A celebration of the food culture of New Orleans recounts the author's introduction to such regional classics as gumbo, po-boys, and red beans and rice, in a tribute that identifies the international inspirations for local favorites and evaluates the role of regional cuisine in restoring post-Katrina New Orleans. 20,000 first printing.
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Sara Roahen’s work has appeared in Tin House, Oxford American, and Food & Wine magazines. She and her husband moved back to New Orleans in 2008.
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