New Orleans has a reputation: the food, the fun, and the festivals! The Saints, the Superdome! The river, the raucous party life, casinos, crawfish, king cake, and Mardi Gras krewes. To many in the Gulf South, New Orleans brings to mind the tragedy of Katrina, now eleven years after a flooded city, no one forgetting and some still recovering. Jamey Kavanaugh had come to New Orleans for Mardi Gras, but more than that, to escape a life that in twenty years never took her outside the neigh
From the revelers on horseback in Eunice and Mamou to the miles-long New Orleans parade routes lined with eager spectators shouting “Throw me something, mister!,” no other Louisiana tradition celebrates the Pelican State’s cultural heritage quite like Mardi Gras. In Carnival in Louisiana, Brian J. Costello offers Mardi Gras fans an insider’s look at the customs associated with this popular holiday and travels across the state to explore each area’s festivities. Costello brings together the stories behind the tradition, gleaned from his research and personal involvement in Carnival. His fascinating tour of the season’s parades, balls, courirs, and other events held throughout Louisiana go beyond the well-known locales for Mardi Gras. Exploring the diverse cultural roots of state-wide celebrations, Costello includes festivities in Lafayette, Baton Rouge, New Roads, and Shreveport. From venerable floats to satirical parades, exclusive events to spontaneous street parties, Carnival in Louisiana is an indispensable guide for Mardi Gras attendees, both veteran Krewe members seeking to expand their horizons and first-time tourists hoping to experience of all sides of Louisiana’s favorite season.
A question about your school days, elementary, high school, and college: Good times? Bad times? A mix of both? Small schools? Large schools? Did size matter? Were some years more enjoyable, more memorable than others? Your teachers? How many did you have? Do you remember their names? Did you have a favorite? What made your favorite(s) special? "Teach Me Something, Mister" is a follow-up to "Throw Me Something, Mister" but quite different. "Throw Me..." is fiction. "Teach Me..." is real! The stories were sent to the author from teachers and friends recalling their school life. They are mostly fun; regret and sadness in a few. It's not all good, no matter how much we would like it to be. The stories are about teachers, students and school secretaries, cooks and custodians, parents and principals. They will remind you of your school days, and hopefully prompt a few thanksgivings. The author welcomes your shared stories and feedback. Maybe you should write your own school stories, for your family to remember and cherish? The young mother asked her five-year-old "What did you learn in school today?" The kid replied, "I guess not enough. Miss Banks said she'd see me again tomorrow."
Come along on this colorful and educational ride through the Mardi Gras traditions of New Orleans! In addition to reinforcing the letters of the alphabet, Mardi Gras ABCs will keep your child entertained with vivid illustrations and clever rhymes. It's a book that will add to any child's library and will be one you come back to time and time again.
Tired of the same old tourist traps? Whether you're a visitor or a local looking for something different, let Louisiana Off the Beaten Path show you the Pelican State you never knew existed.
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
