New Orleans Classic Celebrations

The heartbeat of New Orleans is its cycle of celebrations. The vibrancy of Twelfth Night, decadence of Mardi Gras, and joie de vivre of the myriad of feasts and fests are epitomized in this book. After all, food is always at the soul of any occasion in the Big Easy. Sumptuous recipes are spiced up by the mordant wit of iconic local author Chris Rose, who provides the foreword. Dozens of famous New Orleans chefs have contributed to this cookbook, which captures the vivacious spirit of the city. Striking photographs complement pages filled with savor, warmth, and hospitality. Author Kit Wohl presents an intimate and exuberant cornucopia of delight.

Contemporary and classic dishes such as Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, Crab Meat au Gratin from Antoine's, and Poutine Po'boy from Palace Caf 1/2 are included. Reveillon dinners, St. Patrick's Day, and Seafood Festival menus feature Turducken, Stuffed Mirliton, and Redfish on the Halfshell. No sweet tooth will be left unsatisfied with desserts such as Molten Chocolate Cake from Arnaud's, Mocha Panna Cotta from Galatoire's, and Grace Bauer's King Cake Pops.

This latest addition to Pelican's Classics Series is filled with stories, musings, and historical lagniappe from the food world's greatest figures and contains easy-to-follow instructions. More than a cookbook, this volume offers a taste of the life and pulse of a year in the Crescent City for both hosts and guests, cooks and foodies, natives and travelers. Cherish every classic celebration with family, friends, and food from your own kitchen table