This gift cookbook is a compilation of fifty favorite hors d’oeuvre recipes from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with treasures from some of New Orleans’ finest restaurants and world-famous chefs. Classic recipes such as Antoine’s Crabmeat Imperial, Cochon’s Watermelon Rind Pickles, and Restaurant Cuvée’s Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan’s Bourbon House Oyster Shooters and Restaurant August’s Honey Island Chanterelle Tart.
In addition to dishes from today’s best chefs, Wohl has added recipes from classic neighborhood restaurants and famous establishments of the past. The inclusion of these bygone kitchens demonstrates the continuity of the development of New Orleans-style food. Big flavors, small bites, and ease of preparation are highlights.
About the Author
Kit Wohl is a New Orleans writer and artist who works with chefs, restaurants, and hotels across the country as CEO of her firm, Wohl & Company. The creative director of her agency, she has devoted her abilities to advertising design and graphics production. She has been honored by the Louisiana Restaurant Association and numerous industry, civic, and charitable organizations. Other books by Wohl include Arnaud’s Restaurant Cookbook, New Orleans Classic Desserts, and New Orleans Classic Seafood, all published by Pelican.
NEW ORLEANS CLASSIC APPETIZERS
By Kit Wohl
COOKING / Regional & Ethnic / American / Southern States
96 pp. 8 1/2 x 8 1/2
100 color photos Index