New Orleans Cocktail History
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Abigail Deirdre Gullo of SoBou explains NOLA's cocktail contributions
America has a long history of cocktails (one that gets fuzzier the more of them you drink), but there’s a special place in the heart of all drink aficionados for the city of New Orleans. Besides the fact that New Orleans never really allowed Prohibition to take effect, it also has remained a bastion for what many might call "serious" cocktails. As Abigail Deirdre Gullo of SoBou explains, "When the rest of the country fell into the dark ages of vodka sodas and cosmos, people were still drinking rye whiskey here."
In the video above, Gullo explains New Orleans’ unique contributions to the world of cocktails. The city gave rise to the birth of one of America’s great cocktails, the Sazerac, and is home to the world-famous Peychaud’s Bitters, which were created in New Orleans in the early 19th century. To have a true taste of New Orleans beyond the Sazerac, Gullo suggests ordering a Ramos Gin Fizz, a twist on the classic Gin Fizz, as well as the Vieux Carre, which she describes as a "Creole version of the classic Manhattan."
To learn more check out the video or head down to New Orleans yourself and have Abigail shake you up a cocktail at SoBou.
Tujague’s History: Historical Cocktail Recipes From America’s Oldest Standup Bar
It’s little wonder that the oldest standup bar in America is in New Orleans, the city where the cocktail was created. Elizabeth Kettenring Dutrey opened Dutrey’s Coffee Exchange with her husband, Louis, in 1867. “Coffee Exchange” was the pleasant name given to barrooms in those days, although what most patrons were drinking was a lot more spirited than coffee. Two years after Louis’s death, Hipolyte Bégué became Madame’s barkeep—then her husband—and the tradition continued.
In 1914, the bar became “Tujague’s” and ownership passed to Philip Guichet and John Castet. Four years later, Philip traveled to New York City to compete in a national cocktail contest and placed second. And his creation? You guessed it: The frothy, mint-hued Grasshopper cocktail. Upon Philip’s return, the Grasshopper became a patron favorite and remains such.
Combine all ingredients, except for the brandy, in a cocktail shaker filled with ice. Shake vigorously. Strain into a champagne flute and top with brandy.
*Please note that over the years, we have slightly adjusted this original recipe to coincide with customer preferences.
Even the Prohibition era could not alter the tradition of Tujague’s bar. “Yeah—we tried to close for a few hours when Prohibition began, but it just didn’t work out,” Philip Guichet said in the era. In truth, the liquor never stopped flowing. The waiters spiked drinks from bottles concealed in their apron pockets. In 1931, Tujague’s made the headlines. The New Orleans Times-Picayune reported, “New Orleanian Philip Guichet was seized by a raider after serving absinthe.” Philip denied these accusations, although a Prohibition agent claimed to see him serving the absinthe to somebody below his apartment.
Once Prohibition ended, Philip continued to compete in national cocktail competitions. In 1956, he traveled back to New York City for another competition, mixing a drink for all the whiskey drinkers out there. He mixed together whiskey, cream, orange flower water, sugar, an egg, and ice. Finished with a sprinkle of nutmeg, the cocktail was served in a stemmed glass, and became known as Whiskey Punch. Philip won first place and the drink recipe has been passed down for generations.
Early times National Mixed Drink Competition, 1956
2 o. Early Times or other bourbon whiskey
4 drops orange flower water
Combine all ingredients, except for the nutmeg, in a cocktail shaker filled with crushed ice. Shake vigorously for 2-3 minutes. Strain into a stemmed cocktail glass. Garnish with grated nutmeg.
Experience the History
Tujague’s still serves these famous historical cocktail recipes to their guests. Come join us in the French Quarter to experience these traditional cocktails! Call 504-525-8676 to learn more about these recipes or to reserve your table today.
For more cocktail recipes and stories about the rich history Tujague’s, check out Poppy Tooker’s Tujague’s Cookbook ! In there, you can find restaurant memorabilia, ghost stories galore, and our famous drink and food recipes.
A Case Study in Cocktails: New Orleans Is Home to Some of the Longest-Standing Classics
You probably know New Orleans lays claim to many iconic dishes (from po boys and gumbo to king cake), but the city has also spawned several classic cocktails. Here, a look at four famous New Orleans drinks—including when and where they were invented, how to make them, and where to drink them in NOLA today.
New Orleans might not lay direct claim to being the birthplace of the cocktail the credit is a contested one involving matters of semantics and publication. Where the subject is libations, the recording of details can rightfully get a bit fuzzy. But nevermind all that, because New Orleans lives up to one of its nicknames—The City That Care Forgot—and more or less goes about behaving as though the honor is theirs. As the home of the Museum of the American Cocktail, and the preeminent annual bartending conference Tales of the Cocktail, New Orleans owns its piece of cocktail history more so than any other American city, and is indeed the home of some of the longest standing classics.
Daniela Jagemann is director of marketing for the Tales of the Cocktail Foundation, and offers the following insight as to the longevity and ferocity of New Orleans’s cocktail scene, “I think our cocktail culture stems from hospitality in a general sense. In the South, the first thing that happens when you enter a space is that you’re offered a drink and with that the cocktail culture evolved and continues to do so. The professionals here have always been at the forefront and have taken that seriously and want to maintain (the culture) its existence and resilience.”
A classic cocktail is largely accepted to be a drink still in common rotation that originated between the 1862 publication of self-entitled Professor Jerry Thomas’s “Bar-Tenders Guide,” believed to be the first cocktail recipe book, and the end of Prohibition, in the mid-1930s. Those classics with a New Orleans pedigree provide a storied look into how many cocktails came to be: a peculiar alchemy between the medical, the cultural, the political, the corporate, and the pleasurable.
Jerry Thomas Bartenders Guide: How to Mix Drinks, or the Bon Vivant's Companion, $16.98 on Amazon
First published in 1862, and still a handy source.
If you seek a cocktail to act as a metaphor for all that’s wild and wonderful about American cocktail culture as a whole, look no further than the Sazerac. In some circles, it’s thought of as being the oldest American cocktail. Other libatious scholars are keen to dispute that. It may or may not be the first cocktail to utilize absinthe, whether imported legally, illegally, or made locally. It shifted gears at some point during its tenure, from being a Cognac-based drink, which was popular with the Franco-American culture, to utilizing rye whiskey, which was easier to come by. There’s some suspicion that its back story was somewhat fabricated and post-dated by a business man hoping to profit from its burgeoning popularity. It’s the official cocktail of New Orleans. No, it isn’t.
In a 2009 interview between David Wondrich, beverage scholar and author of “Imbibe,” and the Times-Picayune, Wondrich provides the following texture as to the staunch loyalty of New Orleanians to the Sazerac: “This is the real story. The rest of world went changing and, you could say, (following) other gods. And in New Orleans people found the best cocktail and they stuck to it with just grim determination through Prohibition and every fad and trend.”
Amidst the controversy, here’s at least an undisputed detail: Around 1830 a Haitian immigrant apothecary in New Orleans named Antoine Amédée Peychaud created a gentian-based bitters with a light floral character and a riotous magenta color. It was, and remains, the defining characteristic of a proper Sazerac. You can swap out just about any other ingredient for a different brand or similar-flavored component, but without Peychaud’s Bitters, it’s just not a Sazerac.
Peychaud's Aromatic Cocktails Bitters, $14.99 on Amazon
As storied cocktails go, it’s possible that the Sazerac is the least ostentatious on the surface. It is prepared chilled and without rocks but down, (no fancy stemware,) and often with a discarded garnish. But its flavor is all strength and voodoo. Whether you subscribe to its claim as the preeminent potion in The Big Easy, any NOLA barkeep worth his or her salt better make you a good one.
Where to have one: Because they’ve staked a particularly audacious claim by naming the bar for the cocktail, visit The Sazerac Bar at the Roosevelt Hotel.
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Ramos Gin Fizz
If the Sazerac is all about understatement in its appearance, the Ramos Gin Fizz is all about the showmanship. It requires a minimum 15-minute creation process. The shaking of a Ramos nearly requires a brigade (and at one time, had one) for an outcome that is more perfumed, boozy soufflé than beverage. “It’s almost like a shake,” says New Orleans bartender Murf Reeve, an appropriate comparison, given the action involved. “The flavor is light and bright,” even if the effort is anything but.
And where the Sazerac story is haunted by speculation and rumor, the RGF has an air-tight, uncontested tale to support its creation.
It goes: In 1888 Henry C. Ramos put a spin on a pre-existing variant of a Fizz cocktail at his bar, the Imperial Cabinet Saloon on Gravier Street. A typical Fizz consists of gin, sugar, and lemon juice, shaken then topped with soda. A Silver Fizz adds egg white for extra froth. Ramos, in a decadent burst of moxie that could only be born in the laissez-les-bon-temps-rouler spirit of New Orleans, took a Silver Fizz and added heavy cream and orange blossom water. Orange blossom water is a by-product of the distillation of bitter oranges for their essential oil, likely something introduced to the U.S. via the French/Caribbean population in New Orleans. The drink moved with him to a new bar he opened, The Stag, in 1907, where Ramos employed upward of 35 bartenders just to shake the drink in shifts in order to keep up with demand.
Finally, the Ramos Gin Fizz was forever preserved into the archives when Louisiana Governor Huey P. Long flew a New Orleans bartender from the Roosevelt Hotel up to New York City’s New Yorker Hotel to teach the staff there how to make it so he would never be without his favorite drink.
Bartender’s note: If you’re going to order a Ramos in New Orleans or anywhere else on earth, proceed carefully keep an eye to how busy the bartender is, and an ear to his or her enthusiasm for your request. If either seems amiss, recant, or suffer surly service or a poorly made Ramos. If a bar explicitly lists it on its menu? Fair game.
Where to have one: Basically, if it dares to be on a menu it probably means the bar has done its homework, and you’re more likely to find the necessary enthusiasm in a younger brigade of bartenders: Bar Tonique is worth a go.
Let’s first address the pronunciation here, ostensibly the most complicated aspect of the drink and its history. “VYOO car-AY,” translates to Old Quarter in French, and refers to what we now call the French Quarter in English, where it was born, and after which it was named. For the purposes of sounding more native than less, most N’awlinians will likely call for a “VOO car-AY,” skipping the chewy French-accented “yuh” in the middle of the Vieux. Got it? Good.
And that’s where the controversy begins and ends with this cocktail. The Vieux Carré was created in 1938 by the head bartender at the Hotel Monteleone, Walter Bergeron. Nowadays most new cocktails are riffs on existing cocktail formulas, and it seems likely that even as early as the 1930s the Vieux Carré was a nod to a Manhattan, which by 1938 had been around for a handful of decades. Some part of every ingredient of a traditional Manhattan —rye whiskey, sweet vermouth, and Angostura bitters—is swapped out for a component reflective of Crescent City culture: Cognac, Bénédictine, and Peychaud’s bitters. The result is a lightly haunted Manhattan, or a softer Sazerac. Andrea Heming, of aforementioned Angeline, also credits its versatility, “It’s the perfect blend of sweet, bitter, and strong,” she maintains. “I can make that cocktail for a variety of customers with different preferences, and it never fails to impress.”
Traditionally, Manhattan variations are named for neighborhoods, and the Vieux Carré may have very well been one of the frontrunners on this score.
Where to have one: Since it’s possible to go to the source, even if the original bar is no longer, visit the Carousel Bar at the Hotel Monteleone.
The Hurricane is a bit of a young interloper by classic cocktail standards, developed around the early 1940s, missing the official mark by half a decade or so. But one glance down Bourbon Street on any given night to the crowds with ubiquitous plastic glassware in hand is proof enough of its importance vis a vis staying power.
As cocktail folklore goes, it has a scrappy, can-do story going for it, reminding us of the ongoing ability of New Orleans to roll with the punches. It also reminds us that despite the oftentimes genteel and urbane culture of New Orleans, it is in fact a port city in the tropics. Post-Prohibition, eponymous tavern owner Pat O’Brien was faced with unloading a mess of unpopular rum that he was pressured into buying from his distributor in order to get access to the whiskies that more people sought at the time. In order to offload it, he created a sweet, boozy daiquiri variation with passion fruit nectar and grenadine, and in an inspired PR move that has never met its equal, put the drink in a lamp-shaped glass and gave it away to sailors.
While sweet, ultra-proof libations aren’t necessarily show-off moves for ambitious bartenders, the Hurricane still holds a special place. “The Hurricane celebrates our tropical heritage,” says Reeves. “Making (these) cocktails is always a pleasure as they remind me that New Orleans is unique and magical.”
Where to have one: Obviously, Pat O’Briens, but get one to go and take a walk to truly bask in the magical atmosphere. Singing like a drunken sailor? Optional.
Five classic New Orleans cocktails to make for your Mardi Gras celebration
Mardi Gras, aka Fat Tuesday, conjures up plenty of images: Revelry, debauchery, and letting the good times roll, for example.
And although the New Orleans Mardi Gras that I grew up with also had plenty of family friendly elements, there's no doubt that drinking is seen as a major lubricant for the good times.
Along the parade routes, that generally means beer, or perhaps some wine. But New Orleans is traditionally a cocktail town. It's home to many cocktail classics. Some were invented in the city, and many became popular there.
This year, Mardi Gras is Tuesday, Feb. 13. Here's our guide to some Crescent City cocktail favorites you may want to try for you celebration.
First, some history (or legend): The origins of the cocktail -- the word and the drink -- are hazy (and some of the origin stories have links to Upstate New York). One of the best known, but probably untrue, stories is that the cocktail was invented in New Orleans in the 1830s by an apothecary (or pharmacist) named Antoine Amedie Peychaud. He served his mix of bitters and cognac in a two-sided egg cup, which French-speaking New Orleanians called a coquetier -- pronounced, roughly, COOK-tee-yay. That word, and the drink, later morphed into cocktail. Or so the story goes.
In any case, many cocktails with New Orleans connections, including one attributed to Peychaud, are suitable for your Mardi Gras celebration.
Photo: Two books featuring classic New Orleans cocktails suitable for a Mardi Gras celebration: "Famous New Orleans Drinks & How to Mixɾm" by Stanley Clisby Arthur and "Mixing New Orleans: Cocktail & Legends" by Phillip Collier, Jennifer Adams and Michael Terranova.
Perhaps the most famous -- or infamous -- New Orleans cocktail is the Hurricane, a pinkish-red tropical rum drink served in its own distinctive glass. It's credited to Pat Oɻrien's, a big French Quarter bar that remains as popular with locals as it is with tourists. Pat O's keeps the heart of recipe secret, and sells a pre-made mix online. The key to the flavor is passion fruit juice.
Here's a version from "The Joy of Mixology" by noted cocktail writer and creator Gary "Gaz" Regan.
1 1/2 ounces light rum
1 1/2 ounces dark rum
1 ounce fresh orange juice
1 ounce fresh lemon juice
2 ounces passion fruit juice
1/2 ounce simple syrup
grenadine to taste
1 maraschino cherry, for garnish
1 orange wheel, for garnish
Shake and strain into an ice-filled hurricane glass. Add the garnishes.
Note: When I was younger, I used to make an "easy" version of the Hurricane using Hawaiian Punch as a mixer.
Tourists know the Hurricane, but it's the Sazerac that is so entwined with New Orleans history that it's getting its own downtown museum. It's the drink that is descended from the mixture created by Antoine Amedie Peychaud in the 1830s. His was mix of brandy, sugar and his own proprietary bitters. Today, the base liquor is usually rye whiskey, and sometimes bourbon.
This is the "official" recipe from the New Orleans-based Sazerac Co., which makes many of the ingredients used in this recipe -- Sazerac Rye whiskey/Buffalo Trace Bourbon, Peychaud's Bitters and Herbsaint (an absinthe substitute).
1 cube sugar
1½ ounces Sazerac Rye Whiskey or Buffalo Trace Bourbon
¼ ounce Herbsaint
3 dashes Peychaud's Bitters
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
Notes on substitutes: You obviously can use your favorite rye or bourbon -- or even go retro and try brandy to recreate the 1800s version. For Herbsaint, you can substitute any absinthe, pastis or similar product with a strong anise flavor. Substituting for Peychaud's is trickier. Other bitters won't have the spicy, anise-tinged aroma or the red color. One suggestion if you use a common bitters, like Angostura, is to use more of the absinthe substitute.
Rim a cocktail glass with sugar and set aside. In a shaker, combine cognac, sugar, lemon juice, and an orange liqueur like Cointreau. Shake and strain.
This one is a bit newer than some of the others on this list. The recipe was conceived around World War I, and it was indeed named after the motorcycle appendage. No one is quite sure why it's named after the extra part of some motorcycles, but one theory is that bartenders would serve the extra liquid of their cocktails in a shaker with the glass, like a sidecar.
Commonly called the Cosmo for short, this cocktail filled nearly every martini glass in the 1990’s.
Its origins are debated, but the Carousel Bar stays true to the definitive, delicious recipe of Citrus Vodka, Cointreau, cranberry juice and a fresh squeeze of lime.
Almost unknown outside of Brazil until recent years, the Caipirihania has now become popular worldwide.
The name of this Avua Cachaça and muddled-lime delight translates to “little countryside drink,” but it feels right at home in the Big Easy. It’s the perfect match to the city’s tropical charm.
Visit THE COCKTAIL MUSEUM
Highlighted here are some of the most interesting artifacts found in this museum. Check out this virtual tour, then come and visit us in person soon.
“Drank a glass of cocktailーexcellent for your head.” Said in 1803, this was the first mention of a cocktail. It was thought to be good in the morning after yesterday’s drinks caught up to you.
This object was popular with frothy dessert drinks that typically contained cream, wine, and citrus. Typically used between 1750-1820.
This instrument was used (and is still used!) by bartenders to precisely measure out ingredients in cocktails.
These bitters added variety to drinks in the mid- to late-19th century. They were sold originally in ceramic, then commercially sold in glass. They later added depth to cocktails.
Created in 1803, using either brandy or whiskey. The recipe calls for 1 piece of loaf sugar, Stoughton’s bitters, water, and 2 ounces of spirit. Ice is a seasonal treat, and the original cocktail did not contain ice.
Originally, this ginger was an anti-spasmodic. In dashes, it is effective. During prohibition, bathtub gin and copious amounts of “jake” resulted in temporary semi-paralysis, or “jake-leg”.
A seasonal treat for its difficulty to transport, New Orleans had the perfect location for selling cheap ice. Between the Mississippi River, Gulf of Mexico, and railroads, it was easy to ship anywhere around the country. When certain pieces of ice were too small to transport, they were sold for cheap in New Orleans. Bartenders had a variety of tools to create a desired appearance, texture, and shape.
Known as “medicinal whiskey”, prescriptions would be placed over dry gin bottles during prohibition.
Started being produced during slavery and was extremely dangerous work that often resulted in loss of limbs and lives. It was backbreaking work, until the introduction of the steam engine. Though this made the process safer, it still permitted around-the-clock work.
Propaganda for prohibition was heavily run by the Women’s Christian Temperance Union. They sent aggressive mailing cards and poster stamps. The movement slowed down when the country realized that people will continue to drink, legally or not, and that the regulations of alcohol create a safer drinking environment.
Mohawk liqueurs sold using the appeal of a pre-made cocktail that were ready to serve. This marketing strategy focused on the ease of cocktails with aesthetic packaging to catch the eye.
The creation of seltzer allowed for a wider variety in drinks, mixing with either seltzer, one mixer, or a combination.
Author of the first mixed drinks preparation manual. This manual taught how to make cocktails and their precursors. However, it did not teach how to tend bar or how to act towards customers.
The introduction of Bacardi and flavored syrups flourished in the Tiki culture after World War II. America’s obsession with Hawaiian culture resulted in fruit-flavored syrups, advertising the Hawaiian culture through drinking tropical drinks that were native to Hawaii. While Bacardi and flavored syrups provided a wide variety of new and popular drinks, it ruined the idea of seasonality in fruits.
Home to the largest collection of absinthe artifacts in the United States, you can find all sorts of absinthe and absinthe-related artifacts. From household use to absinthe in bars, the history is rich!
Two icons for Hawaiian culture with popular and hip drinks. Their popular drinks include Mai Tai’s and Zombie drinks (which are said to be lethal after one!). Don the Beachcomber’s chain restaurant began in Hawaii but shortly exploded with popularity throughout the US.
10 Traditional New Orleans Cocktails To Make During Mardi Gras
When Carnival ends, the celebration of Mardi Gras begins &mdash also known as the last day to consume all the deep fried foods, cakes, and booze you want before Ash Wednesday arrives and Lent begins. Can't make it to the Big Easy this year? You can still raise a glass to Fat Tuesday by making these classic New Orleans cocktails at home&mdashor ordering one in your hometown bar. For more Mardi Gras party ideas, check out our favorite Mardi Gras food recipes.
If you're in New Orleans, you should most definitely stop by Pat O'Brien's bar&mdashthey lay claim to one of New Orleans' most famous beverages: the Hurricane. If you're at home, here's how to make one yourself.
A brunch staple in New Orleans thanks to Benjamin Franklin. Ours is made with bourbon but you'll also find brandy is very common.
The Sazerac is the official cocktail of the city of New Orleans. In the city, you can get a great one at the bar inside the Roosevelt hotel, which has been serving it since 1949.
Want a classic strawberry? We've got you covered.
The classic Bourbon St. cure.
Down in NOLA, daiquiris can be found EVERYWHERE. At the drive-thru, at bars, in restaurants. At some of these pitstops, you can even order yours by the gallon. Usually, though, it's by the cup, and that cup is classy styrofoam or plastic. If you're recreating the vibe at home, we suggest going with this frozen watermelon daiquiri.
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From the Inside Flap
No place does celebrations better than New Orleans, and most celebrations call for a cocktail. Celebrations and cocktails naturally go together. New Orleans lays claim to many things-jazz, Mardi Gras, the best festivals, beignets, and the country's finest food-so we'll include the first cocktail. It's only fitting.
More than sixty recipes from the city's legendary and quirky establishments are included, such as the Sazerac, Ramos Gin Fizz, Absinthe Suissesse, and dozens more. Each is stunningly photographed and accompanied by recipes, both traditional and unconventional.
From highfalutin to down home, the Big Easy's mixologists and bartenders take great pride in well-crafted cocktails designed for lazy afternoons, early excursions, before or after meals, at cocktail parties, or to top off an evening.
We know what a cocktail means a proper one is an attitude. Swagger into a joint or sashay into a swanky establishment-at either end of the spectrum, cocktails are sipped and savored. Combine libation and service, ambiance, and spirited companions (preferably accompanied by music), and a drink becomes magical. A cocktail. An experience.
Conviviality is a New Orleans custom. Let's discuss it over a cocktail.
Kit Wohl is an award-winning author, photographer, and fine artist. New Orleans Classic Cocktails is her ninth book.
Her other Pelican titles include Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine and The P&J Oyster Cookbook. Wohl's acclaimed New Orleans Classic Series includes Desserts, Appetizers, Seafood, Gumbos and Soups, and Brunches and Celebrations.
From the Back Cover
“In New Orleans we love a good story and a good drink. This book brings them together beautifully.” &mdashAnn Tuennerman, founder, Tales of the Cocktail
Praise for Kit Wohl’s other books:
NEW ORLEANS CLASSIC GUMBOS AND SOUPS, A GOURMET MAGAZINE COOKBOOK CLUB SELECTION
THE P&J OYSTER COOKBOOK NAMED NEW ORLEANS MAGAZINE’S COOKBOOK OF THE YEAR
“Any time you need reassurance about the state of New Orleans, you can renew your faith at the city’s famous restaurants . . . or, equally as reviving, simply look through and cook from Kit Wohl’s mouth-watering book.” &mdashSaveur magazine on New Orleans Classic Desserts
“Only a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence. Any food lover is sure to love the results.” &mdashForeWord magazine on New Orleans Classic Seafood
“Wohl, an artist and author, was determined to assure everyone that the cuisine of New Orleans was still very much alive. And this winning book, photographed and designed by Wohl herself, pays enthusiastic homage to her beloved city. She tirelessly shakes down New Orleans’ culinary kings and queens (John Besh, Susan Spicer, Leah Chase . . . ), combs through some of the grandest kitchens (Antoine’s, Commander’s Palace, Arnaud’s, Galatoire’s), and even travels outside the city limits for John Folse’s bayou specialties.” &mdashGourmet magazine on New Orleans Classic Gumbos and Soups
“Wohl’s informative background notes offer intriguing morsels on each dessert’s uniqueness. . . . The author’s own vividly appetizing full-color photographs rendered in extreme close-up may seduce readers into virtually licking the book’s pages.” &mdashBooklist on New Orleans Classic Desserts