Twelve Months of New Orleans Cooking

About the Book

Cajun Cooking by the Calendar in New Orleans Illya Roberts’ New Book Demonstrates How to Create Creole Favorites in a Unique New Way Twelve Months of New Orleans Cooking features thirty-six recipes that will bring anyone’s kitchen an atmosphere of “laissez le bon temps rouler” and fills their taste buds with the unique flavors of The Big Easy. The book offers seasonal varieties of New Orleans entrees with a Creole and Italian fusion of flavor. Readers will learn how to cook Trout Marapas, Pasta Potpourri, Veal Orleans, Butter Spaghetti with Shrimp and Mushrooms, and other delectable dishes that are easy to prepare, easy to cook and easy to enjoy. From zesty Creole flavors to Sunday baking delights, Twelve Months of New Orleans Cooking features the flavors of New Orleans in a calendar format, allowing adventurous “foodies” to cook with fresh, seasonal ingredients that are relevant to specific events, holidays and celebrations.

About the Author

I began my interest in cook while I was in high school in New Orleans, Louisiana. My family has a history of great kitchen cooks and small restaurant owners. I know it’s in the DNA of my being—the joy of preparing great dishes and seeing the expression on someone’s face when the taste of the dish surprises their taste buds.