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Cooking with the Uglesiches

John Uglesich

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ISBN 10: 1589805518 / ISBN 13: 9781589805514
Published by Pelican Publishing, 2008
Condition: Good Hardcover
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Bibliographic Details

Title: Cooking with the Uglesiches

Publisher: Pelican Publishing

Publication Date: 2008

Binding: Hardcover

Book Condition:Good

About this title


Family recipes from a business that is as much about the customers as the food.Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy.

From the Back Cover:

"Anyone who ever met, came near, or ate with the Uglesich family can only be extremely excited by this new collection of their extended restaurant recipes, cool history, and cultural documents as well as their own personal home classics . . . this is kind of a behind-the-scenes list of their true desires, and even though the place has been closed for some time now, just thinking of the old digs and the whole Uglesich family makes me hungry and ready to raid their kitchen!"
--Mario Batali, chef, author, and entrepreneur

The small lunch counter in New Orleans developed a cult following after its opening in 1924 by Yugoslavian immigrant Sam Uglesich. When Sam's son, Anthony, took over, the restaurant was just the kind of out-of-the-way spot where locals and regular tourists could taste the real New Orleans. Uglesich's never served dessert or coffee, and they were closed for months at a time when Anthony and his wife, Gail, went on summer vacations. During peak hours at the restaurant, with only ten tables and no reservations, long lines formed regularly around the block.

This tribute to a New Orleans institution provides recipes not included in Uglesich's Restaurant Cookbook as well as pictures of the restaurant's last full day of service in May 2005. Another chapter includes messages sent to the family after Hurricane Katrina displaced the owners and damaged the building. Anthony's son John not only invites readers into the restaurant and tradition of Uglesich's, but also into the heart of the family, as his parents so often did.

John Uglesich and his sister manage a family business, National Fence Corporation. A graduate of Tulane University, he is the author of Uglesich's Restaurant Cookbook, also published by Pelican.

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