New Orleans Classic Appetizers: Recipes from Favorite Restaurants

This gift cookbook is a compilation of favorite hors d'oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans' finest restaurants and most-skilled 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.
"Only a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans; a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles forty-five signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence . . . [New Orleans] Classic Seafood is equal parts a restaurant guide and cookbook with wonderful full-page color photographs . . . Best of all, the recipes don't condescend. Any food lover . . . is sure to love the results."