Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair

by Jason Santos

Overview

Big Flavor. Big Personality. Unforgettable Southern Cuisine

On screen and in the kitchen, Jason Santos is known for two things: his smack-you-in-the-mouthflavored dishes and his larger-than-life personality. Buttermilk & Bourbon, the name of Jason’s wildly popular restaurant and his standout cookbook, showcases incredible recipes inspired by the exciting flavors and culture of New Orleans.

Jason has gathered his best Southern-inspired recipes—the ones that restaurant-goers write about impassioned letters and the ones even his line cooks can’t resist—and laid them bare for you.

Make his signature dishes at home like Literally the Best Fried Chicken Wings in the History of Chicken and Flamin‘ Hot Cheeto Mac & Cheese. Binge on Smoked Gouda Cornbread or go all in on New Orleans BBQ Shrimp with Jalapeño Grits. Finish with a signature cocktail like Voodoo on the Bayou and desserts like Fresh Fried Beignets.

What you hold in your hands is a collection of epic recipes and electric commentary like no other.

Product Details

ISBN-13:	9781624146299
Publisher:	Page Street Publishing
Publication date:	03/26/2019
Pages:	192
Sales rank:	435,518
Product dimensions:	8.00(w) x 8.95(h) x 0.55(d)

About the Author

Jason Santos is the executive chef and owner of Buttermilk & Bourbon, Abby Lane and Citrus & Salt. Once a contestant on Hell’s Kitchen and currently an expert on Bar Rescue, Jason is also a recurring guest on the Today show, The Talk and CBS’s Early Show. He lives in Boston, Massachusetts.

Editorial Reviews

02/18/2019

Restaurateur Santo gives his own take on New Orleans cooking in this solid cookbook that mostly hits its mark. Santos, as he writes in his inviting introduction, cut his culinary teeth in the Boston restaurant scene, but it was an impromptu birthday trip to New Orleans that forever changed his approach to crafting dishes and led to the creation of his Boston restaurant Buttermilk & Bourbon. Dishes like roasted char-grilled oysters, classic BBQ shrimp with jalapeno grits, and a flavor-packed crawfish and crab soup would be right at home in many New Orleans restaurants. Santos’s enthusiasm sometimes gets the best of him, however, with such peculiar recipes as smoked Gouda cornbread with sriracha-roasted garlic butter; chicken and waffle tacos; and Cajun guacamole with blackened shrimp. But most of his dishes display real creativity and emphasize flavor—crab meat and bacon hash with poached duck eggs; Buffalo duck wings; boiled peanut hummus; and red velvet pancakes with blueberry, vanilla, and pecan syrups. The result is an inventive take on Crescent City cuisine. (Mar.)

Publishers Weekly

For the best Southern food, I turn to Chef Jason Santos—I can’t wait to experience all his new cookbook has to offer.” —Pedro Martinez, Hall of Fame pitcher for the Boston Red Sox

"Jason is an extremely talented chef. His amazing dishes make people sit up and smile!” —Jon Taffer, host and executive producer of Bar Rescue

“Jason’s cookbook is brilliant. It brings the culinary spirit of New Orleans right into your kitchen.” —Sharon Osbourne, co-host of The Talk

“Jason’s book is inspiring, enlightening and so damn good. He puts the essence of New Orleans right into your hands. Get this book!” —Aisha Tyler, actress, comedian, director, author

“In addition to mouth-watering recipes and ingredients, what you find on every page in this book is the passion that makes Jason such a force not only in the kitchen but in the larger community as well. A book combining culinary craft with the passion of a great humanitarian is a book I want to read.” —Billy Shore, CEO and founder of Share Our Strength and No Kid Hungry

From the Publisher