From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.

A cuisine lover’s history of New Orleans—from the Creole craze to rebuilding after Hurricane Katrina—from one of the city’s best-known food critics. Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than forty years he’s written a weekly restaurant review, but he’s best known for his long-running radio talk show devoted to New Orleans restaurants and cooking. In Tom Fitzmorris’s Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans’s food culture in the aftermath of Hurricane Katrina—and its triumphant comeback, an essential element in the city’s recovery. He leads up to the disaster with a history of New Orleans dining prior, including the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris’s coverage of the heroic return of his beloved city’s chefs after Katrina highlights the importance of local cooking traditions to a community. The book also includes some of the author’s favorite local recipes and numerous sidebars informed by his long career writing about the Big Easy. “New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina.” —Emeril Lagasse, chef, restaurateur, and TV host

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.

Sometimes unique, sometimes unusual, sometimes unbelievable, but always entertaining and historically accurate, Buddy Stall's New Orleans enlightens readers with little-known facts about the Crescent City-facts to relish and to share with friends as well as guests to the city. Who is buried in Metairie Cemetery? What is the Mystery Monument ? Did a meteorite really fall in Audubon Park? What is the most photographed statue in New Orleans? What dueling mayor killed a senator? What famous general lost his head in Jackson Square? Where did the Mardi Gras colors come from? Who was the only king of Mardi Gras to marry his queen? When was the first football game played in New Orleans? Find the answers to all of these intriguing questions and more in this delightfully humorous book. As Buddy Stall reveals his insider's knowledge on the history and sights of New Orleans, the reader will discover just what it is that makes the Crescent City one of the most interesting and exciting cities in the world. Through his writings, teaching assignments, radio and television appearances, guest lectures, and personal appearances, Gaspar J. ( Buddy ) Stall has taught the history of Louisiana to more people than any other person in the state. One of the most sought-after speakers in Louisiana, Buddy Stall has captivated thousands with his delightful talks, proving his assertion that New Orleans' and Louisiana's history is much more entertaining than fiction. Stall, who is vice president of sales and public relations director for Radiofone, is the author of Mardi Gras and Bacchus: Something Old, Something New, also published by Pelican. He has been a contributing writer to many publications, including Citibusiness, New Orleans Magazine, the Italian American Federation Journal, the New Orleans Times-Picayune, and the Baton Rouge Advocate.

The revised and expanded edition of this beloved Crescent City cookbook features gorgeous new photography and a foreword by Emeril Lagasse. Born in New Orleans on Mardi Gras, Tom Fitzmorris is uniquely qualified to write about the city’s rich culinary heritage. He has been eating, celebrating, and writing about the city’s cuisine for more than thirty years. Now Fitzmorris is refreshing his popular cookbook New Orleans Food. This volume features all of the favorite New Orleans recipes, steeped in Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.

"Saints, Scholars, and Schizophrenics, in its original form--now integrally reproduced in the new edition--is a most important seminal study of an Irish community."—Conor Cruise O'Brien

Ancestors include: Captain Edmond Scarborough (1584-1634) of North Walsham, England; and Virginia -- John Davis, a Revolutionary War soldier of Virginia; and his grandson, William Davis (1798-1870) of Georgia and Salem, Alabama -- Thomas Lockett (d. 1686) of England and Henrico County, Virginia.

The second book in the NYT bestselling Expanse series, Caliban's War shows a solar system on the brink of war, and the only hope of peace rests on James Holden and the crew of the Rocinante's shoulders. Now a Prime Original series. HUGO AWARD WINNER FOR BEST SERIES We are not alone. On Ganymede, breadbasket of the outer planets, a Martian marine watches as her platoon is slaughtered by a monstrous supersoldier. On Earth, a high-level politician struggles to prevent interplanetary war from reigniting. And on Venus, an alien protomolecule has overrun the planet, wreaking massive, mysterious changes and threatening to spread out into the solar system. In the vast wilderness of space, James Holden and the crew of the Rocinante have been keeping the peace for the Outer Planets Alliance. When they agree to help a scientist search war-torn Ganymede for a missing child, the future of humanity rests on whether a single ship can prevent an alien invasion that may have already begun . . . The Expanse Leviathan Wakes Caliban's War Abaddon's Gate Cibola Burn Nemesis Games Babylon's Ashes Persepolis Rising Tiamat's Wrath ​Leviathan Falls Memory's Legion The Expanse Short Fiction Drive The Butcher of Anderson Station Gods of Risk The Churn The Vital Abyss Strange Dogs Auberon The Sins of Our Fathers

A first-hand account of life in Chicago during a tumultuous period, from the Haymarket Riot to the end of World War I. Hermann's memoir provides a fascinating window into the social and political issues of the time, including the labor movement, urbanization, and war. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.