Celebrating New Orleans' food culture, one specialty 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 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 ожхтф 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 Автор Sara Roahen.  С двустороннейИздательство: W W Norton & Company, Inc , 2008 г Твердый переплет, 304 стр ISBN 0393061671 Язык: Английский.