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Tujague's Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition Hardcover – October 26, 2015
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This is a superb historical look at Tujague's, as well as being a great NOLA style cookbook! A few years ago it seemed like Tjague's was being sold to outside interests who were going to shut it down, after over 150 years in buisness (established in 1857). The public outcry was HUGE. NOLA loves it's traditions, and there are a handful of restaurants that are as cherished as the family silver saved from those "*&* Yankes" in the Civil War. The thought of lossing Tujague's sent many into fits. Luckily the owner decided to sell to his nephew, the current owner, and keep Tujague's alive and breathing. New owner Mark Latter accepted the history and ghosts (yes, there are multiple ones in the building), and decided to make some minor changes, like lightening up the dining room, to modernize the restaurant and a little bit of the menu. Yet he has kept what makes Tujague's unique. This book, from one of our favorite authors [...] showcases all that is wonderful, unique and amazing from Tujague's. All the classics you know and love from the menu, like Eggs Sardou, Oysters a la Governor Noe, Seared Jumbo Lump Crab Cakes (my fav), Crawfish Bisque a la Begue (my second fav), Miss Brenda's Red Beans and Rice, Crawfish Florentine, and Creole Seafood Courtbuillion, are combined with unique anecdotes and the history of the restaurant and owners. It is both an amazing cookbook, showcasing NOLA's French traditions combined with Creole cooking, and a great memoir of New Orleans history and traditions. It is NOT to be missed! -- Nicole Henke, 6 Jan, 2016
From the Inside Flap
“Tujague’s is a culinary landmark in New Orleans and I can’t think of anyone better than Poppy to share the secrets of this legendary haunt. Whether you love New Orleans, history, or food—or a combination of all three—this book belongs on your shelf.”
—Ann Tuennerman, founder of Tales of the Cocktail
“The New Orleans narrative has long been that awkward relationship between tradition and innovation. Tujague’s rests in that very sweet spot. Located adjacent to the city’s first public market, the restaurant gives birth to the culinary innovation of brunch by serving the market’s hungry butchers after hours of predawn work. There’s no one better than Poppy to draw attention as to why institutions like Tujague’s must be recognized as valuable. Poppy does it again! This is a must-read for the culinarily curious, food historians, and New Orleans partisans.”
—Richard McCarthy, executive director of Slow Food USA
Tujague’s boasts more than a century of fresh Creole cuisine served in the heart of the French Quarter. In this foray into its rich history, Poppy Tooker combines memorabilia from the archives with stunning modern images from New Orleans photographers Sam Hanna and Louis Sahuc. An award-winning author, culinary preservationist, and host of the popular Louisiana Eats!, Tooker masterfully weaves all the strands that fill the rooms of the beautifully restored Tujague’s into a whole cloth of foodie lore. From the oldest standup bar in America and the restaurant that created the international tradition of brunch come recipes and tales that will charm, entice, and delight.
A native New Orleanian, Poppy Tooker is passionate about food and the people who make it. She hosts the popular weekly radio show Louisiana Eats! A writer for publications such as Fine Cooking, Tooker informs readers on the importance of reviving foods pivotal to Louisiana and New Orleans culture. Her support of New Orleans cuisine has been recognized globally by the International Association of Cooking Professionals. Southern Living magazine named her a Hero of the New South. Her previous book, Louisiana Eats!: The People, the Food, and Their Stories, received the Literary Award of the Year in 2014 from the Louisiana Library Association. Tooker is just as talented in the kitchen and holds the distinct honor of having beaten Bobby Flay with her delicious seafood gumbo when she competed on Throwdown with Bobby Flay. She also contributed updated recipes and history for a new edition of the historic Mme. Bégué’s Recipes of Old New Orleans Creole Cookery. Tooker lives and, more importantly, cooks in the city of New Orleans.
Raised in London, Sam Hanna began his career as a photo editor for Entertainment Publications in Detroit, where he remained until relocating to New Orleans. Through his company, Hanna Foto, he specializes in culinary styling and photography. His work can also be seen in Pelican’s Fun, Funky and Fabulous: New Orleans’ Casual Restaurant Recipes.
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Love the recipes.
Poppy Tooker does New Orleans right.