NEW ORLEANS (press release) – Culinary historian, media personality and award-winning author Poppy Tooker continues to serve as one of New Orleans’ most notable preservationists, keeping the Crescent City’s culture and history alive. In her sixth book, “Drag Queen Brunch” (Rainbow Road Press; Aug. 27; Hardcover), Tooker combines the history and tradition of New Orleans drag culture with striking imagery, captivating stories and curated recipes from some of the city’s most acclaimed restaurants. A portion of the proceeds from book sales will be donated to CrescentCare, a non-profit organization that has been providing care to the underserved and LGBTQ+ communities in New Orleans and surrounding areas for more than 30 years.
With photography by Sam Hanna and a foreword by nationally-renowned drag artist Vinsantos Defonte, “Drag Queen Brunch” takes readers on a rollicking journey through New Orleans with a bevy of drag queens as they host a one-of-a-kind brunch. Stunning photos of glamorous dishes (the queens and cuisine) deliver surprises with every page. Profiles of 15 drag beauties tell unique and personal stories and 60 cocktail and brunch recipes from New Orleans’ famed dining institutions and top-tier eateries will leave readers hungry for more.
Each drag queen has a story and Tooker eloquently and effortlessly communicates these beauties’ personal journeys. From Debbie with a D’s prevail over a Pentecostal upbringing where cross-dressing was a sin and Auda Beaux Di’s ability to translate misfortune into each performance to Princesse Stephaney’s storied history performing since the 80’s and Lana O’Day’s incredible career as a singer, model and dancer – each comes to life on the pages of “Drag Queen Brunch.”
“Drag Queen Brunch” is also chock full of savory and sweet dishes and cocktail recipes from New Orleans’ most acclaimed restaurants. Fabulous brunch recipes include Creole Crawfish Strudel from Commander’s Palace; Shakshuka from Saba; Crepes Fitzgerald from Brennan’s; Boudin Breakfast Burritos from Toups South; Fried Louisiana Oyster & Pork Belly BLT from Jack Rose; Eggs Sardou and Café Brulot Diabolique from Antoine’s; Hooch Punch from Sobou and more. Tooker, also a pro in the kitchen, shares some of her personal brunch recipes as well, from Pain Perdu (both sweet and savory) and Grillades & Grits to Calas and Nectar Ice Cream Soda.
“This book is intended to curate the beauty and tell the delicious tales of drag queens past and present,” Tooker states. The unique combination of storytelling, breathtaking imagery and sumptuous recipes makes “Drag Queen Brunch” an essential book in any household.
“This book is a delicious recipe itself! It blends traditional fare from many of the classic restaurants of New Orleans with legendary New Orleans Drag and just enough of a history lesson to leave the reader satisfied and ready for more.”
– Kyan Douglas, American television personality and co-star of the original “Queer Eye For the Straight Guy”
“What fun! Gorgeous drag and delicious brunch from all the greatest of New Orleans chefs and restaurants. It’s a double party in one. I love Poppy Tooker’s storytelling of our history and recipes. I can vouch for Milk Punch for breakfast as I’ve woken up feeling the party from the night before and happily surrendered to starting the day with a happy tipsy grin on my face.”
– Elizabeth Falkner, Chef/Author/Artist and Food Consultant
“Who Else? Where Else? Poppy of course! New Orleans of course! Our favorite New Orleans food authority who ‘gets it’ and lives it. The real food and the real people right down to the Legs and Eggs and Drag Queens who truly do inspire us. Funny, talented, brave, and bawdy. If this book doesn’t make you hungry with laughter there is something wrong with YOU!”
– Ti Adelaide Martin, Proprietor of Commander’s Palace
DRAG QUEEN BRUNCH will be available for purchase on Tuesday, Aug. 27, 2019 at www.rainbowroadpress.com; www.poppytooker.com ; bookstores; and online retailers including Amazon.
Click HERE to read New Orleans Magazine‘s July 2019 interview with Tooker.