Poppy Tooker combines family photos, stories and recipes from Pascal's Manale Restaurant into a collection that is much more than just a cookbook. Her exploration into the storied Uptown restaurant, one of the “jewels in New Orleans’ culinary crown,” reveals the history of the family behind it and their influence on the city’s culinary culture. In contrast to the chef driven French dishes of the Creoles, Sicilian cuisine came straight from mama’s kitchen just as the signature dishes on the tables of this beloved eatery. A bastion of Italian cuisine in New Orleans, recipes for Pascal’s Manale’s best-known dishes, including their famous barbecued shrimp, stuffed artichokes, and meatballs have fed their fans for over a century!
Sally Asher tells the story of the mermaids who reside in the Mississippi River, surrounding the Big Easy. These citizens of the sea are much like their land counterparts, culturally and ethnically. Many New Orleans mermaids play in bass bands, eat roeballs in the summer, live in narrow trident houses, and have their own parades (with floats that really float!). And true to mermaid lore, the mermaids are allowed on land one day a year. New Orleans mermaids, of course, choose Mardi Gras, where they can blend in with the vibrant and decorative costumes.
Author and culinary historian Poppy Tooker combines family photographs, stories, and recipes from Pascal's Manale into a collection that is much more than a cookbook.
“New Orleans is known for making groceries, dressing po’boys, and snacking on beignets.
Saying things like ‘Where y’at?,’ ‘How’s ya momma and dem,’ and ‘Laissesz les bons temps rouler.’
But most people don’t know,
that deep beneath the river is a mermaid city.
Where an underwater world exists
that’s lively, and merry, and pretty.
New Orleans mermaids are much
like their human relations,
with their own traditions,
and music, and celebrations.