Traditional takes and bold new flavors served up in a split loaf of light and crusty French bread
Humble and delicious, po’ boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day. In recent years, gourmet chefs have been getting innovative and raising these popular submarine sandwiches to new heights. Now, The Southern Po’ Boy Cookbook brings the many flavors of these scrumptious treats to the home cook’s kitchen.
The first cookbook to focus solely on po’ boys, this beautiful, full-color compilation offers all the traditional fillings — roast beef, fried oysters, shrimp, soft-shell crab, catfish, and sausage — and an array of delectable new variations. For a healthier sub, the author offers up turkey breast or Vietnamese bánh mi–inspired po’ boys. And for the more adventurous, the foot-longs crammed with seafood-stuffed artichoke hearts, French poutine, and alligator will entice anyone.