Cuisine of New Orleans

Last updated
Usa edcp location map.svg
Red pog.svg
Location of New Orleans in the United States
Shrimp gumbo and rice Shrimp gumbo.jpg
Shrimp gumbo and rice

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. [1] [2] 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. [1] Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote , and bananas Foster, among others.

Contents

Influences

Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans. Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers. Some Creoles are people of mixed race who also have West African and Native American ancestry. The Creoles, most of whom originally spoke a dialect of French, created a sophisticated and cosmopolitan society in colonial New Orleans. [3] [4] [5]

Creole cuisine is a fusion, unique to the New Orleans area, of French, Spanish, West African, and Native American cuisine. It was also influenced by later immigrants from Germany, Italy (particularly Sicily), and other locations. Like French food, it sometimes makes use of rich sauces and complex preparation techniques. Creole dishes often include onions, bell peppers, celery, tomatoes, and okra. [6] [7] [8]

Cajun cuisine is also based partly on French cuisine and also makes use of local ingredients such as onions, bell peppers, and celery. It tends to be hearty, rustic fare, complex in flavor but easier to prepare. The Cajuns are descendants of the Acadians, French-Canadian colonists who were expelled from the Maritimes by the British. Some of the Acadians settled in rural areas of southern Louisiana in the 1760s and 1770s. The Cajuns spoke their dialect of French. [9] [10] [11] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8]

Soul food was created by the African-American descendants of slaves. It is closely related to the cuisine of the Southern United States, but its origins trace back to West Africa. It often features hearty, flavorful dishes made with economical ingredients. Soul food is very popular in New Orleans. [12] [13] [14]

Seafood plays an important part in the cuisine of New Orleans. The city is located where the Mississippi River flows into the Gulf of Mexico, so its residents have access to a rich variety of both saltwater and freshwater fish and shellfish. [15]

Entrees and side dishes

Oysters Rockefeller was invented at the New Orleans restaurant Antoine's. Oysters rockefeller.jpg
Oysters Rockefeller was invented at the New Orleans restaurant Antoine's.
Po' boy sandwiches are associated with the cuisine of New Orleans Shrimppoboy.jpg
Po' boy sandwiches are associated with the cuisine of New Orleans
Jambalaya Jambalaya on plate.jpg
Jambalaya
Red beans and rice at an event in the French Quarter of New Orleans WWOZ Drive Food Red Beans Rice Bread.JPG
Red beans and rice at an event in the French Quarter of New Orleans

Desserts and sweets

Bananas Foster Brennan's Bananas Foster.jpg
Bananas Foster

Condiments and sauces

Beverages

A Sazerac cocktail at the Sazerac bar, The Roosevelt New Orleans hotel, New Orleans SazeracRooseveltNOLA1July2009.JPG
A Sazerac cocktail at the Sazerac bar, The Roosevelt New Orleans hotel, New Orleans

Alcoholic

Non-alcoholic

Companies

Restaurants and taverns

Antoine's restaurant is located in the French Quarter of New Orleans. FQ8Oct07AntoinesBalcony.jpg
Antoine's restaurant is located in the French Quarter of New Orleans.

New Orleans has a very popular and varied restaurant scene. [74] [75] [76]

Notable New Orleans dining and drinking establishments include:

The Picayune Creole Cook Book

The Picayune Creole Cook Book [77] has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when former slaves and their descendants were moving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen" would be lost.

The recipes published in the cook book were compiled by an unknown staffer at the Daily Picayune, who said the recipes came directly from "the old Creole 'mammies'". Since its publication it has been released in sixteen subsequent editions with very little alteration to the original recipes. [78]

See also

Notes

  1. which give it a dark ("dirty") color. Frommer's New Orleans

Related Research Articles

<span class="mw-page-title-main">Cajun cuisine</span> Franco-American food developed by the Cajun people

Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

<span class="mw-page-title-main">Cuisine of the Southern United States</span> Regional cuisine of the United States

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

<span class="mw-page-title-main">Tomato sauce</span> Sauce made primarily from tomatoes

Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.

<span class="mw-page-title-main">Gravy</span> Sauce made from the juices of meats

Gravy is a sauce generally made from the juices of meats and vegetables that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, fries (chips), mashed potatoes, or biscuits.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.

<span class="mw-page-title-main">Gumbo</span> Louisianan stew

Gumbo is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.

<span class="mw-page-title-main">Jambalaya</span> Rice dish with meat and vegetables

Jambalaya is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The French introduced tomato to West Africans and they incorporated the crop into their one-pot rice dishes that created jambalaya and enhanced jollof rice. Spanish people made paella which is also a one-pot rice dish cooked with meats and vegetables. These styles of cuisines blended in Louisiana and resulted in cultural and regional variations of the dish.

<span class="mw-page-title-main">Po' boy</span> Sandwich from Louisiana

A po' boy is a sandwich originally from Louisiana. It traditionally consists of meat, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab. The meat is served in New Orleans French bread, known for its crisp crust and fluffy center.

<span class="mw-page-title-main">Trinidad and Tobago cuisine</span> Culinary traditions of Trinidad and Tobago

Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.

<span class="mw-page-title-main">Remoulade</span> Mayonnaise-based cold sauce

Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

<span class="mw-page-title-main">Salvadoran cuisine</span> Culinary traditions of El Salvador

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.

<span class="mw-page-title-main">Étouffée</span> American seafood and rice dish

Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.

<span class="mw-page-title-main">Dirty rice</span> Traditional Louisiana Creole rice dish

Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing".

Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.

<span class="mw-page-title-main">Seafood boil</span> Type of social event involving the consumption of seafood

Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques. In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions.

<span class="mw-page-title-main">Haitian cuisine</span> Culinary tradition

Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.

<span class="mw-page-title-main">Dried shrimp</span>

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.

<span class="mw-page-title-main">Smothering (cooking)</span> Cooking technique

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.

References

  1. 1 2 Karlin, Adam (April 29, 2014). "New Orleans: the unseen side of the city". The Telegraph . Retrieved November 25, 2015.
  2. Johnson, P.; O'Brien, C. (2000). New Orleans . Lonely Planet: World food. Lonely Planet. pp.  11–13. ISBN   978-1-86450-110-0.
  3. Bernard, Shane K. (December 8, 2010). "Creoles" Archived 2016-01-18 at the Wayback Machine , KnowLA: Encyclopedia of Louisiana History, Culture, and Community. Retrieved December 16, 2015.
  4. Ewell, Barbara, et al. "Kate Chopin – Creoles", Loyola University New Orleans. Retrieved December 16, 2015.
  5. Bauman, Harriet J. "French Creoles in Louisiana: An American Tale", Yale–New Haven Teachers Institute. Retrieved December 16, 2015.
  6. 1 2 Ducote, Jay D. (April 24, 2012). "Cajun vs. Creole – What's the Difference?", Huffington Post. Retrieved December 16, 2015.
  7. 1 2 Wuerthner, Terri. "Creole and Cajun Cookery: Different Yet Similar" Archived 2016-12-27 at the Wayback Machine , About Food. Retrieved December 16, 2015.
  8. 1 2 Beggs, Cindy; Gipson, Bridget; Shaw, Sherrie. "Cajun and Creole Cuisine", University of West Florida. Archived from the original on April 29, 2001. Retrieved December 16, 2015.
  9. Bernard, Shane K. (July 26, 2011). "Cajuns" Archived 2016-01-19 at the Wayback Machine , KnowLA: Encyclopedia of Louisiana History, Culture, and Community. Retrieved December 16, 2015.
  10. LaBorde, Judy. "A Short History of the Acadians and Cajuns", Louisiana State University Health Sciences Center. Retrieved December 16, 2015.
  11. Meaux, Jason (October 14, 2006). "Cajun Country", University of Wisconsin at Madison. Retrieved December 16, 2015.
  12. Anderson, Brett (July 3, 2014). "6 Great Soul Food Restaurants in New Orleans", Times-Picayune. Retrieved December 16, 2015.
  13. Anderson, Brett (July 8, 2015). "When It Comes to Soul Food, Does Race Matter?", Times-Picayune. Retrieved December 16, 2015.
  14. "African-American History in New Orleans", New Orleans Online. Retrieved December 16, 2015.
  15. Anderson, Brett (April 16, 2015). "15 Best New Orleans Seafood Restaurants, from Borgne to Vera's", Times-Picayune. Retrieved December 16, 2015.
  16. McNulty, Ian. "LaPlace Is "the Place" for Andouille", WWNO. Retrieved December 11, 2015.
  17. Haddix, Carol (February 14, 1985). "New Orleans Blackened Redfish Sets Food World On Fire", Chicago Tribune. Retrieved November 29, 2015.
  18. Bragg, Rick (May 16, 2001). "New Orleans Is Singing the Redfish Blues", New York Times. Retrieved November 29, 2015.
  19. "Best Boiled Seafood Restaurants in New Orleans", Explore New Orleans. Retrieved November 27, 2015.
  20. Darrisaw, Michelle. "Why Boudin Sausage Is Worth a Road Trip to Louisiana". Southern Living. Retrieved April 25, 2018.
  21. Billock, Jennifer (September 16, 2016). "Find Out Why Boudin Is Louisiana's Most Famous Sausage". Smithsonian. Retrieved April 25, 2018.
  22. Long, Matt (March 6, 2016). "What's Boudin & Why Louisiana Is the Best Place to Find It". Landlopers. Retrieved April 25, 2018.
  23. 1 2 3 4 5 6 7 8 9 Willett, Megan (February 12, 2013). "10 Dishes That Only Exist In New Orleans". Business Insider . Retrieved December 11, 2015.
  24. Eustis, Célestine (1903). Cooking in Old Creole Days (in French). New York: R.H. Russell. p. 108.
  25. Cohen, S.; Betancourt, M.; Manville, R. (2007). The Texas Hill Country Cookbook: A Taste of Provence. Globe Pequot Series. Globe Pequot Press. p. 109. ISBN   978-0-7627-4375-9.[ permanent dead link ]
  26. Claiborne, Craig; Franey, Pierre (November 3, 1985). "Eggs Sardou", New York Times. Retrieved November 8, 2015.
  27. Cason, Colleen (February 13, 2009). "From Swamp to Swank: Flavor Elevates Crawfish Étouffée", Ventura County Star. Archived from the original on October 21, 2014. Retrieved December 16, 2015.
  28. Dry, Stanley. "A Short History of Gumbo", Southern Foodways Alliance. Retrieved January 1, 2016.
  29. Vogt, Justin (December 29, 2009). "Gumbo: The Mysterious History", The Atlantic. Retrieved January 1, 2016.
  30. Moss, Robert (September 11, 2014). "The Real Story of Gumbo, Okra, and Filé", Serious Eats. Retrieved January 1, 2016.
  31. Dry, Stanley (2009). "Jambalaya" Archived 2017-10-14 at the Wayback Machine , Louisiana Life. Retrieved January 1, 2016.
  32. "Maque Choux Recipe", Nola Cuisine, May 12, 2007. Retrieved November 29, 2015.
  33. Lempert, Phil (September 17, 2007). "Is the Best Sandwich in America the Muffuletta?", Today. Retrieved January 1, 2016.
  34. Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. p. 63. ISBN   978-1-60473-127-9.
  35. Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. pp. 36–37. ISBN   978-0-544-17738-3 . Retrieved November 8, 2015.
  36. Jessup Whitehead (1893). Cooking for profit: A new American cook book, Volumes 1-2. Chicago, IL (USA): Jessup Whitehead & Company. p. 170. Retrieved 3 June 2012.
  37. Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 60–. ISBN   978-1-4496-1811-7 . Retrieved 9 September 2012.
  38. Edge, John T. (November 10, 2009). "Saving New Orleans Culture, One Sandwich at a Time", New York Times. Retrieved January 1, 2016.
  39. Bienvenu, Marcelle (August 23, 2012). "Pompano Is Traditional en Papillote, but Other Fish Work as Well", Times-Picayune. Retrieved November 25, 2015.
  40. "Red Beans and Rice", New Orleans Online. Retrieved November 25, 2015.
  41. Meche, Michelle (October 8, 2008). "Good Gravy! That's Rice & Gravy", Ms enPlace. Retrieved November 27, 2015.
  42. "Shrimp Creole Recipe", Nola Cuisine, April 13, 2008. Retrieved November 27, 2015.
  43. Fitzmorris, Tom (January 21, 2014). "Turtle Soups–12 Best Restaurants", New Orleans Menu. Retrieved November 28, 2015.
  44. Price, Todd A. (November 28, 2014). "Ella Brennan, for the First Time in 40 years, Visits Brennan's", Times-Picayune. Retrieved November 25, 2015.
  45. "Beignets: From Scriblita to the Big Easy" [ dead link ], National Geographic Education. Retrieved November 9, 2015.
  46. Rosofsky, Meryl (November 16, 2012). "7 Sensational Bread Puddings in New Orleans", Saveur. Retrieved November 27, 2015.
  47. Curry, Dale (September 2009). "Lavishly Layered" Archived 2014-04-13 at the Wayback Machine , New Orleans Magazine. Retrieved September 13, 2015.
  48. Nossiter, Adam (January 10, 2006). "And Hubig's Said, Let Them Eat Pie", New York Times. Retrieved November 27, 2015.
  49. Baird, Sarah (August 28, 2014). "Simply Delicious: A Case for Huckabucks as the South's Next Big Dessert Trend", Epicurious. Retrieved November 25, 2015.
  50. "King Cakes", New Orleans Online. Retrieved November 15, 2015.
  51. McNulty, Ian. "The Creole Confection – New Orleans Pralines", FrenchQuarter.com. Retrieved November 29, 2015.
  52. Morago, Greg (July 14, 2011). "A Tour of the New Orleans' Sno-Ball Stands Nets Some Wondrous Samplings", Houston Chronicle. Retrieved November 29, 2015.
  53. Gold, Scott (February 5, 2014). "12 Things You Didn't Know About Crystal Hot Sauce", Thrillist. Retrieved November 25, 2015.
  54. Walker, Judy (November 13, 2013). "How to Make New Orleans Favorite Remoulade Sauce", Times-Picayune. Retrieved January 1, 2016.
  55. Slater, Dashka (August 29, 2014). "Who Made That Tabasco Sauce?", New York Times. Retrieved December 9, 2015.
  56. Chatelain, Kim (April 7, 2015). "Expansion Completed, Abita Brewing Helping Found Partnership to Compete Against National Beer Brands", Times-Picayune. Retrieved January 1, 2016.
  57. Breslow, Peter (June 3, 2006). "Couple Vows to Get Beer Flowing Again in 'Dixie'", NPR. Retrieved January 1, 2016.
  58. Waddington, Chris (July 16, 2014). "Bourbon Street 'Hand Grenade': Authentic New Orleans? Experts Say Yes", Times-Picayune. Retrieved January 1, 2016.
  59. Price, Todd A. (December 19, 2009). "Sazerac Co. Reintroduces the Original Recipe for Herbsaint", Times-Picayune. Retrieved January 2, 2016.
  60. Marszalek, Keith I. (November 30, 2008). "Home of the 'Hurricane' Pat O'Brien's Turns 75 This Week" Archived 2012-03-24 at the Wayback Machine , Times-Picayune. Retrieved January 2, 2016.
  61. "Brandy Milk Punch", New Orleans Online. Retrieved January 2, 2016.
  62. Price, Todd A. (June 4, 2015). "NOLA Brewing Readies Huge New Tap Room for June 12 Debut", Times-Picayune. Retrieved January 2, 2016.
  63. Kamholz, Roger (November 25, 2014). "Peychaud's Bitters: A New Orleans Take on Aromatic Bitters", The Kitchn. Retrieved December 17, 2015.
  64. "Ramos Gin Fizz", New Orleans Online. Retrieved January 2, 2016.
  65. Boggs, Lindy (June 26, 2008). "New Orleans Declares Sazerac Its Cocktail of Choice", NPR. Retrieved December 17, 2015.
  66. Santopietro, Jill (July 15, 2009). "Tales of a Cocktail: Sampling Sazeracs in New Orleans", New York Times. Retrieved December 17, 2015.
  67. Clarke, Paul (July 18, 2008). "Time for a Drink: Vieux Carré", Serious Eats. Retrieved December 31, 2015.
  68. Dixler, Hillary (September 25, 2013). "Café Du Monde's Beignets & Café Au Lait", Eater. Retrieved January 1, 2016.
  69. Flory, Brad (October 26, 2011). "Delaware Punch: Here's the Story of a Vanished Soft-Drink Favorite in Jackson", MLive. Retrieved January 1, 2016.
  70. "Our Times: Dr. Nut, Popular Local Soft Drink in 1930s, '40s", Times-Picayune, June 23, 2012. Retrieved November 29, 2015.
  71. "Business (not) as usual in the big easy: Dorignac's, which re-opened shortly after the devastation wrought in New Orleans by Hurricane Katrina, is seeing more beverage alcohol business than ever". thefreelibrary.com. Retrieved 24 November 2015.
  72. MacDonald, Brady (October 31, 2004). "Po' Boy Bliss in New Orleans", Los Angeles Times. Retrieved November 29, 2015.
  73. Walker, Judy (July 13, 2015). "The Zatarain's History Behind Its New Facility", Times-Picayune. Retrieved January 1, 2016.
  74. Dewandec, Shaila (December 2, 2013). "New Orleans Restaurant Scene Rises, Reflecting a Richer City", New York Times. Retrieved November 29, 2015.
  75. "Best New Orleans Restaurants: Critic's Picks", Times-Picayune. Retrieved November 29, 2015.
  76. "New Orleans Restaurants", Food & Wine. Retrieved November 29, 2015.
  77. Walker, Judy. "Local historian digs up long-lost info on The Picayune Creole Cook Book". NOLA.com. Retrieved 2021-03-30.
  78. Fertel, Rien T. (2013). ""Everybody Seemed Willing to Help":The Picayune Creole Cook Book as Battleground, 1900-2008". The Larder: Food Studies Methods from the American South. The University of Georgia Press.

Further reading