Tom Cowman - Secrets of a New Orleans Chef: Recipes from Tom Cowmans Cookbook
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Secrets of a New Orleans Chef: Recipes from Tom Cowmans Cookbook
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Secrets of a New Orleans Chef : Recipes From Tom Cowman's Cookbook
author
:
Cowman, Tom.; Cowman, Greg
publisher
:
University Press of Mississippi
isbn10 | asin
:
1578061792
print isbn13
:
9781578061792
ebook isbn13
:
9780585294964
language
:
English
subject
Cookery, American--Louisiana style.
publication date
:
1999
lcc
:
TX715.2.L68C68 1999eb
ddc
:
641.59763
subject
:
Cookery, American--Louisiana style.
Page 1
Secrets of a New Orleans Chef
Page 2
Page 3
Secrets of a New Orleans Chef
Recipes from Tom Cowman's Cookbook
Greg Cowman
Page 4
www.upress.state.ms.us
Copyright 1999 by Greg Cowman All rights reserved Manufactured in the United States of America
Designed by Todd Lape
07 06 05 04 03 02 01 00 99 4 3 2 1
Library of Congress Cataloging-in-Publication Data
Cowman, Tom, d. 1994. Secrets of a New Orleans chef: recipes from Tom Cowman's cookbook/ Greg Cowman. p. cm. Includes index. ISBN 1-57806-179-2 (cloth: alk. paper) 1. Cookery, AmericanLouisiana style. I. Cowman, Greg, 1947 II. Title. TX 715.2.L68C68 1999 641.59763dc21 99-31340 CIP
British Library Cataloging-in-Publication Data available
Please e-mail comments to gcart@earthlink.net
Page 5
Of course, this book is dedicated to the man it is all about, my dear, dear uncle Tom. But it is also dedicated to the memory of my father, Tom's brother Thayer, who passed away less than seven months after Tom died. I was, indeed, truly blessed to have been so loved by and close to these two gentle and endearing men. From the grief and confusion of that desolate year came my decision and commitment to finally put together the cookbook that Tom had talked about doing for so many years. I sincerely hope the book meets with their approval and that they are toasting it, each other, and me with ice-cold martinis!
Page 7
Contents
Preface
9
Acknowledgments
11
Introduction
13
Chef Tom Cowman's Career
17
Basics
21
Breads
29
Appetizers
35
Salads and Dressings
101
Soups
121
Sauces
165
Entrees
195
Desserts
257
Index
277
Page 8
Page 9
Preface
I first worked with Tom in his kitchen at the Maidstone Arms in East Hampton in 1967. I was nineteen years old, on summer break from architecture school, and ready for a change. Little did I know then that my dear uncle would turn out to be the most influential person in my life.
Tom had a similar effect on almost everyone lucky enough to enter his fold. We all learned much about life from him, whether it was about food, literature, art, travel, or anything else in good taste. He could lead you to taste something exquisite, something you'd never before dreamed you would eat, let alone enjoy. He read voraciously (I don't know when he slept), always passing his favorite books on to friends. His home was an eclectic accumulation of artwork and collectibles that never ceased to surprise and amuse.
When it came to cooking, Tom was as much a teacher as he was a chef. It's impossible to count the number of people he brought under his wing who have gone on to successful careers in the restaurant business. He always gave everyone the chance to learn. He never assigned one repetitious job to do all night long, as is done in many restaurant kitchens. And, as he stressed again and again, it wasn't really important to memorize recipes but rather to understand how the ingredients worked together. This theory applies herein; many of his recipes are merely meant as guides. Use them with this in mind.
Most of the recipes in this book were transcribed directly from his own handwritten papers, ranging from neatly printed sheets from legal pads, to well-worn, food-soiled pages from his sacred recipe "bible," to little scraps of paper he'd squirreled away in books and envelopes.
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