Treme

September 9, 2013
Elie (Smokestack Lightning: Adventures in the Heart of Barbecue Country) writes from the perspective of characters from HBO's series Treme to bring the vibrant, flavorful foods of New Orleans to readers. With a foreword and preface by show writers Anthony Bourdain and David Simon, visual spreads highlighting characters, and numerous color photographs from the series, fans will inevitably immerse themselves in this New Orleans experience. For the most part, these are not weeknight meals, as many require a trip to a fish market, numerous ingredients, and a page of directions. Seafood is well-represented among savory options, with appearances from rabbit, quail, and vegetarian entrees as well. Desserts are plentiful and mouth-watering, such as Bayona's Cafe au Lait Pots de Creme with Mudslide Cookies. The book is sorted not by course, season, or main ingredients, but by character, which means that those seeking to learn about and make gumbo will have to compare recipes that are scattered throughout the book. Elie educates readers on topics such as the differences between Cajun and Creole, the invention of the cocktail, and the economics of pork, while also providing memorable snippets of cooking wisdom. With recipes ranging from Clemenceauâd Shrimp to Chicken Etouffee provide the intended audienceânot dieters, bashful cooks, or those afraid of flavor, but fans of the show and the abundant flavor of hearty New Orleans foodsâwill enjoy reading and cooking these recipes.