A cookbook or cookery book is a kitchen reference containing recipes.
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.
A bitters is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.
Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
The Museum of the American Cocktail, based in New Orleans, Louisiana, is a nonprofit organization dedicated to education in mixology and preserving the rich history of the cocktail as developed in the United States. Among its events are tastings in association with specific seminars or exhibits. It annually presents the American Cocktail Awards, together with the United States Bartenders Guild.
Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. Milk punch may be clarified through the addition of ingredients which cause the milk to curdle, so that the solids contributing to the beverage's opacity may be strained out.
Mark Bitterman is an American entrepreneur and food writer. He is the owner of The Meadow, a boutique that specializes in finishing salts, bean-to-bar chocolate, cocktail bitters, and other products. The Meadow was founded in Portland, Oregon, in 2006, and has expanded to include three locations in Portland, one in Nolita in New York City, and one in Shinjuku, Tokyo. Bitterman began selling salt wholesale to award-winning restaurateurs in 2006, and in 2012 officially launched the Bitterman Salt Co. to sell salt through retailers nationally. Bitterman has published five books. Two are on traditional culinary salts and their use in cooking. Two are about cooking with Himalayan salt blocks, and helped pioneer the concept. His remaining book is on the use of bitters and amari in mixology and cooking. He consults with restaurateurs and lectures at culinary academies about the use of finishing salts and Himalayan salt blocks.
John Martin Taylor, also known as Hoppin' John, is an American food writer and culinary historian, known for his writing on the cooking of the American South, and, in particular, the foods of the lowcountry, the coastal plain of South Carolina and Georgia. He has played a role in reintroducing many traditional southern dishes, and has advocated the return to stone-ground, whole-grain, heirloom grits and cornmeal production.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
David Guas is a chef, TV personality, restaurateur and cookbook author from New Orleans, Louisiana.
An astro pop cocktail is a layered cocktail, mixed drink or shooter so named because it resembles the Astro Pop lollipop candy brand. Various recipes exist that use liquor and liqueurs to produce the drink. A version of the drink exists that is layered with red, white, and blue colors and served in a shot glass. It is a popular alcoholic beverage in some drinking establishments.
The neighborhood of the Faubourg Lafayette is a division in the city of New Orleans, Louisiana. It is a portion of the 10th Ward of New Orleans, and part of Central City, New Orleans. The boundaries are the lake side of St. Charles Avenue from Jackson Avenue to the Pontchartrain Expressway, back to Simon Bolivar Avenue.
Frank Joseph Davis (1942—2013) was a radio and television personality in New Orleans, Louisiana, distinguished by his tag line "Naturally N'Awlins" that concluded his on-air interviews. He served New Orleans television station WWL-TV and its radio affiliate WWL-AM, from 1974 until his health-related retirement in 2011. Davis's inaugural broadcast responsibility was a live sportsman's radio talk show, following a brief career with the Louisiana Department of Wildlife and Fisheries. His journalistic style shifted to on-air featured stories and interviews as his subject matter expanded from fishing in southeast Louisiana to the New Orleans Mardi Gras and the cuisine of New Orleans. His outdoor sportsmen's reports tied together south Louisiana cuisine with the sport of fishing in a way that was said to be pioneering. Davis perennially covered Mardi Gras festivities for local television audiences from a St. Charles Avenue broadcast booth. His death was due to Chronic Inflammatory Demyelinating Polyneuropathy, a rare autoimmune disease.
Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. Bobrow is a freelance mixologist specializing in Craft Spirits. He has developed bar programs and implemented their cocktail and ice programs. Warren served as master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey's first licensed distillery since Prohibition.
Susan Tucker is an American archivist. She was the Curator of Books and Records for the Newcomb Archives and Vorhoff Library at Newcomb College of Tulane University for over 30 years. She retired in 2015. She is a longtime member of the Society of American Archivists and is active in the Women's Collection Roundtable. She is now an archival consultant specializing in genealogy and family records.
Lena Richard was a chef, cookbook author, restaurateur, frozen food entrepreneur, and television host from New Orleans, Louisiana. In 1949, Richard became the first Black woman to host her own television cooking show. Her show aired from October 1949 - November 1950 on local television station WDSU.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The Virginia House-Wife is an 1824 housekeeping manual and cookbook by Mary Randolph. In addition to recipes it gave instructions for making soap, starch, blacking and cologne.
