Background
Roy Francis Guste, Jr. was born on October 7, 1951, in New Orleans, Louisiana, United States. He is the son of Roy Francis Guste and Beverly Clare (Taylor) Guste. Roy is one of seven siblings in the family.
Le Cordon Bleu (logotype)
New Orleans, Louisiana, United States
Antoine's Restaurant
(Introducing the best of Louisiana cookery from restaurate...)
Introducing the best of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. In The 100 Greatest New Orleans Creole Recipes, Guste presents a selection of choice recipes ranging from “Haute Creole” entrées like daube glacée to hearty red beans and rice. For generations, these dishes have graced the tables of famous dining establishments and family kitchen tables alike, proving that they have universal appeal and popularity. Chef Guste has simplified the steps of some his grander recipes, testing each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of ingredients. Follow these recipes and you can create the true flavor of Louisiana. Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes’ origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining elegant and effortless.
http://www.amazon.com/gp/product/1565540468/?tag=2022091-20
(100% of publisher profits will be donated to French Quart...)
100% of publisher profits will be donated to French Quarter preservation groups Revisit the timeless mystery, magic, and majesty of the French Quarter and its legendary gardens with this lush collection of photographs. An emotional narrative about the heart and soul of New Orleans and the city’s ability to triumph over sorrow accompanies hundreds of pictures taken before and after the life- and landscape-altering Hurricane Katrina; a special section presents the classic work The Secret Gardens of the Vieux Carré, which offers mesmerizing images of the verdant gardens concealed behind brick walls and iron gates in the Quarter. The importance of fundraising for and conscientious rebuilding of New Orleans is stressed throughout the book, making this a gorgeous bookwith a purpose. 100% of publisher profits will be donated to French Quarter preservation groups Revisit the timeless mystery, magic, and majesty of the French Quarter and its legendary gardens with this lush collection of photographs. An emotional narrative about the heart and soul of New Orleans and the city’s ability to triumph over sorrow accompanies hundreds of pictures taken before and after the life- and landscape-altering Hurricane Katrina; a special section presents the classic work The Secret Gardens of the Vieux Carré, which offers mesmerizing images of the verdant gardens concealed behind brick walls and iron gates in the Quarter. The importance of fundraising for and conscientious rebuilding of New Orleans is stressed throughout the book, making this a gorgeous bookwith a purpose.
http://www.amazon.com/gp/product/0977351475/?tag=2022091-20
(An intimate treatise on the subject through the ramblings...)
An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their variations. Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouffée, jambalaya with andouille sausage―anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from “Haute Creole” entrees like daube glacée to hearty red beans and rice.
http://www.amazon.com/gp/product/0393334422/?tag=2022091-20
(One of the oldest and most revered restaurants in the Uni...)
One of the oldest and most revered restaurants in the United States has opened its kitchens to delight readers with gourmet recipes. A joy to look at as well as to cook by. Illustrated.
http://www.amazon.com/gp/product/0393026663/?tag=2022091-20
(Roy Guste, restauranteur, chef, and cookbook author, in c...)
Roy Guste, restauranteur, chef, and cookbook author, in consultation with professional nutritionists at the Ochsner Medical Institutions, serves up our favorite New Orleans dishes minus the fat, calories, cholesterol, and salt.
http://www.amazon.com/gp/product/0393027147/?tag=2022091-20
Roy Francis Guste, Jr. was born on October 7, 1951, in New Orleans, Louisiana, United States. He is the son of Roy Francis Guste and Beverly Clare (Taylor) Guste. Roy is one of seven siblings in the family.
Guste was educated at Le Cordon Bleu.
Culinary writer Guste came to this field from the best conceivable background: he was the fifth generation in his family to run the legendary New Orleans restaurant Antoine’s, a mecca not only for tourists but for serious eaters as well. Guste served as a proprietor of Antoine's Restaurant for almost ten years from 1975. In 1978 Guste privately published a book of recipes from the restaurant titled Antoine’s Restaurant since 1840 Cookbook; the volume was picked up by a mainstream publisher for 1980 publication. It contains many of the restaurant’s famous dishes, such as Trout Marguery and puffed potatoes. He became a contributor to the book Orléans Embrace with the Secret Gardens of the Vieux Carré, written with TJ Fisher and Louis Sahuc.
Guste’s next cookbook, The Restaurants of New Orleans, presented one recipe apiece from forty-one of that city’s notable eateries. A Booklist reviewer praised the volume’s layout as “elegant”, and called the book “a fine sampler that’s ensured a strong audience.” In 1988 Guste followed previous successes with The One Hundred Greatest Dishes of Louisiana Cookery, which, a Publishers Weekly critic predicted, would “find a rapt audience”.
In case all this gustatory richness was too much for the eager reader, a year later Guste published Louisiana Light: Low-Fat, Low-Calorie, Low-Choles-lerol, Low-Salt Cajun and Creole Cookery. According to a Publishers Weekly critic, the author’s own “nagging weight problem” was in part responsible for his turning over this new culinary leaf. The Publishers Weekly reviewer hailed Louisiana Light as “a shining example of the new breed of health-conscious cookbooks.”
During the 1990s, Guste wrote two fish cookbooks and one tomato cookbook; he also ventured into a related field of writing with a 1993 coffee-table book on New Orleans’ gardens called The Secret Gardens of the Vieux Carre. Here, he introduced the reader to twenty French Quarter gardens, including that of the great playwright Tennessee Williams. Guste’s brief texts are accompanied throughout the volume by the author’s color photographs.
Guste is still working on writing culinary books. Now he is concentrating on keeping the family heritage (Antoine's Restaurant) alive.
(Roy Guste, restauranteur, chef, and cookbook author, in c...)
(100% of publisher profits will be donated to French Quart...)
(An intimate treatise on the subject through the ramblings...)
(From a celebrated restaurant owner and cookbook author, a...)
(One of the oldest and most revered restaurants in the Uni...)
(Introducing the best of Louisiana cookery from restaurate...)
Guste married Constance Carbery on March 12, 1977.