| The Picayune's Creole Cook Book Contributor(s): The Picayune (Author) |
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ISBN: 0486423247 ISBN-13: 9780486423241 Publisher: Dover Publications OUR PRICE: $24.26 Product Type: Paperback - Other Formats Published: August 2002 Annotation: Assembled at the turn of the 20th 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 recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole - Cooking | History |
| Dewey: 641.597 |
| LCCN: 2002073538 |
| Series: American Antiquarian Cookbook Collection |
| Physical Information: 0.88" H x 6.14" W x 9.12" (1.27 lbs) 464 pages |
| Themes: - Locality - New Orleans, Louisiana - Geographic Orientation - Louisiana - Cultural Region - Deep South - Cultural Region - Mid-South - Cultural Region - Southeast U.S. |
| Descriptions, Reviews, Etc. |
| Publisher 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. |