Tom Fitzmorris's New Orleans Food (Revised and Expanded Edition)
More Than 250 of the City's Best Recipes to Cook at Home
Nonfiction, Food & Drink
| Author: | Tom Fitzmorris, Emeril Lagasse | ISBN: | 9781683352259 |
| Publisher: | ABRAMS | Publication: | February 20, 2018 |
| Imprint: | Abrams | Language: | English |
| Author: | Tom Fitzmorris, Emeril Lagasse |
| ISBN: | 9781683352259 |
| Publisher: | ABRAMS |
| Publication: | February 20, 2018 |
| Imprint: | Abrams |
| Language: | English |
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the city’s cuisine for more than 30 years.
Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the city’s cuisine for more than 30 years.
Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.
