New Orleans Cuisine: Fourteen Signature Dishes and Their Histories
By Susan Tucker (MA librarianship ’73)
University Press of Mississippi, 2009
Possibly no other city in America is as closely identified with certain types of food as New Orleans. Chicago has its hot dogs, New York has its pizza, but New Orleans has gumbo, red beans and rice, trout amandine, crawfish etouffee, beignets and many other popular dishes that have ended up on menus around the world. New Orleans Cuisine: Fourteen Signature Dishes and Their Histories delves deep into the city’s food culture, devoting each chapter to a different menu item, from sazerac—a cocktail with whiskey, bitters, anise-flavored liqueur, sugar and a twist of lemon—to turtle soup (the real, not the mock).