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Author: Pip Brennan
Publisher:
ISBN: 9780963981905
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
The most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant, this 288-page hardbound edition includes many of Brennan's original signature dishes, such as Bananas Foster, as well as numerous current, culinary creations published for the first time. Each recipe has been home tested to ensure its accuracy. Photos of the restaurant's elegant decor and surroundings as well as its fabulous cuisine are features in full color. (Brennan's, Inc.)
Author: Pip Brennan
Publisher:
ISBN: 9780963981905
Category : Cooking, American
Languages : en
Pages : 0
Get Book
Book Description
The most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant, this 288-page hardbound edition includes many of Brennan's original signature dishes, such as Bananas Foster, as well as numerous current, culinary creations published for the first time. Each recipe has been home tested to ensure its accuracy. Photos of the restaurant's elegant decor and surroundings as well as its fabulous cuisine are features in full color. (Brennan's, Inc.)
Author: Alexandra Kennon
Publisher: Arcadia Publishing
ISBN: 1467142832
Category : History
Languages : en
Pages : 256
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Book Description
Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.
Author: Hermann B. Deutsch
Publisher: Pelican Publishing Company
ISBN: 9781455620197
Category : Cooking
Languages : en
Pages : 0
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Book Description
Originally published: New Orleans: R.L. Crager, 1961.
Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092
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Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Author: John T. Edge
Publisher: UNC Press Books
ISBN: 1469616521
Category : Reference
Languages : en
Pages : 333
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Book Description
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Author:
Publisher: ReadHowYouWant.com
ISBN: 145872171X
Category :
Languages : en
Pages : 330
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Book Description
Author:
Publisher: ReadHowYouWant.com
ISBN: 1458721787
Category :
Languages : en
Pages : 394
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Book Description
Author:
Publisher: ReadHowYouWant.com
ISBN: 1458721752
Category :
Languages : en
Pages : 726
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Book Description
Author: Kerri McCaffety
Publisher: Pelican Publishing
ISBN: 9781455603893
Category : Architecture
Languages : en
Pages : 200
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Book Description
This luxurious photography book on New Orleans restaurants celebrates the city's love affair with food. From the legendary Tujague's to the down-home Uglesich's, these beloved establishments are shown off in all their glory for residents and visitors alike. From the antebellum legacies of grand old restaurants like Antoine's, Commander's Palace, and Bruning's to the newcomers like Jacques-Imo's, Bayona, and Clancy's, not to mention the legion in between, the countless stories of establishments dedicated to the je ne sais quoi of dining form part of the essential history of New Orleans. This rich mix of history and evocative photographs documents an unparalleled majesty of the senses, a decadent revelry in the past, and the daily marking of pleasure. Kerri McCaffety is the first-place winner of the 1999 Society of American Travel Writers Lowell Thomas Award for a self-illustrated article. The New Orleans Gulf South Booksellers Association named McCaffetyis first book, Obituary Cocktail, Book of the Year for 1998. Her second book, The Majesty of the French Quarter, was called 'a vision to behold' by Gambit literary reviewer Julia Kamysz Lane, and 'easily one of the most handsome coffee table books in years' by the Jackson (Miss.) Clarion-Ledger . The New Orleans Times-Picayune referred to her third book, The Majesty of St. Charles Avenue, as 'fit for royalty.' Her writing and photojournalism appear in publications including the Oxford American, Town and Country, Historic Traveler, Colonial Homes, Southern Accents, Travel Leisure, Metropolitan Home, and the Seattle Times.
Author: Susan Tucker
Publisher: Univ. Press of Mississippi
ISBN: 9781604731279
Category : Cooking
Languages : en
Pages : 288
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Book Description
"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 number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.
