“[A] book of essential Southern Louisiana cuisine.”
––Kim Severson, New York Times
“For anyone who loves New Orleans and the many great dishes of the city, this is the book for you. It’s now on my reference shelf, and I know it will be put to good use. Thanks, Dale!”
––Marcelle Bienvenu, food columnist and cookbook author
“Beautiful photos by local photographer Eugenia Uhl will have you licking your chops!”
––Greater New Orleans Living magazine
When visitors come to New Orleans, one of the first things they think of is the food, a local fare as rich and colorful as the people who inhabit this port city. The recipes that have developed over time are a reflection of the diverse citizens who call the area home. These people and their cuisine are what this city was built upon, and the taste of New Orleans truly comes alive in this tome of classic dishes.
Each recipe is accompanied by anecdotes of the author’s experiences, intermingled with her expertise as a local food writer. From the simplest of dishes, such as shrimp wrapped in bacon, to the most widely known recipes, like chicken and andouille gumbo, this cookbook covers the delicious meals that can be found on almost any New Orleans dining table. Curry explains the history of the po-boy sandwich and lists the steps to create an award-winning pecan pie.
With Southern charm, Curry reveals the best dishes of the area and packs this stunning collection of world-famous recipes with classic Crescent City flavor.
About the Author
Dale Curry was born in Memphis but has called New Orleans home for more than forty years. Having worked as a food editor for the New Orleans Times-Picayune for twenty years, she has written for the Memphis Commercial Appeal, the former Atlanta Constitution, and New Orleans States-Item. She has also served as the New Orleans correspondent to the Baton Rouge Advocate and the Baton Rouge State-Times. A member and former president of the Association of Food Journalists, Curry is the food columnist for New Orleans Magazine.
NEW ORLEANS HOME COOKING
By Dale Curry
192 pp. 7 x 8½
16 color photos Index