Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array

Gathers New Orleans style recipes for gumbo, jambalaya, soups, stews, shrimp, crab, oysters, crayfish, fish, frogs, turtles, and alligators

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It

“Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The C