Overview

New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, finedining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been left untouched by this fusion of cultures. Zella Palmer Cuadra visited and interviewed each creator. Each dish is placed in historical context and is presented in full-color images, along with photographs of the cooks. Latino culture has left an indelible mark on classic New Orleans cuisine and its history, and now this contribution is celebrated and recognized in this beautifully illustrated volume. The cookbook includes a lagniappe (something extra) section of New Orleans recipes from a Latin perspective. Such creations as seafood paella with shrimp boudin, Puerto Rican po'boy (jibarito) with grillades, and Cuban chicken soup bring to life this delicious mix of traditional recipes and new flavors.

Full Product Details

9781617038952

Table of Contents

Reviews

Zella Palmer Cuadra captures the vibrant present of Latino cooking in New Orleans, which like all things in New Orleans, has become happily Creolized by the flavors of the city. Natalie Root's inviting photographs reflect the energy of the people and the complexity of the food. What is most important are the historical connections that Cuadra establishes to the Spanish colonial period--actually longer than the French--of the city, the shared Caribbean heritage, and the web of Latino influences on the food of New Orleans. Tasting New Orleans as a Caribbean, Latino, and American city is just another way to understand the many nuances that make the food of the city unique. Good context, representative people, excellent photos, and imaginative recipes: this book should be open on the counter in your kitchen. <p>--Elizabeth Williams, president and CEO of the SoFAB Institute (home of the Southern Food and Beverage Museum in New Orleans), lawyer, and author of New Orleans: A Food Biography

Zella Palmer Cuadra captures the vibrant present of Latino cooking in New Orleans, which like all things in New Orleans, has become happily Creolized by the flavors of the city. Natalie Root's inviting photographs reflect the energy of the people and the complexity of the food. What is most important are the historical connections that Cuadra establishes to the Spanish colonial period--actually longer than the French--of the city, the shared Caribbean heritage, and the web of Latino influences on the food of New Orleans. Tasting New Orleans as a Caribbean, Latino, and American city is just another way to understand the many nuances that make the food of the city unique. Good context, representative people, excellent photos, and imaginative recipes: this book should be open on the counter in your kitchen. --Elizabeth Williams, president and CEO of the SoFAB Institute (home of the Southern Food and Beverage Museum in New Orleans), lawyer, and author of New Orleans: A Food Biography

Author Information

Zella Palmer Cuadra, New Orleans, Louisiana, is a curator, cook, culinary historian, and writer. She has curated or collaborated on exhibits at the Southern Food and Beverage Museum and the Newcomb Art Gallery in New Orleans and DuSable Museum in Chicago. She is also editor-in-chief of Poize Magazine.|Natalie Root, New Orleans, Louisiana, a food photographer, has published in several regional publications, including the cookbook Simply Suppers by Chef Jennifer Chandler. She created New Orleans Fare, a series of iconic photographs that exemplify the city's unique culinary culture.|Adolfo Garcia, New Orleans, Louisiana, is chef and owner of New Orleans restaurants RioMar, La Boca, a Mano, and Gusto. He has been named a James Beard semifinalist and one of the top eight Latin chefs in the country by Hispanic Magazine.

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