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Language: en
Pages: 270
Pages: 270
Type: BOOK - Published: 2014-10-15 - Publisher: ABRAMS
A cuisine lover’s history of New Orleans—from the Creole craze to rebuilding after Hurricane Katrina—from one of the city’s best-known food critics. Tom
Language: en
Pages: 276
Pages: 276
Type: BOOK - Published: 2011-09-21 - Publisher: Pelican Publishing Company, Inc.
From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaura
Language: en
Pages: 312
Pages: 312
Type: BOOK - Published: 2008 - Publisher: W. W. Norton & Company
A celebration of the food culture of New Orleans recounts the Wisconsin native's introduction to such regional classics as gumbo, po-boys, and red beans and ric
Language: en
Pages: 248
Pages: 248
Type: BOOK - Published: 1990-10-31 - Publisher: Pelican Publishing
Sometimes unique, sometimes unusual, sometimes unbelievable, but always entertaining and historically accurate, Buddy Stall's New Orleans enlightens readers wit
Language: en
Pages: 352
Pages: 352
Type: BOOK - Published: 2007 - Publisher: