{"title":"Culinary Books","description":"\u003cp\u003eExplore our curated selection of cookbooks and culinary books, from classic New Orleans cuisine to cocktail guides and beyond.\u003c\/p\u003e","products":[{"product_id":"kevin-beltons-new-orleans-celebrations","title":"Kevin Belton's New Orleans Celebrations","description":"\u003cp\u003eKevin Belton’s New Orleans Celebrations brings the city’s festival food into the home kitchen through recipes inspired by its annual gatherings.\u003c\/p\u003e\u003cp\u003eBelton, host of New Orleans Cooking with Kevin Belton, draws on celebrations including the French Market Creole Tomato Festival, Bastille Day Fête, and Crescent City Blues and BBQ Festival. The recipes range from Ham Croquettes with Pear Pepper Jelly and Bacon and Barbecue Quiche to Crawfish Enchiladas and Creole Tomato and Crawfish Macaroni and Cheese, reflecting the food traditions and multicultural heritage behind the city’s festivals.\u003c\/p\u003e\u003cul\u003e\u003cli\u003eKevin Belton, Author\u003c\/li\u003e\u003c\/ul\u003e","brand":"GIBBS SMITH PUBLISHER","offers":[{"title":"Default Title","offer_id":36665045581976,"sku":"14483","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/celebrations.jpg?v=1612563562"},{"product_id":"shaking-up-prohibition","title":"Shaking Up Prohibition","description":"\u003cp\u003e\u003cspan\u003eIn the 1920s Prohibition was the law, but ignoring it was the norm, especially in New Orleans. While popular writers such as F. Scott Fitzgerald invented partygoers who danced from one cocktail to the next, real denizens of the French Quarter imbibed their way across the city. Bringing to life the fiction of flappers with tastes beyond bathtub gin, Shaking Up Prohibition in New Orleans: Authentic Vintage Cocktails from A to Z serves up recipes from the era of the speakeasy. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOriginally assembled by Olive Leonhardt and Hilda Phelps Hammond around 1929, this delightful compendium applauds the city's irrepressible love for cocktails in the format of a classic alphabet book. Leonhardt, a noted artist, illustrated each letter of the alphabet, while Hammond provided cocktail recipes alongside tongue-in-cheek poems that jab at the dubious scenario of a \"dry\" New Orleans. A cultural snapshot of the Crescent City's resistance to Prohibition, this satirical, richly illustrated book brings to life the spirit and spirits of a jazz city in the Jazz Age. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith an introduction on Prohibition-era New Orleans by historian John Magill and biographical profiles of Leonhardt and Hammond by editor Gay Leonhardt, readers can fully appreciate the setting and the personalities behind this vintage cocktail guide with a Big Easy bent. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA perfect gift for lovers (and makers) of craft cocktails, arbiters of style, and celebrants of the Crescent City, Shaking Up Prohibition in New Orleans captures the essence of the Roaring Twenties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher :\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eLSU Press\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover :\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e88 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e Illustrated edition (March 4, 2015)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage :\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Longleaf Services, Inc.","offers":[{"title":"Default Title","offer_id":36665056264344,"sku":"6974","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/prohibition.jpg?v=1616250600"},{"product_id":"lift-your-spirits","title":"Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans","description":"\u003cp\u003eElizabeth M. Williams and Chris McMillian explore nearly 300 years of New Orleans cocktail culture, from the Sazerac and Hurricane to the city’s enduring bar traditions.\u003c\/p\u003e\n\u003cp\u003eWilliams, founder and director of the Southern Food and Beverage Institute, and bartender McMillian connect drinks to the people, politics, and cultural influences that shaped the city. More than 40 cocktail recipes sit alongside a survey of New Orleans cocktail bars and a glossary of drink-making terms.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eElizabeth M. Williams and Chris McMillian, Authors\u003c\/li\u003e\n\u003cli\u003ePublished in 2016\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e152 pages\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Longleaf Services, Inc.","offers":[{"title":"Default Title","offer_id":36665056592024,"sku":"8979","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/liftyourspirits.jpg?v=1602877758"},{"product_id":"real-cajun-donald-link","title":"REAL CAJUN DONALD LINK","description":"\u003cp\u003e\u003cstrong\u003eReal Cajun\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRUSTIC HOME COOKING FROM DONALD LINK’S LOUISIANA\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBy DONALD LINK and PAULA DISBROWE\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAn untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLink takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":36665068322968,"sku":"9780307395818","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/real.jpg?v=1602881793"},{"product_id":"drag-queen-brunch","title":"Drag Queen Brunch","description":"\u003cp\u003eA cookbook pairing New Orleans brunch recipes with stunning photography of the city's drag queen community.\u003c\/p\u003e\u003cp\u003eThis volume by food advocate Poppy Tooker, with photography by Sam Hanna, captures glamorous drag performers alongside world-famous brunch dishes in some of New Orleans’ most iconic restaurants and courtyards. It includes a foreword detailing the history of drag in New Orleans and an epilogue on Tooker’s connection to the drag community and its charitable ties to Crescent Care and Lazarus House.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePoppy Tooker, Author; Sam Hanna, Photographer\u003c\/li\u003e\n\u003cli\u003ePublished in 2019\u003c\/li\u003e\n\u003cli\u003eHardcover; 160 pages\u003c\/li\u003e\n\u003cli\u003ePublished by River Road Press\u003c\/li\u003e\n\u003cli\u003eISBN: 9781941879276\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Arcadia Pub\/History Pres","offers":[{"title":"Default Title","offer_id":36665076842648,"sku":"14584","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/queens.jpg?v=1602881437"},{"product_id":"nelly-custis-lewiss-housekeeping-book","title":"Nelly Custis Lewis's Housekeeping Book","description":"\u003ch4\u003e\u003cspan\u003eNelly Custis Lewis’s Housekeeping Book\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eedited by Patricia Brady Schmit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs the adopted daughter of George Washington, Eleanor “Nelly” Parke Custis learned as a girl the considerable duties and responsibilities involved in the management of a southern household. Like many young ladies, Lewis kept a handwritten housekeeping book in which she jotted down recipes, instructions for the care of clothing, and medical remedies. Dedicated craftsmen may wish to try some of the formulas for dyes or paints. Other entries, such as the cure for mad dog bite, are of historical interest. The collection of recipes, remedies, and housekeeping information Custis garnered under the tutelage of Martha Washington is presented in the framework of plantation life of the period. Nelly Custis Lewis’s Housekeeping Book, a classic of social history, is used as a resource guide for plantation docents and house museums recreating open-hearth cookery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eEdited by Patricia Brady Schmit\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePublished 1982 by HNOC; 3rd printing 1992 \u003c\/li\u003e\n\u003cli\u003eHardcover • 6\" × 9\" • 144 pp.\u003c\/li\u003e\n\u003cli\u003eISBN: 978-0-917860-09-6\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"THNOC PUBLICATIONS","offers":[{"title":"Default Title","offer_id":38087335346328,"sku":"","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/HOUSEKEEPING.jpg?v=1612463979"},{"product_id":"southern-sugar","title":"Southern Sugar","description":"\u003cp\u003eChef Belinda Smith-Sullivan shares 100 recipes for Southern desserts and sweet drinks in Southern Sugar.\u003c\/p\u003e\u003cp\u003eTea Cakes and Triple Chocolate Chip Cookies sit alongside Coconut Sweet Potato Pie and Mississippi Mud Cake, with chapters on cakes, pound cakes, cheesecakes, pies, ice creams, candies, cookies, brownies, cocktails, and mocktails. Smith-Sullivan, a Johnson \u0026amp; Wales culinary arts graduate and South Carolina Living columnist, brings cooking tips to both familiar favorites and fresh takes on Southern sweets. Photography is by Kate Blohm, whose work has appeared in Forbes, Elle Décor, and Architectural Digest.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBelinda Smith-Sullivan, Author\u003c\/li\u003e\n\u003cli\u003eKate Blohm, Photographer\u003c\/li\u003e\n\u003cli\u003ePublished by Gibbs Smith\u003c\/li\u003e\n\u003cli\u003eISBN: 9781423658245\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"GIBBS SMITH PUBLISHER","offers":[{"title":"Default Title","offer_id":40930582986904,"sku":"","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/SUGAR.jpg?v=1631554766"},{"product_id":"the-big-book-of-king-cake","title":"The Big Book of King Cake","description":"\u003cp class=\"sqsrte-small\"\u003e\"I once ate more than eighty king cakes in a single Carnival,\" author Matt Haines proudly remembers, demonstrating his dedication to this delicious Mardi Gras tradition. \"So you can imagine how amazed I was to learn there has never been a coffee table book dedicated to king cakes!\"\u003c\/p\u003e\n\u003cp class=\"sqsrte-small\"\u003e\u003cem\u003eThe Big Book of King Cake\u003c\/em\u003e changes that with beautiful photography of more than one hundred and fifty unique king cakes, as well as stories from the diverse and talented bakers who make them.\u003c\/p\u003e\n\u003cp class=\"sqsrte-small\"\u003eWhile king cakes are typically only available during Carnival season, readers can enjoy this book year-round. From the traditional cakes generations of New Orleanians have loved, to the unconventional creations that break all the rules, this book is your guide to the Crescent City's favorite baked good.\u003c\/p\u003e\n\u003cp class=\"sqsrte-small\"\u003eThis is the perfect holiday gift for anyone who loves food, history, sweets, culture, and of course, New Orleans.\u003c\/p\u003e\n\u003cp class=\"sqsrte-small\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eSusan Schadt Press (December 14, 2021)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e368 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003ca href=\"tel:1733634126\"\u003e1733634126\u003c\/a\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e978-1733634120\u003c\/span\u003e\u003c\/p\u003e","brand":"MATT HAINES","offers":[{"title":"Default Title","offer_id":41322071720088,"sku":"KINGCAKEBOOK","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/KINGCAKE1.jpg?v=1637265886"},{"product_id":"the-cajun-vegan-cook","title":"The Cajun Vegan Cookbook","description":"\u003cp\u003eMore than 130 plant-based recipes rooted in Louisiana's Cajun flavor profiles, from the founder of Krimsey's Cajun Kitchen in Los Angeles — the first Cajun vegan cookbook of its kind.\u003c\/p\u003e\u003cp\u003eKrimsey Lilleth adapts jambalaya, étouffée, gumbo, hushpuppies, beignets, king cake, and pralines for a plant-forward pantry, with 90+ gluten-free options across breakfast, soups, salads, po'boys, entrées, sides, sauces, desserts, and drinks. The recipes maintain the bold, layered flavors of Cajun cooking while using fresh, sustainable ingredients.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eKrimsey Lilleth, Author\u003c\/li\u003e\n\u003cli\u003ePublished by Mango Publishing\u003c\/li\u003e\n\u003cli\u003eISBN: 9781950968473\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42077370024185,"sku":"","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/CAJUNVEGAN.jpg?v=1637427770"},{"product_id":"world-food-paris","title":"World Food: Paris","description":"\u003cp\u003eWorld Food: Paris explores Parisian cooking through classic dishes, contemporary recipes, and photographs of the city’s food culture.\u003c\/p\u003e\n\u003cp\u003eRecipes range from Burgundy-style beef braised with red wine and bacon to roast pork with preserved lemon and ginger. The book also covers grilling a bistro-style steak, hosting a Parisian apéro with wine, cheese, and small plates, and making desserts such as crème brûlée and Grand Marnier soufflé.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePublished in 2021\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e224 pages\u003c\/li\u003e\n\u003cli\u003e7 × 10 in.\u003c\/li\u003e\n\u003cli\u003ePublished by Ten Speed Press\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43117791412473,"sku":"","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/9780399579837.jpg?v=1668788026"},{"product_id":"southern-cocktails-1","title":"Southern Cocktails","description":"\u003cp\u003eSouthern Cocktails collects drinks from across the South, from the Sazerac and Mint Julep to the Bushwacker and Yellowhammer.\u003c\/p\u003e\u003cp\u003ePresented as a Southern Living guide, the book explores the origins and key ingredients of classics including New Orleans’ Ramos Gin Fizz, Vieux Carré, and Brandy Milk Punch, Louisville’s Seelbach, and Savannah’s Chatham Artillery Punch. It also offers tips for stocking a bar and pantry and preparing cocktail basics, drawing on the region’s taverns, taprooms, and cocktail lounges.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e288 pages\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Independent Publishers Group","offers":[{"title":"Default Title","offer_id":43982844920057,"sku":"9781957317212","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/products\/01533729402c61eaff62cc602d44aa58f8a503a6827ba3882dbfbc1aa168dc48.jpg?v=1694055478"},{"product_id":"high-on-the-hog","title":"High On the Hog: A Culinary Journey from Africa To America","description":"\u003cp\u003eIn High on the Hog, culinary historian Jessica B. 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Recipes are provided by New Orleans’ restaurants from Acme to Venezia, and Joy’s insights and personal reminiscences make \u003cem\u003eThe Art of Dining in New Orleans 2\u003c\/em\u003e a treat for locals and tourists alike, and a wonderful gift for any occasion.\u003c\/p\u003e","brand":"Joy Bateman","offers":[{"title":"Default Title","offer_id":44474688766201,"sku":"","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/5528\/4888\/files\/43472607_1.jpg?v=1755724057"},{"product_id":"cure","title":"Cure: New Orleans Drinks and How to Mix ’Em","description":"\u003cp\u003eOne hundred cocktails that tell the story of New Orleans' past, present, and future, organized around the bar program at Cure, one of the city's most influential cocktail destinations.\u003c\/p\u003e\u003cp\u003eThe book covers the classics every New Orleanian should know — the Sazerac, Julep, Vieux Carré, Ramos Gin Fizz, Cocktail à la Louisiane, and French 75 — alongside interviews with local figures including musician Ian Neville, recipes from local chefs for snacks to pair with the drinks, and a guide to surviving your first Mardi Gras. 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