New Orleans Classic Desserts
Quintessential desserts from America's favorite food city. This gift cookbook is a collection of favorite delights from world-renowned New Orleans restaurants and chefs. The 45 recipes compiled include examples of signature New Orleans dishes invented or raised to their highest level in this city. Legends, lore, and musings accompany each recipe, topped off with delicious photographs. Selections include bread pudding from Bon Ton Cafe, bananas Foster from Brennan's, cherries jubilee from Broussard's, sweet potato pie from Dooky Chase, creme caramel from Galatoire's, pecan pie from Camelia Grill, creme brulee from Arnaud's, turtle cookies from the once-ubiquitous McKenzie's bakeries, pralines from the Poor Clares, and banana cream pie from Emeril's.
Kit Wohl is an author and artist with a passion for the culinary arts. Her first book, Arnaud's Restaurant Cookbook, received national acclaim. She has also written and photographed The P&J Oyster Cookbook and several titles in the Classic Recipes Series, including New Orleans Classic Seafood, New Orleans Classic Appetizers, New Orleans Classic Gumbos and Soups, and New Orleans Classic Brunches, all published by Pelican. Wohl and Billy, her husband, live in New Orleans with a trio of Abyssinian cats.