The Food of New Orleans

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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. In sumptuous color images and over seventy recipes, The Food of New Orleans 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 recipes—it is also an insightful and spirited look at the food culture of this iconic American city. 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. Recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce