Kategoria BISAC: Cooking >> Regional & Ethnic - Cajun & Creole

Creole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans---can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand-in-hand.

In this book, Land collects, refines, and comments on recipes from all...

Executive chef at the Caribbean Room, as well as chef at the popular Kabbyi1/2s restaurant, the late Chef Louis Evans established a reputation as one of the most creative and skilled Creole chefs in the nation. The first black chef in history to be admitted to the exclusive Order of the Golden Toque, Evans utilized his unique talent and distinct blending of flavors to create some of New Orleansi1/2 finest Creole dishes.

Eating and cooking well are not just industries but ways of life for all New Orleans. Writer and photographer Elsa Hahne has visited the kitchens of thirty-three of New Orleans's home cooks and raconteurs and has served up an expansive smorgasbord inspired by this vibrant city's love affair with food.

Almost every cultural group that has made its mark on New Orleans is represented in these pages: Creole, African American, Native American, Isleno, German, Cajun, Italian, Irish, Greek, Hungarian, Croatian, Cuban, Honduran, Mexican, Indian, Filipino, Chinese, Vietnamese, and more.

With...

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker

New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book...

"An outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm."
-Midwest Book Review

"Anyone wanting to try Creole cooking must get this book. It's just one interesting dish after another."
-Lebanon (MO) Daily Record

"Delight in the recipes and 50 years of reflections from Leah Chase and her New Orleans restaurant, Dooky Chase, a benchmark for Creole cooking."
-Desert Leaf magazine

This second cookbook from Leah Chase-now in paperback-contains reflections on life,...