By John DeMers with Andrew Jaeger
Trade Paperback
162 Pages
2003, Ten Speed Press
ISBN: 1-58008-324-2
$17.95
Review by Cheri Sicard
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The city of New Orleans, Louisiana is definitely a melting pot of cultures, but nowhere is this more apparent than in the actual pots and pans found in restaurant and home kitchens throughout the area. With a history steeped in French, African, Caribbean and Southern American traditions, the cuisine of the Crescent City -- one of the original fusion cuisines -- is legendary throughout the world.

Now home cooks the world over can get the flavor of New Orleans right in their own soup bowls with this impressive collection of recipes. In addition to soups, stew, gumbos, jambalayas and etouffés, the authors round out this collection with authentic accompaniments like breads, side dishes and desserts (including southern classics like hush puppies and bananas Foster).

Ingredients range from easy to find items like chicken, pork, and seafood to the more exotic like alligator, venison and even nutria (according to the book's dust jacket, in New Orleans if it flies, swims, slithers or scuttles, it makes it into the soup pot).

The time-honored recipes are interspersed with interesting anecdotes and bits of history. You'll also find a glossary of New Orleans cooking terms and a tutorial on making perfect roux -- the nutty brown sauce thickener used in most Cajun and Creole cooking.

Sample Recipes from New Orleans by the Bowl

• New Years Jambalaya
• New Orleans BBQ Shrimp
  

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New Orleans by the Bowl. Order now and save 30%. Regular price, $17.95, Amazon.com price $12.57. Usually ships in 24 hours. (Amazon.com prices subject to change.)