Product Description

Room In The Bowl is a collaborative work between the Food Photographers, Stylists, and Writers of the International Association of Culinary Professionals (IACP). The book includes essays by writers that convey the passion of Louisiana's signature dish, Gumbo. Myriad photographs showcase the ingredients and the labor of love that goes into every pot. All net proceeds will be divided equally between The Southern Food and Beverage Museum and The Culinary Trust. The Southern Food and Beverage Museum is a nonprofit organization based in New Orleans, dedicated to the discovery, understanding and celebration of the culture of food and drink in the South. The Culinary Trust solicits, manages and distributes funds for educational and charitable programs related to the culinary industry, and is the philanthropic partner of the IACP.

Product Details

• Amazon Sales Rank: #551198 in Books
• Published on: 2009-03-20
• Released on: 2009-03-20
• Original language: English
• Binding: Paperback
• 132 pages

Customer Reviews

Soul Food for the Food Soul
What would American culture and cuisine be without gumbo? It's been said that making food is all about giving. This is a volume of passion, beauty, charm, wit, and recipes about a dish that reflects a unique American heritage, from its African roots to the post-Katrina rebirth. The book is created by the world's largest group of culinary professionals (writers and photographers), each with his or her own perspective (all done for free). See it, love it, eat it up. It's a book any food lover would love to own, and the proceeds go to a great cause. Don't forget about the impact of Katrina: the people of New Orleans and the South haven't, and there's still much good work to be done. This book is one way to help; if you haven't been to the Southern Food & Beverage Museum in New Orleans, be sure to visit it, and don't miss a permanent collection housed there: The Museum of the American Cocktail.

This book was a labor of love
I had the honor of being one of the writers involved with the creation this visually seductive book. Our group of photographers, writers and editors visited with chefs, shrimpers, crabbers, oystermen, restaurateurs, farmers, sausage makers, rice growers, crayfish farmers, and a file gumbo producer over the course of three days last spring.

We began in New Orleans and then fanned out, heading west and south into Cajun country. We covered a lot of ground and met some truly amazing people who are indeed the heart and soul of this book. I was impressed and at times overwhelmed by the pride of place expressed by everyone that I spoke with.

We ate wonderful fresh seafood and gumbo and absorbed as much of the culture of Louisiana as we could. We admired the strength of those who had no choice but to try and continue on with life as usual after Hurricane Katrina. For me, this was one of the most enjoyable and special weeks of my life, and I shall always be grateful for the opportunity to be involved with this special group of people and this project.

All of us who worked on this book were thrilled to donate our time and talents to the project. All net proceeds from the sale of this book will be divided equally between the Southern Food and Beverage Museum in New Orleans and the Culinary Trust of the International Association of Culinary Professionals.

This book contains photographs and essays about the beloved dish known as gumbo - it is not a recipe book. Sales of this book will help to keep the food culture of New Orleans alive and healthy, and give those who purchase it a peek into the tasty world and history of Louisiana gumbo.