New Orleans by the Bowl

With a history that draws from French, African, Caribbean, and southern American traditions, New Orleans is home to a simmering stockpot of original cuisine, Here are heaping bowlfuls of the heartiest N'awluns cooking, sopped with rich local history and seasoned with personal anecdotes. Gumbos, jambalayas, soups and stews exemplify the bold, improvisational nature of Louisiana cooking, an anything-goes approach born and nourished in its bayous. Shrimp, venison, even 'gator--if it flies, swims, slithers, or scuttles, it has found its way into the pot. You'll learn the secrets of building the perfect stew from the roux up, and savor 75 homespun recipes from one of the French Quarter's most famous restaurants.