Follows a nineteenth-century woman of color as she makes pralines, then strolls through the French Quarter of New Orleans selling the sweets to passersby and sh

Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array

“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —Th

Through the innovative perspective of environment and culture, Urmi Engineer Willoughby examines yellow fever in New Orleans from 1796 to 1905. Linking local ep

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary