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The Food of New Orleans Tourist Edition: Authentic Recipes from the Big Easy (Food of the World Cookbooks)by John Demers
Synopses & Reviews
This comprehensive cookbook presents over seventy recipes from all the top New Orleans restaurantsand#8212;from Brennan's and Emeril to Commanders Palaceand#8212;providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleansand#8212;an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of the book then presents incredible recipes for all the classic New Orleans dishes served at leading restaurantsand#8212;from Jambalaya to Creole Gumbo and Beignets. These recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book!andlt;BRandgt;andlt;BRandgt;Recipes include:andlt;BRandgt;andlt;ulandgt;andlt;liandgt;Pain Perduandlt;/liandgt;andlt;liandgt;Oysters Rockefellerandlt;/liandgt;andlt;liandgt;Seafood Gumboandlt;/liandgt;andlt;liandgt;Crawfish Etouffeeandlt;/liandgt;andlt;liandgt;Muffulettaandlt;/liandgt;andlt;liandgt;Bread Pudding with Whiskey Sauceandlt;/liandgt;andlt;/ulandgt;
This complete volume offers the best traditional recipes of New Orleans as well as contributions from the city's best restaurants.
New Orleans, the sultry city at the mouth fo the great Mississippi River, is known for its charming architecture, cool jazz, and riotous Mardi Gras celebration. But most of all, it is revered for its food.andlt;BRandgt;andlt;BRandgt;In sumptuous color images and over seventy recipes, andlt;iandgt;The Food of New Orleansandlt;/iandgt; presents the authentic flavors of Cajun and Creole cuisine. Separated into three parts, 'Food in New Orleans,' 'Cooking in New Orleans,' and 'The Recipes,' this lovely book provides more than just recipesand#8212;it is also an insightful and spirited look at the food culture of this iconic American city.andlt;BRandgt;andlt;BRandgt;Lively essays by native New Orleans writers describe the culture and history from which traditional recipes like Jambalaya, Creole Gumbo and Beignets came to be. And the best recipes from popular restaurants like Andrea's, K-Paul's Louisiana Kitchen and The Sazerac, reveal the cuisine's new directions. This cookbook, edited and recipe tested by New Orleans food writer John DeMers will allow you to savor the rich flavors of the Big Easy in your own home.andlt;BRandgt;andlt;BRandgt;Recipes include:andlt;ulandgt;andlt;liandgt;Pain Perduandlt;/liandgt;andlt;liandgt;Oysters Rockefellerandlt;/liandgt;andlt;liandgt;Seafood Gumboandlt;/liandgt;andlt;liandgt;Crawfish Etouffeeandlt;/liandgt;andlt;liandgt;Muffulettaandlt;/liandgt;andlt;liandgt;Bread Pudding with Whiskey Sauceandlt;/liandgt;andlt;/ulandgt;
About the Author
New Orleans native andlt;bandgt;John DeMersandlt;/bandgt; is the author of thirteen books including andlt;iandgt;Arnaud's Creole Cookbookandlt;/iandgt; and andlt;iandgt;The Best Wining and Dining in New Orleans.andlt;/iandgt; A former food editor for andlt;iandgt;United Press International,andlt;/iandgt; DeMers is editor and publisher of andlt;iandgt;EasyFoodandlt;/iandgt; and andlt;iandgt;CoastFood,andlt;/iandgt; both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program "Steppin' Out."
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Cooking and Food » Regional and Ethnic » Cajun