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The first cookbook ever to have been issued simultaneously in English, French, and Spanish is your entr e into the culinary m lange that is New Orleans. The authors have drawn extensively from their own connections to these cultures, in some cases unlocking nineteenth-century cooking secrets discovered in old, handwritten notes. They present what they consider to be the 119 best recipes created in the city. From drinks like the Sazerac and Caf au Lait to entr es such as Red Beans and Rice and Crawfish touff e to desserts including Cherries Jubilee, Bananas Foster, and Pain Perdu, every recipe is world class. All recipes include metric measures.