Treme by Simon, David -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Dedication Foreword Preface Introduction Janette Desautel

Oysters on the Half Shell with Yuzu Mignonette Emeril’s Tuna and Butter Lettuce Wraps Peristyle’s Jumbo Lump Crabmeat and Herb Salad over Chilled Roasted Beets and Pickled Onions L’Hôtel de France’s Foie Gras in a Pumpkin Terrine Seared Duck Breast on Green Onion Pancakes with Daikon Salad Creole Crab-and-Corn Bisque Patois Oyster Stew with Pan-Fried Grouper and Fried Parsnips Yaka Mein Ajan Étouffée La Spiga’s Sweet Potato Turnovers Bayona’s Sweet Potato Brioche Domenica’s Crispy Kale Karma Kitchen’s Husk-Wrapped Mushroom Boudin Tamales Momofuku’s Poached Eggs with Caviar Soa’s Garden Vegetable “Fettuccine” with Fresh Tomato Sauce Herbsaint’s Shrimp and Louisiana Brown Rice Risotto Crawfish Ravioli with Sea Urchin Butter Sauce and Mississippi Paddlefish Roe Clemenceau’d Shrimp Peppy Lobsters Listen-to-Your-Fish Fish Le Bernardin’s Pounded Tuna with Foie Gras Genghis Khan’s Whole Fried Fish Grandmother Besh’s Braised Rabbit with Cavatelli MiLa’s Chicory Coffee–Glazed Quail with Swiss Chard and Creamy Grits Gabrielle’s Slow-Roasted Duck with Cracklin’ Skin Paper-Skin Chicken and Rice-Flour Waffles with Asian-Cajun Red Pepper Syrup Bacon-Wrapped Pork Loin with Smothered Greens, Butternut Squash, and Cane Syrup Jus Peppered Hanger Steak with Crispy Rice Cakes Gautreau’s Citrus–Olive Oil Cake with Kumquat Marmalade and Almonds Bayona’s Café au Lait Pots de Crème with Mudslide Cookies Thyme-Satsuma–Black Pepper Ice The Food of the Streets

Antoine Batiste and Desiree

Dutch Morial’s Oyster Dressing Tee’s Smothered Okra Creole Stuffed Bell Peppers Smothered Cabbage with Onion and Bacon Creole Succotash Kermit Ruffins’s Butter Beans White Beans and Shrimp Kermit Ruffins: Life is a Picnic Every Day

Toni and Creighton Bernette

Pecan Pancakes Crawfish Calas with Green Garlic Mayonnaise Upperline’s Oysters St. Claude Trout Farci Pasta with Shrimp, Garlic, and Parsley Commander’s Palace Thanksgiving Dinner

Creole Roasted Turkey Shrimp and Mirliton Bread Pudding Roasted Satsuma-Sweet Potatoes in Satsuma Cups

Chunky Peanut Butter and Chocolaty Banana Cake Brigtsen’s Banana Bread Pudding A Brief History of Bread Pudding

Jacques Jhoni

Oatmeal and Fresh Berry Parfaits with Chantilly Cream Uptown Egg and Rice Black Beans and Rum à la Austin Leslie Bayona’s Roasted Duck with Bourbon-Molasses Sauce and Sweet Potato Fries Habanero-Laced Lamb Shanks with Spiced Couscous The Great Gumbo Controversy Pie Four Nuts Pound Cake Paul Trevigne

Ladonna Batiste-Williams

Creole Gumbo Smothered Turnip Soup Jalapeño Cornbread Yeast Calas Potato Salad Oven-Braised Turkey Necks Cajun v. Creole (v. Alan Richman) Microwave Pralines

Davis Mcalary

Waffles (or Pancakes) Lafon Bourbon House Trio of Oyster Shooters Boucherie’s Collard Greens with French Fried Grits Eleven 79’s Pasta Bolognese Signature Sandwiches: Po-Boys, Poor Boys, and Muffalettas Li’l Dizzy’s Trout Baquet Prejean’s Pheasant-Quail-Andouille Gumbo

Albert Lambreaux

Carrot Casserole Vegetarian Mustard Greens Lambreaux’s Cornbread Cornbread–French Bread Dressing How Do You Explain New Orleans’ “French” Bread? Stuffed Mirliton Cushaw Pie Dooky Chase’s Gumbo Z’herbes

Annie Talarico

La Spiga’s Buttermilk Biscuits Beignets and Calas Salad without Papers Shrimp Bisque Chicken Adobo

Terry Colson

Beignets Restaurant Stanley’s Chili-Prawn Po-Boy with Asian Slaw Kitchen Witch’s Hot and Cold Redfish Salad Chicken Étouffée Oyster Farmers: Croatian, Black, Vietnamese, and Cambodian Sonny Schilder

Rodekool met Appels (Braised Red Cabbage with Apples) Hachee met Leffe Bier (Beef Onion Stew with Dark Beer) Bun (Vietnamese Vermicelli Salad with Beef) Madame Bégué and the Invention of Brunch Appeltaart (Dutch Apple Pie)

Delmond Lambreaux

Muscadine Wine Lemonade Ruth’s Garlicky White Shrimp Remoulade Dickie Brennan’s Steakhouse Tomato Napoleon Zucchini and Shrimp Semplice GW Fin’s Grilled Lemon Fish with Thai-Style Mirliton Slaw, Blue Crab Fritters, and Chile Oil Cochon’s Braised Pig with Stewed Turnips and Cabbage Red Beans and Rice with Smoked Turkey Wings Pork and Beans with Bacon and Onions The Mirliton Missionary

Nelson Hidalgo

Ralph’s on the Park’s Crabmeat Lasagna Mosca’s Chicken à la Grande Cousin Kami’s Carne Guisada New Orleans Cuisine: Caribbean or Southern? Besh Steakhouse’s Cowboy Steak with Wild Mushrooms, Root Vegetables, and Bordelaise Sauce

Aunt Mimi

Brandy Crusta French 75 Absinthe Suissesse Sazerac Ramos Gin Fizz Vieux Carré Hurricane The Casserole Cocktail Congo Square Cooler Ginger-Peach Julep The Neutral Ground Bittersweet Sour Second Line Swizzler N’awlins Nectar Creole Sno-Ball The Marsaw McMillian Hot-or-Cold Hendrick’s #1 New Orleans and the Invention of the Cocktail

Basics

Basic Creole Seasoning Blend Fish Stock Shrimp Stock Rich Shrimp Stock Basic Chicken Stock Veal Stock

Postscript Acknowledgments Index Table of Equivalents About the Author

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