Third Coast Cuisine: Recipes from the Gulf of Mexico

“THIRD COAST CUISINE” HIGHLIGHTS CULINARY HERITAGE OF THE GULF OF MEXICO.

Celebrity Chef Stuart Reb Donald Pledges A Portion Of The Proceeds Of His Latest Cookbook To Aid Clean-up of the Gulf Oil Spill.

Award winning food writer and chef Stuart Reb Donald has once again opened his culinary bag of tricks for his latest cookbook Third Coast Cuisine: Recipes from the Gulf of Mexico.

Donald, long established as one of the most passionate food writers in the blogosphere, offers a over 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Gulf of Mexico.

According to the author, “The Third Coast is an area of amazing diversity. From the Yucatan to the Keys you can find any number of indigenous and immigrant cooking styles like Mexican, Cajun, Native American and even Soul Food.” The Third Coast is a popular nickname for the states along the Gulf of Mexico as well as parts of Mexico and Cuba. “The people that live here are amazingly resilient and that resiliency has been on display for most of this century. Ivan, Rita, Katrina and dozens of other storms plus the oil spill have taken their best shots at us but we keep bouncing back. The Deep South has a culinary tradition unmatched in the New World. Dixie is to America what Tuscany is to Italy, what Provence is to France, it is the nation’s gastronomic heart and soul.”

Chef Donald will be donating a percentage of the sales of Third Coast Cuisine to assist in the recovery from the Deepwater Horizon oil spill.

For review copies, personal appearances and/or author interviews, contact the author HERE.

About Stuart Reb Donald

A 24 year veteran of the restaurant industry, Stuart Reb Donald has worked every position from dish washer up to chef. Most recently he was the Executive Chef at Mars Hill Café in Mobile, AL. In 2003 he combined his love of food and gift for writing to produce his first cookbook Amigeauxs – Mexican/Creole Fusion Cuisine (4 Star Publishing). He has written hundreds of articles for both print and electronic media including interviews of noted chefs like Bobby Flay, Ted Allen, Michael Symon, Tory McPhail and Susan Irby. He is the author of WannabeTVchef.com and ThirdCoastCuisine.com – the companion site to the cookbook. He has been a regular guest on TV shows along the Gulf Coast and often uses his culinary skills for good by helping to raise money for organizations like the American Cancer Society and the Bay Area Food Bank.

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Amigeauxs

Remember those old word problems we all hated in school – a train leaving New York and a train leaving Denver – that kind of thing? Here’s one – what happens when a train leaving Juárez and a train leaving Baton Rouge meet for lunch in Houston? Amigeauxs: Mexican/Creole Fusion Cuisine – that’s what.

Why Mexican/Creole Fusion? We don’t know. Who first looked at a crab and thought “I wonder what that tastes like?” At least both Mexican and Creole have their roots in Latin language countries, uh we think. Actually they are a natural mix because of their common spicyness. Peppers are a main ingredient in both cuisines as are onions, garlic, and rice.

Alabama chef and freelance writer Stuart Reb Donald’s first cookbook, Amigeauxs – Mexican/Creole Fusion Cuisine is the first cookbook to explore exciting new cuisine.

“The combination of Mexican and Creole food is natural, almost predestined,” stated the author, “and I really cannot believe it has taken this along to evolve. Both cuisines and the cultures that fashioned them are passionate and fiery. They are sincere examples of our melting pot society.”

The recipes in Donald’s effort stem from his friendship with a Nashville musician whose ancestry is from Mexico. While each was teaching the other about the foods of their respective regions the author began to notice similarities that could be used to bridge the gap while at the same time create a whole new cuisine.

In Amigeauxs, Donald first demonstrates classic recipes from each style and then combines and tweaks those flavors for his own fusion recipes. The final section of the book is a demonstration of other forms of fusion cooking including Asian/Mexican and Italian/Creole recipes. There are a number of informative essays that accompany the recipes. Copies of Amigeauxs – Mexican/Creole Fusion Cuisine are available from the website at 4star.net.

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