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| BOOK REVIEW |
There is a story about a Cajun funeral for a man who was horrible to everybody. But since he was dead, someone had to stand up and say something nice. "Well," said one who knew him, "who's gonna make the gumbo now?" With New Orleans by the Bowl, home cooks can now ladle up some of that famous gumbo, as well as the Crescent City's many other beloved foods, including: To accompany these steaming bowls are recipes for breads like muffaletta loaf, buttermilk biscuits, and cornbread hush puppies. In the unlikely event that one has saved room for dessert, New Orleans by the Bowl offers bowls of rice custard, bread pudding, and Bananas Foster. Many old cultures have gone into the New Orleans pot; one new culture has come out. Most people know about the Creole mix (French, Spanish, and African) and how it influenced the food, but the city also had a historical mix of traders, refugees, and slaves. These groups knew how to stretch food out when there wasn't enough, and how to season it to make the best of what they had. Their combined creativity and cultures produced the unique slow-cooked stews and soups gathered in New Orleans by the Bowl - recipes that make New Orleans the legendary culinary city it is today. Click here for purchase information Publisher: Ten Speed Press ISBN: 1580083242; (April 2003) |
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About the Author: John DeMers is a native New Orleans food writer who specializes in Southern and Caribbean cooking. He has served as food editor for the Houston Chronicle and is co-host of weekly food and wine radio program in Houston. He is author or co-author of 24 books, including New Orleans Seafood Cookbook with Andrew Jaeger. Andrew Jaeger grew up living over the New Orleans seafood restaurant his family ran for 45 years, and he is currently chef/owner of the French Quarter's famed House of Seafood in New Orleans. |