The Food of New Orleans

New Orleans is a city that knows how to celebrate and that knows how to eat. The birthplace of Cajun and Creole cooking, New Orleans has a culinary history that goes back to European roots over two centuries old. Building on this rich tradition, the city's innovative new chefs are taking America's favorite regional cuisine to new heights. This complete volume offers (in magnificent photos and detailed explanations ) the best traditional recipes of New Orleans as well as contributions from the city's best restaurants - Arnaud's, Commander's Palace, K-Paul's Louisiana Kitchen, Brennan's, Bayona, The Bistro, and Mike's on the Avenue - to name only a few.

New Orleans native John DeMers is the author of thirteen books including Arnaud's Creole Cookbook and The Best Wining and Dining in New Orleans. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program "Steppin' Out."