Food of New Orleans: Authentic Recipes from the Big Easy Text and Recipes

by John DeMers

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.

Genres: Cookbooks

143 pages, Hardcover

First published February 15, 1998

About the author

John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally successful Dominique's Fresh Flavors. For several years, John DeMers served as editor of Texas Foodlover magazine. Today he lives in Houston and concentrates on his weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, John has written from 136 foreign countries.

Series:
* Brett Baldwin Mystery

Reviews

[Redsteve · Rating 3 out of 5]

Decent introduction to many of the classic dishes of New Orleans. What's interesting is that about 1/4 of the recipes here are specifically the versions used by certain (mostly well-known) restaurants - many still pretty traditional, but some (like the Bistro version of Crawfish Etouffee) have some interesting twists. Nothing really ground-shaking here, but a solid basic collection.