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Author: Peggy Scott Laborde
Publisher: Pelican Publishing Company, Inc.
ISBN: 1589809971
Category : Cooking
Languages : en
Pages : 276
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Book Description
From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.
Author: Peggy Scott Laborde
Publisher: Pelican Publishing Company, Inc.
ISBN: 1589809971
Category : Cooking
Languages : en
Pages : 276
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Book Description
From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.
Author: Tom Fitzmorris
Publisher: Abrams
ISBN: 1683352254
Category : Cooking
Languages : en
Pages : 748
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Book Description
The revised and expanded edition of this beloved Crescent City cookbook features gorgeous new photography and a foreword by Emeril Lagasse. Born in New Orleans on Mardi Gras, Tom Fitzmorris is uniquely qualified to write about the city’s rich culinary heritage. He has been eating, celebrating, and writing about the city’s cuisine for more than thirty years. Now Fitzmorris is refreshing his popular cookbook New Orleans Food. This volume features all of the favorite New Orleans recipes, steeped in Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.
Author: Sara Roahen
Publisher: W. W. Norton & Company
ISBN: 0393072061
Category : Cooking
Languages : en
Pages : 305
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Book Description
“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.
Author: Molly Kimball
Publisher:
ISBN: 9781941879269
Category : Cooking (Natural foods)
Languages : en
Pages : 224
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Book Description
Author: Tom Fitzmorris
Publisher: ABRAMS
ISBN: 1613127979
Category : Travel
Languages : en
Pages : 270
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Book Description
A cuisine lover’s history of New Orleans—from the Creole craze to rebuilding after Hurricane Katrina—from one of the city’s best-known food critics. Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than forty years he’s written a weekly restaurant review, but he’s best known for his long-running 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 the disaster with a history of New Orleans dining prior, including the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris’s coverage of the heroic return of his beloved city’s chefs after Katrina highlights the importance of local cooking traditions to a community. The book also includes some of the author’s favorite local recipes and numerous sidebars informed by his long career writing about the Big Easy. “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
Author: Mary Ann Fitzmorris
Publisher:
ISBN: 9780985190606
Category : Family & Relationships
Languages : en
Pages : 296
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Book Description
"If you're a mother yourself, you'll need no persuading. But you'll still find Mary Ann Fitzmorris a--well, let's say, a special case. While failing to get the kids to school on time, losing track of the family's menagerie of pets, trying to figure out what to do about piles of clothes whose origins, destinations, and current status were unknown, and a thousand other unfinished agenda items, what did she do? She sat down and began writing a weekly newspaper column about it all"--P. [4] of cover.
Author: Buster Holmes
Publisher: Pelican Publishing Company
ISBN: 9781589808492
Category : African American cooking
Languages : en
Pages : 0
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Book Description
Buster Holmes opened his first food counter in New Orleans in 1944. The establishment became famous for its red beans and rice (for only twenty-six cents!). This historic cookbook, first published in 1980, is back by popular demand, offering 174 recipes such as cauliflower salad, Creole gumbo, pickled shrimp, fig cake, and the incomparable Buster Holmes red beans and rice.
Author: Nathaniel Burton
Publisher: University of New Orleans Press
ISBN: 9781608011506
Category : Cooking
Languages : en
Pages : 0
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Book Description
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
Author: Melvin Rodrigue
Publisher: Clarkson Potter
ISBN: 0307236374
Category : Cookbooks
Languages : en
Pages : 274
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Book Description
Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.
Author: Laborde, Peggy Scott
Publisher: Pelican Publishing
ISBN: 9781455602179
Category : History
Languages : en
Pages : 248
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Book Description
"From the festivities of yesteryear, revolving around religion and faith, to today's events, such as City Park's Celebration in the Oaks, New Orleanians observe Christmas with inimitable style. Late-night feasts, or réveillions, and rare occurrences of a winter-white Christmas are jsut a couple of nostalgic moments readers may stumble upon while perusing the pictures and warm recollections of notable locals, including Irma Thomas, Anne Rice, and Decon John Moore. In a celebration that has become as unique as the city itself, the images of a Christmas in New Orleans are classic and unforgettable. Descriptions of merriment, dating from the 1800s to post-Katrina, delicious recipes from Chef John Besh, bonfires along the levees, and the seasonal melodies of a city world renowned for its music are presented in this brilliant volume" -- inside cover.
