Dimensions
115 x 165 x 13mm
Creole, Cajun and Soul for People Who Live to Eat, Drink and Travel.
Includes Comprehensive Culinary Dictionary.
New Orleans' kitchens are home to a world of flavours. French colonists, African slaves and Native Americans have influenced what goes into the gumbo pot, and have shaped the festivals for which Creoles, Cajuns and other Louisiana locals are famous.
This book takes you from Mardi Gras crowds to laid-back bayou country. It gives you the knowledge needed to feast at JazzFest, dissect countless crawfish, and find the perfect French Quarter bar. You'll delight in the potent mix of history and style found in the foods of New Orleans and Louisiana.
Features:
- the essential guide to the culture of food and drink in New Orleans and Louisiana
- refined Creole dishes, bold Cajun specialties, and hearty Soul Food staples
- an in-depth look at the glittery madness that is Mardi Gras
- restaurant recommendations for eating in the Crescent City
- tantalising photography and recipes
