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Details of "Its Hot by Douglas Harrison and Lowell Barton"Date Submitted:
10/14/06 (Edited 10/14/06)
Description:
Cajun and Thai Sledgehammer Cuisines
Herbs - Spices - Sauces - Recipes
Two of the fastest growing cuisines in the world are Cajun/Creole (New Orleans hot food) and Thai. Surprisingly, they both rely on many of the same herbs and spices for their distinctive tastes - but there is little comparison in the final outcome of the two cuisines.
If you are lucky enough to visit Bangkok, you can taste the best of both at either of two fine restaurants. Bourbon Street Bar and Restaurant at Washington Square was named one of the best bars in the world by Newsweek magazine. The newer Courtyard Restaurant is on Ploenchit. Both are owned by Douglas Harrison, a New Orleans born and bred Cajun.
This book of history, herbs, spices and recipes shares his versions of these sledgehammer cuisines. As they say in New Orleans, "Laissez les bon temps roulet," or "Let the good times roll" with great food.
Herbs - Spices - Sauces - Recipes
Two of the fastest growing cuisines in the world are Cajun/Creole (New Orleans hot food) and Thai. Surprisingly, they both rely on many of the same herbs and spices for their distinctive tastes - but there is little comparison in the final outcome of the two cuisines.
If you are lucky enough to visit Bangkok, you can taste the best of both at either of two fine restaurants. Bourbon Street Bar and Restaurant at Washington Square was named one of the best bars in the world by Newsweek magazine. The newer Courtyard Restaurant is on Ploenchit. Both are owned by Douglas Harrison, a New Orleans born and bred Cajun.
This book of history, herbs, spices and recipes shares his versions of these sledgehammer cuisines. As they say in New Orleans, "Laissez les bon temps roulet," or "Let the good times roll" with great food.
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