Description
One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence.
Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Author: The Picayune
Publisher: Dover Publications
Published: 08/30/2002
Pages: 464
Binding Type: Paperback
Weight: 1.27lbs
Size: 9.12h x 6.14w x 0.88d
ISBN13: 9780486423241
ISBN10: 0486423247
BISAC Categories:
- Cooking | Regional & Ethnic | Cajun & Creole
- Cooking | History
Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Author: The Picayune
Publisher: Dover Publications
Published: 08/30/2002
Pages: 464
Binding Type: Paperback
Weight: 1.27lbs
Size: 9.12h x 6.14w x 0.88d
ISBN13: 9780486423241
ISBN10: 0486423247
BISAC Categories:
- Cooking | Regional & Ethnic | Cajun & Creole
- Cooking | History
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