Gumbo Tales: Finding My Place at the New Orleans Table

Front Cover
W. W. Norton & Company, Apr 20, 2009 - Cooking - 304 pages
4 Reviews

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal

A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.
 

What people are saying - Write a review

Great book about New Orleans.

User Review  - suegator - Overstock.com

Sara Roahen paints a great vivid picture of culinary aspects of New Orleans. After reading each chapter I had to go out and try everything from red beans to red gravy to Sazeracs. Enjoyable read. Great research. Read full review

LibraryThing Review

User Review  - mfoltz80 - LibraryThing

very good book. It's a slow read though, like reading a cookbook. Also, much of what it said can be repeatative, as each chapter deals with a different food and how it is view by New Orleanians and ... Read full review

Contents

sazeracs
21
snoballs
35
red gravy
52
stuffed smothered zherbes
82
poboys
99
turducken
119
crawfish
135
poisson meunière amandine
153
coconuts king cake and yakamein
188
le boeuf gras
215
coffee and chicory
231
oysters
256
Gratitude
269
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About the author (2009)

Sara Roahen’s work has appeared in Tin House, Oxford American, and Food & Wine magazines. She and her husband moved back to New Orleans in 2008.

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