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| Author | : delaplaine |
| Publisher | : |
| Total Pages | : |
| Release | : 2018-08 |
| Genre | : |
| ISBN | : 9781641871747 |
| Author | : Matthew Baylis |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 48 |
| Release | : 2018-02-22 |
| Genre | : |
| ISBN | : 9781985829923 |
The restaurants found in this guide are the most positively reviewed and recommended by locals and travelers. "TOP 500 RESTAURANTS" (65 Cuisine Types). African, American, Argentine, Asian Fusion, Bakeries, Barbeque, Brasseries, Brazilian, Breakfast & Brunch, Burgers, Butcher, Cajun/Creole, Caribbean, Cheese Shops, Cheesesteaks, Chicken Wings, Chinese, Coffee & Tea, Comfort Food, Creperies, Cuban, Delis, Desserts, Donuts, Ethiopian, Ethnic Food, European, Fast Food, Filipino, Fish & Chips, Food Delivery Services, Food Trucks, French, Gluten-Free, Greek, Grocery, Hot Dogs, Ice Cream, Indian, Irish, Italian, Japanese, Korean, Latin American, Mediterranean, Mexican, Middle Eastern, Pizza, Polish, Russian, Salad, Sandwiches, Seafood, Soul Food, Soup, Southern, Spanish, Steakhouses, Sushi Bars, Tapas, Tex-Mex, Thai, Vegan, Vegetarian, Vietnamese and many more options to visit and enjoy your stay.
| Author | : Alexandra Kennon |
| Publisher | : Arcadia Publishing |
| Total Pages | : 256 |
| Release | : 2019 |
| Genre | : History |
| ISBN | : 1467142832 |
Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.
| Author | : Peggy Scott Laborde |
| Publisher | : Pelican Publishing Company, Inc. |
| Total Pages | : 276 |
| Release | : 2011-09-21 |
| Genre | : Cooking |
| ISBN | : 1589809971 |
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 restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.
| Author | : Richard H. Collin |
| Publisher | : |
| Total Pages | : 288 |
| Release | : 1978 |
| Genre | : Restaurants |
| ISBN | : |
| Author | : Steven A. Shaw |
| Publisher | : Harper Collins |
| Total Pages | : 0 |
| Release | : 2011-02-22 |
| Genre | : Cooking |
| ISBN | : 0062031481 |
Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere. But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration of the incredibly intricate workings of professional kitchens and dining rooms. It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.
| Author | : Richard Collin |
| Publisher | : |
| Total Pages | : 271 |
| Release | : 1982-12-01 |
| Genre | : New Orleans (La.) |
| ISBN | : 9780931522031 |
| Author | : Stacey Meyer |
| Publisher | : Gibbs Smith |
| Total Pages | : 218 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 1423610016 |
"A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums"--Page 2 of cover.
| Author | : Wesley Avila |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2017-10-10 |
| Genre | : Cooking |
| ISBN | : 0399578633 |
The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
| Author | : Michael Murphy |
| Publisher | : The Countryman Press |
| Total Pages | : 256 |
| Release | : 2014-02-03 |
| Genre | : Travel |
| ISBN | : 1581576609 |
An entertaining guidebook celebrating the food and people of New Orleans, highlighting nearly 250 eating spots, from sno-cone stands and food carts to famous restaurants. When Mario Batali was asked his favorite food city, he responded, “New Orleans, hands down.” No city has as many signature dishes, from gumbo and beignets to pralines and po boys, from muffuletta and Oysters Rockefeller to king cake and red beans and rice (every Monday night), all of which draw nearly 9 million hungry tourists to the city each year. Eat Dat New Orleans is a guidebook that celebrates both New Orleans’s food and its people. It highlights nearly 250 eating spots—sno-cone stands and food carts as well as famous restaurants—and spins tales of the city’s food lore, such as the controversial history of gumbo and the Shakespearean drama of restaurateur Owen Brennan and his heirs. Both first-time visitors and seasoned travelers will be helped by a series of appendixes that list restaurants by cuisine, culinary classes and tours, food festivals, and indispensable “best of” lists chosen by an A-list of the city’s food writers and media personalities, including Poppy Tooker, Lolis Eric Elie, Ian McNulty, Sara Roahen, Marcelle Bienvenu, Amy C. Sins, and Liz Williams.
