From Library Journal
Bannos is, somewhat incongruously, the Greek American chef of a popular Cajun restaurant in Chicago. A third-generation restaurateur, he was first inspired by one of Paul Prudhomme's cookbooks and then became fascinated by the New Orleans restaurant scene. And now what was once his coffee shop is Heaven on Seven, known for its Cajun and Creole dishes, and Bannos's unique spin on New Orleans cooking: Muffaletta Calzone, Rock Shrimp and Chorizo Pastitsio, Chicory Coffee Cr?me Br?l?e. For area libraries and other large collections of chefs' books.
Copyright 2001 Reed Business Information, Inc.
Copyright 2001 Reed Business Information, Inc.
Booklist
Anyone who's traveled to Chicago and had the unexpected pleasure of being directed to a tiny Greek coffee shop in a Loop office building for some of the best Cajun food anywhere will appreciate learning more about this unique and wildly popular restaurant from the chef himself. Jimmy Bannos has expanded his Heaven on Seven empire from its tiny Loop birthplace to a growing chain of Chicago restaurants. He and John DeMers now reveal the recipes for many of the restaurant's favorite dishes in The Heaven on Seven Cookbook. Some of the recipes, such as the Muffaletta Calzone with its cheese, meat, and olive salad filling, are simple. At the other end of the spectrum, Eleven-Pepper Lasagna has more than 40 ingredients. Anyone who has sampled Bannos' spicy cooking knows that it's the best outside Louisiana itself. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
