We’ve got lots of books about the history of New Orleans Restaurants - influences from both urban and rural Creole, Cajun and traditional French cuisines. I always enjoy reading Alton Brown’s 2008 book Feasting on Asphalt: The River Run - stories & photos of where he scouts out great places to eat in Louisiana, with recipes included! The photo below is by Jean Claude Dhien of a typical Crawfish boil – 50 pounds at a time!  Simply visit www.cooksbookcase.com

Written by Liz Pollock — January 21, 2015