Recipes from Mulate's Contributor(s): Christina, Monique (Author), Broussard, Angie (Foreword by) |
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ISBN: 1589803477 ISBN-13: 9781589803473 Publisher: Pelican Publishing Company OUR PRICE: $17.96 Product Type: Hardcover Published: February 2006 Annotation: Mulate's has been a cornerstone of Cajun country's proudest traditions of food, music, and love of good times for over 15 years. Now you can try your hand at customer favorites like blackened alligator, Mulate's crabmeat stuffing, Zydeco Gumbo, Mulate's homemade bread pudding, and more. |
Additional Information |
BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole |
Dewey: 641.597 |
LCCN: 2005023150 |
Physical Information: 0.59" H x 7.38" W x 8.94" (1.21 lbs) 144 pages |
Themes: - Topical - Cajun |
Descriptions, Reviews, Etc. |
Publisher Description: Voted Best Cajun Restaurant in New Orleans 2005 by Gambit Weekly Named "one of the most underrated restaurants in the United States" by Raymond Sokolov, former food editor of the New York Times The"king of Cajun dine and dance halls," Mulate's has been a cornerstone of Cajun country's proudest traditions of food, music, and love of good times for over fifteen years. Written by founder and owner Kerry Boutte's daughter and current Mulate's manager, Recipes from Mulate's contains simple recipes for bringing a bit of Cajun culture into your kitchen. Since so much of the joie de vivre of the restaurant is rooted in love of family and tradition, Recipes from Mulate's contains a compilation of recipes served at the restaurant as well as recipes collected from the author 1/2s own family members. More than one hundred appetizer, main dish, dessert, and cocktail customer favorites are gathered here, including |
Contributor Bio(s): Christina, Monique: - Born in the heart of Louisiana's Cajun Country, Monique Boutté Christina is the daughter of Mulate's founder Kerry Boutté. Christina learned every position before taking over the family business. Her daughter, Renée Grace Christina, is a member of the Class of 2021 at the Academy of the Sacred Heart in New Orleans. Renée interviewed her grandfather, a font of family and restaurant history, before writing the foreword. |