Pre-order "The Pot & The Palette" cookbook today!

The Louisiana Restaurant Association Education Foundation (LRAEF) in partnership with the George Rodrigue Foundation of the Arts (GRFA) is pleased to announce the release of The Pot & The Palette Cookbook (7 x 9 inches, 192 pages, ISBN 978-0-615-86341-2, $24.95) with foreword by Emeril Lagasse.

Pre-order your copy of The Pot & The Palette today and you'll receive a complimentary entry into a raffle to win an exclusive George Rodrigue print, "Heat in the Kitchen" signed by Louisiana's most notable chefs.

                 “Is there any state in the union more closely associated with good food than Louisiana?” says Blue Dog artist George Rodrigue. “From its abundant Gulf seafood to its Cajun and Creole traditions to its world-famous restaurants, residents of the Pelican State bring a lot to the table.  The Pot and the Palette is a dual celebration of all that Louisiana has to offer: more than 100 recipes from the state’s finest chefs accompanied by illustrations of its culinary heritage by its most talented student artists.”

                  “In Louisiana, we believe in supporting each other,” says Emeril Lagasse. “George has supported the Emeril Lagasse Foundation for 10 years, and I am so proud of the many chefs and restaurateurs who have contributed recipes to make this book a true reflection of today’s Louisiana cuisine.” 

                  According to Stan Harris, CEO of the Louisiana Restaurant Association, “the recipes in ‘The Pot & The Palette’ reflect the full bounty of the state, from Monroe to Metairie, Bossier City to Baton Rouge, Lake Charles to Lafayette, and of course, New Orleans.”

The book includes over 100 recipes from top LRA member chefs and restaurants, such as, Emeril’s New Orleans Barbecued Shrimp with Petite Rosemary Biscuits, Leah Chase’s Gumbo Z’Herbes, John Besh’s American Sector Chicken and Dumplings, Chef Paul Prudhomme’s Meatloaf, Commander’s Palace’s Commander’s Salad, Café B’s Crawfish Beignets, Susan Spicer’s Artichoke Dolmades, Blue Dog Café’s Cast-Iron Duck Breast with Fig and Root Beer Glaze, Ruffino’s Crawfish Mac & Cheese, Cotton’s Chicken Fried Rabbit Po’ Boy, Slap Ya Mamma’s Red Beans and Rice, Ruth’s Chris’ Sweet Potato Casserole and Galatoire’s Chicken Clemenceau and Donald Link’s Grilled Tuna and Olive Salad from Peche. 

Louisiana’s culinary heritage is brought to life through more than 50 stunning artworks created by Louisiana junior and senior high school students as entries to the annual GRFA Visual Arts Competition, through which GRFA awarded $45,000 in college scholarships in 2013.
               
The LRAEF administers the ProStart program in nearly 50 high schools statewide. ProStart is a two-year, dynamic and comprehensive culinary arts and restaurant management curriculum, also for juniors and seniors, designed to attract young people to rewarding and exciting careers in the Louisiana’s restaurant industry. Through fundraising and event sponsorships, the LRAEF has awarded more than $140,000 in scholarships to ProStart students and others wishing to pursue careers in the culinary arts, since the inception of its Scholarship Fund in 2009.