Through this unique interpretation of the food of New Orleans, TV personality and chef John Besh has become one of the bright stars on the national food scene. The New Orleans area native has spent a lifetime developing dishes that showcase the bounty of the bayous and lake waters of his boyhood.
In his first Public Television series “Chef John Besh’s New Orleans” the award-winning chef pays homage to this South Louisiana food roots in a rich gumbo of cooking technique, food history and personal memories.
This home video companion to “Chef John Besh’s New Orleans” is a tasty sampler of personal and regional favorites, including Shrimp Creole, Jaegerschnitzel, Buster Crabs and Grits, Trout Amandine, Strawberry Sorbet, Pan Roast Lemonfish with Ginger-Pea Risotto and Bourbon Pecan Pie. These dishes and the others in the 26-part series are featured in Chef Besh’s cookbook, “My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown.”