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The history of 613 Rue Royale, the site of New Orleans' famous Court of Two Sisters restaurant, dates back to 1732--just fourteen years after the founding of the city, when it was the site of the home of Louisiana's second governor. Beginning in 1886, the legendary "two sisters," for whom the building and courtyard are named, operated a notions shop on the ground floor of the mansion. Located in the very center of "Governor's Row," 613 Royal became the focal point of Creole society. In many ways, the romance and history of the largest courtyard in the Vieux Carre epitomize the charm, the ambience, and the lifestyle of "America's most European city." A tribute to the history that has made the restaurant famous throughout the world, the cookbook has been revised and updated with new recipes from the acclaimed kitchens. The history of the courtyard and the French Quarter offers an intriguing background for the recipes that follow--recipes that are Creole-inspired and taste-tested by the discriminating palates of tens of thousands of customers. Although originally from New York, Mel Levitt became a fixture in New Orleans television on WDSU in the 50's and 60's. Considered one of New Orleans' leading historians and foremost television and radio personalities, he died in 1997. In 1963, the late Mr. Joe Fein, Jr., an established local restaurateur, acquired the restaurant and immediately began steps to preserve the building's historical integrity. Mr. Fein's sons, Joe III and the late Jerry Fein, continued with their father's dedication to The Court of Two Sisters and now their children, the third generation, are directing the day-to-day operations and maintaining the legacy of the property's history and reputation. With the Fein family's expertise, The Court of Two Sisters has become known worldwide for its live Jazz Brunch, romantic Creole dinners, friendly service and beautiful, open-air courtyard.
When walking the French Quarter and watching a Lucky Dog salesman set up that colorful cart and call out to entice customers, don't you wonder how such a business works? As a knowing review in Rolling Stone stated, "People have always loved the cart and harbored a mysterious need to ride it. Revelers have been known to climb on top of the rolling wienies, screaming 'Yippee kaya!' as vendors stoically push them back to the barn at 4 a.m." Since 1947 the red and yellow carts have trumpeted good fortune and sustenance. Jerry E. Strahan recounts the wild adventures of the Bourbon Street wienie salesmen but also takes readers well beyond New Orleans. In fact, he takes them halfway around the world, where this unique pushcart business maneuvered its way through the bureaucratic red tape of a communist country to become a licensed corporation in the People's Republic of China. In China, two points quickly became apparent to Strahan. First, 99 percent of the Chinese population had no idea what a Lucky Dog cart represented. One elderly passerby declared it to be a missile. Second, the success or failure of any joint venture in the Asian nation is directly proportional to the political clout of that company's local partner. Lucky Dogs also recounts how the business and its vendors survived Hurricane Katrina. Miraculously, it reopened only six months after the storm in a city where more than 80 percent of the landmass had been flooded and where less than 40 percent of the population had returned. To reestablish itself in what many described as Third World conditions, the company had to transform its operation. This work mixes business history, autobiography, survival story, and an insider's look at the bizarre lives of some of Bourbon Street's most quirky characters--the dauntless Lucky Dog vendors. Both humorous and tragic, though it may read like fiction, it is, for better or worse, all fact.
Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
The culinary flair of Cajun men is legendary. Full of novel food combinations and lore, this cookbook is just like gumbo--spicy, rich, and memorable. Winner of a 1995 Tabasco Community Cookbook Award. Benefits the Beaver Club of Lafayette.
NATIONAL BESTSELLER Emily and Jessamine Bach are opposites in every way: Twenty-eight-year-old Emily is the CEO of Veritech, twenty-three-year-old Jess is an environmental activist and graduate student in philosophy. Pragmatic Emily is making a fortune in Silicon Valley, romantic Jess works in an antiquarian bookstore. Emily is rational and driven, while Jess is dreamy and whimsical. Emily’s boyfriend, Jonathan, is fantastically successful. Jess’s boyfriends, not so much. National Book Award finalist and New York Times bestselling author Allegra Goodman has written a delicious novel about appetite, temptation, and holding on to what is real in a virtual world: love that stays.
After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.
The second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.
Belton is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world. Here he offers New Orleans classic dishes, as well as foreign favorites with a little New Orleans twist. -- adapted from Amazon.com info