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Book Description Paperback. Condition: new. Paperback. Celebrating New Orleans' food culture, one specialty at a time. A cocktail is more than a segue to dinner when it's a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own familyand one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signaturesgumbo, po-boys, red beans and riceand its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the stormand in many ways has been saved by them since. Makes you want to spend a weekimmediatelyin New Orleans. Jeffrey A. Trachtenberg, Wall Street Journal Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780393335378
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Book Description Paperback. Condition: Brand New. reprint edition. 304 pages. 8.25x5.50x1.00 inches. In Stock. Seller Inventory # x-0393335372