Etouffee Mon Amour

This luxurious photography book on New Orleans restaurants celebrates the city's love affair with food. From the legendary Tujague's to the down-home Uglesich's, these beloved establishments are shown off in all their glory for residents and visitors alike. From the antebellum legacies of grand old restaurants like Antoine's, Commander's Palace, and Bruning's to the newcomers like Jacques-Imo's, Bayona, and Clancy's, not to mention the legion in between, the countless stories of establishments dedicated to the je ne sais quoi of dining form part of the essential history of New Orleans. This rich mix of history and evocative photographs documents an unparalleled majesty of the senses, a decadent revelry in the past, and the daily marking of pleasure. Kerri McCaffety is the first-place winner of the 1999 Society of American Travel Writers Lowell Thomas Award for a self-illustrated article. The New Orleans Gulf South Booksellers Association named McCaffetyis first book, Obituary Cocktail, Book of the Year for 1998. Her second book, The Majesty of the French Quarter, was called 'a vision to behold' by Gambit literary reviewer Julia Kamysz Lane, and 'easily one of the most handsome coffee table books in years' by the Jackson (Miss.) Clarion-Ledger . The New Orleans Times-Picayune referred to her third book, The Majesty of St. Charles Avenue, as 'fit for royalty.' Her writing and photojournalism appear in publications including the Oxford American, Town and Country, Historic Traveler, Colonial Homes, Southern Accents, Travel Leisure, Metropolitan Home, and the Seattle Times.

The definitive guide to all things Mardi Gras . . . past and present! From Twelfth Night to Ash Wednesday, New Orleans is transformed. Queens and fools, demons and dragons reign over the Crescent City. This vividly photographed book is a lively, comprehensive history of Mardi Gras in New Orleans. Fascinating and intimate, this book seamlessly intertwines the past with the present.

Explore the haunted hotels, houses, restaurants,and historic places in the “City That Care Forgot” From Mardi Gras celebrations to the disasters of Hurricane Katrina, the city of New Orleans is filled with ghosts, mysteries, and spooky happenings. Anyone who picks up Haunted New Orleans is sure to get goose bumps. Rather than just a straightforward account of eerie phenomena, this book offers an entertaining storyteller’s twist on the old New Orleans legends and solid historical background. There is also enough information for readers and travelers to visit the sites of these strange occurrences . . . if they dare. Bourbon Orleans: More than seventeen ghosts have been reported to haunt this historic hotel. The most famous is the devastated bride desperately searching for her groom, a Confederate soldier who died in the war. Who would have thought they would still be looking for each other in this beloved landmark after all these years? St. Louis Cemetery No. 1: Considered the most haunted cemetery in the world, this “City of the Dead” teems with paranormal activity. Be on your guard for shadowy orbs and apparitions of those who remain amid the ancient gravestones, reminding visitors of the interdependent nature of life and death.

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Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.

"Louisiana is famous for its culinary delights, and the state's rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea's Lunchroom's pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport's Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poche dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country's pain perdu and many more."--Publisher's description.