Louisiana Landmarks

Familiar to both locals and visitors, cast iron artistry remains an iconic characteristic of New Orleans. This pictorial study traces the iron work's history from its origins in England in the sixteenth century, to the establishment of the Leeds Iron Foundry in New Orleans in 1825, and cast iron's evolution into contemporary times. Mass-production methods made cast iron available for numerous types of building materials, and it was used for both decorative and structural purposes. In addition to noting the application of the material for bridges, beams, and girders, the book cites cast iron's popularity for fireplace fronts, mantels, and furniture. Because it was more durable than wood and cheaper than wrought iron, cast iron was available in many patterns. Ornate illustrations depict the various patterns of cast iron that have been used over the years, while sections of the text detail the difference between cast iron and wrought iron. Photographs portray examples of cast iron throughout the city of New Orleans, with the address of each establishment as a caption. The book also provides a list of local firms that specialized in ornamental iron working.

There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America's favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation. Shrimping has been a commercial industry in Louisiana since the 1870s. Based on his scientific knowledge, practical experience, and more than four decades near the Louisiana coast, Horst's advice is valued among those in the industry. He expounds on the art and science of purchasing shrimp based on size, count, and weight. Recommending specific locations for stocking up during the season, the author warns against common misconceptions in choosing shrimp. Along with his wife, Glenda, Horst is also adept at the art of cooking shrimp. The couple has included seventy-seven home-style recipes personally tested in their own kitchen. Molds, casseroles, gumbos, and salads reveal the variety of tastes that can be concocted from the small crustacean. Each recipe has been taken from residents of the Gulf, with four stars indicating the best of the best.