Louisiana Coffeewith lots of cream is Dr. Betty Reynolds fifth book to be published. Not surprisingly, this book is not about coffee, nor is it about cream. Instead, it is a delightful medley of intriguing tales covering four generations of a New Orleans Creole family. Since Creole usually denotes a mixing of bloods, the color of their skin can be as varied as the color of ones coffee ranging from dark, dark chocolate to the lightest of rich cream. This fictional memoir appropriately starts a hundred years ago in New Orleansthe home of the family matriarch, Bertha Mayberry. Berthas story is a mysterious one that she preferred to be kept locked among other family secrets. She was particularly sensitive about having to reveal her misfortune of being trapped in a bordello when she first arrived in New Orleans as a young girl. Her romantic rescue ended in tragedy, but she did transcend in the end and married a popular Black jazz musician named William Sweetwater Lewis. Together they gained respectability by working hard and providing their five daughters with a good education, a passion for music, and a young life filled with parties and gala events in a city that was known for them. Berthas children as well as her childrens children follow their own paths in choosing where and how they will live out their lives. Their accounts of triumphs and mishaps take you on a fascinating journey to experience the mysteries of black magic in the Louisiana swamps, a numbers racket in Detroit and the casinos in Las Vegas when the mob was in control. Some leave the safety of their ancestral home on Bourbon Street to carve out new lives in other far-away places such as the Jersey Shores, Philadelphia, or New York. Whatever their destination, each member of the Lewis clan brings to the saga an interesting storyline that shares his/her unique motivations, desires and actions that sometimes lead to less than favorable consequences. Louisiana Coffeeis meant to inform, rather than to alarm. It is a tell-all fiction that might open some eyes as what goes on in a different world on the other side of the cultural divide.

“Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The Christian Science Monitor In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: Muffuletta Salad Chargrilled Oysters Crawfish and Corn Beignets Shrimp and Okra Hushpuppies Chicken and Andouille Gumbo Roast Beef Po’ Boy Creole Tomato Shrimp Jambalaya Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band. “Explores one of the most famous neighborhoods of New Orleans through recipes, photographs, vignettes, and quotations . . . a celebration of everything that New Orleans has to offer, including food, music, architecture, and more.” —FaveSouthernRecipes

From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine

More than 600 recipes gleaned from many of the state's finest restaurants, the plantation homes of the area, and the festivals and fairs of Louisiana. Sources of recipes are noted.

Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.

Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.

During the 1930s in the United States, the Works Progress Administration developed the Federal Writers’ Project to support writers and artists while making a national effort to document the country’s shared history and culture. The American Guide series consists of individual guides to each of the states. Little-known authors—many of whom would later become celebrated literary figures—were commissioned to write these important books. John Steinbeck, Saul Bellow, Zora Neale Hurston, and Ralph Ellison are among the more than 6,000 writers, editors, historians, and researchers who documented this celebration of local histories. Photographs, drawings, driving tours, detailed descriptions of towns, and rich cultural details exhibit each state’s unique flavor. The WPA Guide to Louisiana features a state influenced greatly by both Cajun and Southern cultures, as seen in the excellent photography and the chapter focused solely on traditional Louisiana cuisine. From Acadiana to the northern Sportsmans’ Paradise, this guide takes the reader on a journey across the swamplands of the Pelican State with several driving tours and special essays on the rich histories of Baton Rouge and New Orleans.

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.