difficult to find ingredients. John Besh uses the ingredients commonly found in pantries throughout Louisiana. Most are readily found at any grocery. True New Orleans cooking is about bold flavors and elegant simplicity. Of course there are recipes for special occasions that require a few more expensive or harder to find ingredients.
Personally I love the Divorce Soup and the Chicken and Sausage Gumbo recipes. The Country Coleslaw is a great side dish for any meal, as is the Crawfish Boil Potato Salad.
As a Louisiana native and lover of all things Cajun, I highly recommend Besh Big Easy. It is a terrific addition to anyone's cookbook collection
5/5
Besh Big Easy is available for preorder and will be released September 29, 2015.
I received a copy of Besh Big Easy from the publisher and Netgalley.com in exchange for an honest review.
--Crittermom
Learn to cook New Orleans style with Besh Big Easy
http://muttcafe.com/2015/09/besh-big-...
9/7/2015
A lot of New Orleans cookbooks have complicated recipes filled with difficult to find ingredients. John Besh uses the ingredients commonly found in pantries throughout Louisiana. Most are readily found at any grocery. True New Orleans cooking is about bold flavors and elegant simplicity. Of course there are recipes for special occasions that require a few more expensive or harder to find ingredients.
Personally I love the Divorce Soup and the Chicken and Sausage Gumbo recipes. The Country Coleslaw is a great side dish for any meal, as is the Crawfish Boil Potato Salad.
As a Louisiana native and lover of all things Cajun, I highly recommend Besh Big Easy. It is a terrific addition to anyone's cookbook collection
5/5
Besh Big Easy is available for preorder and will be released September 29, 2015.
I received a copy of Besh Big Easy from the publisher and Netgalley.com in exchange for an honest review.
--Crittermom
Learn to cook New Orleans style with Besh Big Easy
http://muttcafe.com/2015/09/besh-big-...
9/7/2015
November 9, 2015
This softback cookbook of 101 New Orleans inspired recipes don't require an enormous amount of ingredients. They also don't require much time to complete. They do require using quality ingredients. So what we have here is cookbook that offers colorful, fresh dishes that are regionally elegant through their simplicity.
The book focuses mostly on seafood dishes. Published in an indestructibly flexibound format, all-new recipes showcase Besh’s New Orleans signature style. Take this book into your kitchen. Splash it, thumb through it with greasy fingers. Abuse is love in this case.
You'll appreciate the Big Easy Ingredients chart at the beginning of the book. Each recipe also comes with home-spun comments called "Easy Apps." You'll get to know the man and his recipes through the short sidebar quips and gorgeous color photography.
Find your inner N’awlins chef through quick recipes with complex tastes like Crawfish Beignets (appetizer) with Tabasco Cream Sauce (Page 10). The cheeky "Divorce Soup" (page 37 - Soups & Bisques) is included in this book. It is a country turn on the classic Italian Wedding soup. Chapter 8 is all about Jambalaya. Simple as Blueberry Pie on page 177 brings pure yum to the table in 9 simple ingredients and about 20 minutes cooking time.
You can check out Chef's book tour here http://www.chefjohnbesh.com/book-tour/. This books makes a great present. Get a copy signed at one of the book tour stops. Wrap it up in a basket full of Big Easy Ingredients. Sit back and accept the accolades for your thoughtfulness.
The book focuses mostly on seafood dishes. Published in an indestructibly flexibound format, all-new recipes showcase Besh’s New Orleans signature style. Take this book into your kitchen. Splash it, thumb through it with greasy fingers. Abuse is love in this case.
You'll appreciate the Big Easy Ingredients chart at the beginning of the book. Each recipe also comes with home-spun comments called "Easy Apps." You'll get to know the man and his recipes through the short sidebar quips and gorgeous color photography.
Find your inner N’awlins chef through quick recipes with complex tastes like Crawfish Beignets (appetizer) with Tabasco Cream Sauce (Page 10). The cheeky "Divorce Soup" (page 37 - Soups & Bisques) is included in this book. It is a country turn on the classic Italian Wedding soup. Chapter 8 is all about Jambalaya. Simple as Blueberry Pie on page 177 brings pure yum to the table in 9 simple ingredients and about 20 minutes cooking time.
You can check out Chef's book tour here http://www.chefjohnbesh.com/book-tour/. This books makes a great present. Get a copy signed at one of the book tour stops. Wrap it up in a basket full of Big Easy Ingredients. Sit back and accept the accolades for your thoughtfulness.
May 26, 2015
This cookbook truly represents the heart of New Orleans cuisine. It is filled with uncomplicated recipes for Cajun and Creole fair such as jambalayas, gumbos, stews, grits, and lots of seafood dishes. Also included are recipes for the "fixins" like cornbread, red beans and rice, and salads, as well as many rustic desserts. There is a convenient list of recommended ingredients in the front of the book and interesting reading to go along with each recipe. There is also a small section in the back where the author credits many New Orleans eateries and establishments. But my favorite part of the book is the awesome photography. Wow, I am starving and my mouth is watering after finishing this book! I recommend this book highly to anyone interested in Big Easy food. I now want to go on vacation to New Orleans or at the very least, dive in to these dishes in my own kitchen. I was provided a free digital copy of this book courtesy of NetGalley.
September 23, 2015
I was lucky enough to spend a few weeks in New Orleans in 2005, and absolutely fell in love with the food. Besh's book is packed with photos so fabulous you can almost smell the food wafting off the pages, and fun quips sprinkled throughout the recipes. One of the biggest draws for Besh Big Easy is the fact that Besh incorporates quite a few simple substitutions for those of us who don't live in the South and have ready access to some of the more 'unique' ingredients. Further, I loved that the recipes, while sometimes complicated in appearance, are really easy to follow.
So far, I've only made the red beans and rice; but that was a huge success on my night to cook the family meal. I definitely look forward to trying out some more of Besh's recipes, with a similar success rate.
-Digital ARC provided by NetGalley, in exchange for a review.
So far, I've only made the red beans and rice; but that was a huge success on my night to cook the family meal. I definitely look forward to trying out some more of Besh's recipes, with a similar success rate.
-Digital ARC provided by NetGalley, in exchange for a review.
October 11, 2015
I was sent a copy of the book for review through NetGalley, as always, all opinions are my own.
Since my first visit to New Orleans when I was 14 I’ve had a deep-seated love of both Cajun and Creole cooking. This book certainly made my mouth water as I flipped through the pages. There are a number of recipes I’d love to try out, starting with the Crabmeat Ravigote, it’s sounds divine. The only problem is that I have a severe shellfish allergy, so if I want to continue breathing, I’ll be avoiding most of the tasty recipes from this book. If you are more fortunate than I am and are not allergic to shellfish, then you’ll find some real gems in this book.
Since my first visit to New Orleans when I was 14 I’ve had a deep-seated love of both Cajun and Creole cooking. This book certainly made my mouth water as I flipped through the pages. There are a number of recipes I’d love to try out, starting with the Crabmeat Ravigote, it’s sounds divine. The only problem is that I have a severe shellfish allergy, so if I want to continue breathing, I’ll be avoiding most of the tasty recipes from this book. If you are more fortunate than I am and are not allergic to shellfish, then you’ll find some real gems in this book.
August 22, 2015
I have always been intrigued by creole cooking and this book really fill that need. A lovely book which has lots of photographs, tidbits of information, as well as been wonderfully written and with easy to follow cooking recipes.
The book is divided into chapters covering starters, soups/bisques, stews, gumbo, veggies, shrimp/crawfish, rice/bean/corn, jamabalaya, fish, meat and sweets.
But this is more than a cookbook, it is a story of life and love of cooking and the people, places and events that make it a special book
The book is divided into chapters covering starters, soups/bisques, stews, gumbo, veggies, shrimp/crawfish, rice/bean/corn, jamabalaya, fish, meat and sweets.
But this is more than a cookbook, it is a story of life and love of cooking and the people, places and events that make it a special book
September 29, 2015
I received an ARC of this book in exchange for an honest review.
These New Orleans recipes are beautifully presented with easy to follow instructions. Mr. Besh's love of cooking with locally sourced ingredients is obvious throughout the book. His explanations at the side of each dish definitely add authenticity and flavor. I had never realized that there was such a diversity in gumbos and jambalayas. Definitely recommended for any adventurous cook.
These New Orleans recipes are beautifully presented with easy to follow instructions. Mr. Besh's love of cooking with locally sourced ingredients is obvious throughout the book. His explanations at the side of each dish definitely add authenticity and flavor. I had never realized that there was such a diversity in gumbos and jambalayas. Definitely recommended for any adventurous cook.
June 7, 2019
Definitely a fan of the NOLA recipes that John Besh has provided in Besh Big Easy. I'm not familiar enough with the differences between Besh and other famed NOLA chefs, but I appreciated the recipes collected here, the layout of the cookbook and simple to follow recipes (some ingredients aren't always available where I live).
January 15, 2019
This is by far my favorite recipe book. As a Louisiana native, I can confirm that the recipes are easy to follow and authentic. John Besh gets it and doesn’t complicate the recipes. Even the gumbo recipes are the amazing. You won’t be disappointed.
December 20, 2015
Lots of New Orleans classics. As the blurb on the back says, "not cheffy food". Nice format, can definitely see it as one you keep on hand in the kitchen.
February 4, 2016
I want to cook every single thing in this book!!
March 30, 2016
Delicious!
Read
July 14, 2016Great NOLA recipes!
Displaying 1 - 25 of 25 reviews