[Read Kindle] ♿ Gumbo Tales: Finding My Place at the New Orleans Table ⚈ Catalizadores.co

I truly wanted to enjoy this book about a city I love, but it s unfortunate that the author celebrates one region by subjectively denigrating the food and culture of another despite her Wisconsin roots, her sweeping generalizations and frequent condemnation of Midwestern food and culture reveals shallow research I appreciated the thoughtful turns of phrase and personal, touching anecdotes, but ultimately this book would have benefited from tighter editing. The author explains her affection for New Orleans and the food and makes me hungry for gumbo It s very sad that so many of her anecdotes end with they haven t re opened since the storm. [Read Kindle] ♞ Gumbo Tales: Finding My Place at the New Orleans Table ☩ Makes You Want To Spend A Week Immediately In New Orleans Jeffrey A Trachtenberg, Wall Street JournalA Cocktail Is Than A Segue To Dinner When It S A Sazerac, An Anise Laced Drink Of Rye Whiskey And Bitters Indigenous To New Orleans For Wisconsin Native Sara Roahen, A Sazerac Is Also A Fine Accompaniment To Raw Oysters, A Looking Glass Into The Cocktail Culture Of Her Own Family And One Way To Gain A Foothold In Her Beloved Adopted CityRoahen S Stories Of Personal Discovery Introduce Readers To New Orleans Well Known Signatures Gumbo, Po Boys, Red Beans And Rice And Its Lesser Known Gems The Pho Of Its Vietnamese Immigrants, The Braciolone Of Its Sicilians, And The Ya Ka Mein Of Its Street Culture By Eating And Cooking Her Way Through A Place As Unique And Unexpected As Its Infamous Turducken, Roahen Finds A Home And Then Katrina With Humor, Poignancy, And Hope, She Conjures Up A City That Reveled In Its Food Traditions Before The Storm And In Many Ways Has Been Saved By Them Since This book made me really homesick and I had to read it in small doses Sara Roahen really GOT New Orleans and New Orleanians I appreciated her passion for the food, history and people I feel as if I grew up doing things a certain way in NOLA and didn t know why such wacky ways of doing things were rooted Sara filled me in and I am grateful I was hoping for a bit out of this book Although it is easily read and fairly well written I would not tell anyone to run out and get it We travel to New Orleans often I was on a NO kick and grabbed this book She spends too much time gushing endlessly over a few obscure places and people without really bringing them into the whole story She goes on and on and on about a shave ice place Great, I get it You really like ice with artificially flavored artificially colored sugar water on it And then there is some food critic, Tom, that she won t stop talking about even after admitting that he is not popular and often pretentious or misled at best The majority of Louisiana food is neither sophisticated nor complex It is mostly simple, over cooked foods dumped on a starch or it is deep fried take your pick I enjoy the food most of the time while I am there and occasionally seek it out or make it when I am home But Roahen speaks as if it is difficult to make and that the simplest things are worthy of lengthy commentary I would love to see NO approach the food sophistication that other major US cities have by using quality, fresh ingredients Try finding organic, locally grown anything down there You can look for days and not find lettuce other than conventionally grown iceberg Whole wheat bread Brown rice Anything healthy She does offer a few great cooking tips and good story or two I especially enjoyed her Mardi Gras tales Maybe my problem is just the toll New Orleans food takes on you after 10 days and has nothing to do with her stories Maybe I just need a nice, simple salad every now and again as the author s friend does Clean out the old digestive tract I enjoyed this, but mostly I learned a ton Sara Roahen s love for New Orleans is super evident and there are so many foods I want to try the next time I go a non roux gumbo, a sno ball, Gulf oysters, braciole, ya ka mein, and a MIRLITON which is also a piece of produce and not just a Nutcracker thing who knew The book is so well researched that I could see how I ve barely scratched the surface on my handful of visits, and Roahen covers than just food As a New Orleans transplant, she draws us in as fellow outsiders who really should learn about Sicilian heritage and Saint Joseph s Day, the intricacies of calling yourself Creole, the Vietnamese population in New Orleans East, and the Krewe of Zulu if we re to keep visiting and enjoying beignets and cemetery tours and drinking on the street Each chapter gives a lot but also made me want to know For instance, there is so much heritage steeped in the food are there people who exclusively eat in these traditional ways, e.g., red beans and rice every Monday or gumbo on Fridays, every week I want to revisit this book before I return, but definitely not yet for some reason, it took me months to finish The writing was fine I wouldn t call it a clean style, but Roahen is witty and careful and her metaphors are on point I remember one about a blistered ballerina, which I obviously enjoyed , but there was something about the exhaustive detail that kept me from falling in. I love New Orleans I love New Orleans food So I wanted to love this book, but I didn t In fact, I couldn t even finish it I would start each chapter with enthusiasm and by the middle of the chapter I would find myself skimming, skipping pages and then just giving up and moving on to the next chapter with hopes that it would be somewhat stimulating than the one I just finished.If I had to pinpoint the problem, it would be that the author included much much too many minor details that were not relevant to or detracted from the story For example, in the shaved ice chapter, she included memories of other shaved ices she has had in other states Endlessly elucidating all the flavors that she s ever had in her whole life which ones she likes the best which ones her husband, cousin, sister, brother like how heavenly it is to have shaved ice on a hot day, especially in Wisconsinetc..I remember a passage in that same chapter where she refers to an incident where her and her husband duck into a coffee shop on a rainy day somewhere in Texas or whatnot I don t remember the actual state and I am not going to dig through the text to find out , but seriously folks, what does that have to do with New Orleans shaved ice The author should have focused only on the food, its origins and maybe one or two exceptional purveyors of those specialties in New Orleans The subject matter of the book is interesting, but it was executed poorly It is worth reading if you don t mind multiple tangents, usually about the subject matter, but sometimes not I just found it too distracting. Bought for 4 at House of Books, Moorgate, London Essays by Topic 1 Gumbo There are at least as many definitive gumbos in Louisiana as there are accents, and like accents, definitive gumbos are established at home No one can come to an agreement whether gumbo should be made with a roux or fil Include shellfish okra or not Some chefs even use olive oil and tomatoes in theirs 2 Sazerac The Sazerac is a cocktail so classic that it has never suffered a coming of age or a fall from grace The best cocktail in NOLA Herbsaint, Peychaud, Angostura twist of lemon How a city renowned for it s alcohol fuelled celebrations changed due to the storm SAZERAC COCKTAIL 1tsp 5ml absynthe pastis Herbsaint, Pernod Ricard 1tsp 5ml simple syrup or to taste 3 4 dashes Peychaud s Bitters3oz 3 4 gill, 9cl rye whiskeyChill old fashioned glass.Coat inside of glass with absynthe pastis, leaving a slight puddle in the bottom of the glass Add simple syrup and bitters In separate mixing glass, combine the whiskey and simple syrup with ice and stir.mStrain the contents of the mixing glass into the old fashioned glass Smartly twist a sip of lemon peel over the surface of the drink Serve ENJOY 3 Sno Balls a seasonal treat, born in the city 4 Red Gravy Italian influences in NOLA.5 Stuffed, Smothered, Z Herbes Nawlins love affair with vegetables 6 Po Boys7 Turducken8 Crawfish9 Poisson Meuniere Amandine 10 Pho11 Coconuts, King Cake and Ya Ka Mein12 Le Boeuf Gras13 Coffee Chicory14 Red Beans Rice15 Oysters16 Afterword Turkey Bone Gumbo I had resisted reading this library book for quite a while it d been an impulse grab from the new books shelf What could the author really have to say about an over hyped cuisine Well lots and nary a mention of any blackened fish to boot Roahen has selected topics gumbo, red beans and rice, etc , explaining the variety of experience within each from native and some not so native points of view.It d be missing the point, however, to classify the book solely as a food guide the people and places covered are as important to the story there is a well developed narrative thread here as the discussion of roux thickness and red bean selection Matter of fact, if you aren t that interested in foodie books call it memoir , regional interest or even humor Just read it and have fun I ve given it five stars, though I suppose I could nick a small piece off one of them for Roahen s mentioning a pupusa hunt in passing, but not including a chapter on the Latin scene as she did the Vietnamese. Full disclosure I live in New Orleans And I enjoyed the author s restaurant reviews when she worked for a local weekly paper So I was intrigued when I saw this book on the store shelves.Roahen does not disappoint She explores the history of local foods and traditions But she keeps it interesting by building chapters around people with a deep connection to the subject A city obsession with snowball stands is illustrated by her patronage of a neighborhood staple and her eventual friendship with its owner The annual tradition of building St Joesph altars is told best through one woman s mission to keep her altar going and the army of people supporting her She explores foods I have no interest in eating duck eggs, anyone and yet her writing style kept me interested in reading about them I found the first chapter the toughest to get through but after that I was hooked I learned a few new things about my city and discovered a few new places to put on my ever expanding restaurants to try list.