The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef
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The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef
If you're like me, other than one or two go-to fish recipes, there's something about the idea of cooking fish dishes that we'd rather leave to restaurants. Well, Chef Tenney believes anyone can cook fish, and this book tells you how. Raw, poached, boiled, sauteed, seared,...
Product Description More than 100 recipes, stories, and wine pairings from New Orleans’ chef Tenney Flynn of GW Fins restaurant. Delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.” Two-time winner of the New Orleans Magazine “Chef of the Year Award” Tenney Flynn grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins. Review “Tenney Flynn is the grand master of Gulf Coast seafood. This book, full of his delicious recipes and deep sea wisdom, can lead you to mastery as well.” (Lolis Eric Elie, Author of "Treme: Stories and Recipes from the Heart of New Orleans" 2019-06-01) Tenney Flynn talked trash (fish) early on. He championed fresh Gulf seafood when most chefs crushed on frozen Atlantic salmon. Now, it’s time to learn how smoked sizzling oysters came to be, how to do redfish on the half shell right, and how GW Fins helped lead the modern seafood revolution. (John T. Edge, author of The Potlikker Papers: A Food History of the Modern South 2019-06-01) From the day it opened, GW Fins has been one of my absolute favorite New Orleans “go-to” spots. The signature hot biscuits are perfection, the wine list is superb, and I’d walk a mile for the ethereal lobster dumplings alone. This book is an extension of the history and extraordinary hospitality of the restaurant and is a must for anyone who loves seafood even half as much as Tenney does. (Julia Reed, Contributing editor, Garden & Gun 2019-06-01) “I love that Chef Tenney shares so much how-to and comprehensive info on seafood selection. Recipes are clear and concise, photos excellent." (Frank Brigsten, James Beard Award-winning chef-owner of Brigtsen’s in New Orleans 2019-06-01) “Technique, style, and finesse without losing touch of where Tenney’s feet are on the ground! The flavor of NOLA and the exquisite photography of the city, sea, and landscape as well as the fine combination of dishes put this book as one of my favorites." (David Burke, New York chef/restaurateur 2019-06-01) “Tenney Flynn’s really good with handling some stuff I don't trust anybody to cook. He's the best cook I know.” (Mac Rebennack, Aka Dr. John 2019-06-01) About the Author Two-time winner of the New Orleans Magazine “Chef of the Year Award” Tenney Flynn grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.
