Part of the "Periplus World Cookbooks" series, this book presents step-by-step instructions for recipes from New Orleans, with tips for preparations in any kitchen. Essays on local food cover everything from dieting to ingredients, techniques and utensils.



This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.

From Brennan's and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers, and he starts by giving you a comprehensive overview of the history and food culture of New Orleans—an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants—from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book!

Authentic Cajun and Creole recipes include:

• Pain Perdu
• Oysters Rockefeller
• Seafood Gumbo
• Crawfish Etouffee
• Muffuletta
• Bread Pudding with Whiskey Sauce

World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.