A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.

“Gumbo Tales can be read, profitably and pleasurably, at several levels.” –Jonathan Yardley, The Washington Post

“This culinary tour succeeds repeatedly in defining the indefinable with grace, wit and passion-especially in regards to the city's alluring, complex flavors and aromas.” – Publishers Weekly

“Makes you want to spend a week―immediately―in New Orleans.” ―Jeffrey A. Trachtenberg, Wall Street Journal