Fun, Funky and Fabulous

Fun, Funky and Fabulous

New Orleans' Casual Restaurant Recipes

By Jyl Benson Photographs by Sam Hanna Foreword by Liz Williams Illustrated by Simon Hardeveld

$24.00

Publication Date: 20th January 2015

Backstreet and little-known grub stops in New Orleans!



". . . an updated version of those classic Creole cookbooks you (should) already have on your shelf."


--Robert Peyton, restaurant reporter for New Orleans Magazine



". . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors."


--Poppy Tooker, author of Louisiana Eats!



A variety of recipes from restaurants, including Toups' Meatery, Purloo, Kingf... Read More

Format: Paperback
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Backstreet and little-known grub stops in New Orleans!



". . . an updated version of those classic Creole cookbooks you (should) already have on your shelf."


--Robert Peyton, restaurant reporter for New Orleans Magazine



". . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors."


--Poppy Tooker, author of Louisiana Eats!



A variety of recipes from restaurants, including Toups' Meatery, Purloo, Kingf... Read More
Description

Backstreet and little-known grub stops in New Orleans!



". . . an updated version of those classic Creole cookbooks you (should) already have on your shelf."


--Robert Peyton, restaurant reporter for New Orleans Magazine



". . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors."


--Poppy Tooker, author of Louisiana Eats!



A variety of recipes from restaurants, including Toups' Meatery, Purloo, Kingfish, and many more, celebrates a new group of successful eateries sure to become New Orleans classics. Each recipe is accompanied by stunning photos, and chapters are introduced with colorful folk art from Simon of New Orleans.

Details
  • Pages: 128
  • Publisher: Arcadia Publishing
  • Imprint: Pelican Publishing
  • Series: Restaurant Cookbooks
  • Publication Date: 20th January 2015
  • State: Louisiana
  • Illustration Note: Full Color
  • ISBN: 9781455620609
  • Format: Paperback
  • BISACs:
    HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
    HISTORY / United States / General
Author Bio

Jyl Benson began her editorial career with the New Orleans Times-Picayune and served as a regional reporter for both the New York Times and Time magazine. A native New Orleanian and passionate home cook since childhood, she serves as curator of community affairs for the Southern Food and Beverage Institute, as food and dining editor for Avenue magazine, and as a roving reporter for the radio show Louisiana Eats!

Originally from London, New Orleans photographer Sam Hanna began his career in Detroit. He specializes in culinary styling and photography from his studio, Hanna Foto.

Backstreet and little-known grub stops in New Orleans!



". . . an updated version of those classic Creole cookbooks you (should) already have on your shelf."


--Robert Peyton, restaurant reporter for New Orleans Magazine



". . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors."


--Poppy Tooker, author of Louisiana Eats!



A variety of recipes from restaurants, including Toups' Meatery, Purloo, Kingfish, and many more, celebrates a new group of successful eateries sure to become New Orleans classics. Each recipe is accompanied by stunning photos, and chapters are introduced with colorful folk art from Simon of New Orleans.

  • Pages: 128
  • Publisher: Arcadia Publishing
  • Imprint: Pelican Publishing
  • Series: Restaurant Cookbooks
  • Publication Date: 20th January 2015
  • State: Louisiana
  • Illustrations Note: Full Color
  • ISBN: 9781455620609
  • Format: Paperback
  • BISACs:
    HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
    HISTORY / United States / General

Jyl Benson began her editorial career with the New Orleans Times-Picayune and served as a regional reporter for both the New York Times and Time magazine. A native New Orleanian and passionate home cook since childhood, she serves as curator of community affairs for the Southern Food and Beverage Institute, as food and dining editor for Avenue magazine, and as a roving reporter for the radio show Louisiana Eats!

Originally from London, New Orleans photographer Sam Hanna began his career in Detroit. He specializes in culinary styling and photography from his studio, Hanna Foto.

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