The Heaven on Seven Cookbook: Where It's Mardi Gras All the Time!

About this book

When Jimmy Bannos started experimenting with Louisiana cooking he transformed his Chicago coffee shop into the best darn Cajun restaurant north of the Mason-Dixon Line. Here he shares the down-home dishes that made his restaurant a success including Steak Po Boy with Grilled Green Peppers and Onions Coconut-Crusted Shrimp and Sweet Potato Pie. A colorful and joyous collection of inventive Cajun-influenced recipes from celebrated Chicago restaurateur Jimmy Bannos. Includes more than 90 recipes and 55 full-color photographs. Hardcover edition has sold more than 30 000 copies.