Mme. Bégué and Her Recipes. The Picayune's Creole Cook Book PDF Download
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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 592
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 592
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Book Description
Author: Elizabeth Kettenring Dutrey Begue
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455617586
Category : Cooking
Languages : en
Pages : 112
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Book Description
Discover the origins of "second breakfast" in New Orleans. Originally published in 1900 from the handwritten notes of Mme. B‚gu‚ herself, this collection of dishes from a quintessential New Orleans restaurant are now available in a reprint of the 1937 edition.
Author: The Picayune
Publisher: Courier Corporation
ISBN: 0486423247
Category : Cooking
Languages : en
Pages : 466
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Book Description
Assembled at the turn of the 20th 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 recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 88
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Book Description
Author: Poppy Tooker
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455618767
Category : Cooking
Languages : en
Pages : 140
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Book Description
On her popular radio show of this name, Poppy Tooker has captured some amazing oral histories about the food of Louisiana. This book brings those words to the page, including interviews with Chef Leah Chase, Randy Fertel of Ruth's Chris, the Roman Candyman, Creole kosher cook Mildred Cover, and more. Mouthwatering recipes and outstanding portraits by world-renowned Photographer David Spielman beautifully garnish this delicious addition to Louisiana food literature.
Author: Poppy Tooker
Publisher:
ISBN: 9781941879276
Category : Brunches
Languages : en
Pages : 159
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Book Description
"Poppy Tooker says her new book “Drag Queen Brunch” was a community effort that practically wrote itself. It combines brunch recipes from Tooker and New Orleans restaurants and short profiles of local drag queens Vinsantos, Jessica Champagne, Laveau Contraire and a dozen others. There are 60 recipes for cocktails and traditional brunch dishes such as grits and grillades, pain perdu and calas. Restaurant recipes include Brennan’s bananas Foster, Palace Cafe’s crabmeat cheesecake, Saba chef and owner Alon Shaya’s shakshuka and chef Isaac Toups’ boudin breakfast burritos. The coffee table book features Sam Hanna’s vibrant images of queens and brunch dishes. It also incorporates local history, including Tooker’s favorite ghost story of Julian Eltinge, a cross-dressing actor popular in the early 1900s."--Gambit.
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.
Author: Farha Bano Ternikar
Publisher: Rowman & Littlefield
ISBN: 1442229438
Category : Cooking
Languages : en
Pages : 165
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Book Description
When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. This book presents a modern history of brunch not only as a meal, but also as a cultural experience. Relying on diverse sources, from historic cookbooks to Twitter and television, Brunch: A History is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East. Brunch takes us on a tour of a modern meal around the world. While brunch has become a modern meal of leisure, its history is far from restful; this meal’s past is both lively and fraught with tension. Here, Farha Ternikar explores the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed.
Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022640689X
Category : Biography & Autobiography
Languages : en
Pages : 589
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Book Description
Typed manuscript copy.
Author: Natalie Scott
Publisher: Pelican Publishing
ISBN: 9780882891422
Category : Cooking
Languages : en
Pages : 64
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Book Description
This volume features more than 300 authentic recipes straight from the kitchens of Creole Louisiana.
