Tom Fitzmorris's New Orleans Food (Revised and Expanded Edition): More Than 250 of the City's Best Recipes to Cook at Home by Tom Fitzmorris and Emeril Lagasse

  • Shrimp rémoulade with two sauces

    Shrimp rémoulade with two sauces

    from Tom Fitzmorris's New Orleans Food (Revised Edition): More Than 250 of the City's Best Recipes to Cook at Home Tom Fitzmorris's New Orleans Food (Revised Edition) by Tom Fitzmorris

    • Categories: Sauces, general; Appetizers / starters; Main course; Cajun & Creole; French
    • Ingredients: celery; bay leaves; whole cloves; shrimp; chili sauce; Creole mustard; paprika; Tabasco sauce; olive oil; green onions; mayonnaise; lemons; Worcestershire sauce
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  • ISBN 10 1419729810
  • ISBN 13 9781419729812
  • Published Feb 20 2018
  • Format Paperback
  • Page Count 384
  • Language English
  • Edition Updated
  • Countries United States
  • Publisher Abrams

Publishers Text

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 city’s cuisine for more than 30 years.
 
Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.

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