Works by
Kit Wohl
(Sculptor, Writer)

Books

• New Orleans Classic Appetizers (2008 release)

• New Orleans Classic Seafood (2008)
  In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse culinary heritage, this is a city of food and a city for food-lovers. This gift cookbook is a collection of favorite seafood delights from world-renowned New Orleans restaurants and chefs. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

• New Orleans Classic Desserts: Recipes from Favorite Restaurants (2007)
  A visually rich sampling of New Orleans' sweet tooth. This gift cookbook includes desserts gathered from 45 quintessential New Orleans restaurants and personalities, colorful histories of famous New Orleans original confections like Roman candy and pralines, musings on the significance of each dessert, and mentions of notable local restaurants where visitors can taste the treats themselves. Even if you never intend to make any of these desserts in your own kitchen, the artful photographs and captivating culinary and cultural information are filling enough. Selections include bread pudding from Bon Ton Café, pecan pie from Camelia Grill, turtle cookies from the once ubiquitous McKenzie's bakeries, crème caramel from Galatoire's, and crème brulée from Arnaud's Restaurant.

• Arnaud's Restaurant Cookbook: Legendary Creole Cuisine (2005) with David G. Spielman, photographer
  Arnaud's Restaurant is a leader of old guard New Orleans restaurants and a world-famous monument to the enduring allure of classic Creole cuisine. In a city known for its culinary excellence, Arnaud's lasting success can be attributed in part to the constancy of its owners, from the 1918 colorful founder, "Count" Arnaud Cazenave, to his equally flamboyant daughter, Germaine Cazenave Wells, and now to her heir apparent, Archie A. Casbarian.
  
  This beautiful and extensive cookbook includes fascinating stories of Arnaud's history and the celebrities who have dined there, photographs, cartoons, drawings, Arnaud memorabilia, and more than fifty scintillating dishes from the kitchen of the legendary French Quarter restaurant. Archie Casbarian is dedicated to the Arnaud's Restaurant heritage and maintains its expansive menu, one that is replete with traditional recipes to which he adds a contemporary accent. "Creole cooking is an exuberant, living cuisine," proprietor Casbarian emphasizes. "It continuously evolves as we take advantage of Louisiana's rich bounty of fresh seafood, shellfish, produce, and culinary talent."
  
  Each of the famous recipes in Arnaud's Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnaud's Oyster Soup, Trout Meuni, Oysters Arnaud and Bienville, as well as the restaurant's spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud meals. They illustrate the elegance of the many richly-appointed rooms and reveal behind-the-scenes moments with the devoted staff. Most significantly, the photographs display all the lusciousness of the completed dishes featured in the cookbook that can be recreated at home.