New Orleans is considered a great restaurant town not only because it has its own cuisine, but also because plenty of talented chefs are there to put their personal stamp on it. Gerard Maras of Ralph’s on the Park (see page 17) is certainly one of them. But you can meet a bunch more courtesy of Joseph Carey in his Creole Nouvelle: Contemporary Creole Cookery (Taylor Trade Publishing, $29.95). Carey, a New Orleans native who now heads the Memphis Culinary Academy, has come up with a slick ...
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