Flynn Tenny - The Deep End of Flavor
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- Book:The Deep End of Flavor
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- Publisher:Gibbs Smith
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- Year:2019
- City:Newburyport
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The Deep End of Flavor
Recipes and stories from
NewOrleans Premier Seafood Chef
Tenney Flynn
with Susan Puckett
Photographs by Danny Lee
To the memory of my father, Tom Flynn, and to all the uniqueand wonderful people in his restaurant who shaped my cooking and gave me a lovefor the lifestyle in this business.
To Mary Johnston, who talked me into going out on a limb toopen a seafood restaurant.
And to Gary Wollerman, my longtime business partner, withoutwhom there would be no GW Fins, and hence no book.
Digital Edition 1.0
Text 2019 Tenney Flynn
Photographs 2019 Danny Lee
All rights reserved. No part of this book may be reproduced by anymeans whatsoever without written permission from the publisher, except briefportions quoted for purpose of review.
Published by
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
1.800.835.4993 orders
www.gibbs-smith.com
Front Cover designed by Sky Hatter
Library of Congress Cataloging-in-Publication Data
Names: Flynn, Tenney, 1954- author. | Puckett, Susan, 1956-,author.
Title: Deep end of flavor : recipes and stories from New Orleanspremier seafood chef / Tenney
Flynn with Susan Puckett.
Description: First edition. | Layton, Utah : Gibbs Smith, [2019] |Includes index.
Identifiers: LCCN 2018032231 | ISBN 9781423651017 (ebook)
Subjects: LCSH: Seafood. | Cooking, American--Louisiana style. |LCGFT: Cookbooks.
Classification: LCC TX747 .F555 2019 | DDC 641.6/9209763--dc23
LC record available at https://lccn.loc.gov/2018032231
Tenney Flynn talked trash (fish) early on. He championed freshGulf seafood when most chefs crushed on frozen Atlantic salmon. Now, its time tolearn how smoked sizzling oysters came to be, how to do redfish on the half shellright, and how GW Fins helped lead the modern seafood revolution.
John T. Edge, author of The Potlikker Papers: A FoodHistory of the Modern South
Tenney Flynn is the grand master of Gulf Coast seafood. Thisbook, full of his delicious recipes and deep sea wisdom, can lead you to mastery aswell.
Lolis Eric Elie, story editor of HBOs Treme and author of Treme: Stories and Recipesfrom the Heart of New Orleans
After more than 20 years behind a French Quarter stove, TenneyFlynn has not only absorbed the culinary history of New Orleans, hes taught us alla thing or two with his dazzling takes on the regions freshest fish and shellfish. From the day it opened, GW Fins has been one of my absolute favorite New Orleansgo-to spots. The signature hot biscuits are perfection, the wine list is superb,and Id walk a mile for the ethereal lobster dumplings alone. This book isan extension of the history and extraordinary hospitality of the restaurant and is amust for anyone who loves seafood even half as much as Tenney does.
Julia Reed, author of Julia Reeds Southand Julia Reeds NewOrleans
Contributing editor, Garden & Gun
I love that Chef Tenney shares so much how-to and comprehensiveinfo on seafood selection. Recipes are clear and concise, photos excellent.
Frank Brigtsen, James Beard Award-winning chef-owner ofBrigtsens in New Orleans
Technique, style, and finesse without losing touch of whereTenneys feet are on the ground! The flavor of NOLA and the exquisite photography ofthe city, sea, and landscape as well as the fine combination of dishes put this bookas one of my favorites.
David Burke, New York chef/restaurateur, James Beard FoundationWhos Who of Food and Beverage in America
Tenney Flynns really good with handling some stuff I donttrust anybody to cook. Hes the best cook I know.
Mac Rebennack, aka Dr. John,
Singer and songwriter
My friend, Tenney Flynn, has been a leading force in theseafood industry here in New Orleans for decades.
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