ASPA Chef of the Year’s First Cookbook On the Way
Tenney Flynn, Chef of the Year for Wild American Shrimp, is about to give seafood lovers a special treat.
“The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef,” his first cookbook, is scheduled for publication in August. Flynn is chef and co-owner of GW Fins in New Orleans, one of the country’s most notable seafood restaurants.
This isn’t just a cookbook. Here, Flynn teaches readers how to source, prepare and serve seafood and fish like a pro — no matter their skill level or where they live.
Of course, the chef takes readers into his kitchen to learn his favorite techniques and how to make dishes such as classic roux-thickened Shrimp Creole; pan-to-plate Parmesan-Crusted Flounder, Asparagus, Capers, and Crabmeat; and Fried Fish Tacos with Chipotle Slaw.
The book is written with Susan Puckett, former food editor at The Atlanta Journal and the South Florida Sun Sentinel, and author of “Eat Drink Delta: A Hungry Traveler’s Journey Through the Soul of the South.”
“The Deep End of Flavor” is published by Gibbs-Smith and will be $30 hardcover. It is now available for presale on Amazon at this link.
ROB STINSON THE REEF Chef Rob Stinson attended Miami University in Oxford, Ohio, majoring in business management. He trained under Cordon Bleu Chef Gerald Thabuis;...
Gulf Pride Enterprises, Inc. is naturally all about one thing: pride. It’s a word that represents the 60-year-old family-operated Biloxi business well — a company...
INGREDIENTS 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid 6 cups Mirin 3 cups Rice vinegar ¾ cup Ginger,...