William Sonoma - New Orleans

Dixieland jazz floating on a sultry breeze, inviting courtyards veiled behind Spanish moss, and, above all, a cuisine as marvelously rich and varied as the inhabitants themselves: New Orleans is truly a city like no other. From the mouth of the Mississippi River comes a melting pot cuisine inspired by the bounty of the surrounding bayous. Cajun and Creole cooks spice up an array of regional specialties, from beignets to etouffees, and every festival-including Mardi Gras-comes with its own set of must-try dishes. From neighborhood institutions dishing up platters of seafood to historic hangouts like Galatoire's, an abundance of restaurants, cafes, markets, and bars satisfies the local appetite for good food and good times. Book jacket.