Modern Creole: Cooking with New Orleans Culture and Culinary Traditions

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.

Eric Cook, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John, with a third, Julia Brown, to open in 2024. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan’s in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander’s Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.

Sam Hanna, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.