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Author: Lafcadio Hearn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 282
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Book Description
Author: Lafcadio Hearn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 282
Get Book Here
Book Description
Author: Lafcadio Hearn
Publisher: Wentworth Press
ISBN: 9780274148196
Category :
Languages : fr
Pages : 276
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Lafcadio Hearn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 284
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Book Description
Author: Lafcadio Hearn
Publisher: Andrews Mcmeel+ORM
ISBN: 1449454534
Category : Cooking
Languages : en
Pages : 280
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Book Description
Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print. Although La Cuisine Creole was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of this Creole culinary classic. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, “it partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican . . . There are also obvious influences from Native Americans, African Americans, and others in the American melting pot.” Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on “The Service of Wine” and a large number of recipes for drinks and cocktails. This edition of La Cuisine Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: Lafcadio Hearn
Publisher: Hardpress Publishing
ISBN: 9781290468930
Category :
Languages : en
Pages : 282
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Susan Tucker
Publisher: Univ. Press of Mississippi
ISBN: 1604736453
Category : Cooking
Languages : en
Pages : 277
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Book Description
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Author: Michael Murphy
Publisher: The Countryman Press
ISBN: 1581572352
Category : Cooking
Languages : en
Pages : 256
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Book Description
A guide to good eating in New Orleans today. It profiles more than 250 eating establishments.--cover.
Author:
Publisher:
ISBN:
Category : Cooking, Creole
Languages : en
Pages : 268
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Book Description
Author: Katharine A. Burnett
Publisher: LSU Press
ISBN: 0807177903
Category : Literary Criticism
Languages : en
Pages : 312
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Book Description
As a way to comment on a person’s style or taste, the word “tacky” has distinctly southern origins, with its roots tracing back to the so-called “tackies” who tacked horses on South Carolina farms prior to the Civil War. The Tacky South presents eighteen fun, insightful essays that examine connections between tackiness and the American South, ranging from nineteenth-century local color fiction and the television series Murder, She Wrote to red velvet cake and the ubiquitous influence of Dolly Parton. Charting the gender, race, and class constructions at work in regional aesthetics, The Tacky South explores what shifting notions of tackiness reveal about US culture as a whole and the role that region plays in addressing national and global issues of culture and identity.
Author: Andrew F. Smith
Publisher: University of Illinois Press
ISBN: 0252092422
Category : Cooking
Languages : en
Pages : 267
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Book Description
“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.
