In "Gumbo Tales", Sara Roahen celebrates New Orleans' food culture, one speciality at a time. 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-born 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 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 humour, poignancy and hope, she conjures up a city that revelled in its food traditions before the storm - and in many ways has been saved by them since.
具体描述
读后感
评分
评分
评分
评分
用户评价
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有