Cooking Up a Storm: Recipes Lost from The Times-Picayune of New Orleans

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Description: New Orleans is well-known for its diverse culinary history. After Hurricane Katrina devastated the city, tens of thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. Marcelle Bienvenu and Judy Walker have compiled more than 225 of these delicious, authentic recipes along with the stories of how they came to be and what they mean to those who haw searched so hard to find them again. 

Culled from the archives of the newspaper, readers, and chefs, and local restaurants, these recipes represent the very best of classic and contemporary New Orleans cuisine, from appetizers, soups, and salads to entrees, casseroles, and desserts. You'll find the renowned specialties Louisiana is famous for, including Beignets, Creole Chicken with Okra, Red Beans and Rice, Natchitoches Meat Pies, Shrimp and Grits, and Maquechou, a popular side dish made with corn. And don't forget the iconic drink recipes, starting with the perfect Sazerac -- one of America's original cocktails -- to help you raise a glass to the Big Easy. 

But most important, Cooking Up A Storm tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy. 

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Condition: Good condition.