The Heaven on Seven Cookbook
Where It's Mardi Gras All the Time!
Publication Date: September 19, 2006
Other Editions of This Title: Hardcover
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When Jimmy Bannos started experimenting with Louisiana cooking, he transformed his Chicago coffee shop into the best darn Cajun restaurant north of the Mason-Dixon Line. Here, he shares the down-home dishes that made his restaurant a success, including Steak Po' Boy with Grilled Green Peppers and Onions, Coconut-Crusted Shrimp, and Sweet Potato Pie.
A colorful and joyous collection of inventive, Cajun-influenced recipes from celebrated Chicago restaurateur Jimmy Bannos. Includes more than 90 recipes and 55 full-color photographs. Hardcover edition has sold more than 30,000 copies.
JOHN DeMERS is a food writer, radio talk show host, and author of more than 30 books. He lives in Houston, Texas, and serves as editor of ArtsHouston magazine.
JIMMY BANNOS, a third-generation restaurateur, opened Heaven on Seven in 1985. The restaurant now has four locations in the Chicago area.