Fred lives in New Orleans, where music fills the air and sounds out a beat that leaves everyone tapping their feet. It's no wonder that he dreams of becoming a musician and practices the drums every chance he gets. The only thing Fred loves more than practicing the drums is playing music with his friends, JT and EV. But to complete their band, the friends need a bass player. When they meet Little B, they know their band is complete, but Little B has a big problem. He has stage fright! Can the band learn to work together and overcome their fears?

"I once ate more than eighty king cakes in a single Carnival," author Matt Haines proudly remembers, demonstrating his dedication to this delicious Mardi Gras tradition. "So you can imagine how amazed I was to learn there has never been a coffee table book dedicated to king cakes!" The Big Book of King Cake changes that, telling the thousands-year-old story through lush photography of more than one hundred and fifty unique king cakes, as well as stories from the diverse and talented bakers who make them. While king cakes are typically only available during Carnival season, readers can enjoy this book year-round. From the traditional cakes generations of New Orleanians have loved, to the unconventional creations that break all the rules, this book is your guide to the Crescent City's favorite baked good. The Big Book of King Cake is for anyone who loves food, history, sweets, culture, and of course, New Orleans.

Illustrations and rhythmic text celebrate edible treats that characterize Louisiana, such as beignets and po boys. Includes facts about the foods mentioned and a recipe for red beans and rice.

“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.

Set in New Orleans in the 1950s and 1960s, Sancton's passionate memoir pays tribute to the white father who raised him and to the black founding fathers of Jazz, "the mens" of Preservation Hall, who inspired and encouraged him as he grew, as a musician, and as a man.

"This bilingual encyclopedia attempts to unravel the mystique of the New Orleans psyche ... by explaining in both English and Spanish the cultural underpinnings of the many words and phrases that are endemic to New Orleans by clarifying some of the local traditions and celebrations and providing an insight into some of the practices of the denizens of New Orleans."--Preface.