Includes more than 100 essential Louisiana eating (and drinking) experiences.

A guide to good eating in New Orleans today. It profiles more than 250 eating establishments.--cover.

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal 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 family—and 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 signatures—gumbo, po-boys, red beans and rice—and 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 storm—and in many ways has been saved by them since.

The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.

"New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.