South

Dooky Chase’s Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant’s kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.

Spiced with exquisite works from the African American art collection that hangs in the restaurant’s dining room, this cookbook pairs the flavors of Leah Chase’s dishes with anecdotes recounting the restaurant’s traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant’s favorite offerings and features a new chapter on drinks. Dooky Chase’s longtime chef and proprietor passed away in 2019, but these pages honor Leah’s legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.

Pirate's Pantry: Treasured Recipes of Southwest Louisiana (50th Anniversary) is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend.

For most people, Southwest Louisiana evokes images of good food—an integral and inseparable part of the area’s past as well as its present. The Junior League of Lake Charles has collected family and regional recipes with a spicy lagniappe of local historical lore that reflects the Creole flavor and Cajun flair of this unique area. Steeped in mystique and legend, the bayous, rivers, and lakes of Southwest Louisiana provide the ingredients and the inspiration for Creole cuisine. Notorious pirate Jean Lafitte was a frequent visitor to the local planters’ tables, and his legend remains today throughout the swamps of Southwest Louisiana in Calcasieu Parish.Teaming with seafood, the local waters offer an abundance of ready possibilities for creative and delicious dishes. Sink your teeth into some Creole Jambalaya or Trout Au Gratin. Sample mouthwatering Crab Meat Quiche or Shrimp Thermidor. Delight in delicious Charcoaled Venison Roast or Grillades and Grits. Savor buttery Jalapeno Corn Bread and warm Swedish Puff Coffee Cake. Devour Heavenly Strawberry Pie, Ambrosia Cake, or Buttermilk Pralines at the end of any meal. Wonderful recipes such as these will greet you throughout these pages, delivering the distinctive tastes of Southwest Louisiana to your table. The sections include: Roux, Filé, Gumbos, Soups, Rice, Seafood, Wildlife, Beverages, Wine, Hors D’oeuvres, Eggs and Cheese, Breads, Meat, Poultry, Vegetables, Salads, Sauces, Accompaniments, and Desserts.

From brunch to dessert, these kitchen madams serve up history New Orleans style!

Author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague’s beautifully restored establishment into a whole cloth of foodie lore. As the second oldest restaurant in New Orleans, Tujague’s boasts more than a century of fresh Creole cuisine served in the heart of the French Quarter. More than a cookbook, this foray into history combines memorabilia from the restaurant’s archives with stunning modern images from New Orleans photographers Sam Hanna and Louis Sahuc. The dramatic story of the successful effort to save the restaurant is included, along with tales of ghostly guests and authentic dishes and drinks celebrating the oldest standup bar in America and the restaurant that created the international tradition of brunch.

A classic is updated for a new generation!

The history of 613 Rue Royale, the site of New Orleans’ famous Court of Two Sisters restaurant, dates back to 1732—just fourteen years after the founding of the city, when it was the site of the home of Louisiana’s second governor. 

Beginning in 1886, the legendary “two sisters,” for whom the building and courtyard are named, operated a notions shop on the ground floor of the mansion. Located in the very center of “Governor’s Row,” 613 Royal became the focal point of Creole society. In many ways, the romance and history of the largest courtyard in the Vieux Carre epitomize the charm, the ambience, and the lifestyle of “America’s most European city.”

A tribute to the history that has made the restaurant famous throughout the world, the cookbook has been revised and updated with new recipes from the acclaimed kitchens. The history of the courtyard and the French Quarter offers an intriguing background for the recipes that follow—recipes that are Creole-inspired and taste-tested by the discriminating palates of tens of thousands of customers.

Featuring recipes from WYES PBS’s A Chef’s Journey, this collection brings the flavors of New Orleans to life through the recipes of Edgar “Dook” Chase IV. Alongside dishes showcased in the series, this book includes additional recipes that highlight his creativity and mastery of New Orleans cuisine.

Dook Chase is an acclaimed New Orleans chef and restaurateur, best known as the executive chef and co-owner of the legendary Dooky Chase’s Restaurant. A fourth-generation member of the iconic Chase family, he proudly carries forward the culinary and cultural legacy established by his grandparents, Leah and Edgar Chase Jr.



Dook brings a thoughtful, contemporary approach to the kitchen while honoring the classic Creole cuisine for which the restaurant is known. In 2025, the Chase family was awarded the James Beard America’s Classics: South Award.

A guide to the unique tastes of New Orleans' world-renowned gumbos and soups.

GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION

FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB.

Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.

Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. The culinary star of these gatherings? The pig.

Whether it’s a boucherie, the Cochon de Lait in Mansura or Chef John Folse’s Fete des Bouchers, where an army of chefs step back 300 years to demonstrate how to make blood boudin and smoked sausage, ever resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poche’ traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux’s Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouth-watering dive into Cajun devotion to the pig.

Dive into Cajun Mardis Gras, where the party goes down with a wholly different flourish

Everyone knows about Louisiana Mardi Gras and its glitz, glam, parades and masquerades. But in Cajun County, the festival turns communities into stage shows of wild revelry. Called Courir de Mardi Gras in the rural parishes, you’ll find masked runners and horsemen bedecked in colorful, tattered clothing, cavorting through the countryside on a begging quest for gumbo ingredients. It’s an outrageous celebration—derived from the French medieval Festival of Begging—on the eve of Lenten season’s fasting. In exchange for neighborly generosity, the revelers sing, dance, act a fool, chase chickens and unite the community with an abundance of mirth that reverberates year-round. Join author Dixie Poche and take part in the wild spectacle and otherworldly whimsy of Courir de Mardis Gras.

New Orleans celebrates better than any other city. It's our way of doing just about anything. Perfect for gatherings, holidays, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than fifty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.

These fifty recipes are an invitation to New Orleans-style celebrations with the tastes that enliven any gathering. Contemporary and classic dishes for the city's unique events all come to the party. Festival recipes are a riff on stuffed crawfish bread, crawfish pasta, and meat pies. Consider Mardi Gras served with pots of fried chicken gumbo and jambalaya. For saints' feast days, Chef Emeril Lagasse offers Italian Cookies. Even the other-worldly spirits of New Orleans can feast on Chef John Folse's Death by Gumbo.

Reveillon, St. Patrick's Day, and Seafood Festival menus feature Turducken, Boysie's Eggplant Shrimp, and Redfish on the Halfshell. Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, and Creole Onion Soup from Arnaud's delight the senses and the spirit. Desserts shine with Sucré's shimmering King Cake. The chefs comprise an honor roll of New Orleans' best. From highfalutin to down home, they create the greatest neighborhood food in America. We know this to be true-that's a promise.

In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

Step into the vibrant world of New Orleans with Bébés, Beauty & Bees, a captivating blend of family recipes, beauty secrets, and heartfelt stories from author Amanda Hampton Bravender's colorful life.

In this enchanting cookbook, Amanda invites you on a journey through her experiences, from her upbringing in Harvey, Louisiana, to her bustling career as a local hairstylist and makeup artist. With each turn of the page, she shares cherished family recipes passed down through generations, infusing the flavors of New Orleans into every dish.

More than just a collection of recipes, Bébés, Beauty & Bees is a celebration of Amanda's journey toward self-discovery, from her humble beginnings to her endeavors as a homesteader, beekeeper, and proud horse owner. Through her anecdotes and reflections, she imparts lessons of resilience, sustainability, and the importance of cherishing one's roots.

Join Amanda as she navigates the joys and challenges of raising five children—four boys and a daughter—while finding inspiration in the strong women who have shaped her life. With warmth and nostalgia, she invites readers to embrace the beauty of times past and savor the simple pleasures of home-cooked meals, homemade beauty remedies, and the sweet buzz of life on the farm.

Discover this testament to the enduring spirit of New Orleans and the remarkable journey of one woman determined to create a life filled with love, laughter, and lasting memories.