At long last, this master of Creole cuisine @frankbrigtsen has a cookbook, but it’s much more than that.
“Color of Flavor”is a distillation of a life in New Orleans food and the relationships woven through it.
How the book came to be is also a tribute to the chef’s life and career.
It was essentially willed into being by others,... More
At long last, this master of Creole cuisine @frankbrigtsen has a cookbook, but it’s much more than that.
“Color of Flavor”is a distillation of a life in New Orleans food and the relationships woven through it.
How the book came to be is also a tribute to the chef’s life and career.
It was essentially willed into being by others, driven by the respect and admiration the chef has built in his community.
Ricky Thomas of @bluerunnerfoods knew it needed to happen, and his company built the team to produce it.
The result is a book of equal parts rigor and affection.
Precise recipes replicate the Brigtsen way in the kitchen (first you make a roux? not for his gumbo).
But it’s as much narrative as instructional as Frank shares the tradition, history and the people behind the food and his own journey in cuisine.
“Color of Flavor” can be read as a manual for home cooks and a memoir of a life in food.
It’s also a guide for New Orleans chefs yet to come.
Get a copy at the restaurant 723 Dante St. (most evenings as dinner gets going Frank is at his “office,” the table down the hall, signing them), order through @bluerunnerfoods to ship and meet the chef as @nocca.nola hosts a launch party Saturday, Aug. 8, 11 a.m.-2 p.m. (600 Homer Plessy Way).
Link in my bio has the full read on the man, the book and how it came to be.
#wherenolaeats #igersneworleans #nolaeats #neworleansfood #nolafood Less
