The Best of New Orleans Cookbook - by Ryan Boudreaux (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><strong>Take a bite out of the Big Easy with this Cajun cookbook</strong></p><p>Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. <em>The Best of New Orleans Cookbook</em> captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.</p><p>What sets this cookbook apart: </p><ul><li><strong>50 iconic recipes</strong>-Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup.</li><li><strong>Learn some <em>lagniappes</em></strong>-A Southern Louisiana colloquialism, <em>lagniappe</em> means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish.</li><li><strong>Top 5 travel picks</strong>-Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones.</li></ul></p><p>Eat your way through Bourbon Street and beyond with <em>The Best of New Orleans Cookbook</em>.</p>
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