The Dooky Chase cookbook / Leah Chase.

Format:

Book

Author/Creator:

Chase, Leah.

Contributor:

Joanna Banks Collection of African American Books (University of Pennsylvania)

Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Dooky Chase (Restaurant).

Cooking, American--Louisiana style.

Cooking, American.

Cooking, Creole.

Genre:

Cookbooks.

Penn Provenance:

Banks, Joanna (donor) (Banks Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

224 pages : illustrations (some color) ; 23 cm

Place of Publication:

Gretna : Pelican Publishing Company, 1990.

Summary:

"A New Orleans landmark, Dooky Chase's restaurant is a celebrated bastion of fine Creole food. As the unquestionable authority in its kitchen, Leah Chase offers here a collection of recipes from the restaurant menu and her personal files that have delighted patrons and friends for decades."--Page 2 of cover.

Contents:

Breads and breakfast foods

Stews, soups, and gumbos

Sauces

Seafood

Meats

Wild game

Poultry

Low sodium/low cholesterol dishes

Vegetables and rices

Desserts.

Notes:

"'The Dooky Chase Cookbook' is spiced with exquisite works from the Afro-American art collection which hangs in the restaurant dining room, along with colorful stories that reflect Mrs. Chase's Creole heritage, document the origin of various recipes, and recount many of the restaurant's traditions."

Photographs by Lloyd Dennis.

Includes index.

Local Notes:

Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.

Banks Collection copy: dustjacket retained.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket with illustration by Snowball Man by Winston Falgout retained.

ISBN:

088289661X

9780882896618

OCLC:

20694131