The Southern Po' Boy Cookbook
Published by Ulysses Press
“[An] homage to that great New Orleans sandwich . . . recipes that range from traditional oyster loafs and roast beef and gravy to eggplant Parmesan.” —Daily Advertiser
Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including:
“This cookbook offers not only wonderful pictures, but also a wide variety of recipes to make this Southern sandwich using traditional New Orleans offerings along with St. Pierre’s new creations, including blackened shrimp, fried oysters and Creole crab cakes.” —Deep South
“It does have some new po’ boy ideas like a Pain Perdu (French Toast) Po’ Boy for breakfast and a Cheesy Pepperoni Po’ Boy to make the kids happy.” —Ms. enPlace
Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including:
- Blackened Shrimp
- Andouille Sausage
- Barbecue Brisket
- Cuban-Style Pork
- Fried Oysters
- Pecan-Crusted Trout
- Fried Alligator Tail
- Bánh Mì Style
- Creole Crab Cakes
“This cookbook offers not only wonderful pictures, but also a wide variety of recipes to make this Southern sandwich using traditional New Orleans offerings along with St. Pierre’s new creations, including blackened shrimp, fried oysters and Creole crab cakes.” —Deep South
“It does have some new po’ boy ideas like a Pain Perdu (French Toast) Po’ Boy for breakfast and a Cheesy Pepperoni Po’ Boy to make the kids happy.” —Ms. enPlace
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