Please join us in celebrating the launch of Tenney Flynn new cookbook, THE DEEP END OF FLAVOR: Recipes and Stories from New Orleans' Premier Seafood Chef.
Hailed by the Wall Street Journal as “the fishmonger czar of the Gulf region,” Tenney Flynn of GW Fins restaurant unlocks the mysteries of great seafood cooking in his first book.
“Tenney Flynn’s The Deep End of Flavor goes far beyond the classics that make New Orleans America’s premier seafood city. A clean, modern, comprehensive and delicious approach to all that is seafood!” - Paul Kahan, James Beard Award-winning Chicago chef/restaurateur, author of Cheers to the Publican: Repast and Present
THE DEEP END OF FLAVOR is an indispensable guide to sourcing, preparing, and serving fish and seafood like a pro, no matter your skill level or where you live.
Inspired by the vibrant flavors of New Orleans and tropical climates around the world, Tenney Flynn, celebrated chef and co-owner of one of the country’s most notable seafood restaurants, GW Fins, teaches you his favorite techniques for creating fabulous seafood-centered meals: pan-to-plate Parmesan-Crusted Flounder, Asparagus, Capers, and Crabmeat; classic roux-thickened Shrimp Creole; innovative Lionfish Ceviche with Satsumas, Lime, and Chiles; versatile Fried Fish Tacos with Chipotle Slaw.
Each entrée is paired with a carefully chosen wine, along with tips for choosing alternative species based on what’s freshest and best at your local market. Recipes for mix-and-match sauces, complementary side dishes, and French Quarter-inspired drinks and desserts complete the feast.
Photographs of mouthwatering dishes and evocative French Quarter scenes enliven the cooking lessons, as do tales of spear-fishing for tasty predators and cooking swamp creatures for some of New Orleans’ most colorful characters.
With his deep knowledge, clear instructions, and easy-going style, Chef Tenney compels us to look beyond the familiar salmon and tilapia in the fish case and discover an ocean-full of flavors we never knew existed. Get ready to dive in.
Two-time winner of the New Orleans Magazine "Chef of the Year Award" Tenney Flynn grew up cooking in his father's restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute's GULF Chef's Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.
More than 100 recipes, stories, and wine pairings from New Orleans' chef Tenney Flynn of GW Fins restaurant.