New Orleans Regional Food Center PDF Download

Author: French Market Corporation (New Orleans, La.)
Publisher:
ISBN:
Category : Markets
Languages : en
Pages : 66

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Author: Wesley Avila
Publisher: Ten Speed Press
ISBN: 0399578633
Category : Cooking
Languages : en
Pages : 274

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The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

Author: Earl Gilbert Taylor
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 84

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Author: Herbert Holms Moede
Publisher:
ISBN:
Category : Soyfoods
Languages : en
Pages : 664

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Author:
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 76

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Author: Justin A. Nystrom
Publisher: University of Georgia Press
ISBN: 0820353558
Category : Cooking
Languages : en
Pages : 264

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In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of "creole." Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today.

Author: Michael Murphy
Publisher: The Countryman Press
ISBN: 1581572352
Category : Cooking
Languages : en
Pages : 256

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Book Description
A guide to good eating in New Orleans today. It profiles more than 250 eating establishments.--cover.

Author: Ansel Mullins
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173

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Author: Sara Roahen
Publisher: W. W. Norton & Company
ISBN: 0393072061
Category : Cooking
Languages : en
Pages : 305

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“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.

Author: United States. Economic Development Administration
Publisher:
ISBN:
Category : Economic assistance, Domestic
Languages : en
Pages : 434

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