Anthony Lamas, executive chef/owner of Seviche in Louisville, Kentucky
"Zella Palmer Cuadra captures the vibrant present of Latino cooking in New Orleans, which like all things in New Orleans, has become happily Creolized by the flavors of the city. Natalie Root's inviting photographs reflect the energy of the people and the complexity of the food. What is most important are the historical connections that Cuadra establishes to the Spanish colonial periodactually longer than the Frenchof the city, the shared Caribbean heritage, and the web of Latino influences on the food of New Orleans. Tasting New Orleans as a Caribbean, Latino, and American city is just another way to understand the many nuances that make the food of the city unique. Good context, representative people, excellent photos, and imaginative recipes: this book should be open on the counter in your kitchen."
Elizabeth Williams, president and CEO of the SoFAB Institute (home of the Southern Food and Beverage Museum in New Orleans), lawyer, and author of New Orleans: A Food Biography