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Home cooking New Orleans-style presents problems unique to the city. One is that there are many native dishes to choose from, and the other is that there are many ways to prepare all of those dishes. Should it be Creole or Cajun? Pompano or trout? Red sauce or brown gravy? Pasta or rice? This book helps by offering recipes from the kitchen of Dale Curry, the city’s senior culinary writer, who has served as food editor for The Times-Picayune and then New Orleans Magazine.
We present a multi-course feast with well tested and appreciated recipes for breakfast, lunch, dinner and whenever the muse strikes. Adding spice to the mix is the splendid work of veteran photographer Eugenie Uhl, who captures the colors and textures of grand meals. Enjoy the experience with a book that is good for cookin’ and great for lookin’.