Side Dish: Magazine columnist’s Louisiana cookbook worth a look _lowres

 

Fans of Stanley Dry’s “Kitchen Gourmet” column for Louisiana Life Magazine will want to read his first cookbook, “The Essential Louisiana Cookbook,” which is based on the New Iberia resident’s column.

The author emphasizes using quality local ingredients for preparing the book’s 50 scrumptious recipes, which are illustrated with beautiful full-color photographs by New Orleans native Eugenia Uhl.

Dry, a former senior editor of Food & Wine Magazine, writes that Louisiana “has the most distinctive regional cuisine in the country” and he sets out to prove it with both traditional and more contemporary recipes ranging from Pain Perdu for breakfast or brunch to Chicory Coffee Ice Cream for ending a meal on a sweet note. In between are recipes for gumbos and soups; entrees such as Crawfish Etouffée and Crawfish Crepes; and Lagniappe recipes like Potato Salad, Mushrooms Stuffed With Boudin, and Oyster & Andouille Cornbread Dressing.

The book, the first produced by Louisiana Life and its parent company, Renaissance Publishing LLC, is available at local bookstores and online at louisianacookbook.com.

Persimmons are showing up at area farmers markets now, the perfect time to try Dry’s recipe for Persimmon Sorbet.

Dry and Uhl will be signing copies of the book at 6 p.m. Wednesday, Nov. 12, at Octavia Books, 513 Octavia St., New Orleans.

Cheramie Sonnier is The Advocate’s food editor. Her email address is csonnier@theadvocate.com. Persimmon Sorbet

Makes a little more than 1 quart. Recipe is from “The Essential Louisiana Cookbook” by Stanley Dry.

22 cups water

1 cup sugar

2 cups persimmon pulp

1/4 cup lemon juice

1/4 cup vodka

31. To make simple syrup, add water and sugar to a pan and stir to combine. Bring to a boil and boil for 5 minutes. Cool before proceeding with recipe. (Simple syrup can be made ahead of time and refrigerated.)

2. Combine simple syrup, persimmon pulp, lemon juice and vodka in blender and process until thoroughly blended. Chill mixture.

3. Process in ice cream maker according to manufacture’s instructions. Serve immediately, or transfer to container(s) and store in freezer.