Gumbo Tales: Finding My Place at the New Orleans Table PDF Download
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Author: Sara Roahen
Publisher: W. W. Norton & Company
ISBN: 0393072061
Category : Cooking
Languages : en
Pages : 305
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Book Description
“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.
Author: Sara Roahen
Publisher: W. W. Norton & Company
ISBN: 0393072061
Category : Cooking
Languages : en
Pages : 305
Get Book Here
Book Description
“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.
Author: Kadair, Deborah Ousley
Publisher: Pelican Publishing
ISBN: 9781455605279
Category : Cooking
Languages : en
Pages : 40
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Book Description
Rhyming text describes the ingredients that go into Grandma's gumbo. Includes a recipe for Louisiana gumbo.
Author: Marcie Cohen Ferris
Publisher: UNC Press Books
ISBN: 0807882313
Category : Cooking
Languages : en
Pages : 342
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Book Description
From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.
Author: Aurielle Marie
Publisher: University of Pittsburgh Press
ISBN: 0822988380
Category : Poetry
Languages : en
Pages : 152
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Book Description
Gumbo Ya Ya, Aurielle Marie’s stunning debut, is a cauldron of hearty poems exploring race, gender, desire, and violence in the lives of Black gxrls, soaring against the backdrop of a contemporary South. These poems are loud, risky, and unapologetically rooted in the glory of Black gxrlhood. The collection opens with a heartrending indictment of injustice. What follows is a striking reimagination of the world, one where no Black gxrl dies “by the barrel of the law” or “for loving another Black gxrl.” Part familial archival, part map of Black resistance, Gumbo Ya Ya catalogs the wide gamut of Black life at its intersections, with punching cultural commentary and a poetic voice that holds tenderness and sharpness in tandem. It asks us to chew upon both the rich meat and the tough gristle, and in doing so we walk away more whole than we began and thoroughly satisfied. Excerpt from “transhistorical for the x in my gxrls” What I mean is, this country is mine if only because from my mouth I spit its loam and unspun a noose. I won’t exploit the only metaphor they gave us willingly, and instead hunt for other vicious things to make a muse. I earned this country. I owe it nothing. With my infinite, infant hand, I manipulated a death sentence into a compound-complex one. from the umbilical, I bled a life worth writing down and in a century’s time, there will be another word created still for the weeping magic of this same story: a Black gxrl’s first breath.
Author: Bea Weber
Publisher:
ISBN: 9780999588451
Category :
Languages : en
Pages :
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Book Description
A 192-page hardcover book with more than 100 recipes for the Cajun and Creole gumbo dishes that have made south Louisiana food world-famous. Special sections on the history of gumbo and filé, plus instructions for making rice and gumbo stocks.
Author: Justin Devillier
Publisher: Lorena Jones Books
ISBN: 0399582290
Category : Cooking
Languages : en
Pages : 386
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Book Description
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Author: Timothy Pakron
Publisher: Penguin
ISBN: 0735218145
Category : Cooking
Languages : en
Pages : 291
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Book Description
Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine. Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
Author: Leah Chase
Publisher: Arcadia Publishing
ISBN: 1455627666
Category : Cooking
Languages : en
Pages : 288
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Book Description
Author: Claire Thomas
Publisher: Simon and Schuster
ISBN: 1476710759
Category : Cooking
Languages : en
Pages : 288
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Book Description
A playful and delicious cookbook from the host of ABC’s Food for Thought with Claire Thomas and creator of the much loved food blog The Kitchy Kitchen. Every cook needs an arsenal of staples, whether for the perfect dinner party entrée to wow a crowd, or throw-it-together lunches for lazy afternoons…but we all know that the real fun comes in making basic recipes your own. The Kitchy Kitchen is tastemaker Claire Thomas’s solution for amping up your everyday culinary routine, introducing her approach to her own kitchen: loose, personal, unfussy, and most of all, fun. With new takes on classic favorites—think adding farmer’s market peaches to upgrade a BLT, spicing up tempura cauliflower with a zesty harissa sauce, or transforming basic red velvet cupcakes into decadent pancakes—this cookbook is filled with fresh, produce-driven recipes for every skill set and occasion. It’s your best friend and personal chef, all rolled into one. Gorgeously illustrated and peppered with stylish entertaining tips and quirky essays that will inspire you to take the recipes you love and make them new, The Kitchy Kitchen will make your life in the kitchen a little easier, a little more fabulous, and positively delicious.
Author: Adjoa J. Burrowes
Publisher:
ISBN: 9781584307259
Category : Grandfathers
Languages : en
Pages : 12
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Book Description
A young girl describes how she and her grandfather make gumbo.
