Best New Books for August 2019

Garden & Gun

ORDER YOUR COPY TODAY!

PRESS

A Cookbook of Merit 
MyNewOrleans.com
Robert Peyton
08/01/2019

A sneak peek inside GW Fins’ chef Tenney Flynn’s new cookbook
The Times-Picayune
Ann Maloney, NOLA.com
05/15/2019

Chef Tenney Flynn’s Parmesan-Crusted Flounder with Brown Butter, Asparagus, Capers, and Crabmeat
Live, Kelly and Ryan

ASPA Chef of the Year’s First Cookbook On The Way
WildAmericanShrimp.com
May 9, 2019

Best New Books for August 2019 
Garden & Gun
August 2019

Tour and Book Events

I’ll be appearing with Chef Tenney on these upcoming events. For a full list of all his upcoming appearances, check the GW Fins website.

August 17th – 1-2pm – Southern Food and Beverage Museum – Book Signing with Chef Tenney Flynn and The Deep End Of Flavor Co-Author, Susan Puckett

August 29th – 7pm – 9pm – Dekalb Library (The Mary Gay House – 716 W Trinity Place, Decatur, GA) – How To Write A Cookbook Panel Discussion – RSVP 

August 31st – 1:45-2:30pm EST – Decatur Book Festival – Atlanta, GA – Culinary Stage – Cooking Demo, Discussion and Book Signing 

Praise for The Deep End of Flavor

“Tenney Flynn talked trash (fish) early on. He championed fresh Gulf seafood when most chefs crushed on frozen Atlantic salmon. Now, it’s time to learn how smoked sizzling oysters came to be, how to do redfish on the half shell right, and how GW Fins helped lead the modern seafood revolution.”
-John T. Edge, author of The Potlikker Papers: A Food History of the Modern South

“Tenney Flynn is the grand master of Gulf Coast seafood. This book, full of his delicious recipes and deep sea wisdom, can lead you to mastery as well.”
-Lolis Eric Elie, story editor of HBO’s Treme and author of Treme: Stories and Recipes from the Heart of New Orleans

“From the day it opened, GW Fins has been one of my absolute favorite New Orleans “go-to” spots. This book is an extension of the history and extraordinary hospitality of the restaurant and is a must for anyone who loves seafood even half as much as Tenney does.”
-Julia Reed, author of Julia Reed’s South and Julia Reed’s New Orleans and Contributing editor, Garden & Gun

“I love that Chef Tenney shares so much how-to and comprehensive info on seafood selection. Recipes are clear and concise, photos excellent. “
-Frank Brigtsen, James Beard Award-winning chef-owner of Brigtsen’s in New Orleans

“Technique, style, and finesse without losing touch of where Tenney’s feet are on the ground! The flavor of NOLA and the exquisite photography of the city, sea, and landscape as well as the fine combination of dishes put this book as one of my favorites. ”
-David Burke, New York chef/restaurateur, James Beard Foundation Who’s Who of Food and Beverage in America

“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

MY BOOKS

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