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Summary: Wow what a cook book
Review: I am dazzled by the variety and style of the recipes. The book is easy to follow and the results are astounding. From onion sandwiches to Corn Bisque, Chocolate Cake to Classic meat dishes with a flair. This book is a wonderful departure from the standard theme cookbooks we are all so familiar with. Linda Larson
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Summary: The Author
Review: I have not yet purchased the book (I promise I will) but my wife and I recently had the pleasure of meeting the author, Greg Cowman. He tends bar at the Napolean House in New Orleans (quite possibly one of the best bars in the country, by the way.) If his uncle's food comes out as good as the Bloody Mary's that Greg made for us, this has to be a great book!
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Summary: A Gift to Treasure
Review: I recieved a copy of this cookbook for my birthday last month. Talk about a gift that keeps giving. I am able to find a delicious recipie for almost any ocassion. Dinner, brunch, picnics, or special events. The easy going instuctions are trustworthy. ( I don't feel I have to try the recipie before an event.) Secrets of a New Orleans Chef has given me compliments from those I've cooked for I never would have expected.Two friends have requested the name of the book for purchase. One of them is a chef in a local Italian restaurant. He said "my" duck was unbelievable. I highly recoomend this book for amatures and gourmets alike. Nicole Bullock
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Summary: A culinary Art Gallery
Review: I worked with Chef Tom at the Upperline. I went from New Orleans to cook in the South Pacific and Aspen. Chef Tom's way of doing things is absolutely classic. He had a way of settling on and emphasizing classic combinations of flavour that I have never seen matched; it was instinctive. After knowing Tom I have never met anyone else worthy of the title "chef". His was a flawless palate, as broad as it was deep. It amuses me to see TV chefs lionized in the media when Tom did his work so well with no applause. Chef Tom said once that there is a difference between cookbooks and recipe books; THIS is a cookbook.
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Summary: A culinary Art Gallery
Review: I worked with Chef Tom at the Upperline. I went from New Orleans to cook in the South Pacific and Aspen. Chef Tom's way of doing things is absolutely classic. He had a way of settling on and emphasizing classic combinations of flavour that I have never seen matched; it was instinctive. After knowing Tom I have never met anyone else worthy of the title "chef". His was a flawless palate, as broad as it was deep. It amuses me to see TV chefs lionized in the media when Tom did his work so well with no applause. Chef Tom said once that there is a difference between cookbooks and recipe books; THIS is a cookbook.
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Summary: Secrets of a New Orleans Chef: Tom Cowmans
Review: The book is delightful to read. The relative who collected the recipies and wrote so eloquently about his uncle and his recipies shows a true flair for entertaining the reader with amusing and helpful referances about how to "bend the rules" of cooking like the pro's so often do to achive unique and savory foods. He has given us the true secrets of cooking. The recipies are very imaginative and elegant without being pretentious. How this chef could put together such a collection of diverse and universal ingredients shows a true love of food and the art of cooking.
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Summary: Great Food, Great Fun, Heartwarming Memories
Review: The recipes are easy to follow and execute. The personal comments are heartwarming. The chocolate cake recipe alone is worth the price of admission -- it's a winner and so is the book!
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Summary: Culinary delights from the kitchen of a famed Chef
Review: These are amoung Tom Cowman's signature dishes that I've tried:Truot Mousse,Roast Long Island Duck,Liver a'l'Orange,Lamb Curry,Barbados Rum Cake,Trifle,and Cowman's Chocolate.And that Chili is the greatest.The recipes for these and many other delectables are included in this cookbook that divulges a master chef's secrets.Great job Greg Cowman
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Summary: tears for Tom/salt for soup
Review: This book reminds me why I've cooked in the French Quarter since 1984.Basicly Tom belives that if you put love and respect on the plate , the diner will know the difference.even if nine times out of ten you will never get this feedback as a a cook, in a kitchen it is good enough to know whats right and whats wrong.or the fun is in the learning not in the knowing.this also applied to the way he treated people.
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