Kit Wohl is a nationally acclaimed, award-winning author, photographer and designer. She has published 10 books. Following Arnaud’s Restaurant Cookbook, she designed and launched the Classic Recipes Series with New Orleans Classic Gumbos, which was named Cookbook of the Month by Gourmet magazine. Her sixth book, The P&G Oyster Cookbook, was named the New Orleans Magazine Cookbook of the Year. Wohl is also the author of The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs.
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New Orleans Classic Celebrations
“Celebration is the way of life here—the ubiquitous, near-daily expression of community pride, fellowship and culture. We talk too much, laugh too loud and live too large. And we eat.” -Chris Rose, from the foreword
Who wants to wait for Jazz Fest to snack on crawfish bread? Got a yen for Sucré’s Mardi Gras king cake? The book includes 50 recipes from the city’s famous chefs are an all-access, anytime, anywhere ticket to New Orleans celebrations and festivals.
Holiday menus feature turducken while seafood festivals highlight eggplant shrimp and redfish on the halfshell. Gumbo z’herbes from Dooky Chase’s is a Holy Thursday tradition. Blue crab beignets from La Petite Grocery and Creole onion soup from Arnaud’s are key features of the year-round party. Chef Emeril Lagasse offers Italian cookies—pair them with Mosca’s chicken grande. Carnival is served up with pots of fried chicken gumbo and jambalaya. Even the other-worldly spirits of New Orleans are toasted with Chef John Folse’s death by gumbo and the Upperline’s garlic soup.
This latest addition to the Classic Recipes Series is filled with stories, musings and historical lagniappe from the food world’s greatest figures and, better yet, it contains easy-to-follow instructions for the home cook. More than a cookbook, this volume offers a taste of the life and pulse of a year in the Crescent City for hosts and guests, cooks and foodies, natives and travelers. This is for anyone who loves to celebrate and can’t say no to great food.
New Orleans Classic Cocktails
New Orleans lays claim to so many things — jazz, Mardi Gras, festivals and food — so it makes perfect sense that the Big Easy would be the home of the first cocktail. After all, libations are a New Orleans custom. In this brilliantly photographed book, Kit Wohl has compiled more than 60 luscious beverage recipes, both traditional and eccentric, from the city’s legendary and quirky establishments.
From highfalutin to down home, New Orleans bartenders take great pride in their art. Included in this compilation are well-crafted concoctions designed for lazy afternoons, for before or after meals, for cocktail parties or for topping off an evening. Sip and savor a Sazerac, Absinthe Suissesse, Pimm’s Cup, Obituary Cocktail and dozens more with the help of this collection. This addition to the Classic Recipes Series provides recipes and techniques paired with the inspiration behind each drink. All infusions are home-tested with the nonprofessional mixologist in mind.
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