Don’t miss the Modern Creole book launch party with Chef Eric Cook at Gris-Gris on September 17 from 5:30 – 8:30 PM! Pre-order your copy now.
If you love New Orleans cuisine, mark your calendars for Tuesday, September 17, when celebrated local chef Eric Cook will launch his first cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine, at Gris-Gris. The event runs from 5:30 to 8:30 PM, offering attendees a chance to celebrate with cocktail specials and complimentary appetizers straight from the pages of the book.
Chef Eric Cook, a New Orleans native known for his bold, innovative takes on classic Creole dishes, will be on-site to sign copies, take photos, and mingle with guests throughout the evening. If you’ve already pre-ordered your copy through Gris-Gris To Go Go, you can pick it up during the event. Haven’t pre-ordered yet? No worries! Books will be available for purchase at the door, or you can still secure your copy in advance through this pre-order link.
Modern Creole isn’t just a cookbook; it’s a celebration of the flavors that define New Orleans. Featuring over 120 recipes that blend Southern, Cajun, and Creole traditions, Chef Cook invites home cooks to bring a taste of the Big Easy into their own kitchens. The book covers everything from everyday meals to show-stopping dishes perfect for holidays or entertaining, like redfish court-bouillon, Creole Beef Daube, and Chicken Gizzard Grillades. With stunning culinary photography and a foreword by renowned chef Gordon Ramsay, this cookbook will inspire cooks of all skill levels.
Whether you’re a local or visiting, this event is a unique opportunity to meet one of New Orleans’ most iconic chefs and dive into the culinary magic that defines our city.
Modern Creole Launch Party Details:
- What: Modern Creole Book Launch Party
- When: Tuesday, September 17, 5:30 – 8:30 PM
- Where: Gris-Gris, 1800 Magazine Street
- Details: Join Chef Eric Cook at Gris-Gris for an evening of delicious bites, cocktail specials, and the chance to get your hands on a signed copy of Modern Creole. Pre-order here or purchase at the door.
Q&A with Chef Eric Cook
This is your first cookbook—what was the most challenging and rewarding part of putting it together?
Writing Modern Creole was one of the most challenging tasks I have taken on in my career; naming it was nearly impossible. Having to go back to all the restaurants I have worked at and remember those iconic dishes and the lessons I learned along the way was like a pilgrimage into my past. Tying it all together with fond memories of family gatherings and countless krewe meals with friends I have worked with over the last 30 years is something I will remember for a long time. Trying to write down the emotion and the passion that goes into all of these recipes gave me the chance to look back for once and appreciate the work I put in and the sacrifices my family made on this journey. It is humbling, to say the least.
What are some dishes from Modern Creole that you’re most excited for readers to try at home, and why?
I think all the restaurant dishes will be the most fun to explore. If you have been to Gris-Gris or Saint John, you already have that vibe in your head, you have that great New Orleans restaurant feeling coming back to life and it sets the stage for fun cooking and a great reason to get the whole family excited about dinner. Getting everyone involved in cooking classic meals is the lifeblood of Creole cooking. The stories and emotions we put into our recipes are the greatest ingredients we can pass on to future keepers of the culture.
Gris-Gris has become a staple in the New Orleans dining scene. How does your new cookbook reflect the restaurant’s philosophy and the essence of New Orleans?
Gris-Gris has been a dream. Without the unbelievable support I’ve received from my wife, Robyn, and my daughter, Liz, this would have never been possible. The same goes for writing Modern Creole. The restaurant and the book are a direct result of countless holidays, birthdays, and special occasions being missed because the industry requires your full attention, and the work always comes first. Living in New Orleans can be challenging, but the experiences we share living in this great city are immeasurable and often indescribable. The restaurant’s philosophy has always been to be a good neighbor. That is one thing we do very well in NOLA – we take care of each other and our neighbors. The book and the restaurant are filled with great recipes from growing up in those neighborhoods and sharing some of the best food you’ll find anywhere in the country, arguably the world. New Orleans has always been a global destination, and the reasons for that include our great artist community and our ability to stay diverse and inclusive to all who call our city home. That is the essence of NOLA, and that’s what keeps our shared love of food, music, and culture alive and well. Nothing brings everyone to the table more than a home-cooked meal.
What’s one thing you hope home cooks take away from Modern Creole when trying their hand at your recipes?
I hope this book brings as much excitement to home cooks as I have sharing it with them. Cooking to me is emotional and almost spiritual in a way, no matter what is going on in your world, the kitchen can be a place of great solace, a place that you can control and learn and feel something new. Those emotions are deeply rooted in these recipes, but they are mine, and I hope it creates an opportunity for everyone who reads this book to create their own. Let’s all keep on making memories and KEEP COOKING CREOLE.
Don’t miss the Modern Creole book launch party with Chef Eric Cook at Gris-Gris on September 17 from 5:30 – 8:30 PM! Pre-order your copy now.
If you love New Orleans cuisine, mark your calendars for Tuesday, September 17, when celebrated local chef Eric Cook will launch his first cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine, at Gris-Gris. The event runs from 5:30 to 8:30 PM, offering attendees a chance to celebrate with cocktail specials and complimentary appetizers straight from the pages of the book.
Chef Eric Cook, a New Orleans native known for his bold, innovative takes on classic Creole dishes, will be on-site to sign copies, take photos, and mingle with guests throughout the evening. If you’ve already pre-ordered your copy through Gris-Gris To Go Go, you can pick it up during the event. Haven’t pre-ordered yet? No worries! Books will be available for purchase at the door, or you can still secure your copy in advance through this pre-order link.
Modern Creole isn’t just a cookbook; it’s a celebration of the flavors that define New Orleans. Featuring over 120 recipes that blend Southern, Cajun, and Creole traditions, Chef Cook invites home cooks to bring a taste of the Big Easy into their own kitchens. The book covers everything from everyday meals to show-stopping dishes perfect for holidays or entertaining, like redfish court-bouillon, Creole Beef Daube, and Chicken Gizzard Grillades. With stunning culinary photography and a foreword by renowned chef Gordon Ramsay, this cookbook will inspire cooks of all skill levels.
Whether you’re a local or visiting, this event is a unique opportunity to meet one of New Orleans’ most iconic chefs and dive into the culinary magic that defines our city.
Modern Creole Launch Party Details:
Q&A with Chef Eric Cook
This is your first cookbook—what was the most challenging and rewarding part of putting it together?
Writing Modern Creole was one of the most challenging tasks I have taken on in my career; naming it was nearly impossible. Having to go back to all the restaurants I have worked at and remember those iconic dishes and the lessons I learned along the way was like a pilgrimage into my past. Tying it all together with fond memories of family gatherings and countless krewe meals with friends I have worked with over the last 30 years is something I will remember for a long time. Trying to write down the emotion and the passion that goes into all of these recipes gave me the chance to look back for once and appreciate the work I put in and the sacrifices my family made on this journey. It is humbling, to say the least.
What are some dishes from Modern Creole that you’re most excited for readers to try at home, and why?
I think all the restaurant dishes will be the most fun to explore. If you have been to Gris-Gris or Saint John, you already have that vibe in your head, you have that great New Orleans restaurant feeling coming back to life and it sets the stage for fun cooking and a great reason to get the whole family excited about dinner. Getting everyone involved in cooking classic meals is the lifeblood of Creole cooking. The stories and emotions we put into our recipes are the greatest ingredients we can pass on to future keepers of the culture.
Gris-Gris has become a staple in the New Orleans dining scene. How does your new cookbook reflect the restaurant’s philosophy and the essence of New Orleans?
Gris-Gris has been a dream. Without the unbelievable support I’ve received from my wife, Robyn, and my daughter, Liz, this would have never been possible. The same goes for writing Modern Creole. The restaurant and the book are a direct result of countless holidays, birthdays, and special occasions being missed because the industry requires your full attention, and the work always comes first. Living in New Orleans can be challenging, but the experiences we share living in this great city are immeasurable and often indescribable. The restaurant’s philosophy has always been to be a good neighbor. That is one thing we do very well in NOLA – we take care of each other and our neighbors. The book and the restaurant are filled with great recipes from growing up in those neighborhoods and sharing some of the best food you’ll find anywhere in the country, arguably the world. New Orleans has always been a global destination, and the reasons for that include our great artist community and our ability to stay diverse and inclusive to all who call our city home. That is the essence of NOLA, and that’s what keeps our shared love of food, music, and culture alive and well. Nothing brings everyone to the table more than a home-cooked meal.
What’s one thing you hope home cooks take away from Modern Creole when trying their hand at your recipes?
I hope this book brings as much excitement to home cooks as I have sharing it with them. Cooking to me is emotional and almost spiritual in a way, no matter what is going on in your world, the kitchen can be a place of great solace, a place that you can control and learn and feel something new. Those emotions are deeply rooted in these recipes, but they are mine, and I hope it creates an opportunity for everyone who reads this book to create their own. Let’s all keep on making memories and KEEP COOKING CREOLE.
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