BUY BOOK

January 18th | 1pm CST

Modern Creole | Eric Cook

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ABOUT THE BOOK

Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook.

“Eric Cook shows off the bold flavors and spirit of multicultural New Orleans….With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef’s vibrant Southern food style.”–Foreword Reviews

With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef’s bad boy rock-and-roll style, Eric Cook’s new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks’ desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook’s restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.

Chef Cooks’ recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef’s mother’s chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking.

ABOUT THE AUTHOR

Eric Cook is the Executive Chef and Owner of award-winning New Orleans restaurants Gris-Gris and Saint John. A combat veteran who served six years in the United States Marine Corps, Cook entered the culinary world and worked in many of the city’s most well-renowned kitchens before building a culinary empire of his own. Cook has appeared on many local and national-based television shows including Top Chef New Orleans, Gordon Ramsay: Uncharted, Off the Menu and After Hours with Daniel Boulud, and has been showcased in hundreds of media features since opening his restaurants including Food & Wine, Forbes, Garden & Gun, Bon Appetit and more. His most recent venture is the launch of his first cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine, which winds through Southern, Cajun and Creole genres fulfilling home cooks’ desire for dishes that are accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. He is the is a founder and President of the First to Fight Foundation, a 501(c) nonprofit, charitable organization founded by combat veterans to give support to military veterans and their families, and has been an active volunteer for organizations such as Wounded Warriors, The Legacy Foundation, Disposable Heroes Project, We Heart Veterans, The American Red Cross and the Veterans of Foreign Wars.