LIFE IN NEW ORLEANS can be characterized by the rhythmic
liturgy of its holidays and seasonal celebrations. It should come as no
surprise that these celebrations are more oft en about the food and
festivities surrounding them than they are about the holidays themselves.
With Julia Reed’s New Orleans: Food, Fun, and Field Trips for Letting the
Good Times Roll (Rizzoli, 2019), the latest cookbook from Julia Reed, the
author and humorist provides glimpses into her own masterful approach
to these seasons with all the sharp wit and stylish hospitality for which
she is known.
Julia Reed’s New Orleans forms nine chapters around a collection of
parties held in picturesque New Orleans venues. Julia provides a full menu
of recipes for each fête, accompanied by songs and playlists to help set
the mood. From fl avorful Crawfi sh Cardinale Tarts (featured here) to
seasonal Satsuma Cake with Mascarpone Cream, any of the recipes included
in this cookbook could fi nd their way onto your holiday table this year.
With every chapter, Julia pays homage to New Orleans’ treasuredingredients (“A ‘Festival’ of Strawberries and Crawfi sh”), beloved recipes (“Gumbo Lunch” and “Th e Classics”), near-
forgotten culinary traditions (“Aioli Dinner”), and more than a few of her favorite haunts (“Restaurant Tribute”),
among other merriments. Stories from Julia and bits of commentary from her cast of friends, family, neighbors, and
distinguished chefs further add to the ornate tapestry of New Orleans’ culture of hospitality. In doing so, she helps
showcase the many cultures, communities, and personalities that have continued to shape the city’s cuisine for centuries.
At its heart, this cookbook serves as a festive reminder that New Orleans leaves an impression upon each of us in
a variety of ways, and this version is uniquely Julia Reed’s.
JULIA REED’S
NEW ORLEANS
BY THE BOOK
THIS PAGE (from left to right): Pan-Fried Oysters with Salmon Pearls, a scene from the “Mardi Gras Brunch” chapter of Julia Reed’s New
Orleans, Meringue Shells with Coff ee Ice Cream & Orange-Chocolate Sauce.
by samantha moats