Known as River Road, the stretch of meandering roadway connecting New Orleans and Baton Rouge is the treasured lifeline of historic Louisiana. Plantation homes in Louisiana were once filled with enchanting food used to entertain weary travelers, friends, and guests. Through engaging text, unique recipes, and charming photographs, both vintage and contemporary, Anne Butler helps the reader pull up a chair at the table beside those Louisianans past and present.
Each chapter provides intriguing histories of locales and people along the road and is accompanied by dishes associated with the location. Sister Pat’s Orange Bread from Carville’s Ostrich Farm, Pot Au Chocolate from Ashland-Belle Helene, and the Jambon St. Louis from the Hermitage Plantation are just a few. Modern-day attractions include the Audubon Insectarium, which offers Buggy Banana Bread, and Central Grocery with its New Orleans muffuletta. Captivating stories, intriguing histories, and more than one hundred mouth-watering recipes bring the aroma and flavor of these legendary Louisiana locales to life.
About the Author
This is the fourth installment in the popular series of gastronomic tour books on Louisiana’s culinary culture by author Anne Butler, which include Audubon Plantation Country Cookbook (named Best New Cookbook of the Year by Louisiana Life magazine), Bayou Plantation Country Cookbook, and Acadian Plantation Country Cookbook. Butler also wrote Louisiana Swamp Tours: The Definitive Guide and Weep for the Living and is the editor of The Pelican Guide to Plantation Homes of Louisiana, all available from Pelican. She resides in St. Francisville, Louisiana.
RIVER ROAD PLANTATION COUNTRY COOKBOOK
By Anne Butler
COOKING / Regional & Ethnic / American / Southern States
256 pp. 8½ x 11
220 sepia photos Index