Tom Fitzmorris's New Orleans Food (Revised Edition)
More Than 250 of the City's Best Recipes to Cook at Home
Out of stock
- Additional formats:
- Publication Date: May 1, 2010
- Imprint: Stewart, Tabori & Chang
- Trim Size: 7 x 9
- ISBN: 9781584798767
- Page Count: 384
- Illustrations: 2-color text, spot illustrations
- Rights: World/All
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never been away from his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Fitzmorris and his family were forced to evacuate. Prior to the disaster, Fitzmorris was putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food, gathered and developed over more than 30 years of reporting and eating in the Big Easy. In addition to his weekly restaurant review column, published continuously for 33 years, Fitzmorris is known for his radio program, The Food Show, aired every afternoon on WSMB. With New Orleans Food, Fitzmorris presents more than 225 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajon traditions yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Beignets, Café au Lait), these dishes are both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day. A portion of the profits from this book will be donated to Habitat for Humanity to aid in New Orleans recovery efforts.
About the author
Tom Fitzmorris started The New Orleans MENU, a review of New Orleans dining, in 1977; it is now a daily Internet newsletter. His radio program, The Food Show, is broadcast every day on WSMB. The former editor of the monthly New Orleans magazine, Fitzmorris became a Certified Culinary Professional from IACP in 1986.