OLD FAVORITES AND NEW FLAVORS

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