Synopses & Reviews
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the food in his favorite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his collection of recipes for the best of New Orleans food, gathered and developed during his tenure as the Big Easyand#8217;s resident foodie.
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Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the townand#8217;s Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether youand#8217;re nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
Review
andldquo;Nashville Eats perfectly captures the spirit of Music City. Itandrsquo;s an incredible collection of recipes that makes you want to spend as much time as possible in Nashville.andrdquo;
Review
andquot;I wouldnand#39;t dream of going out to eat in Nashville without consulting Jennifer Justus first. The lady knows from tasty and I know I wonand#39;t waste a single bite on her watch. Problem is, I donand#39;t get down there nearly as often as Iand#39;d like, so Nashville Eats is a blessing. In it, sheand#39;s bringing home the flavor of the city she loves, and the stories behind the recipes are just as satisfying as the dishes they produce.andquot;
Review
andquot;A love letter to the working class cooking of Nashville, a crack at codifying the foodways of middle Tennessee, an homage to fabled locals like hot chicken queen Andre Prince Jeffries, a roster of recipes that includes a Kitty Wells-inspired orange and coconut cake: Nashville Eats by Jennifer Justus is a well-honed cultural passkey to one of Americaandrsquo;s great culinary cities.andquot;
Synopsis
Southern food expert Jennifer Justus's Nashville Eats is a culinary guide to Tennessee's musical capital--featuring color photographs by Andrea Behrends. If it seems like Nashville is everywhere these days--that's because it is. GQ recently declared it "Nowville," and it has become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter.
In Nashville Eats, more than 100 mouthwatering recipes reveal why food lovers are headed South for Nashville's hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chowchow, fried green tomatoes, and chess pie.
Author Jennifer Justus whips up the classics--such as pimento cheese and fried chicken--but also includes dishes with a twist on traditional Southern fare--such as Curried Black Chickpeas or Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashville--the people, music, history, and food that make it so special.
"Nashville Eats perfectly captures the spirit of Music City. It's an incredible collection of recipes that makes you want to spend as much time as possible in Nashville." --Sean Brock, chef and author of Heritage
Synopsis
If it seems like Nashville is everywhere these daysandmdash;thatandrsquo;s because it is. GQ recently declared it andldquo;Nowville,andrdquo; and it has become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter.
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In Nashville Eats, more than 100 mouthwatering recipes reveal why food lovers are headed South for Nashvilleandrsquo;s hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chowchow, fried green tomatoes, and chess pie. Author Jennifer Justus whips up the classicsandmdash;such as pimento cheese and fried chickenandmdash;but also includes dishes with a twist on traditional Southern fareandmdash;such as Curried Black Chickpeas or Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashvilleandmdash;the people, music, history, and food that make it so special.
About the Author
Tom Fitzmorris started The New Orleans MENU, a review of New Orleans dining, in 1977; 20 years later, the publication evolved into its current form as a daily Internet newsletter. Tom's radio show "The Food Show," is broadcast every afternoon on WSMB 1350 AM. He is the former editor of the weekly newspaper Figaro, and the monthly New Orleans Magazine. Tom became a Certified Culinary Professional from IACP in 1986.