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Tom Fitzmorris's Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything

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Tom Fitzmorris's Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything Cover

 

Synopses & Reviews

Publisher Comments:

Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years hes written a weekly restaurant review, but hes best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.

 

In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleanss food culture in the aftermath of Hurricane Katrina and its triumphant comeback—an essential element in the citys recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorriss coverage of the heroic return of the citys chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorriss long career writing about this delicious city.

“New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina.” 

—  EMERIL LAGASSE, chef, restaurateur, and TV host

“No city restaurant critic in U.S. history has written more, eaten more, or knows more of their cuisine than Tom Fitzmorris.”

— JAMES CARVILLE, political commentator, New Orleanian, and food enthusiast

“A delicious read, part autobiographical, with wonderful recipes and a comprehensive restaurant history. This is a great tribute to the indomitable spirit of the New Orleans restaurant community, which brought our city back from the devastation of Hurricane Katrina. Hungry Town is a must for both New Orleanians and lovers of New Orleans food.”

— ANNE GOOCH, Galatoires Restaurant and New Orleans Wine and Food Experience co-founder

“This book is a must-have for any New Orleanian or anyone traveling to New Orleans. Its full of the juicy tidbits that you cant find anywhere else. His prose will leave you salivating after every chapter. What a delicious read!”

— JOHN BESH, Besh Restaurant Group chef/owner

“From his cat-bird seat, Tom Fitzmorris shares with us the family feuds, delicious tidbits, and vicious bites that comprise the New Orleans food scene of the late twentieth century. Hungry Town is the Tom-tell-all weve all been waiting for!”

— POPPY TOOKER, Slow Food New Orleans founder and food activist

Synopsis:

Best known for his long-running radio show devoted to New Orleans restaurants and cooking, Fitzmorris's "Hungry Town" describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback. Includes recipes.

Synopsis:

Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.

In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback--an essential element in the city's recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris's coverage of the heroic return of the city's chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris's long career writing about this delicious city.

About the Author

Tom Fitzmorris writes several thousand words a day for The New Orleans MENU Daily, a review of New Orleans dining he began in the 1970s. Its online at nomenu.com. His radio show airs live 18 hours a week on 1350 AM. A Certified Culinary Professional, Fitzmorris is the author of STCs Tom Fitzmorriss New Orleans Food. Born on Mardi Gras, he lives in New Orleans still.

 

Product Details

ISBN:
9781584798019
Author:
Fitzmorris, Tom
Publisher:
Stewart, Tabori, & Chang
Subject:
Essays
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
Personal Memoirs
Subject:
Cookery - Louisiana - New Orleans - History
Subject:
Hurricane Katrina, 2005 - Social aspects
Subject:
History
Subject:
Cooking and Food-Cajun and Creole
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20100531
Binding:
HARDCOVER
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
20 recipes
Pages:
224
Dimensions:
9 x 6 x 1 in
Age Level:
from 13 up to 99

Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole

Tom Fitzmorris's Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything Used Hardcover
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Product details 224 pages Stewart, Tabori, & Chang - English 9781584798019 Reviews:
"Synopsis" by , Best known for his long-running radio show devoted to New Orleans restaurants and cooking, Fitzmorris's "Hungry Town" describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback. Includes recipes.
"Synopsis" by , Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.

In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback--an essential element in the city's recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris's coverage of the heroic return of the city's chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris's long career writing about this delicious city.

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