The first cookbook ever to have been issued simultaneously in English, French, and Spanish is your entree into the culinary melange that is New Orleans. The authors have drawn extensively from their own connections to these cultures, in some cases unlocking nineteenth-century cooking secrets discovered in old, handwritten notes. They present what they consider to be the 119 best recipes created in the city. From drinks like the Sazerac and Cafe au Lait to entrees such as Red Beans and Rice and Crawfish Etouffee to desserts including Cherries Jubilee, Bananas Foster, and Pain Perdu, every recipe is world class. All recipes include metric measures.