Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home

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Stewart, Tabori and Chang, Apr 1, 2006 - Cooking - 336 pages
4 Reviews
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.
Prior to the disaster, Tom was just putting the finishing touches on his "magnum opus": a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, which has been published continuously for 33 years, Tom is best known for his daily 3-hour radio show, "The Food Show," broadcast every afternoon on WSMB.
With "New Orleans Food," Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, "New Orleans Food" should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
A portion of the profits from the sale of this book will benefit New Orleans recovery efforts.

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A taste of home

User Review  - katiebear666 - Overstock.com

When I miss home I pull out this cookbook and flip through and even just reading some of the recipes I start to feel better because there are hidden bits of magic written in these pages in the ingredient lists or the steps of preparation. Read full review

Review: Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home

User Review  - Erin - Goodreads

A few recipes I definitely want to try. Hopefully they will live up to my cajun/creole root's taste buds. Still on the hunt for a recipe for Rice Pancakes in true Louisiana style. Read full review

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Louisiana Seafood Pasta - Recipelink.com
Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home. Authors: Tom Fitzmorris. Date: February 2006. ISBN: 1584795247 ...
www.recipelink.com/ cookbooks/ 2006/ 1584795247_1.html

Tom Fitzmorris's New Orleans Food, Cookbook of the Day - Slashfood
The author of Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home, Tom Fitzmorris, was actually born on Mardi Gras ...
www.slashfood.com/ 2007/ 02/ 20/ tom-fitzmorriss-new-orleans-food-cookbook-of-the-day/

Tom Fitzmorriss New Orleans Food More than 225 of the Citys Best ...
Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook. Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best ...
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About the author (2006)

Tom Fitzmorris started The New Orleans MENU, a review of New Orleans dining, in 1977; 20 years later the publication evolved into its current form as a daily Internet newsletter. Tom's radio show, "The Food Show," is broadcast every afternoon on WSMB 1350 AM. He is the former editor of the weekly newspaper Figaro, and the monthly New Orleans Magazine. Tom became a Certified Culinary Professional from IACP in 1986.

Emeril John Lagasse was born October 15, 1959 in Fall River, Massachusetts. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. He went on to attend Johnson & Wales University in hopes of becoming a chef. He graduated from Johnson and Wales in 1978 and the school later awarded him an honorary doctorate. In 1982 Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commander¿s Palace. After leaving Commander¿s he opened his first restaurant, Emeril¿s, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. Indeed, many of his restaurants as well as his corporate office Emeril¿s Homebase, are located in New Orleans. Lagasse is the executive chef and proprietor of thirteen restaurants. In April 2008 Emeril closed the doors on Emeril¿s Atlanta, which had been open since 2003. Emeril¿s Atlanta has been the only Emeril¿s restaurant to close. In May 2009 during preparations for the opening of Emeril's Chop House at the Sands Casino Resort Bethlehem, Emeril announced that he has plans to open two more restaurants in the resort the first of which will open in November 2009 and will focus on gourmet burgers. Emeril first appeared on television on the show Great Chefs where he was featured on no fewer than ten episodes including Great Chefs, the Louisiana New Garde, New Orleans Jazz Brunch and Great Chefs - Great Cities. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emeril¿s Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking. On television, Lagasse is known for his light and jovial hosting style as well as several catchphrases, including "BAM!","kick it up a notch," "aw, yeah, babe" and "feel the love," usually said before or after adding something spicy to a dish, or after the reaction to adding something, respectively. Lagasse is currently hosting his new daily series Emeril Green that airs on Discovery Channel's new eco-lifestyle network Planet Green. Emeril Green is filmed on location at Whole Foods Markets across the United States. In April 2010 Lagasse began hosting a new weekly variety program, The Emeril Lagasse Show, which airs on Ion Television each Sunday.

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