A Confederacy of Dunces Cookbook: Recipes from Ignatius J. Reilly's New Orleans

In John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. Whether issuing gibes such as "canned food is a perversion," or taking a break from his literary ambitions with "an occasional cheese dip," this lover of Lucky Dogs, café au lait, and wine cakes navigates 1960s New Orleans focused on gastronomical pursuits.
For the novel's millions of fans, Cynthia LeJeune Nobles's "A Confederacy of Dunces" Cookbook offers reci...