This tiny (4.25" X 5.5") collection is 200 pages, and packs enough recipes to keep your family and friends discovering more of the best of Louisiana cooking at every special event or Sunday dinner.
About the Author:
Jyl Benson has been observing, writing about and cooking for Louisiana's tables for almost three decades.As director of culinary programming for the Southern Food & Beverage Museum, she helps further the museums mission of preserving and perpetuating the culinary culture of the American South, and she writes about food for Acadiana Profile, Louisiana Life, St. Charles Avenue and New Orleans magazines.She began her editorial career with The Times Picayune in New Orleans and did regional reporting for The New York Times and Time magazine. After serving as editor-in-chief of Louisiana Cookin', Benson founded her own magazine, Louisiana Kitchen & Culture. She co-wrote "Galatoire's Cookbook: Recipes and Family History From the Time-Honored New Orleans Restaurant," as well as several cultural guides to New Orleans.Her most recent cookbook is "Fun, Funky, Fabulous: New Orleans Casual Restaurant Recipes."