The companion cookbook to David Simon's HBO series, Treme (pronounced 'Truh-MAY'), which takes viewers into the rebuilding of New Orleans, post-Katrina. Treme refers to one of the city's oldest neighborhoods and the one recognised as the heart and soul of the city's African-American culture. Cooking is one of the primary topics in the show and notable food writers and chefs contribute to and appear throughout the series, including: John Besh, Tom Colicchio, Alan Richman, David Chang, Eric Ripert, and Anthony Bourdain. At the center of the food storyline is cook Jeanette Desautel, who is the voice of the cookbook. The 100+ recipes all celebrate New Orleans cooking (and drinking) with its modern-day melange of influences, ranging from Creole to Vietnamese and down-home to white-tablecloth fare, including recipes from Chang, Ripert and Besh. The history of the city's food traditions is told in about 25 essays that appear throughout the chapters. The book will be illustrated with sense-of-place scenery from the show, along with 24-30 styled food shots.
A foreword by Anthony Boudain provides perfect context for the recipes, history and storytelling that will make this a heritage collection.
- ISBN10 1452109699
- ISBN13 9781452109695
- Publish Date 24 July 2013 (first published 23 July 2013)
- Publish Status Out of Stock
- Out of Print 3 March 2021
- Publish Country US
- Imprint Chronicle Books
- Format Hardcover
- Pages 240
- Language English