Cover -- Contents -- Foreword -- Preface -- Introduction by Janette Desautel -- JANETTE DESAUTEL -- Oysters on the Half Shell with Yuzu Mignonette -- Emeril's Tuna and Butter Lettuce Wraps -- Peristyle's Jumbo Lump Crabmeat and Herb Salad over Chilled Roasted Beets and Pickled Onions -- L'Hôtel de France's Foie Gras in a Pumpkin Terrine -- Seared Duck Breast on Green Onion Pancakes with Daikon Salad -- Creole Crab-and-Corn Bisque -- Patois Oyster Stew with Pan-Fried Grouper and Fried Parsnips -- Yaka Mein -- Ajan Étouffée -- La Spiga's Sweet Potato Turnovers -- Bayona's Sweet Potato Brioche -- Domenica's Crispy Kale -- Karma Kitchen's Husk-Wrapped Mushroom Boudin Tamales -- Momofuku's Poached Eggs with Caviar -- Soa's Garden Vegetable "Fettuccine" with Fresh Tomato Sauce -- Herbsaint's Shrimp and Louisiana Brown Rice Risotto -- Crawfish Ravioli with Sea Urchin Butter Sauce and Mississippi Paddlefish Roe -- Clemenceau'd Shrimp -- Peppy Lobsters -- Listen-to-Your-Fish Fish -- Le Bernardin's Pounded Tuna with Foie Gras -- Genghis Khan's Whole Fried Fish -- Grandmother Besh's Braised Rabbit with Cavatelli -- MiLa's Chicory Coffee-Glazed Quail with Swiss Chard and Creamy Grits -- Gabrielle's Slow-Roasted Duck with Cracklin' Skin -- Paper-Skin Chicken and Rice-Flour Waffles with Asian-Cajun Red Pepper Syrup -- Bacon-Wrapped Pork Loin with Smothered Greens, Butternut Squash, and Cane Syrup Jus -- Peppered Hanger Steak with Crispy Rice Cakes -- Gautreau's Citrus-Olive Oil Cake with Kumquat Marmalade and Almonds -- Bayona's Café au Lait Pots de Crème with Mudslide Cookies -- Thyme-Satsuma-Black Pepper Ice -- The Food of the Streets -- ANTOINE BATISTE AND DESIREE -- Dutch Morial's Oyster Dressing -- Tee's Smothered Okra -- Creole Stuffed Bell Peppers -- Smothered Cabbage with Onion and Bacon -- Creole Succotash -- Kermit Ruffins's Butter Beans.

White Beans and Shrimp -- Kermit Ruffins: Life is a Picnic Every Day -- TONI AND CREIGHTON BERNETTE -- Pecan Pancakes -- Crawfish Calas with Green Garlic Mayonnaise -- Upperline's Oysters St. Claude -- Trout Farci -- Pasta with Shrimp, Garlic, and Parsley -- Commander's Palace Thanksgiving Dinner -- Chunky Peanut Butter and Chocolaty Banana Cake -- Brigtsen's Banana Bread Pudding -- A Brief History of Bread Pudding -- JACQUES JHONI -- Oatmeal and Fresh Berry Parfaits with Chantilly Cream -- Uptown Egg and Rice -- Black Beans and Rum à la Austin Leslie -- Bayona's Roasted Duck with Bourbon-Molasses Sauce and Sweet Potato Fries -- Habanero-Laced Lamb Shanks with Spiced Couscous -- The Great Gumbo Controversy -- Pie Four Nuts -- Pound Cake Paul Trevigne -- LADONNA BATISTE-WILLIAMS -- Creole Gumbo -- Smothered Turnip Soup -- Jalapeño Cornbread -- Yeast Calas -- Potato Salad -- Oven-Braised Turkey Necks -- Cajun v. Creole (v. Alan Richman) -- Microwave Pralines -- DAVIS MCALARY -- Waffles (or pancakes) Lafon -- Bourbon House Trio of Oyster Shooters -- Boucherie's Collard Greens with French Fried Grits -- Eleven 79's Pasta Bolognese -- Signature Sandwiches: Po-Boys, Poor Boys, and Muffalettas -- Li'l Dizzy's Trout Baquet -- Prejean's Pheasant-Quail-Andouille Gumbo -- ALBERT LAMBREAUX -- Carrot Casserole -- Vegetarian Mustard Greens -- Lambreaux's Cornbread -- Cornbread-French Bread Dressing -- How Do You Explain New Orleans' "French" Bread? -- Stuffed Mirliton -- Cushaw Pie -- Dooky Chase's Gumbo Z'herbes -- ANNIE TALARICO -- La Spiga's Buttermilk Biscuits -- Beignets and Calas -- Salad without Papers -- Shrimp Bisque -- Chicken Adobo -- TERRY COLSON -- Beignets -- Restaurant Stanley's Chili-Prawn Po-Boy with Asian Slaw -- Kitchen Witch's Hot and Cold Redfish Salad -- Chicken Étouffée -- Oyster Farmers: Croatian, Black, Vietnamese, and Cambodian.

SONNY SCHILDER -- Rodekool met Appels (Braised Red Cabbage with Apples) -- Hachee met Leffe Bier (Beef Onion Stew with Dark Beer) -- Bun (Vietnamese Vermicelli Salad with Beef) -- Madame Bégué and the Invention of Brunch -- Appeltaart (Dutch Apple Pie) -- DELMOND LAMBREAUX -- Muscadine Wine Lemonade -- Ruth's Garlicky White Shrimp Remoulade -- Dickie Brennan's Steakhouse Tomato Napoleon -- Zucchini and Shrimp Semplice -- GW Fin's Grilled Lemon Fish with Thai-Style Mirliton Slaw, Blue Crab Fritters, and Chile Oil -- Cochon's Braised Pig with Stewed Turnips and Cabbage -- Red Beans and Rice with Smoked Turkey Wings -- Pork and Beans with Bacon and Onions -- The Mirliton Missionary -- NELSON HIDALGO -- Ralph's on the Park's Crabmeat Lasagna -- Mosca's Chicken à la Grande -- Cousin Kami's Carne Guisada -- New Orleans Cuisine: Caribbean or Southern? -- Besh Steakhouse's Cowboy Steak with Wild Mushrooms, Root Vegetables, and Bordelaise Sauce -- AUNT MIMI -- Brandy Crusta -- French 75 -- Absin the Suissesse -- Sazerac -- Ramos Gin Fizz -- Vieux Carré -- Hurricane -- The Casserole Cocktail -- Congo Square Cooler -- Ginger-Peach Julep -- The Neutral Ground -- Bittersweet Sour -- Second Line Swizzler -- N'awlins Nectar -- Creole Sno-Ball -- The Marsaw -- McMillian -- Hot-or-Cold Hendrick's #1 -- New Orleans and the Invention of the Cocktail -- Basics -- Basic Creole Seasoning Blend -- Fish Stock -- Shrimp Stock -- Rich Shrimp Stock -- Basic Chicken Stock -- Veal Stock -- Postscript -- Acknowledgments -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y -- Z -- Table of Equivalents.