The New Orleans Table: A Cookbook of the City's Sacred Recipes

Product Description

A gumbo is never just dinner in this city. It's a Sunday, an argument, sometimes a funeral — and it always starts with the same forty minutes at the stove.The New Orleans Table is not a highlight-reel cookbook of beignets and hurricanes. It's fifty recipes from a home kitchen two miles off the Mississippi, organized the way food actually happens in a New Orleans week — breakfast, then the pot that's never really empty, then the sandwiches and street food that keep the city fed between real meals, then the mains, the sides, the sweets, and the drinks a city that more or less invented the American cocktail takes just as seriously as everything else.Inside you'll find a proper dark roux taught step by step, the Creole-Cajun gumbo divide explained without picking a side, a Holy Thursday green gumbo passed down for generations, the po'boy debate settled the only honest way — with bread — and a King Cake built for Carnival season start to finish. Every recipe carries a narrative headnote explaining why the dish matters, not just how to make it, plus a full ingredient glossary and larder guide for sourcing Louisiana staples wherever you're cooking from.This is the food that actually built this city's reputation, cooked the way it's cooked at home — not the version served to a table of strangers.Pairs with New Orleans After Dark, a companion travel guide to the city itself, and New Orleans Gilt, a novel of old money, old secrets, and a new queen, both also by Adeline Devereux and Demi Rush. Part of The City Insider Collection, luxury insider guides and cookbooks for the traveler and cook who want the real thing.