âMakes you want to spend a weekâimmediatelyâin New Orleans.â âJeffrey A. Trachtenberg, Wall Street JournalA 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.
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.