Eric Cook on Why His Grandmother’s Cookbooks Are the Best

The New Orleans chef shares what went into making his first cookbook

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Native Louisianian Eric Cook has worked at classic New Orleans restaurants like Brennan’s and Commander’s Palace and now runs two of the city’s beloved, Gris-Gris and Saint John—but he also grew up eating the home-cooked meals of St. Bernard Parish, where hunting, fishing, and catching are a way of life and gumbo and wild game were in regular rotation. The Marine-turned-chef lives and breathes Creole food, and his first book, Modern Creole: A Taste of New Orleans Culture and Cuisine (Gibbs Smith, 2024), is a love letter to the region and its foodways. Recipes like wild duck cassoulet, hot shrimp remoulade with fried green tomatoes, and oysters étouffée will bring you right down to the Crescent City. We caught up with Cook to hear more about his inspiration, his favorite types of cookbooks, and what’s always in his fridge.