Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans

In this mouthwatering debut cookbook, Spicer, noted chef and proprietor of New Orleans's Bayona and Herb-saint, offers a vibrant look at the diversity and breadth of her local cuisine. With more than 170 recipes ranging from Cajun-spiced Pecans and Classic N'Awlins Shrimp Boil to Spicy Thai Salad with Shrimp, Pork, and Crispy Rice Noodles, Spicer highlights the range of the region's cuisine. Shellfish appear in several recipes such as Poached Oysters with Leeks and Bacon, and Shrimp and Tomato Bisque. Sandwiches, gumbos and desserts are also given ample attention. Throughout, Spicer provides brief but helpful descriptions of unusual ingredients such as filé powder and less common techniques like cold smoking. The must-try “Killer Cocktails” section (to-go cup not included) and “Spicer Pantry” list of important tools and ingredients will make any cook happy. This comprehensive guide to New Orleans cuisine will whet the appetite and please the palate. 86 color photos not seen by PW . (Nov.)