An introductory chapter gives a good introduction to the author's background and the philosophy of the food culture in and around New Orleans. The following chapters contain tutorials and recipes arranged roughly thematically: breakfast and lunch, cocktails and appetizers, rice dishes, main courses, and desserts. The book includes some conversion charts and resource links as well (but no ingredient index).
Ingredients for the individual recipes are listed in a bullet sidebar with American standard measures only. Info and tips about the ingredients or the recipes themselves are given below the preparation information. Prep time, yields, and cooking time are given in the header info. Nutritional information and special diet concerns/allergens (nuts, celery, wheat, etc) are not given.
These are yummy and (mostly) made from easily sourced ingredients.
I am very much a visual learner and one of my concerns with several cookbooks I've reviewed recently has been the lack of photography and serving suggestions. I know that photography can increase the cost of a published book significantly but it enhances the end result so much that in my case at least, it's a necessary part of any cookbook which I buy and use. This book is somewhere in the middle. There aren't many photos, but the ones which are included are clear and appealing.
Four stars. This is a good niche cookbook with a wide variety of goodies included.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes
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