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Book - Cooking up the Blues with Tabasco

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"Some really nice New Orleans and Southern Style recipes. 27 recipes total(some are to go together to make the complete dish) by blues and rock musicians, along with a little bio information on each artist. Simple clear directions and accessible ingredients for the most part. Tabasco put together a nice collection here for someone starting out cooking this type of food, but an experienced cook could benefit from it as well." - Amazon review by John K.

"There is no better pairing than good music and good food. The McIlhenny family, makers of Tabasco pepper sauce are aware of this, so they produced "Cookin' Up the Blues", a unique cookbook featuring nineteen different recording artists and their favorite recipes using Tabasco.

The focus here is on blues, but artists in the zydeco, rock and gospel genres are also represented. Memphis Soul Stew, by the Memphis Horns is not only a great recipe, but trumpeter Wayne Jackson and sax man Andrew Love share some great stories about serving the dish to the many musicians they have recorded with.

Buddy Guy's Seafood Okra Gumbo is served at the guitarist's Chicago nightclub Legends, while the Elwood Blues chicken sandwich can be found on the menu at several of the House of Blues restaurants.

Aerosmith brings a recipe for Scrod with onions, and Joe Walsh will crack you up with his recipe for All-American Tuna Fish Casserole. Some of the recipes are [surprisingly] healthy, including Lynn August's Crawfish Fettuccine and Koko Taylor's Jivin' Jambalaya.

Each recipe is accompanied by art work created by self-taught Louisiana artists. The name of each artist is supplied along with the address to the Barristers Gallery in New Orleans for those who wish to inquire further.

This book makes a great gift for the blues fan." - Amazon review by r.j. zurek.


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