“New Orleans has shaped us. It has challenged and embraced us. And in return, we offer our crafts as thanks. Our tribute to this place reflects a relationship that is deeply personal, often spiritual, and always passionate.”—Brian Landry “I’ve always felt that music and food are part of the same language—two expressions of the same instinct to nourish, to connect, to transform.”—Peter Harris In a love letter to the city, native New Orleanians Brian Landry and Peter Harris pay homage in Rhythm & Roux to the food and music that raised them. Brian, a celebrated chef, and Peter, a distinguished musician, are old friends, sitting at the intersection of New Orleans culture, that have come together to create something spectacular. Rhythm & Roux is more than just a cookbook—it’s a celebration of New Orleans's spirit, where cuisine and music blend to create moments of pure joy. Each dish and cocktail, accompanied by stories from acclaimed jazz musicians and curated playlists, transforms the act of cooking into a performance.  With almost one hundred recipes, interviews with some of the form’s most legendary musicians—including Branford Marsalis, Dee Dee Bridgewater, and John Boutté—and beautiful photography, Rhythm & Roux takes you on a culinary and musical journey. Beginning with cocktails and jazz pairings and starters and improvisations; moving through the soups, salads, and side notes to the main acts; and ending with the finale, sweet closings, it’s a sensory delight that invites you to dance to the rhythms of the Crescent City. Let the flavors of Creole spice and the beats of modern jazz fill your kitchen, allowing you to savor the essence of New Orleans, no matter where you are. Chef Brian Landry  is a New Orleans native whose culinary career has become deeply intertwined with the city’s rich food culture. A graduate of the University of Alabama and Johnson & Wales University in Charleston, Landry’s career began with an executive chef role at Galatoire’s Restaurant, followed by the opening of Borgne, a James Beard Award semi-finalist for Best New Restaurant in 2013. In 2018, he cofounded QED Hospitality, overseeing a diverse portfolio of restaurants across New Orleans, Nashville, and Louisville. Through his culinary artistry and community involvement, Landry continues to be an ardent ambassador for New Orleans hospitality and cuisine, promoting its unique flavors and traditions to the world. His accolades include “Best Executive Chef,” New Orleans CityBusiness , the Jamie Shannon Outstanding Chef Award, and multiple recognitions from the Louisiana Restaurant Association. Landry continues to celebrate the city’s unique culinary and cultural heritage, from the kitchen to the jazz club. Peter Harris is a bassist, educator, and composer who has been a fixture on the New Orleans music scene since 1994. A graduate of the University of New Orleans with both a bachelor’s and master’s in music, Harris has performed and recorded with artists like Jason Marsalis, John Boutté, and Ellis Marsalis. From 2012 to 2020, he served as musical director for weekly performances at the Jazz Playhouse, working closely with Germaine Bazzle. In 2013, Harris released his debut album, The Jackal , featuring original compositions and jazz standards. He is also the founder and musical director of a popular concert series at the Pontchartrain Hotel, which features top New Orleans musicians. In 2024, he was honored with the Jazz Journalists Association’s Jazz Heroes award for his contributions to the city’s music scene. A dedicated educator, Harris has taught at the Don “Moose” Jamison Heritage School of Music since 2007 and served as an adjunct professor at the University of New Orleans. One of Emery’s earliest memories is falling asleep to Miles Davis—her father's arm around her, a trumpet solo unwinding in the dark. She was six months old when a Bösendorfer grand piano arrived in the family's New Orleans home, chosen for her with the guidance of the choral arranger Moses Hogan. By the time she could walk, the house was already full of music: jazz musicians like pianist and composer Ellis Marsalis, saxophonist and clarinetist Victor Goines and saxophonist Al Belletto came to play, to teach, to sit around the kitchen table after. She grew up understanding that improvisation was not just a musical concept but a way of being in a room with other people—listening, responding, making people feel welcome. Her grandmother taught her the rest—that cheese puffs on the counter meant company was coming, and that generosity wasn't what you served but how you made people feel. After graduating from Princeton with a degree in comparative literature, Emery taught languages before finding her way to restaurants in 2010. In 2017, she co-founded QED Hospitality with chef Brian Landry. Today QED operates nine bars and restaurants across New Orleans, Nashville, and the Kentucky Bourbon Trail, but Bayou Bar at the Pontchartrain Hotel may be the ve