In The Best Of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything. Color photographs of the finished dishes capture the joie de vivre of this most irresistible of cuisines.
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