Traditional New Orleans restaurants, such as Galatoire's, Commander's Palace, Delmonico's, and Arnaud's, advocates of old ways, are attracting first-timers and tourists. Conversely, Gourmet magazine, AAA, and other top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Just as Jeremiah Tower and Deborah Madison redefined San Francisco cuisine in the '70s and the Gang of Five revolutionized Southwestern eating in the '80s, Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to these fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating. With Joseph Carey's amusing stories, scalding opinions and informed wit and information galore, what more could one want from a cookbook, except to open it up and start cooking? I look forward to doing just that and the sooner, the better. (Deborah Madison, Author of Local Flavors, Cooking and Eating from America's Farmers' Markets ) When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven! (Denis Kelly, James Beard Award Nominee and Author of Grilling & Barbecuing ) Creole Nouvelle... is an exploration of the new wave of Creole cuisine..." (Kandace Power Graves Gambit Weekly ) "... redefine traditional genre recipes with new additions and tastes." ( Midwest Book Review ) Carey has included traditional creole recipes twisted into something new. In Creole Nouvelle , Carey and his guest chefs expand the Creole palate by extending the list of Creole influences. (Chris Davis, The Memphis Flyer ) New Orleans has a thing or two to teach the rest of the country about good eating, and Joseph Carey...is ready for the lessons to begin....Creole Nouvelle could round out the adventurous cook's cookbook collection. ( Kirkus Reviews ) ...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery... ( Wine Advisor Food Letter; Wineloverspage.Com ) New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him. (Syd Kearney The Houston Chronicle ) Joseph Carey has put an amazing book together of his Creole recipes. Your mouth will water as you pore over the selections. ( Online Book Review ) ...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards. (Kandace Power Graves Best Of New Orleans Magazine ) Creole cusine is among the most creative on the planet, whether it is the cooking of New Orleans or the cooking of the Caribbean and our neighbors to the south. Chef Carey presents many of the classic New Orleans Creole recipes in a new and improved format, along with new recipes of his own. Within the book's more than 140 dishes are recipes from several young and modern chefs who are improving on the traditional, deep-rooted Creole style of cookery. Top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to their fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating. Chef Joseph Carey was born in New Orleans. He worked in restaurants while attending college at Louisiana State University and Indiana University. He has a degree in English literature from the latter. Carey worked as an executive chef in San Francisco for 16 years, where he opened five restaurants. He then left to establish the Memphis Culinary Academy, and in Memphis, he opened three distinguished restaurants. He was Memphis' first Certified Executive Chef. Four times a year, he teaches his ten-week Professional Class to students who wish to become professional chefs. The local chapter of the American Culinary Federation elected Chef Carey to the president of the association twice, and to be vice-president once.