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 Sucré'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.
