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 1683352254
  • ISBN 13 9781683352259
  • Published Feb 20 2018
  • Page Count 388
  • 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 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.



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