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Hungry Town A Culinary History of New Orleans, the City Where Food Is Almost Everything

ISBN-10: 1584798017
ISBN-13: 9781584798019
Edition: 2010
Authors: Tom Fitzmorris
List price: $24.95 Buy it from $3.94
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Description: Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans  More...

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Book details

List price: $24.95
Copyright year: 2010
Publisher: Stewart, Tabori & Chang
Publication date: 5/1/2010
Binding: Hardcover
Pages: 224
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.034
Language: English

Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking. InTom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comebackan essential element in the city's recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris's coverage of the heroic return of the city's chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris's long career writing about this delicious city.

Tom Fitzmorris is a food writer and the radio host of the Food Show. In addition to publishing the New Orleans MENU, a newsletter about dining and cooking; restaurant guidebooks; and cookbooks, he is the former editor of New Orleans Magazine and Figaro. Fitzmorris achieved the distinction of Certified Culinary Professional from the International Association of Culinary Professionals, a national association of food writers and cooking instructors.

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