". . . an updated version of those classic Creole cookbooks you (should) already have on your shelf." —Robert Peyton, restaurant reporter for ". . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors." —Poppy Tooker, author of A variety of recipes from restaurants, including Toups' Meatery, Purloo, Kingfish, and many more, celebrates a new group of successful eateries sure to become New Orleans classics. Each recipe is accompanied by stunning photos, and chapters are introduced with colorful folk art from Simon of New Orleans.