. In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding ...

For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city.

The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

The unquestionable authority in the restaurant's kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.

Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster.

"While reading the cookbook, I could not only 'hear' Leah talking to me about her food, heritage and family, but I could smell and taste the flavor from the great recipes and the great food that has made Dooky Chase's my favorite restaurant ...

There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book.

This edition of La Cuisine Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

For all who read its pages, this is a tasty culinary memoir—to be enjoyed and shared like a simmering pot of gumbo.

" --Daniel Boulud, chef, restaurateur, and author A portion of the proceeds from the sale of this book will be donated to Cafe Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to ...