Cooking Up A Storm

After Hurricane Katrina tore through New Orleans in 2005, Cooking Up A Storm was published to tell the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the beloved recipes that clearly belong only to the city of New Orleans.

New Orleans is well-known for its diverse culinary history. As Hurricane Katrina devastated the city, tens of thousands of people lost their keepsakes and family treasures forever. When residents started to rebuild their lives, the Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. Marcelle Bienvenu and Judy Walker compiled more than 225 of these delicious, authentic recipes along with the stories of how the dishes came to be and what they mean to those who have searched so hard to find them again.

Culled from the archives of the newspaper, readers, chefs, and local restaurants, these recipes represent the very best of classic and contemporary New Orleans cuisine, from appetizers to desserts. You'll find the renowned specialties Louisiana is famous for, including Beignets, Creole Chicken with Okra, Natchitoches Meat Pies, and many more. And they don't forget the iconic drink recipes, starting with the perfect Sazerac-one of America's original cocktails-to help you raise a glass to the Big Easy.