Celebrating the rich cultural and culinary heritage of the Big Easy, a collection of more than 250 of the finest recipes inspired by New Orleans cuisine brings together the city's Creole and Cajun traditions, updated to reflect modern tastes and ingredients, including such dishes as Shrimp Remoulade[...]
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating and writing about the food in his favourite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his[...]