Authentic New Orleans

Authentic New Orleans

Author: Kevin Fox Gotham

Publisher: NYU Press

Published: 2007-12-01

Total Pages: 297

ISBN-13: 0814732062

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Honorable Mention for the 2008 Robert Park Outstanding Book Award given by the ASA’s Community and Urban Sociology Section Mardi Gras, jazz, voodoo, gumbo, Bourbon Street, the French Quarter—all evoke that place that is unlike any other: New Orleans. In Authentic New Orleans, Kevin Fox Gotham explains how New Orleans became a tourist town, a spectacular locale known as much for its excesses as for its quirky Southern charm. Gotham begins in the aftermath of Hurricane Katrina amid the whirlwind of speculation about the rebuilding of the city and the dread of outsiders wiping New Orleans clean of the grit that made it great. He continues with the origins of Carnival and the Mardi Gras celebration in the nineteenth century, showing how, through careful planning and promotion, the city constructed itself as a major tourist attraction. By examining various image-building campaigns and promotional strategies to disseminate a palatable image of New Orleans on a national scale Gotham ultimately establishes New Orleans as one of the originators of the mass tourism industry—which linked leisure to travel, promoted international expositions, and developed the concept of pleasure travel. Gotham shows how New Orleans was able to become one of the most popular tourist attractions in the United States, especially through the transformation of Mardi Gras into a national, even international, event. All the while Gotham is concerned with showing the difference between tourism from above and tourism from below—that is, how New Orleans’ distinctiveness is both maximized, some might say exploited, to serve the global economy of tourism as well as how local groups and individuals use tourism to preserve and anchor longstanding communal traditions.


The Best of New Orleans Cookbook

The Best of New Orleans Cookbook

Author: Ryan Boudreaux

Publisher: Sourcebooks, Inc.

Published: 2020-03-03

Total Pages: 259

ISBN-13: 1646114345

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Take a bite out of the Big Easy with this Cajun cookbook 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. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook apart: 50 iconic recipes—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. Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe 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. Top 5 travel picks—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. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.


Williams-Sonoma Foods of the World: New Orleans

Williams-Sonoma Foods of the World: New Orleans

Author: Constance Snow

Publisher: Oxmoor House

Published: 2005-10-01

Total Pages: 0

ISBN-13: 9780848731038

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Williams-Sonoma Foods of the World New Orleans offers an insiders view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live. Features n 50 authentic recipes, from Crawfish Beignets and Cheese Grits Souffl to Bananas Foster and Carnival King Cake n 225 full-color photographs showcase the New Orleans street scenes, open-air markets, native ingredients, and local restaurants n Suggestions for wine and cocktail pairings n In-depth features on local festivals and holidays, native seafood, traditional desserts, famous food icons, and more n An original illustrated map, full-color glossaries, and a source guide for essential ingredients


New Orleans Cookbook

New Orleans Cookbook

Author: Rima Collin

Publisher: Knopf

Published: 1987-03-12

Total Pages: 266

ISBN-13: 0394752759

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Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.


A Pattern Book of New Orleans Architecture

A Pattern Book of New Orleans Architecture

Author: Roulhac B. Toledano

Publisher: Pelican Publishing

Published: 2010-02-11

Total Pages: 257

ISBN-13: 1455610178

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A study of historic architectural styles of New Orleans homes. This presentation of nineteenth-century gouache and watercolor archival paintings from the New Orleans Notarial Archives offers a glimpse at what old, renovated, restored, and new buildings in New Orleans neighborhoods not only might look like, but how they should look. Including examples of each New Orleans house type, ranging from the French colonial plantation home to the Creole cottage, this volume offers historic plans for each house along with contemporary adaptive-use alternatives to suit modern needs. An architectural pattern book, educational tool, city planner’s handbook, and stunning visual presentation, this gorgeous resource is intended for all interested in historic preservation and architectural history as well as those wishing to build a modern home in an authentic New Orleans style. Praise for A Pattern Book of New Orleans Architecture “An enchanting waltz through the heart of the Crescent City choreographed by the doyenne of New Orleans’ preservationists. [Toledano] presents two centuries of colored renderings from the New Orleans Notarial Archives in a stunning visual portrait of the city’s built heritage, while architect Gate Pratt’s pattern book of new homes designed in authentic styles provides an indispensable resource for rebuilding efforts. This work is destined to become the quintessential bible for historians, preservationists, architects, and all those interested in the true story of the architectural traditions that have shaped the ‘real’ New Orleans.” —Russell Versaci, AIA, traditional architect and author of Creating a New Old House and Roots of Home “For architects, builders, and developers working in the Crescent City, Roulhac B. Toledano’s A Pattern Book of New Orleans Architecture reveals an extraordinary new design resource. Toledano describes in detail the evolution of the city and the building types that have given the city a character unique in the world. Modern floor plans designed by local architects for historic house types demonstrate that the traditional architectural patterns of New Orleans are as accommodating today as in the past. For local practitioners and visitors wishing to build in New Orleans, Toledano’s pattern book is essential for sensitive and thoughtful design in this most exotic and precious city.” —Paul Ostergaard, AIA, Urban Design Associates, Pittsburgh, Pennsylvania


New Orleans Classic Gumbos and Soups

New Orleans Classic Gumbos and Soups

Author: Kit Wohl

Publisher: Classic Recipes

Published: 2009

Total Pages: 0

ISBN-13: 9781589806306

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Filled with dozens of sumptuous and straightforward soup, gumbo, and bisque recipes from New Orleans's finest chefs, caterers, and restaurants, this collection was created with the home cook in mind. Each entry incorporates an anecdote or fond memory from the contributor.


Guerrilla Tacos

Guerrilla Tacos

Author: Wesley Avila

Publisher: Ten Speed Press

Published: 2017-10-10

Total Pages: 272

ISBN-13: 0399578641

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The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.


Real Cajun

Real Cajun

Author: Donald Link

Publisher: Clarkson Potter

Published: 2012-06-13

Total Pages: 472

ISBN-13: 0770434207

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An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.


Time Out New Orleans

Time Out New Orleans

Author:

Publisher: Penguin Group

Published: 2000

Total Pages: 0

ISBN-13: 9780140289466

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Researched and written by residents of the city, this guide has been updated to give information on sights, music, shops, restaurants, nightlife and festivals. Details include how to spend the perfect Mardi Gras, where to find the best Creole and Cajun food and trips out of the city.


New Orleans Home Cooking

New Orleans Home Cooking

Author: Dale Curry

Publisher: Pelican Publishing Company

Published: 2008

Total Pages: 0

ISBN-13: 9781589805194

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New Orleans is synonymous with great music, great parties, and great food. This volume features firm favourites such as gumbo, jambalaya, oyster pie, Cajun meatloaf, barbequed shrimp - with step-by-step instructions.