New Orleans Classic Seafood Book

New Orleans' most savory memories are collected in one delicious book of fifty stunning recipes. It's a legacy of good times and glorious seafood, and nothing is more New Orleans than fresh seafood.

It makes perfect sense that the Big Easy with its passion for living in and savoring the moment coupled with its knack for nostalgia would be the home of so many meals to be loved at dinner and remembered for years. In this gorgeously photographed book, Kit Wohl celebrates the city's renowned seafood and tells you how to make it.

Iconic restaurants - uptown, downtown, back of town - daily elevate fish and shellfish from basic boiled beauties to traditional (and untraditional) classics. Trout Meunière can make you sob. Soft-shell crabs seem like crispy clouds. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, sautéed, steamed, sauced and sassy as all get out. If you can think of another way, some chef in town will try to make it work.

The chefs are a Who's Who of New Orleans' cookery, and the restaurants are exalted, legendary establishments and casual eateries. New Orleans Classic Seafood is a treasure trove of fifty favorite, signature dishes created in New Orleans or at least raised to their highest level here. Legends, lore, and musings accompany each recipe, topped off with sumptuous photographs, taken by Wohl.

Inclusion of classic restaurants and establishments no longer with us demonstrate how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans but throughout the country. The recipes in this book demonstrate how the low, the high, andthe in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match.