In beautiful color images and over 70 easy-to-follow recipes, "The Food of New Orleans" introduces a full range of traditional Cajun and Creole recipes, plus many dishes from famous New Orleans restaurants like K-Paul's, Brennan's, and Commander's Palace. Also featured are essays about the culture and history that shaped this authentic cuisine.
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About the Author
New Orleans native John DeMers is the author of thirteen books including Arnaud's Creole Cookbook and The Best Wining and Dining in New Orleans. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program "Steppin' Out."
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Most Helpful Customer Reviews
4 of 6 people found the following review helpful:
2.0 out of 5 stars
perfect take home for tourists,
By A Customer
This review is from: The Food of New Orleans: Authentic Recipes from the Big Easy (Food of the World Cookbooks) (Hardcover)
Nice photos; good for preserving memories of a visit to NOLA. Otherwise, not of much practical application.DeMers' collaboration with Jaeger on the later published "New Orleans Seafood Cookbook" is far superior. Save your money and buy the Seafood Cookbook.
4.0 out of 5 stars
Authentic,
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This review is from: The Food of New Orleans Tourist Edition: Authentic Recipes from the Big Easy (Food of the World Cookbooks) (Hardcover)
I'm not from the Big Easy. Have only been there a handful of times. This cookbook has my favorite crawfish etoufe recipe.
5.0 out of 5 stars
Outstanding!,
This review is from: The Food of New Orleans Tourist Edition: Authentic Recipes from the Big Easy (Food of the World Cookbooks) (Hardcover)
I have been involved in gourment cooking for 20 years. I have many wonderful cookbooks and this one is in my top "5". The recipes are easy and the results are "high-end". For example....the bread pudding is almost as good as I have had at Arnauds. You won't be sorry...if you purchase this book.
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Inside This Book
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First Sentence:
Lavishly festooned with magnolia and bougainvillea, New Orleans is an American city unlike any other. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
vin sauce, gas mark, teaspoon ground red pepper, celery ribs Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Orleans, Mardi Gras, New Orleanians, French Quarter, Mississippi River, Paul Prudhomme, Seafood Boil, United States, Dominique Macquet, French Market, Simple Syrup, Bourbon Street, Gulf of Mexico, Andrea Apuzzo, Deep South, Greg Picolo New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Lavishly festooned with magnolia and bougainvillea, New Orleans is an American city unlike any other. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
vin sauce, gas mark, teaspoon ground red pepper, celery ribs Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Orleans, Mardi Gras, New Orleanians, French Quarter, Mississippi River, Paul Prudhomme, Seafood Boil, United States, Dominique Macquet, French Market, Simple Syrup, Bourbon Street, Gulf of Mexico, Andrea Apuzzo, Deep South, Greg Picolo New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
2
books
cite this book:
- Mardi Gras!: A Celebration by Errol Laborde in Back Matter
- Uncle Remus: His Songs and His Sayings (Penguin Classics) by Joel Chandler Harris in Back Matter
- Hot in the City - French Quarter (Ellora's Cave Presents, Hot in the City) by Lacey Alexander on page 21
- Best Wining and Dining in New Orleans by John Demers in Back Matter
- The Coastal Living Cookbook: The Ultimate Recipe Collection for People Who Love the Coast by Editors of Coastal Living Magazine on page 145, and page 177
- American Regional Cuisine by The Art Institutes in Back Matter
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