Uglesich's Restaurant Cookbook

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Description: For more than eighty years, New Orleans natives and visitors alike have flocked to the family-owned seafood restaurant on the corner of Baronne and Erato streets. Uglesich's (pronounced yoo-gul-sich) has a devoted and loyal following among locals, and tourists have, for years, been known to make it their first stop when they arrive in town and their last stop on the way home. 

Sam Mate Uglesich came to New Orleans from Yugoslavia in 1920 and found work in the restaurant business. In four years, he saved enough money to open his own seafood and po'-boy restaurant on South Rampart Street and, in 1927, moved the business to its current location. From 1927 to the early 1950s, the restaurant was open from 9 a.m. to 2 a.m. and served classic New Orleans po' boys and fried seafood. Sam sold the thriving restaurant to his son and daughter-in-law, Anthony and Gail, in the late 1960s. The second-generation owners ushered in a new era, reducing the hours and changing the menu to include a number of inventive dishes. 

For the first time, visitors to the famous restaurant can re-create classic and new creations in their own kitchens. Home cooks can prepare not only those dishes currently on the menu, like Shrimp Uggie, Fried Green Tomatoes with Shrimp Remoulade, or Oyster Brie Soup, but also the restaurant's early recipes that are no longer served, like their Deep-Fried Chicken, Spaghetti and Meatballs, and Mardi Gras Salad. Also included are some of Anthony and Gail's newest creations. 

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Condition: Good condition.