A revised and expanded edition of Tom Fitzmorris’sNew Orleans Food, a cookbook that brings the Cajun and Creole flavors of the city to home kitchens.
Foreword by Emeril Lagasse
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he’d never been away from his favorite town for more than three weeks at a time—that is, until Hurricane Katrina struck and Fitzmorris and his family were forced to evacuate.
Prior to the disaster, Fitzmorris was putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food, gathered and developed over more than 30 years of reporting and eating in the Big Easy. In addition to his weekly restaurant review column, published continuously for 33 years, Fitzmorris is known for his radio program, The Food Show, aired every afternoon on WSMB. With New Orleans Food, Fitzmorris presents more than 225 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients.
From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer–Glazed Ham) to desserts and drinks (Beignets, Café au Lait), these dishes are both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
Includes photographs by Rinne Allen
