Hot Beignets & Warm Boudoirs by Chef John Folse

Folse's book takes readers on a "sensuous rendezvous" through 26 of Louisiana's bed and breakfasts. It's a mix of food and romance, tastefully done (The Daily Oklahoman, June 23, 1999).
The sixth volume from this acclaimed chef and former ACF national president, Hot Beignets & Warm Boudoirs is truly a gift from an artist's palate. Leaning a nostalgic ear to the history and lore of Louisiana's culture and cuisine, this beautifully photographed cookbook guides readers through the side streets of the French Quarter and the winding drives of plantation mansions, stopping at every exceptional kitchen along the way

Book Description
Aah, romance…synonymous with the South and especially Louisiana, Chef Folse’s sixth cookbook introduces readers to another romantic element of our state—the bed and breakfast homes. Readers are taken on a tasty rendezvous through 26 of Louisiana’s premier bed and breakfasts. Two of the most important elements in life—food and romance—come together as the central theme. Perhaps the unique feature of this book is that it is as much a romance novel as it is a cookbook. The 308-page book features almost 200 recipes only found at Louisiana bed and breakfasts. It is an anthology on the origin of breakfast as an event in New Orleans.