The Picayune's creole cook book / The Picayune, introduction by John Besh.

Format:

Book

Contributor:

Besh, John, illustrator.

Series:

American Antiquarian Cookbook Collection

Language:

English

Subjects (All):

Cooking, Creole.

Cooking, American--Louisiana style.

Cooking, American.

Physical Description:

1 online resource (470 pages)

Other Title:

Creole cook book

Place of Publication:

Kansas City, Missouri : Andrews McMeel Publishing, [2013]

Summary:

A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. 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 including 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.

Contents:

Cover

Copyright

Introduction

The Picayune's Creole Cook Book

Contents.

Notes:

Includes index.

Description based on print version record.

ISBN:

1-4494-4044-4

1-4494-4668-X

1-4494-4043-6

OCLC:

1245666877