"The Deep End of Flavor: Recipes & Stories From New Orleans' Premiere Seafood Chef" is more than just a cookbook. It's like a textbook for selecting ingredients including different types of fish, mastering the basics of cooking fish, then learning the art of making restaurant-quality meals at home. It's also filled with personal stories about Chef Tenney Flynn's life and about the famous French Quarter restaurant where he's worked for so long. The Barbecued Shrimp is sure to be one of the most cooked recipes in the book, but I'm going to try my hand at the Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes.
Chef Tenney, GW Fin's co-owner Gary Wollerman, and the book's co-author Susan Puckett celebrated the release of the book at the Southern Food & Beverage Museum complete with bites featured in the book, a signature Negroni, and lots of friends.