Enjoy the allure of the best of the Crescent City’s art and cuisine. New Orleans’ distinctive cuisine derives from a world of influences―French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban―but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire’s Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante’s Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo’s. Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills. Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans. I've enjoyed poring over the pages looking for new dishes to try... the cookbook combines the best recipes from the Crescent City with some of the best art the city has on display, including some from here on the Coast. --Sun-Herald New Orleans―with its sultry, romantic atmosphere and constant influx of different cultures―is known as the most unique city in America. The local cuisine is both distinctive and influential, and the city’s rich history shines through its art. A delectable showcase of the Big Easy’s matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po’boys, étouffée, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums. The allure of New Orleans is more relevant today than ever before, and with so many different cultures converging in one spot, it is no wonder that the ever-evolving food is as exciting as it is delectable, and the contemporary art is so extraordinary. Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills. She currently works with Emeril Lagasse, developing and testing recipes. Also a native of New Orleans, Troy Gilbert is a freelance journalist and fiction writer. His work is published in many national and regional publications and ranges from investigative journalism to restaurant reviews. "I invite you to take a stroll through the city with me-her tastes, her visions, her music, her inspirations and aspirations, by exploring the pages of New Orleans Kitchens." -Emeril Lagasse Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills. She then decided to move in a different direction and began a job with The Food Network as a buyer. She then decided to go back to New Orleans, and currently works with Emeril Lagasse, developing and testing recipes for his shows on The Food Network. Also a native of New Orleans, Troy Gilbert is a freelance journalist and fiction writer. His work has been published in many national and regional publications and ranges from investigative journalism to restaurant reviews. He was also one of only two individuals who chose to ride out Hurricane Katrina and blog about the ensuing chaos on a personal level, and was heavily referenced by the Main Stream Media. Today, Troy continues to write articles on the city's recovery and is actively finishing up his novel on Hurricane Katrina from his FEMA trailer outside of his home in the heavily damaged, although recovering, neighborhood of Lakeview. MARINATED KALAMATA OLIVES Recipe courtesy of TomWolfe from Peristyle. 2 cups kalamata olives, pitted and drained 2 shallots, minced 1 teaspoon chopped thyme 2 teaspoons chopped basil 1 teaspoon chopped oregano 1 teaspoon chopped Italian parsley 1/2 teaspoon chopped rosemary 1 teaspoon chopped garlic Juice of 2 lemons 1/3 cup extra virgin olive oil Freshly ground black pepper Combine all ingredients in a large bowl and marinate for at least 2 hours before serving. Serve with toothpicks. Serves 6 to 8