A cookbook featuring over fifty traditional and contemporary Creole recipes from the venerable French Quarter restaurant, authored by Gumbo Shop president and executive chef Richard Stewart. The foreword, by acclaimed New Orleans historian Peggy Scott Laborde paints a broad picture of the city's history, including how and why food plays such a big part. Bits of local lore accompany each recipe, and there are 25 beautiful color photographs, A glossary ans list of mail order food sources are included.
About the Author
Born and raised in New Orleans, Richard Stewart began cooking as a teenager, and has worked in the restaurant and catering business for twenty years. He has contributed articles and reviews to various publications, and this is his first cookbook.
