Backstreet and little-known grub stops in New Orleans!    “. . . an updated version of those classic Creole cookbooks you (should) already have on your shelf.” ―Robert Peyton, restaurant reporter for New Orleans Magazine    “. . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors.” ―Poppy Tooker, author of Louisiana Eats!    A variety of recipes from restaurants, including Toups’ Meatery, Purloo, Kingfish, and many more, celebrates a new group of successful eateries sure to become New Orleans classics. Each recipe is accompanied by stunning photos, and chapters are introduced with colorful folk art from Simon of New Orleans. “Jyl Benson has her finger on the pulse of the New Orleans dining scene and the soul of our cooking in her heart. Think of Fun, Funky, and Fabulous: New Orleans’ Casual Restaurant Recipes as an updated version of those classic Creole cookbooks you (should) already have on your shelf.” —Robert Peyton, restaurant reporter for New Orleans Magazine and “Haute Plates” blogger for MyNewOrleans.com “Cookbooks should tantalize your taste buds, and this one makes me want to lick the pages. It’s Jyl Benson’s insightful, sassy take on casual creativity grafted onto traditional roots.” —Kit Wohl, author of Pelican’s Arnaud’s Restaurant Cookbook, The P&J Oyster Cookbook, and the New Orleans Classics Series “Jyl Benson knows New Orleans’ food culture like no one else. She illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors. Completing the package is Sam Hanna’s stunning culinary design and photography; it all comes together in brilliant Technicolor life!” —Poppy Tooker, author of Louisiana Eats! Not long ago, it was easy to identify foods that were of New Orleans—gumbo thickened with okra, fried seafood, the buttery crackle of pecan pralines, a garlicky bite of a roast beef debris po’ boy, or an olive-oil-slicked muffuletta. New Orleans’ post-Katrina renaissance has infused the old city with fresh ideas, transforming our food in the best possible way. All of this has become part of the new definition of New Orleans food—bold dishes that take as their underpinnings the city’s traditional French-Creole/Cajun/Soul styles while incorporating a bit of modern flair. Often they reinterpret signature dishes from upscale eateries, making them accessible at more modest prices, or intermarry in exciting tangles with other cuisines. Join us in the kitchens of today’s New Orleans: different parts of town, different flavors, and all absolutely our own. A native New Orleanian and passionate home cook since she was nine years old, Jyl Benson began her editorial career with the New Orleans Times-Picayune. She served as a regional reporter covering the southeastern United States for both the New York Times and Time magazine. Benson currently serves as curator of community affairs for the Southern Food and Beverage Institute, as food and dining editor for Avenue magazine, and as a roving reporter for the radio show Louisiana Eats! She also contributes to a number of local publications including the Advocate, Country Roads, and New Orleans Magazine. Raised in London, Sam Hanna began his career as a photo editor for Entertainment Publications in Detroit, where he remained until relocating to New Orleans. Through his company, Hanna Foto, he specializes in culinary styling and photography. Beginning her editorial career in 1970, Jyl Benson worked with the New Orleans Times-Picayune and served as a regional reporter covering the southeastern United States for both the New York Times and Time magazine. She serves as a curator of community affairs for the Southern Food and Beverage Institute, as a columnist for Avenue magazine, as a roving reporter for the radio show Louisiana Eats!, and as a contributor to a number of print and online publications such as the New Orleans Advocate, Country Roads, and New Orleans Magazine. In addition to her career as a journalist, Benson has worked as an independent publicist and marketing consultant since 1996 with a specialty in Louisiana culinary and hospitality oriented businesses. She has produced culinary demonstration stages, videos, and specialty cookbooks in conjunction with special events and trade shows and has successfully produced three cooking demonstration stages with thirty chefs at the New Orleans Home and Garden and New Orleans Home and Interior Design Shows. Benson has authored a number of publications, including Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant and numerous cultural, historical, and architectural guides to New Orleans. She was also the editor in chief of Louisiana Cookin’ magazine from 2009-2011 and was a co-founder and editor in chief of Louisiana Kitchen and Culture magazine.