Inspired by David Simon’s award-winning HBO series Treme, this book is a vibrant celebration of the culinary spirit of post-Katrina New Orleans. It features recipes and tributes from both real and fictional characters who highlight the Crescent City’s rich foodways.

From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese—at once new and old, genteel and down-home. In the words of Toni Bernette, it is all "seasoned with delicious nostalgia."

As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint. It also features original recipes from renowned chefs like Eric Ripert and David Chang, alongside other Treme guest stars.

For the six million who come to New Orleans each year for its food and music, this book is the ultimate homage to the traditions that make it one of the world’s greatest cities.