Brett Anderson
Brett Anderson has been the restaurant critic at New Orleans’s Times-Picayune for a decade. In addition, he writes about food for a number of other magazines and newspapers. Here are his top five favorite books about the region’s cuisine. American Cooking: Creole and Acadian From the fantastic series of cookbooks put out by Time-Life in the 1970s, American Cooking answers, in well-researched detail, the age-old question: What’s the difference between Cajun and Creole? Gumbo Tales: Finding My Place at the New Orleans Table by Sara Roahen This beautiful, heartfelt, uncheesy food memoir—an increasingly rare thing—taps the vein of emotion running