Let’s Dish: New Cookbooks from Local Chefs (and Recipes!)

Looking to spice things up in the kitchen? Chef Eric Cook and Chef Nini Nguyen are both talented, local chefs (and former A-Listers!) whose new cookbooks are packed full of mouthwatering dishes with deliciously detailed instructions. Both offer a fresh perspective on cuisine that can be easily added to your culinary repertoire.

Modern Creole: A Taste of New Orleans Culture and Cuisine

Chef Eric Cook has worked in some of the city’s finest establishments, leading him to open two award-winning restaurants of his own: Gris-Gris and Saint John. As an avid collector of old cookbooks and a native New Orleanian, Chef Eric knew he eventually wanted to piece together a book that honed in on Southern, Cajun, and Creole flavors. “I have to admit that this is one of the most difficult things I’ve done in my career in food service,” Chef Eric shares. “It was nearly impossible to jam 30 years of experiences into one book, then give it a name. I had many conversations with family and friends about what dishes were significant to both me and our community.”

Inside Modern Creole, you’ll find a foreword written by Gordon Ramsay followed by approximately 120 recipes written with Jyl Benson to recreate at home. These dishes can be prepared for a tasty weeknight meal or whipped up while entertaining family and friends. “The kitchen is a great place to tell stories and make memories.”

Chef Eric Cook

Sam Hanna

Modern Creole will be available on September 17 at local bookstores, both of Chef Eric’s restaurants, and Gris-Gris to Go Go — an addition to Gris-Gris that offers grab-and-go goods and retail items. Stay tuned for upcoming book signings, the re-opening of Saint John on St. Charles Avenue, and the chef’s brand-new restaurant: Julia Brown. A special signing will take place Thursday, September 19 at the Garden District Book Shop. More information can be found online.

Grilled Feta and Tomato Salad

Sam Hanna

Grilled Feta and Tomato Salad

Serves 6.

1 (8-ounce) block feta cheese

2 tablespoons blended oil or vegetable oil

Kosher salt

Black pepper

10 ounces arugula, washed and dried

1/3 cup Tajin Vinaigrette (recipe below)

3 large vine-ripened tomatoes, cored and cut into 8 pieces each

1 Sugar Baby watermelon, rind removed, diced

1/2 small red onion, thinly sliced

Tajin seasoning, for finishing

Heat a grill to medium-high.

Brush the feta on both sides with the oil and season with salt and pepper. Using tongs, place the block of feta on the grill. Watch it carefully. Just as it begins to sink onto the grate of the grill, use the tongs to carefully turn it over. As soon as it sinks again, pull it off and set it aside to cool.

Toss the arugula, vinaigrette, tomato, watermelon, and onion in a large bowl. Taste and add salt and pepper.

Divide the salad between chilled salad plates. Break the feta into 1-inch chunks and add it to the salads. Top with a pinch of the Tajin seasoning.

Tajin Vinaigrette

Makes 3/4 cup.

2 tablespoons Tajin seasoning

Kosher salt

Black pepper

1/4 cup Steen’s cane vinegar

1/2 cup vegetable oil

Combine the Tajin seasoning, salt and pepper to taste, and vinegar in a small bowl and whisk in the oil until it has emulsified. Store in the refrigerator for up to 7 days.

Đăc Biêt

Translating to “the special” or “with everything,” Đăc Biêt is filled with Vietnamese fare that may have a touch of New Orleans flair. After noticing that people with a Vietnamese background were attending her cooking classes to connect more with their heritage, Chef Nini Nguyen was motivated to demystify the culture’s cooking by preserving traditional recipes and making them accessible.

While compiling her cookbook, Chef Nini narrowed down her perfected dishes. She made sure to include delicacies from northern Vietnam — especially ones her grandmother used to make — as many of these recipes were once at risk of being lost and forgotten. As you cook your way through Đăc Biêt, you’ll find practical and delicious food that can be made in a short amount of time. Readers can learn how to perfect a Sticky Fried Shrimp Bánh Mì, Hà NÔi–Style Vermicelli with Grilled Pork, Pandan Honeycomb Cake, and much more.

Chef Nini Nguyen

Kimberly Ha

“If you decide to cook from this book, I recommend sticking to the recipes because they’ve been thoroughly tested,” Chef Nini shares. “Start by mastering the sauces — they’re key. Once you’ve nailed the sauces, you can elevate any dish. Feel free to get creative and experiment; you’re the chef here.”

Đăc Biêt is now in stock at local bookstores with signed copies available at the Garden District Book Shop.

Pork Ribs Glazed with Roasted Nuoc Mam Sauce

William Hereford

Pork Ribs Glazed with Roasted Nuoc Mam Sauce

Serves 2.

1 rack St. Louis–style ribs, or your favorite pork ribs

3 tablespoons brown sugar (dark or light)

1 ½ teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup Roasted Nuoc Mam Sauce (recipe below)

1/4 cup cilantro leaves

1 tablespoon sesame seeds

1 lime

Clean the ribs to remove any silver skin and membrane on the bone side.

In a bowl, combine the sugar, salt, and pepper, and rub all over the

ribs. Wrap the ribs tightly with foil and bake at 300°F for 3 hours. Once

done, remove from the oven and let them cool in the foil. This step is best if cooled overnight.

Unwrap the ribs from the foil, portion them out, and glaze with Roasted Nuoc Mam Sauce. Place under the broiler just until caramelization occurs (about 3 to 5 minutes). Glaze one more time and broil for a minute more.

Alternatively, you can do this process on the grill. Garnish with cilantro, sesame seeds, and fresh lime juice. Definitely don’t forget the lime juice!

Roasted Nuoc Mam Sauce

Makes 1 cup.

4 tablespoons crushed red pepper flakes

1/4 cup neutral oil

5 cloves garlic, coarsely chopped

1/2 cup Louisiana cane syrup (Important!! But you can also substitute Lyle’s Golden Syrup)

1/4 cup unseasoned rice vinegar

1/2 cup fish sauce

4 tablespoons dark brown sugar

In a heatproof bowl, add the red pepper flakes. In a saucepot set over medium-high heat, add the oil and heat until hot but not smoking. Add the garlic and fry until light golden, about 1 minute. Using a spider or slotted spoon, transfer the garlic to a plate. Carefully pour the oil into the bowl with the red pepper flakes.

In the pot you used for the oil, add the cane syrup, rice vinegar, fish sauce, and brown sugar. Stir to combine and bring to a boil over medium-high heat. Add the red pepper flakes and the oil back into the pot and cook for a few minutes or until the glaze coats the back of a metal spoon. Add the fried garlic and stir to combine. Remove from the heat.

Let cool to room temperature before storing in an airtight container in the fridge. This will keep for a few months. If it gets too firm, just stir in a bit of hot water before using. Brush over broiled, roasted, or fried meats, vegetables, or tofu.

This article appeared in Adore’s A-List 2024 issue