In <i>Besh Big Easy: 101 Home-Cooked New Orleans Recipes,</i> award-winning chef John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers.<br><br>In this, his fourth book, the award-winning chef John Besh takes another deep dive into the charm and authenticity of the cuisine of his hometown, New Orleans.<br><i>Besh Big Easy: 101 Home-Cooked New Orleans Recipes,</i> is a fresh and delightful new look at his signature food.<i>Besh Big Easy</i> will feature all new recipes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling<i> My New Orleans</i> in 2009. His restaurant empire has grown from two to nine acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of <i>Hungry Investors</i> on Spike TV. <i>Besh Big Easy</i> is dedicated to accessibility. &quot;There's no reason a good jambalaya needs two dozen ingredients,&quot; John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp &amp; Grits, and Silver Queen Corn Pudding,<i>Besh Big Easy</i> is chock-full of the vivid personality that has made John Besh such a popular American culinary icon.