Overview
Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.
What sets this cookbook apart:
- 50 iconic recipesāLearn to make some of the cityās signature dishes, like Hot Roast Beef PoāBoys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimmās Cup.
- Learn some lagniappesāA Southern Louisiana colloquialism, lagniappe means āa little something extra.ā Thatās exactly what youāll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish.
- Top 5 travel picksāExperience the city like a local with advice on canāt-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones.
Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.
This book title, The Best of New Orleans Cookbook (50 Classic Cajun and Creole Recipes from the Big Easy), ISBN: 9781646114337, by Ryan Boudreaux, published by Callisto Media (March 3, 2020) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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