Celebrating New Orleansâ food culture, one specialty at a time.A cocktail is more than a segue to dinner when itâs a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own familyâand one more way to gain a foothold in her beloved adopted city. Roahenâs stories of personal discovery introduce readers to New Orleansâ well-known signaturesâgumbo, po-boys, red beans and riceâand its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the stormâand in many ways has been saved by them since.
About: A celebration of the food culture of New Orleans recounts the author's introduction to such regional classics as gumbo, po-boys, and red beans and rice, in a tribute that identifies the international inspirations for local favorites and evaluates the role of regional cuisine in restoring post-Katrina New Orleans.
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