Favorite New Orleans Recipes - Bilingual English and French

By Suzanne Ormond, Mary E. Irvine, and Denyse Cantin The first cookbook ever to have been issued simultaneously in English, French, and Spanish is your entrée into the culinary mélange that is New Orleans. The authors have drawn extensively from their own connections to these cultures, in some cases unlocking nineteenth-century cooking secrets discovered in old, handwritten notes. They present what they consider to be the 119 best recipes created in the city. From drinks like the Sazerac and Café au Lait to entrées such as Red Beans and Rice and Crawfish Étouffée to desserts including Cherries Jubilee, Bananas Foster, and Pain Perdu, every recipe is world-class. All recipes include metric measures. Dimensions: 6 (w) x 9 (h) Suzanne Ormond was a native of New Orleans and a longtime supporter of the New Orleans Public Library. Mary E. Irvine was a graduate of Newcomb College and head of the Spanish department at Ursuline Academy until her marriage.