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RECIPES FROM HISTORIC LOUISIANA Cooking with Louisiana’s Finest Restaurants by Linda and Steve Bauer Foreword by Richard Moe, President, National Trust for Historic Preservation Bright Sky Press April 2006 $24.95/Jacketed Cloth Text ISBN: 1-931721-72-6 Sample recipe Printer-friendly page

Contact: Leslie Little
325-762-3909
leslielittle@brightskypress.com

RECIPES FROM HISTORIC LOUISIANA is a collection of favorite recipes from chefs at 48 enduring eating establishments, all at home in storied buildings across Louisiana, from Alexandria through Evangeline Country to venerable New Orleans. Intriguing stories, combined with tantalizing recipes, enable the reader to discover the pure joy of dining throughout historic Louisiana.

The sublime Brennan’s on Old Royal Street in New Orleans offers fabled Bananas Foster and Crabmeat Imperial. Chef Emeril Lagasse, from Emeril’s-Delmonico on the streetcar line of New Orleans’ St. Charles Avenue, gives you his own Crabmeat Remick. Still holding court in the Vieux Carré is landmark Maison Dupuy, whose Chef Dominique reveals the secret of his Fire-Roasted Shrimp. Turn-of-the-century style and Cajun hospitality blend at the historic Bailey Hotel in Bunkie of Avoyelle Parish, where Roast Duck and Andouille Pasta is accompanied by Tomato and Goat Cheese Salad with Basil-Kalamata Olive Vinaigrette.

The authors of this combination cookbook, history book, and travel companion are 20-year veterans of food and travel writing and also co-wrote Recipes from Historic Texas.

Linda Bauer is a graduate of Bowling Green State University and has an MS degree from Virginia Polytechnic Institute. She has been a self-syndicated food and travel columnist for a variety of newspapers and has written columns for the past twenty years. Linda has freelanced with many magazines such as World and I, Virginia Magazine, and Military Lifestyle. She was a contributor to Good Old Food, by Irena Chalmers, and Windows on the World, a travel directory. She has written columns and restaurant reviews in New York, Columbus and Cleveland Ohio, Houston and for the Journal in Washington, DC. Linda has appeared at the National Press Club, Kentucky and Ohio Book Fairs, plus the Book and Cook. She has been a featured speaker at Southwest and Texas Book Festivals, numerous Food and Wine Festivals and a portion of several luxury liner World Cruises. She is a frequent lecturer for numerous and varied organizations on literacy, education, travel, food and writing.

Additionally, Linda is the author of The American Sampler Cookbook, with the favorite recipes of the President and Congress, and The New American Sampler Cookbook, a sequel. The advances and royalties were donated to the American Red Cross and World Vision respectively and benefited Share Our Strength and PBS. The books were featured on CNN, The Today Show, CBS This Morning, and numerous other programs and radio shows. The Food Network featured her cookbooks on two of their programs. The third book in this series is The Great American Sampler Cookbook. All the proceeds from this book go to the National Center for Family Literacy.

Colonel Stephen M. Bauer retired from the Army in 1993 after 28 years of service. His military career included a variety of assignments including Infantry combat tours in Vietnam and the DMZ in Korea and a tour with the President's Honor Guard, as well as a number of positions on the business side of the Army. Serving Presidents Nixon, Ford, and Carter, he was responsible for supervising the conduct of numerous social and ceremonial functions for the First Family. He also had a direct part in several Presidential funerals. Steve later held a staff position under Presidents Reagan and Bush. His books, At Ease in the White House and How to Sell to the United States Governmentare based on his experiences in working for these five Presidents. Colonel Bauer served longer as a Military Social Aide than anyone in the history of the White House. Steve has lectured on his White House experiences for the past 20 years, appearing on numerous TV shows, more than 25 international cruise ships and at many dinner clubs and civic fund raising events. He is represented by several speakers bureaus.

A portion of the proceeds from the sale of Recipes from Historic Louisiana will benefit the National Trust for Historic Preservation Hurricane Relief Fund.