Description
Author: Ryan Boudreaux
Take a bite out of the Big Easy with this Cajun cookbook
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:
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50 iconic recipes-Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup.
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Learn some lagniappes-A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish.
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Top 5 travel picks-Experience the city like a local with advice on can't-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.
About the Author
Boudreaux, Ryan: -
RYAN BOUDREAUX was born in Lafayette, Louisiana, and raised in Algiers on the West Bank of New Orleans. He has more than 36 years of professional culinary experience in and around the New Orleans area. Ryan lives with his wife, Monique, their 3 dogs, and 12 egg-laying hens in Carriere, Mississippi.
Ingredients
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