A collection of appetizers from the world's favorite city for food. This gift cookbook is a compilation of favorite hors d'oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans' finest restaurants and most-skilled chefs. Classic recipes such as Antoine's Crabmeat Imperial, Cochon's Watermelon Rind Pickles, and Restaurant Cuv�e's Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan's Bourbon House Oyster Shooters and Restaurant August's Honey Island Chanterelle Tart. What separates an ordinary dining occasion into a truly elegant dinner party is the inclusion of hors d'oeuvres. What makes any celebratory occasion at home uniquely special is the quality of the appetizers served to family and guests. That's where Kit Wohl's "New Orleans Classic Appetizers" with her 'kitchen cook friendly' recipes for fifty mouth-watering, palate pleasing, appetite sparking appetizers and hors d'oeuvres comes in. Featuring a range of delightful delicacies ranging from Remoulade's Crab Cakes with Creole-Mustard Sauce; P&J Oyster Company's Oysters Bienville; Bistro Daisy's Crab Meat and Roasted-Garlic Aioli over Roasted Beets with Chives and Croutons; and Chief Greg Reggio's Redfish on the Half Shell with Dill Sauce; to La Cote Brasserie's Satsuma-Marinated Duck with Mango Relish and Satsuma Vinaigrette; Gene Bourg's Lamb Lollipops with Pecan-Mint Pesto; Cafe Giovanni's Prosciutto and Creole Cream Cheese Puffs; and Cochon's Barbecued Pork Ribs, "New Orleans Classic Appetizers" lives up to the culinary reputation of one of cuisine capitals of America. Beautifully and profusely illustrated throughout with full-color photography, "New Orleans Classic Appetizers" is enthusiastically recommended for personal, professional, and community library specialty cookbook reference collections. --Midwest Book Review, December 11, 2008 Praise for NEW ORLEANS CLASSIC SEAFOOD By Kit Wohl "Only a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans; a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles forty-five signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence . . . [New Orleans] Classic Seafood is equal parts a restaurant guide and cookbook with wonderful full-page color photographs . . . Best of all, the recipes don't condescend. Any food lover . . . is sure to love the results." --Matt Sutherland, ForeWord Magazine Praise for NEW ORLEANS CLASSIC DESSERTS By Kit Wohl "Memorable desserts that are gorgeously illustrated in full color and guaranteed to please any palate and satisfying any craving for something sweet and delicious at the end of a meal..." --Midwest Book Review "Wohl's informative background notes offer intriguing morsels on each dessert's uniqueness . . . The author's own vividly appetizing full-color photographs rendered in extreme close-up may seduce readers into virtually licking the book's pages." --Booklist "The lushly photographed Desserts features 46 recipes of quintessential Crescent City creations from many of New Orleans' most beloved restaurants. Each recipe offers insider anecdotes on the dessert's origin, history, and connection to the city." --Where Magazine "Even if you never intend to make any of these desserts in your own kitchen, the artful photographs and captivating culinary and cultural information are filling enough." --DianasDesserts.com "Each recipe is accompanied by a vivid photograph, not only adding to the compilation's beauty but also providing a reference for home-cooking simplicity . . . Whether it takes you on a nostalgic journey to vacations past, or inspires delightful daydreams of excursions to come, New Orleans Classic Desserts supplies just what you need for pastry perfection." --Lauren Rippey, Southern Lady "Any time you need reassurance about the state of New Orleans, you can renew your faith at the city's world-famous restaurants with Emeril's Banana Cream Pie, Broussard's Cherries Jubilee, or Galatoire's Crème Caramel; or, equally as reviving, simply look through and cook from Kit Wohl's mouth-watering book, which is a treasure trove of her city's sweet legacy." --Lily Binns, Saveur magazine "This book is irresistible . . . It's hugely appealing to anyone who likes to laugh while learning, is a feast for the eyes, the recipes are easy to understand, and they work! My kind of book." --Jeremiah Tower, chef and author "Odd, really, why there hasn't been a book devoted to the wide range of New Orleans desserts. Now there is, and it's as fine a book as one could ask for, beautiful in its illustrations, sound in its judgments, and tantalizing in its recipes." --John Mariani, author and columnist "The book reads like a series of short stories, the photographs are so wonderful you want to lick t