Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home

by Tom Fitzmorris, Emeril Lagasse (Other)

Overview

The revised and expanded edition of this beloved Crescent City cookbook features gorgeous new photography and a foreword by Emeril Lagasse.

Born in New Orleans on Mardi Gras, Tom Fitzmorris is uniquely qualified to write about the city’s rich culinary heritage. He has been eating, celebrating, and writing about the city’s cuisine for more than thirty years. Now Fitzmorris is refreshing his popular cookbook New Orleans Food.

This volume features all of the favorite New Orleans recipes, steeped in 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.

Product Details

ISBN-13:	9781584795247
Publisher:	Abrams
Publication date:	04/01/2006
Pages:	336
Product dimensions:	7.00(w) x 8.90(h) x 0.90(d)
Age Range:	13 - 18 Years

About the Author

Tom Fitzmorris started The New Orleans MENU, a review of New Orleans dining, in 1977; it is now a daily Internet newsletter. His radio program, The Food Show, is broadcast every day on WSMB. The former editor of the monthly New Orleans magazine, Fitzmorris became a Certified Culinary Professional from IACP in 1986.

Table of Contents

	Author's Note	6
	Foreword	7
	Introduction	8
	Amuse-Bouche	11
	Appetizers	27
	Gumbos, Bisques, and Other Soups	61
	Shellfish Entrees	93
	Finfish Entrees	119
	Meat	153
	Chicken, Duck, and Other Birds	181
	Outdoor Grill	197
	Red Beans, Rice, Vegetables, and Pasta	209
	Salads	233
	Casual Food	249
	Breakfast	263
	Desserts	273
	Drinks	297
	Roux, Seasonings, Sauces, and Other Building Blocks	305
	Ingredients Notes	326
	Food Sources	327
	Conversion Chart	328
	Index	329