Gumbo Tales: Finding My Place at the New Orleans Table

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9780393335378: Gumbo Tales: Finding My Place at the New Orleans Table
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“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.

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About the Author:

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.

From Publishers Weekly:

Starred Review. In this gratifying love letter to her adopted home, food writer Roahen takes the French idea of terroir-the effect of a region's climate and geography on its wine grapes-as a jumping-off point, locating New Orlean's "emotional terroir" in its food. Though it's a nebulous concept, this culinary tour succeeds repeatedly in defining the indefinable with grace, wit and passion-especially in regards to the city's alluring, complex flavors and aromas. Beginning with gumbo, Roahen examines the Crescent City's signature dishes, offering a history of the cuisine, the people who shaped it and those who keep it alive. Readers will meet Ernest and Mary Hansen, crafters of "artisan" shaved-ice sno-balls; take a seat at Luizza's by the Track for transcendental BBQ shrimp po-boys; sample Miss Lovie's phenomenal Big Mama's Seafood Gumbo; and marvel at the ravenous characters populating Hawk's crawfish boil. An accomplished cook herself, Roahan periodically ushers readers into her kitchen for experiments like the daunting, superindulgent Turducken: a chicken stuffed inside a duck that is then stuffed inside a turkey. Hurricane Katrina is treated as a kind of recurring character, dogging the city and its inhabitants, and Roahen honors their struggle and loss. Those familiar with the city will smile and nod along; readers who've never had the pleasure may find themselves making travel arrangements long before the last page.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Book Description WW Norton Co, United States, 2009. Paperback. Condition: New. Reprint. Language: English . Brand New Book. 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. Seller Inventory # AAC9780393335378

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