Kerri McCaffety

Lynn Powers

Obituary Cocktail pours out the story of New Orleans and of such local phenomena as Mardi Gras, Quadroon Balls, and the world's first cocktail. Obituary Cocktail reveals recipes for long-time favorites like the Ramos Gin Fizz and the Sazerac, as well as historic drinks that have not been tasted for 100 years, like the strange poison the book is named for.From the French Quarter's elegant Arnaud's to the Ninth Ward's eccentric Saturn Bar, from the world-famous Pat O'Brien's to the obscure Bud Rip's Obituary Cocktail dispels erroneous bar folklore and tells the true stories that prove even more fascinating.

The Great Saloons of New Orleans

Obituary Cocktail

Award-winning photographer and writer Kerri McCaffety reveals the magic that awakes when the moon rises over the Crescent City. Nightspots, gaslights, Mardi Gras parades, holiday decor, architecture from the Garden District to the French Quarter, streetcars, cemeteries, fireworks, and even lightning all shine from the pages of this gorgeous collection.

New Orleans at Night

Peggy Scott Laborde

This luxurious photography book on New Orleans restaurants celebrates the city's love affair with food. From the legendary Tujague's to the down-home Uglesich's, these beloved establishments are shown off in all their glory for residents and visitors alike. From the antebellum legacies of grand old restaurants like Antoine's, Commander's Palace, and Bruning's to the newcomers like Jacques-Imo's, Bayona, and Clancy's, not to mention the legion in between, the countless stories of establishments dedicated to the je ne sais quoi of dining form part of the essential history of New Orleans. This rich mix of history and evocative photographs documents an unparalleled majesty of the senses, a decadent revelry in the past, and the daily marking of pleasure. Kerri McCaffety is the first-place winner of the 1999 Society of American Travel Writers Lowell Thomas Award for a self-illustrated article. The New Orleans Gulf South Booksellers Association named McCaffetyi1/2s first book, Obituary Cocktail, Book of the Year for 1998. Her second book, The Majesty of the French Quarter, was called 'a vision to behold' by Gambit literary reviewer Julia Kamysz Lane, and 'easily one of the most handsome coffee table books in years' by the Jackson (Miss.) Clarion-Ledger . The New Orleans Times-Picayune referred to her third book, The Majesty of St. Charles Avenue, as 'fit for royalty.' Her writing and photojournalism appear in publications including the Oxford American, Town and Country, Historic Traveler, Colonial Homes, Southern Accents, Travel Leisure, Metropolitan Home, and the Seattle Times.

The Great Restaurants of New Orleans

Etouffée, Mon Amour

This photographic tribute displays the rich cultural tradition behind New Orleans' St. Joseph altars and their delicious dishes. While examining the spiritual significance of the altars and the accompanying foods, author Kerri McCaffety also discusses their cultural importance to both Sicilian Americans and the people of New Orleans. New Orleans is home to one of the largest Sicilian-American populations in the United States, and the community preserves many of its Old World traditions. During the Middle Ages, Sicily went through a period of severe drought. For relief, the people turned to their patron saint, St. Joseph, promising a huge banquet in his honor in return for the needed rain. The tradition evolved and now features today's St. Joseph altars, constructed in thanks for answered prayers. Every year on March 19, the Feast of St. Joseph, beautiful and elaborate altars are constructed and piled high with delicious food. In St. Joseph Altars, Kerri McCaffety combines historical knowledge with luscious photographs of this Sicilian tradition. She took 140 color photographs in thirty different homes to reveal the beauty and majesty of the St. Joseph altars. St. Joseph Altars is also an heirloom cookbook; it contains twenty recipes for several of the most popular St. Joseph altar dishes. Contributed by both Sicilian grandmothers and New Orleans chefs, these traditional recipes include ciabatta (bread), cioppino (fish stew), and various biscotti (cookies).

Kerri McCaffety

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