by John Besh

(Andrews McMeel, $45)

This glorious book is award-winning chef John Besh’s testament to his beloved hometown. Most of the book follows the city’s gastronomic calendar, highlighting celebrations (like Mardi Gras, Easter, Passover, and Réveillon) and ingredients (oysters, chanterelles, blackberries, speckled trout, and the like) in their season. Besh honors classics like gumbo, but he also breaks with tradition, perfuming spoonbread with truffle oil (not bacon fat) and serving garlicky aïoli (not cocktail sauce or lemon) with big, meaty Louisiana oysters.

Try chef Besh’s New Orleans-style Passover recipes

       
Fig Charoses              Homemade Matzos     Blood Orange Crème Brûlée

Click here to purchase