| New Orleans Classic Celebrations Contributor(s): Wohl, Kit (Author), Rose, Chris (Foreword by) |
|
 |
ISBN: 1455618330 ISBN-13: 9781455618330 Publisher: Pelican Publishing Company OUR PRICE: $17.96 Product Type: Hardcover Published: August 2013 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole - Cooking | Entertaining - General - Cooking | Holiday - General |
| Dewey: 641.597 |
| Series: Classics |
| Physical Information: 0.6" H x 8.6" W x 8.6" (1.05 lbs) 96 pages |
| Themes: - Topical - Cajun - Locality - New Orleans, Louisiana - Cultural Region - South - Geographic Orientation - Louisiana - Cultural Region - Deep South - Cultural Region - Mid-South - Cultural Region - Southeast U.S. |
| Descriptions, Reviews, Etc. |
| Publisher Description: New Orleans celebrates better than any other city. It's our way of doing just about anything. Perfect for gatherings, holidays, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than fifty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds. These fifty recipes are an invitation to New Orleans-style celebrations with the tastes that enliven any gathering. Contemporary and classic dishes for the city's unique events all come to the party. Festival recipes are a riff on stuffed crawfish bread, crawfish pasta, and meat pies. Consider Mardi Gras served with pots of fried chicken gumbo and jambalaya. For saints' feast days, Chef Emeril Lagasse offers Italian Cookies. Even the other-worldly spirits of New Orleans can feast on Chef John Folse's Death by Gumbo. Reveillon, St. Patrick's Day, and Seafood Festival menus feature Turducken, Boysie's Eggplant Shrimp, and Redfish on the Halfshell. Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, and Creole Onion Soup from Arnaud's delight the senses and the spirit. Desserts shine with Sucr 's shimmering King Cake. The chefs comprise an honor roll of New Orleans' best. From highfalutin to down home, they create the greatest neighborhood food in America. We know this to be true-that's a promise. |
Contributor Bio(s): Rose, Chris: - Chris Rose won a Pulitzer Prize in 2006 for his contributions to the New Orleans Times-Picayune's Public Service Award and was a finalist for the Pulitzer Prize in Distinguished Commentary that same year.Wohl, Kit: - Kit Wohl is an author and artist with a passion for the culinary arts. She works with chefs, restaurants, and hotels across the country, and her artwork is held in collections across the Americas and Europe and includes chandeliers, railings, and sculptures. New Orleans Icons: Iron Lace is her twelfth book. Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine, published by Pelican in 2005, received national acclaim, and The P&J Oyster Cookbook was named Cookbook of the Year by New Orleans Magazine. Her books in the Classics Series include New Orleans Classic Creole Recipes, New Orleans Classic Celebrations, New Orleans Classic Cocktails, New Orleans Classic Brunches, New Orleans Classic Desserts, New Orleans Classic Appetizers, New Orleans Classic Seafood, and New Orleans Classic Gumbos and Soups. Wohl and Billy, her husband, live in the Big Easy. |