Secrets of a New Orleans Chef: Recipes from Tom Cowman’s Cookbook by Gene Bourg, PDF 1578061792

April 8, 2018

 Secrets of a New Orleans Chef: Recipes from Tom Cowman's Cookbook by Gene Bourg, PDF 1578061792

These are among Tom Cowman’s signature dishes: Trout Mousse, Roast Long Island Duck, Liver à l’Orange, Lamb Curry, Barbados Rum Trifle, and, la pièce de résistance, Cowman’s Chocolate Cake. The recipes for these and many other delectables are included in this cookbook that divulges a master chef’s secrets.

Featured here are some two hundred of Tom Cowman’s great dishes. Alongside are anecdotes, narratives, and pictures that enhance them. He collected them himself, intending that one day they would showcase his recipes, but his death in July 1994 cut short his intentions, and his nephew has finished the compilation.

In 1961Cowman left a ten-year career in advertising in New York City to open his first restaurant. It was called 234 and was located on East 58th Street. Next, he moved to Gordon’s Restaurant in Amagansett on Long Island. But his great reputation was made when he established Tom Cowman’s Restaurant in the Maidstone Arms, a resort hotel in East Hampton. The food there achieved three stars (out of a possible four) from Craig Claiborne, the food critic of the New York Times. In the 1970s Cowman moved to the kitchen of Restaurant Jonathan on the edge of the French Quarter in New Orleans. Next, at his pinacle, he was chef at Upperline in the uptown district. He became so celebrated in New Orleans that it is a natural pleasure for his many friends to share their favorite stories about him and his famous kitchen.

For him, cooking was a form of theatre. “Cooking,” he said, “brings the kind of instant gratification you don’t get out of anything but acting.”

Tom Cowman had a passion for good food. Every savory recipe in this book attests to his gustatory passion. It not only manifests this particular chef’s brio but also serves as an enticement that the culinary delights be shared and passed along.

When most good cooks die, so too does their special cuisine. Not Tom Cowman’s! Every recipe here commemorates the great chef that created it, and every succulant morsel, when eaten, will be relished in his name. Greg Cowman has been working in the foods industry since 1968. In 1989 he moved to New Orleans to work with his uncle, the celebrated chef whose recipes are collected in this book

From the Inside Flap

Culinary delights from the kitchen of a famed Crescent City chef

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From the Back Cover

“In New Orleans Tom Cowman was an institution. These are among his signature dishes: Trout Mousse, Roast Long Island duck, Liver a L’Orange, Lamb Curry, Barbados Rum Trifle, and, la piece de la resistance, Cowman’s Chocolate Cake. Featured here are more than two hundred of his great recipes.”–BOOK JACKET. “Cowman made his reputation at his restaurant in the Maidstone Arms, a resort hotel in East Hampton, New York. In the 1970s he moved to New Orleans. In the two decades that he cooked in the French Quarter and in the uptown district he became so celebrated that, even since his death in 1994, it is natural for his friends to share their favorite stories about him and his famous kitchen.”–BOOK JACKET.

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Comments:

I recieved a copy of this cookbook for my birthday last month. Talk about a gift that keeps giving. I am able to find a delicious recipie for almost any ocassion. Dinner, brunch, picnics, or special events. The easy going instuctions are trustworthy. ( I don’t feel I have to try the recipie before an event.) Secrets of a New Orleans Chef has given me compliments from those I’ve cooked for I never would have expected.Two friends have requested the name of the book for purchase. One of them is a chef in a local Italian restaurant. He said “my” duck was unbelievable. I highly recoomend this book for amatures and gourmets alike. Nicole Bullock
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I worked with Chef Tom at the Upperline. I went from New Orleans to cook in the South Pacific and Aspen. Chef Tom’s way of doing things is absolutely classic. He had a way of settling on and emphasizing classic combinations of flavour that I have never seen matched; it was instinctive. After knowing Tom I have never met anyone else worthy of the title “chef”. His was a flawless palate, as broad as it was deep. It amuses me to see TV chefs lionized in the media when Tom did his work so well with no applause. Chef Tom said once that there is a difference between cookbooks and recipe books; THIS is a cookbook.
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The book is delightful to read. The relative who collected the recipies and wrote so eloquently about his uncle and his recipies shows a true flair for entertaining the reader with amusing and helpful referances about how to “bend the rules” of cooking like the pro’s so often do to achive unique and savory foods. He has given us the true secrets of cooking. The recipies are very imaginative and elegant without being pretentious. How this chef could put together such a collection of diverse and universal ingredients shows a true love of food and the art of cooking.
 

  • Title: Secrets of a New Orleans Chef: Recipes from Tom Cowman’s Cookbook
  • Autor: Gene Bourg
  • Publisher (Publication Date): University Press of Mississippi; First Edition edition (November 1, 1999)
  • Language: English
  • ISBN-10: | 1578061792
  • ISBN-13: | 978-1578061792
  • Download File Format: EPUB, PDF

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