Tom Fitzmorriss New Orleans Food
Seiten
2010
Stewart, Tabori & Chang Inc (Verlag)
978-1-58479-876-7 (ISBN)
Stewart, Tabori & Chang Inc (Verlag)
978-1-58479-876-7 (ISBN)
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Presents 225 recipes to bring the taste of New Orleans to home kitchens everywhere. The author is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating and writing about the food in his favourite town for more than thirty years.
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the food in his favorite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his collection of recipes for the best of New Orleans food, gathered and developed during his tenure as the Big Easy’s resident foodie. Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the town’s Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether you’re nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the food in his favorite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his collection of recipes for the best of New Orleans food, gathered and developed during his tenure as the Big Easy’s resident foodie. Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the town’s Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether you’re nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
Tom Fitzmorris started The New Orleans MENU, a review of New Orleans dining, in 1977; 20 years later, the publication evolved into its current form as a daily Internet newsletter. Tom's radio show "The Food Show," is broadcast every afternoon on WSMB 1350 AM. He is the former editor of the weekly newspaper Figaro, and the monthly New Orleans Magazine. Tom became a Certified Culinary Professional from IACP in 1986.
| Erscheint lt. Verlag | 1.5.2010 |
|---|---|
| Vorwort | Emeril Lagasse |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 176 x 224 mm |
| Gewicht | 730 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-58479-876-9 / 1584798769 |
| ISBN-13 | 978-1-58479-876-7 / 9781584798767 |
| Zustand | Neuware |
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