Creole Nouvelle - ISBNLookup.com

Best of New Orleans Magazine

...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards.
— Kandace Power Graves

Gambit Weekly

Creole Nouvelle... is an exploration of the new wave of Creole cuisine...
— Kandace Power Graves

Midwest Book Review

... redefine traditional genre recipes with new additions and tastes."

Online Book Review

Joseph Carey has put an amazing book together of his Creole recipes. Your mouth will water as you pore over the selections.

The Houston Chronicle

New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him.
— Syd Kearney

The Memphis Flyer

Carey has included traditional creole recipes twisted into something new. In Creole Nouvelle , Carey and his guest chefs expand the Creole palate by extending the list of Creole influences.
— Chris Davis,

Wine Advisor Food Letter; Wineloverspage.com

...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery...

RH Staff

Carey, a New Orleans native who now heads the Memphis Culinary Academy, has come up with a slick approach to cookbook writing here. This volume includes many traditional Creole recipes-Carey handles these himself-plus inventive takes on them from five top New Orleans chefs: Susan Spicer of Bayona; Peter Vasquez from Marisol; Anne Kearney, formerly of Peristyle; Donald Link of Herbsaint; and John Harris of Lilette.

All in all, it's quite a collection. And future cookbook authors take note: this book's all-star cast approach is one worth exploring on other topics.

Library Journal

Trout Point Lodge is an elegant inn and cooking school situated on a private nature preserve in a remote part of Nova Scotia, what the authors refer to as "the Acadian homeland." The Acadians were French settlers ousted by the British in the 1750s, and many of them ended up in Louisiana, the forebears of today's Cajuns. So it is not so surprising that the three owners of Trout Point, who had a thriving organic farm and restaurant in New Orleans, ended up in Nova Scotia-though the food they serve at the lodge is of the more refined, urban style of Creole cuisine than the simpler, unpretentious Cajun/Acadian cooking. Once again, they have an organic garden that supplies their produce, and they forage for mushrooms and other delicacies in the forests around the lodge and fish in the rivers and streams running through the preserve. This results in such dishes as Sea Bean and Mussel Salad, Grilled Trout with Wild Fennel and Almonds, and Wild Blackberry Custard Tart. An unusual cookbook from an unusual inn, this is recommended for most collections. Carey, a New Orleans-born chef who founded the Memphis Culinary Academy, focuses on Creole cooking in his native city, specifically contemporary interpretations of classic dishes, as well as the innovative Creole-inspired cuisine that a handful of talented young chefs are serving there (e.g., Susana Spicer of Bayona and Donald Link of Herbsaint). Carey is obviously knowledgeable and has an entertaining, strongly opinionated style; unfortunately, the recipe instructions are somewhat abbreviated and assume a fair amount of kitchen experience or training, and many of them do not include yields-a serious drawback. Nevertheless, area libraries and specialized regional cooking collections will want to consider. Copyright 2004 Reed Business Information.