Contributed by some of the Big Easy's famed restaurants and chefs, a compilation of classic hors d'oeuvres and appetizers features such classic recipes as Antoine's Crabmeat Imperial, Cochon's Waterme
In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food an
"Any time you need reassurance about the state of New Orleans, you can renew your faith at the city's world-famous restaurants, or . . . simply look through and cook from Kit Wohl's mouth-watering boo
Quintessential desserts from America's favorite food city.This gift cookbook is a collection of favorite delights from world-renowned New Orleans restaurants and chefs. The 45 recipes compiled include
A guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOKi?? BOOK CLUB. Award-winning
New Orleans lays claim to so many things-jazz, Mardi Gras, festivals, and food-so it makes perfect sense that the Big Easy would be the home of the first cocktail. After all, libations are a New Orlea
Featuring recipes for oysters on the half shell, oyster appetizers, baked oysters, and grilled oysters, this lavish cookbook includes a history of the legendary P&J Oyster Company.
A melting pot of New Orleans' diverse flavors, cultures, and history.New Orleans' most famous Creole restaurants, including Antoine's, Brennan's, Galatoire's, Arnaud's, and Mr. B's Bistro, offer more
An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard's unrivaled legacy as the father of
