I needed this. I have been struggling with food from the Crescent City. Show and tell cookbooks weren’t giving me any answers. I needed to get my arms around the food culture. Understand its guts. I have been searching for a conduit to show me the reason why the big N.O. is important. Give me a time line through menus, a history of natural disasters, culinary roadmap of influences, all bound in eggshell off-white paper. I’m not a hard guy to please. It’s true, I read at a fourth grade level. But, this book sings to me. Knowing a place’s history helps me understand it’s current focus and likely trajectory. It’s like the History Channel high on Truffles: Paul Prudhomme (Commanders Palace) begat Emeril Lagasse (Emeril’s), begat Susan Spicer (Bayona), begat Donald Link (Herbsaint). New Orleans has a storied culinary bloodline. Thanks to author Tom Fitzmorris for putting it down on paper.
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