Author: French Market Corporation (New Orleans, La.)Publisher:
ISBN:
Category : Markets
Languages : en
Pages : 66
Book Description
New Orleans Regional Food Center
Author: French Market Corporation (New Orleans, La.)Publisher:
ISBN:
Category : Markets
Languages : en
Pages : 66
Book Description
Eat Dat New Orleans: A Guide to the Unique Food Culture of the Crescent City
Author: Michael MurphyPublisher: The Countryman Press
ISBN: 1581572352
Category : Cooking
Languages : en
Pages : 256
Book Description
A guide to good eating in New Orleans today. It profiles more than 250 eating establishments.--cover.
Gumbo Tales: Finding My Place at the New Orleans Table
Author: Sara RoahenPublisher: W. W. Norton & Company
ISBN: 0393072061
Category : Cooking
Languages : en
Pages : 304
Book Description
“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.
Initial Facilities for a Regional Wholesale Food Distribution Center at New Orleans
Author: Earl Gilbert TaylorPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 84
Book Description
Initial Facilities for a New Orleans Regional Food Distribution Center
Author: Earl Gilbert TaylorPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 19
Book Description
Eat Dat New Orleans: A Guide to the Unique Food Culture of the Crescent City (Up-Dat-ed Edition)
Author: Michael MurphyPublisher: The Countryman Press
ISBN: 1581575815
Category : Travel
Languages : en
Pages : 373
Book Description
Completely revised and updated with brand-new restaurants, Eat Dat New Orleans is the ultimate guide to America's best food city When Mario Batali was asked his favorite food city, he responded, “New Orleans, hands down.” No city has as many signature dishes, from gumbo and beignets to pralines and po' boys, from muffuletta and Oysters Rockefeller to king cake and red beans and rice (every Monday night), all of which draw nearly 9 million hungry tourists to the city each year. In this fully revised and updated new edition, Eat Dat New Orleans celebrates both New Orleans’s food and its people. It highlights nearly 250 eating spots—sno-cone stands and food carts as well as famous restaurants—and spins tales of the city’s food lore, such as the controversial history of gumbo and the Shakespearean drama of restaurateur Owen Brennan and his heirs. Both first-time visitors and seasoned travelers will be helped by a series of appendices that list restaurants by cuisine, culinary classes and tours, food festivals, and indispensable “best of” lists chosen by an A-list of the city’s food writers and media personalities, including Poppy Tooker, Lolis Eric Elie, Ian McNulty, Sara Roahen, Marcelle Bienvenu, Amy C. Sins, and Liz Williams.
Marketing Research Report
Author: Cost of Whey-soy-drink Mix for Human Consumption
Author: Herbert Holms MoedePublisher:
ISBN:
Category : Soyfoods
Languages : en
Pages : 664
Book Description
Initial Facilities for a Regional Wholesale Food Distribution Center at New Orleans
Author: New Orleans
Author: Elizabeth M. WilliamsPublisher: AltaMira Press
ISBN: 0759121389
Category : Cooking
Languages : en
Pages : 213
Book Description
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.