A collection of 100 classic recipes that have helped to make New Orleans food world-famous. For example, Shrimp Creole, Red Beans & Rice, Blackened Redfish, Oyster Loaf, Muffaletta, Beignets, Caf?? au Lait and King Cake. This book was created as the companion book to the best-selling "The Top 100 CAJUN Recipes Of All Time."

This comprehensive cookbook presents over seventy recipes from all the top New Orleans restaurants--from Brennan's and Emeril to Commanders Palace--providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleans--an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of the book then presents incredible recipes for all the classic New Orleans dishes served at leading restaurants--from Jambalaya to Creole Gumbo and Beignets. These recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book
Recipes include:
Pain PerduOysters RockefellerSeafood GumboCrawfish EtouffeeMuffulettaBread Pudding with Whiskey Sauce

Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook. Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and sumptuous desserts. This cookbook offers the island's best recipes--both the traditional and the new--from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill. Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of particular ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find. Jamaican recipes include: Pepperpot Baked Plantains Pepper Shrimp Ginger Tamarind Chicken Spinach Salad with Breadfruit Chips Sweet Potato Pone Jamaican Limeade

A collection of 100 classic recipes that have helped to make New Orleans food world-famous. For example, Shrimp Creole, Red Beans & Rice, Blackened Redfish, Oyster Loaf, Muffaletta, Beignets, Cafe au Lait and King Cake. This book was created as the companion book to the best-selling The Top 100 CAJUN Recipes Of All Time.

An overview of historic furnishings at Mount Washington Tavern.

In this fascinating little book, John DeMers tells the story of the Vieux Carre cocktail against the evolving backdrop of the ever-rich cocktail culture of New Orleans. Mixologist Walter Bergeron created this distinctive drink in the 1930s at the Hotel Monteleone; it was later dubbed "the Cocktail that Spins" in honor of the slowly turning Carousel Bar at the hotel. It's an iconic cocktail that, in recent years, was rarely ordered or prepared, though that is changing as a new generation of cocktail enthusiasts rediscover the old ways. The Vieux Carre draws on the local proto-cocktail, the Sazerac, as well as several booze-forward classics including the Manhattan, the Old Fashioned, and, from Italy, the Negroni. DeMers tells all that is known of Walter Bergeron's early life and also examines the ingredients in this cocktail and how each of them made its way to the Crescent City.