BORN AND RAISED IN THE CRESCENT CITY, Tom Fitzmorris
knows a thing or two about its famously thriving culinary culture. Not only
a lauded New Orleans food critic, Tom is also radio host of Th e Food Show
in addition to authoring guides to experiencing New Orleans and several
cookbooks, including Tom Fitzmorris’s New Orleans Food (Abrams, 2018).
When it was originally published in 2006, New Orleans Food became
an instant favorite for cookbook collectors and devotees of the cuisine. Last
year, the book was revised and released with fresh, new color photography,
depicting classics such as Barbecue Shrimp (which Tom thinks is the book’s
best dish) and Crescent City favorites such as Drago’s Char-Broiled Oysters.
Th roughout New Orleans Food, Tom highlights both Cajun and Creole
recipes. More than 250 recipes fi ll the pages of the book, accented by
stories from Tom’s life, career, and personal culinary experiences in the city
he loves most. Th ese recipes are separated into 15 chapters and arranged
by courses, occasions, or the type of food—from amuse-bouche and
appetizers to casual aff airs and the essential tricks and tools of the trade.
With the introduction of each chapter, Tom’s recognizable voice
shines through as he refl ects on the ways that New Orleans food has
evolved throughout his life and career. Oft en, he recalls a memory or
reveals his respective philosophy on diff erent courses and how particular
dishes should be prepared, all with an authoritative yet personal approach.
Above all, New Orleans Food is a cookbook for any and all who are
interested in the food of New Orleans. For the novice, it serves as a guide
to navigate the nuance of an oft en-misunderstood cuisine. For lifelong
enthusiasts and Louisiana natives, it honors the brilliant and collective
work of a culture not only unencumbered by time but revitalized by it.TOM FITZMORRIS’S
NEW ORLEANS FOOD
BY THE BOOKTHIS PAGE (from left to right): Blackened
Tuna, Asparagus and Crawfi sh with Glazed
Hollandaise, and Bread Pudding Alaska.