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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish.</b></p><br><p>Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Within its pages, Kennon explores what it's like to be part of the process of creating the thousands of memorable meals that have been served at some of the most beloved (and mostly family-run) restaurants over the decades." <i> The Advocate </i><br><br>"The roux-spattered archives of Antoine's, Arnaud's, Parkway Bakery and Tavern, and other heavyweights are crammed with anecdotes, not to mention recipes, but that's where Kennon's highly unusual CV comes in. The editor/entertainer sifts through a century and a half of culinary histories to craft a compelling narrative rife with colorful traditions... Just as valuable are her expansive conversations with owners, chefs, bartenders, and oyster shuckers alike as they tote weighty reputations and make delicate changes with another century of success in mind. "In many places, chefs can carry the burden of a restaurant and its menu," said Kennon, "but in New Orleans it's really a mix of chefs and owners carrying on family legacies. You don't go into a role as fifth generation owner of a family business without being passionate. They feel an obligation--and were honest about that. But there was always passion." <i> Country Roads Magazine </i> <p/><br>

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