One of the few places in the world to retain its own unique regional cuisine, New Orleans offers a wide selection of dishes created from the contributions of many cultures. Much of the origin of this cuisine is attributed to the French, who made thrifty use of the ingredients that were readily available or easy to grow in their new land - crabs, crawfish, and a variety of creatures from the sea, along with okra, fresh fruits, tomatoes, onions, squash, and rice. African and West Indian cooks added the spicy Creole influence. In later years, as the Italian population grew, recipes in the Italian tradition were introduced to the basic cuisine and savored by all. The selection, preparation, and serving of these fine foods is considered an art in New Orleans and a matter of great importance to the chefs from the city's many fine restaurants. In this book, we have included some of their favorite recipes, and we know that you will enjoy them. Includes food and drink recipes from such famous restaurants as Brennan's, The Court of Two Sisters, the Pontchartrain, Commanders Palace, Antoines, Galatoires, Arnauds, Pat O'Briens and many more.

Publisher: Express Publishing Co.; Format: Paperback; 64 pages; 10x7 inches