Overview
Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy.Synopsis
New, current, and old recipes from the venerable eighty-year-old institution, with family history.
When Tim Zagat arrives in New Orleans, he instructs the taxi driver to head straight to Uglesich's (pronounced "yoo-gul-sich"). Though this small, neighborhood restaurant has never advertised, there is always a waiting line outside the door. This highly anticipated cookbook, written by Anthony Uglesich's son, John, compiles recipes from Sam Uglesich's first dishes, when the restaurant was a sandwich shop on Rampart Street, to new creations by Gail and Anthony, the current generation. With an emphasis on fresh ingredients, this cookbook is a superb primer on Creole cooking that includes and also goes well beyond traditional preparations. With this publication, the secrets of two Uglesich generations are released to the home cook.
A Tulane University graduate, John Uglesich is an avid supporter of Tulane athletics and manages stock portfolios.