Treme

Stories and Recipes from the Heart of New Orleans

By Lolis Eric Elie; Ed Anderson (Photographer); Anthony Bourdain (Foreword by)
(Chronicle Books (CA), Hardcover, 9781452109695, 240pp.)

Publication Date: July 2013

List Price: $29.95*
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Description
Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a melange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.



About the Author
Lolis Eric Elie is a longtime columnist and food writer for the "New Orleans Times-Picayune" and author of "Smokestack Lightning: Adventures in the Heart of Barbecue Country." He is a founding member of the Southern Foodways Alliance.

Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.

Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook's Tour. He is the host of the popular television show No Reservations.
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