Julia Reed's New Orleans

Consummate hostess and lifestyle expert Julia Reed shares her favorite New Orleans recipes and ways to create parties that exude this city's famously warm hospitality.

This follow-up to Julia's bestseller Julia Reed's South showcases her entertaining know-how and that of her noted chef friends--and her love of New Orleans. Held in a variety of venues, from courtyards to gracious interior spaces, the gatherings' menus include such dishes as grillades, grits, and seafood gumbo, and cocktails ranging from the traditional Sazerac to a Satsuma Margarita. Featured are an elegant holiday dinner, a crawfish boil, and a lunch under the live oaks. All are presented in luscious photographs and include tips on setting tables, arranging flowers, and crafting playlists to create a festive mood.

Julia's introduction traces the evolution of New Orleans cuisine, from its Creole beginnings to the culinary contributions of other ethnic groups. Sidebars cover iconic watering holes and local specialties such as the po-boy and the muffuletta, as well as events ranging from Mardi Gras to raucous St. Patrick's Day. This enticing cookbook is the ultimate primer is for every party-giver and anyone interested in "laissez bons temps roulez."

Journalist and author Julia Reed is a contributing editor at Garden & and Gun and Elle Decor. She writes a column for Southern Living, contributes regularly to the Wall Street Journal and is the author of six books including But Mama Always Put Vodka in Her Sangria: Adventures in Eating, Drinking, and Making Merry, Queen of the Turtle Derby and Other Southern Phenomena, The House on First Street: My New Orleans Story, One Man's Folly: The Exceptional Houses of Furlow Gatewood, and Julia Reed's South: Spirited Entertaining and High-Style for All Year Long.

Paul Costello is a lifestyle photographer. His work has appeared in many publications and books including One Man's Folly: The Exceptional Houses of Furlow Gatewood, Miles Reed's The Big Book of Chic, and Julia Reed's South.