Story by Daniel Dubuisson, recipes excerpted from Modern Creole: A Taste of New Orleans Culture and Cuisine by Eric Cook with Jyl Benson, photography by Sam Hanna © 2024. Reprinted by permission of Gibbs Smith Books.
With a career rooted deeply in Louisiana’s rich culinary heritage, Eric Cook has carved a niche for himself as a chef, owner of New Orleans’ Gris-Gris and Saint John, and now, author of his first cookbook, Modern Creole. The newly released compilation of south Louisiana recipes not only celebrates the flavors of the place he’s always called home but also serves as a testament to his dedication to preserving and evolving Creole cuisine.
Born and raised in Arabi, Eric’s foray into the world of cooking began early, influenced by the culinary traditions passed down through generations of his large family. His family’s prowess in the kitchen instilled in him a deep appreciation for local produce, seafood, and wild game and, in turn, the art of transforming them into unforgettable dishes. This foundation of family and community forms the cornerstone of his culinary philosophy—one that shines through in every recipe of Modern Creole.
The cookbook itself is a testament to Eric’s tireless dedication to his principles. From start to finish, the development took nearly two years, including more than 16 weeks of intensive photography. Eric and his team meticulously captured the essence of Creole cooking—its colors, its textures, and, above all, its flavors. Each dish tells a story not just of ingredients and techniques but also of the people and places that inspire him daily.
One of the surprises at the beginning of the book is a foreword penned by celebrity chef Gordon Ramsay, a world-renowned culinary icon whose admiration for Eric’s approach to Creole cuisine is palpable. Their collaboration, forged during the filming of an episode of Gordon Ramsay: Uncharted in New Orleans, speaks volumes about Eric’s ability to bridge tradition with contemporary flair.
But this is not just a collection of recipes; it’s a tour through the state’s rich and varied culinary landscape. From his mouthwatering Sticky Bun Bread Pudding that evokes memories of family gatherings to his succulent Yassa Shrimp, a fusion of West African spices and Gulf Coast seafood, all of Eric’s dishes stitch together the region’s diverse cultural tapestry.
Beyond the recipes, Modern Creole serves as a platform for Eric to advocate for causes close to his heart. He sheds light on environmental challenges facing Louisiana’s wetlands and champions the local fishermen and producers who sustain its seafood industry. For him, cooking is more than just a profession; it is a means to foster community, celebrate heritage, and raise awareness about issues affecting his beloved home state.
As Eric reflects on his journey—from the kitchens of his childhood to the pages of his first (but not last) cookbook—he remains grounded in his mission to share the flavors and stories of south Louisiana within Louisiana and beyond. Modern Creole not only showcases his culinary creativity but also invites readers to experience the warmth and authenticity of Creole cuisine from throughout the generations, ensuring that the legacy of Louisiana’s foodways endures.
