Fun, Funky and Fabulous (Paperback). Questo articolo non è disponibile.Fun, Funky and Fabulous (Paperback)

Backstreet and little-known grub stops in New Orleans!

". . . an updated version of those classic Creole cookbooks you (should) already have on your shelf."

--Robert Peyton, restaurant reporter for New Orleans Magazine

". . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors."

--Poppy Tooker, author of Louisiana Eats!

A variety of recipes from restaurants, including Toups' Meatery, Purloo, Kingfish, and many more, celebrates a new group of successful eateries sure to become New Orleans classics. Each recipe is accompanied by stunning photos, and chapters are introduced with colorful folk art from Simon of New Orleans.

“Jyl Benson has her finger on the pulse of the New Orleans dining scene and the soul of our cooking in her heart. Think of Fun, Funky, and Fabulous: New Orleans’ Casual Restaurant Recipes as an updated version of those classic Creole cookbooks you (should) already have on your shelf.”
—Robert Peyton, restaurant reporter for New Orleans Magazine
and “Haute Plates” blogger for MyNewOrleans.com

“Cookbooks should tantalize your taste buds, and this one makes me want to lick the pages. It’s Jyl Benson’s insightful, sassy take on casual creativity grafted onto traditional roots.”
—Kit Wohl, author of Pelican’s Arnaud’s Restaurant Cookbook, The P&J Oyster Cookbook, and the New Orleans Classics Series

“Jyl Benson knows New Orleans’ food culture like no one else. She illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors. Completing the package is Sam Hanna’s stunning culinary design and photography; it all comes together in brilliant Technicolor life!”
—Poppy Tooker, author of Louisiana Eats!

Not long ago, it was easy to identify foods that were of New Orleans—gumbo thickened with okra, fried seafood, the buttery crackle of pecan pralines, a garlicky bite of a roast beef debris po’ boy, or an olive-oil-slicked muffuletta. New Orleans’ post-Katrina renaissance has infused the old city with fresh ideas, transforming our food in the best possible way.

All of this has become part of the new definition of New Orleans food—bold dishes that take as their underpinnings the city’s traditional French-Creole/Cajun/Soul styles while incorporating a bit of modern flair. Often they reinterpret signature dishes from upscale eateries, making them accessible at more modest prices, or intermarry in exciting tangles with other cuisines. Join us in the kitchens of today’s New Orleans: different parts of town, different flavors, and all absolutely our own.

A native New Orleanian and passionate home cook since she was nine years old, Jyl Benson began her editorial career with the New Orleans Times-Picayune. She served as a regional reporter covering the southeastern United States for both the New York Times and Time magazine. Benson currently serves as curator of community affairs for the Southern Food and Beverage Institute, as food and dining editor for Avenue magazine, and as a roving reporter for the radio show Louisiana Eats! She also contributes to a number of local publications including the Advocate, Country Roads, and New Orleans Magazine.

Raised in London, Sam Hanna began his career as a photo editor for Entertainment Publications in Detroit, where he remained until relocating to New Orleans. Through his company, Hanna Foto, he specializes in culinary styling and photography.