"[An] homage to that great New Orleans sandwich . . . recipes that range from traditional oyster loafs and roast beef and gravy to eggplant Parmesan." — Daily Advertiser Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including: Blackened Shrimp Andouille Sausage Barbecue Brisket Cuban-Style Pork Fried Oysters Pecan-Crusted Trout Fried Alligator Tail Bánh Mì Style Creole Crab Cakes "This cookbook offers not only wonderful pictures, but also a wide variety of recipes to make this Southern sandwich using traditional New Orleans offerings along with St. Pierre's new creations, including blackened shrimp, fried oysters and Creole crab cakes." — Deep South "It does have some new po' boy ideas like a Pain Perdu (French Toast) Po' Boy for breakfast and a Cheesy Pepperoni Po' Boy to make the kids happy." — Ms. enPlace
