A little girl refused to push the hair out of her eyes until she discovered she missed seeing many things.

Firebrand: Push Your Hair Out of Your Eyes

Scott, Natalie

Children's Books

CarolRhoda Books

Hundreds of recipes include the house specialties from Antoineï¿½s, Arnaudï¿½s, Galatoireï¿½s, Brennanï¿½s, Dunbarï¿½s, and the Pontchartrain Hotel.

Gourmet’s Guide to New Orleans: Creole Cookbook

Cookbooks, Food & Wine

Jones, Caroline

Cooking Methods

Pelican Publishing

This volume features more than 300 authentic recipes straight from the kitchens of Creole Louisiana.

Mandy's Favorite Louisiana Recipes

Regional & International

This facsimile reprint of a 1933 New Orleans cookbook features recipes by many notable chefs of the era, from drinks and appetizers to seafood, sauces, meats, eggs, and (of course) desserts. It was compiled from the recipes of famous chefs of the region and time.

Gourmet's Guide to New Orleans

Jones, Caroline Merrick

Wildside Press

In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years. 
Tempting appetizers like Oyster Cocktail-Sauce Antibes and Eggs Bernard are traditional Crescent City favorites. These are often served along with famous New Orleans soups, including Oyster Gumbo Filï¿½ and Cream of Crab Soup. 
To accompany the appetizers and soups, this cookbook also includes easy-to-prepare and delicious entrï¿½es-Jambalaya, Cheese Soufflï¿½ Natchitoches, Trout Louisiane, Spanish Oysters, Creole Pork Chops, and Chicken ï¿½ la King are just a brief sampling. And no meal would be complete without zesty side dishes like Creole Corn Pudding and Potatoes Bonhomme. Finally, delectable desserts, perhaps Creole Pecan Pralines or Caramel Dreams, will offer a jazzy flair to any New Orleans meal. 
200 Years of New Orleans Cooking celebrates New Orleans' rich culinary history, a tasty history that, with this cookbook, everyone can now enjoy.

200 Years of New Orleans Cooking