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Stories and Recipes from the Heart of New Orleans
By Lolis Eric Elie With a Foreword by Anthony Bourdain and Preface by David Simon • Food Photography by Ed Anderson
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Inspired by David Simon’s award-winning HBO series Treme, this celebration of the
culinary spirit of post-Katrina New Orleans features recipes and tributes from the
characters, real and fictional, who highlight the Crescent City’s rich foodways. From
chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered
Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences
from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the
words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series
itself, the book includes 100 heritage and contemporary recipes from the city’s heralded
restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original
recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars.
For the 6 million who come to New Orleans each year for its food and music, this is the
ultimate homage to the traditions that make it one of the world’s greatest cities.
“Food, music, and New Orleans are all passions about
which—it seems to me—all reasonable people of
substance should be vocal....This book gives voice to
the characters, real and imaginary, whose love and deep
attachments to a great but deeply wounded city should
be immediately understandable with one bite.”
With essays on:
Cajun vs. Creole
Madame Begue and the Beginning of Brunch
Signature Sandwiches: Po-boys and
Poor Boys and Muffalettas
Oyster Farmers: Black, Croatian, and Vietnamese
New Orleans and the Invention of the Cocktail
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