's spectacularly delicious food in New Orleans first at the Bistro at Maison de Ville
, then at her own Bayona,
for more than 20 years now, and frankly I could never figure out why she'd never written a cookbook. With the publication of Crescent City Cooking
my days of wondering are now over. Spicer has always had a way of combining classical French cooking techniques and traditional New Orleans food preparations and ingredients into her own effortlessly elegant cooking style. She manages to elevate comfort food into something special without tricking it up.
We've got eight copies of Crescent City Cooking to give away.
To enter: Tell us what your favorite New Orleans dish is when you comment on this post. Spicer's beautiful, picture-filled book has 170 recipes, everything from a Classic N'Awlins Remoulade to Elegant Oyster and Artichoke Soup to Bayona Extra-Cheesy Spoon Bread. Sounds delicious, doesn't it? Standard Serious Eats contest rules apply.
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