The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy Cindy Grisham and in The New York

and in The New York Times and Condé Nast Traveler

The Charleston Favorites Tidewater Shrimp Sauce and Marinade and Grits set celebrates the Southern origins of shrimp and grits and gives home cooks the primary tools they need to prepare this rich and flavorful meal in just 30 minutes

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker

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Critics' Choice

The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy Cindy Grisham and in The New YorkAuthor: Ryan Boudreaux Take a bite out of the Big Easy with this Cajun cookbook Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook