It's time to play with New Orleans musicians, as they invite you into their kitchens to share their stories and recipes. Based on the much-loved OffBeat magazine series with the same name, The Gravy: In the Kitchen with New Orleans Musicians will fill your ears and your belly, whether you choose breakfast with Mystikal, or lunch with Irma Thomas and her Macaroni and Cheese, or Creole Squash for supper at Big Al Carson's house with a side of Antoinette K-Doe's Cornbread. With 44 first-person accounts from musicians and more than 200 photographs, this book digs into the deep connections between New Orleans music and food. Almost every musical genre in New Orleans is represented in these pages: jazz and brass, bounce and blues, Cajun and zydeco, singer-songwriter and Mardi Gras Indian music, hard rock and indie rock, hip-hop and rap, funk and pop, rhythm n blues, electronica, and world music. Susan Tucker, Curator of Books and Records at Tulane University and founder of the New Orleans Culinary History Group: This is one of the most endearing books about New Orleans. With dazzling style, Elsa Hahne takes her readers into the homes and kitchens of New Orleans musicians to see another side of them. Their stories and favorite recipes come to life in a harmonious and ever-vibrant whole. This is a wonderful compilation of culinary and musical cultures, and a testimony to the habits of all those heroes whose rhythms make this city move. Harold Sylvester, Actor, Writer, Producer: Elsa Hahne has done it again! The Gravy is a perfect follow-up to her remarkable first cookbook, You Are Where You Eat, creating the perfect fusion of food and music the foundational elements of the culture of New Orleans. She establishes an extreme level of sympatico with the people she interviews, allowing them to tell their stories in their own voice. The musicians and the recipes in the book are: 10th Ward Buck
Mardi Gras Sauce for Wings Brint Anderson
Mother Kitty s Curry Glazed Chicken Theresa Andersson
Preserved Meyer Lemons John Autin
Yankee Gumbo Marcia Ball
Smothered Pork Chops Sunpie Barnes
Blackened Shrimp Monk Boudreaux
Baby Alligator Gravy John Boutté
Glorious Oyster Pie Big Al Carson
Creole Squash Susan Cowsill
Paneed Chicken Dancing Man 504
Red Beans with Hot Sausage Balls Debbie Davis
Baked Ziti DJ Captain Charles
Oatmeal Dr. John
Fried Frog Legs David Doucet
Crab Stew Johnette Downing
Sausage Mambo Andrew Duhon
Grilled Chicken Tacos Lars Edegran
Madras Chicken à la Lars Helen Gillet
Belgian Fries Michael Girardot
Corn Pudding Leroy Jones
Smothered Okra, Maple Cream Antoinette K-Doe
K-Doe Cornbread Seguenon Kone
Okra Eggplant Stew with Oxtail Martin Krusche
Vegetable Curry Julia LaShae
Grandma Bula s Mole Miss Sophie Lee
Korean Egg Rolls Ingrid Lucia
Lemon Garlic Pasta Barbara Menendez
Crawfish Stew Trixie Minx
Trixie-Tini, Blue Disco Lemonade Mystikal
Mystikal s Breakfast Charmaine Neville
Chocolate Strawberry Short Cake Rick Olivier
Creole String Beans Renard Poché
Citrus Cocktail Gia Prima
Pasta e Piselli (Pasta with Peas) Eric and Ryan Rogers
Cajun Ribs Wanda Rouzan
Bread Pudding Greg Schatz
Grilled Mini-Pizza St. Claude George Schmidt
BBQ Shrimp Irma Thomas
Macaroni and Cheese Johnny Vidacovich
Getting Ready Spaghetti James Westfall
Smoked Brisket June Yamagishi
Japanese Pork Chops Sean Yseult
Reindeer Gumbo with Quail The Gravy: In the Kitchen with New Orleans Musicians is Elsa Hahne's follow-up to her lovely, innovative 2008 book, You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans. Once again, with her photographs and stories straight from the mouths of her subjects, Hahne takes readers into hearts and kitchens. This book is a compilation of her popular cooking columns at OffBeat magazine, where she is art director and food editor. The 44 subjects are all over the musical/culinary map: John Boutte's Glorious Oyster Pie; Mardi Gras Sauce for Wings from 10th Ward Buck; the Okra Eggplant Stew with Oxtail offered by Ivory Coast percussionist Seguenon Kone. All the recipes are preceeded by dialogue from the subject. Kone explains the culture of Ivory Coast families and food, how hard the women have to work to grow and make food, how they dry the tops of okra, then grind and sift them to make a gravy, Kone's favorite. The New Orleans voices are just as fascinating. Charmaine Neville explains why she's a chocoholic. Monk Boudreaux talks about how he wasn't interested in going outside when he was a child; he stayed inside and watched his grandmother and mother cook. --Judy Walker, NOLA.com/The Times-Picayune, January 22, 2013 The secret's in The Gravy, and you're invited into the kitchen: You know, as an adopted New Orleanian, for my first several years here in Magic City, I didn't really cook much. For one, why cook when there is just SO much good food around you already? But secondly, I was scared. Scared to
Mardi Gras Sauce for Wings Brint Anderson
Mother Kitty s Curry Glazed Chicken Theresa Andersson
Preserved Meyer Lemons John Autin
Yankee Gumbo Marcia Ball
Smothered Pork Chops Sunpie Barnes
Blackened Shrimp Monk Boudreaux
Baby Alligator Gravy John Boutté
Glorious Oyster Pie Big Al Carson
Creole Squash Susan Cowsill
Paneed Chicken Dancing Man 504
Red Beans with Hot Sausage Balls Debbie Davis
Baked Ziti DJ Captain Charles
Oatmeal Dr. John
Fried Frog Legs David Doucet
Crab Stew Johnette Downing
Sausage Mambo Andrew Duhon
Grilled Chicken Tacos Lars Edegran
Madras Chicken à la Lars Helen Gillet
Belgian Fries Michael Girardot
Corn Pudding Leroy Jones
Smothered Okra, Maple Cream Antoinette K-Doe
K-Doe Cornbread Seguenon Kone
Okra Eggplant Stew with Oxtail Martin Krusche
Vegetable Curry Julia LaShae
Grandma Bula s Mole Miss Sophie Lee
Korean Egg Rolls Ingrid Lucia
Lemon Garlic Pasta Barbara Menendez
Crawfish Stew Trixie Minx
Trixie-Tini, Blue Disco Lemonade Mystikal
Mystikal s Breakfast Charmaine Neville
Chocolate Strawberry Short Cake Rick Olivier
Creole String Beans Renard Poché
Citrus Cocktail Gia Prima
Pasta e Piselli (Pasta with Peas) Eric and Ryan Rogers
Cajun Ribs Wanda Rouzan
Bread Pudding Greg Schatz
Grilled Mini-Pizza St. Claude George Schmidt
BBQ Shrimp Irma Thomas
Macaroni and Cheese Johnny Vidacovich
Getting Ready Spaghetti James Westfall
Smoked Brisket June Yamagishi
Japanese Pork Chops Sean Yseult
Reindeer Gumbo with Quail The Gravy: In the Kitchen with New Orleans Musicians is Elsa Hahne's follow-up to her lovely, innovative 2008 book, You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans. Once again, with her photographs and stories straight from the mouths of her subjects, Hahne takes readers into hearts and kitchens. This book is a compilation of her popular cooking columns at OffBeat magazine, where she is art director and food editor. The 44 subjects are all over the musical/culinary map: John Boutte's Glorious Oyster Pie; Mardi Gras Sauce for Wings from 10th Ward Buck; the Okra Eggplant Stew with Oxtail offered by Ivory Coast percussionist Seguenon Kone. All the recipes are preceeded by dialogue from the subject. Kone explains the culture of Ivory Coast families and food, how hard the women have to work to grow and make food, how they dry the tops of okra, then grind and sift them to make a gravy, Kone's favorite. The New Orleans voices are just as fascinating. Charmaine Neville explains why she's a chocoholic. Monk Boudreaux talks about how he wasn't interested in going outside when he was a child; he stayed inside and watched his grandmother and mother cook. --Judy Walker, NOLA.com/The Times-Picayune, January 22, 2013 The secret's in The Gravy, and you're invited into the kitchen: You know, as an adopted New Orleanian, for my first several years here in Magic City, I didn't really cook much. For one, why cook when there is just SO much good food around you already? But secondly, I was scared. Scared to