One of New Orleans’s culinary stars, Susan Spicer, has delighted diners at her acclaimed restaurants, Bayona and Herbsaint. In her long-awaited cookbook, she presents her signature dishes for home cooks. Spicer combines traditional Southern cooking with global influences, resulting in vibrant New Orleans cuisine. The collection features over 170 recipes, including classic dishes like Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans, alongside her inventive takes such as Smoked Duck Hash in Puff Pastry and Grilled Shrimp with Black Bean Cakes. Notably, it includes a recipe for the best gumbo you’ll ever taste. The book is enhanced by over 90 photographs by Times-Picayune photographer Chris Granger, capturing both the essence of New Orleans and Spicer’s unique presentation style. Instructions are designed to make her creative recipes accessible, catering to busy lives, as Spicer understands the time constraints of cooking for a family. Infused with the spirit of New Orleans, this cookbook revives the city’s strong culinary traditions, offering recipes that promise to comfort and surprise. It is poised to become an essential resource for anyone looking to explore the rich flavors of New Orleans cuisine.
