The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes]

by John DeMers

Book Overview

This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.

From Brennan's and Emeril to Commanders Palace--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 Orleans--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 this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants--from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun 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

Authentic Cajun and Creole recipes include:
Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce
World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.

• Format: Hardcover
• Language: English
• ISBN: 9625931007
• ISBN13: 9789625931005
• Release Date: February 1998
• Publisher: Periplus Editions
• Length: 144 Pages
• Weight: 1.54 lbs.
• Dimensions: 0.6" x 8.0" x 9.0"

Customer Reviews

Authentic and Easy New Orleans Cuisine

I made a number of these recipes for a Creole Thanksgiving we hosted this year and was incredibly pleased with the results. The recipes are easy and straight forward with amazing results, even if you are making them for the first time. We made the Oysters in Cream, Maque Choux, Bread Pudding and Whiskey Sauce and the Pecan Pie. All our guests raved about the food.

The Food of New Orleans

I thought the book was a great way of taking the recipes of New Orleans home... Also try reading this book before you go out to dinner in The Quarter... The recipes seem simple enough to execute. Next to Chicago - New Orleans is the Cooking Mecca!