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Author:
Publisher: Ursuline Convent Cookbook
ISBN:
Category : Cooking
Languages : en
Pages : 296
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Book Description
Author:
Publisher: Ursuline Convent Cookbook
ISBN:
Category : Cooking
Languages : en
Pages : 296
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Book Description
Author: Melvin Rodrigue
Publisher: Clarkson Potter
ISBN: 0307236374
Category : Cooking
Languages : en
Pages : 274
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Book Description
Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.
Author: Rima Collin
Publisher: Knopf
ISBN: 0394752759
Category : Cooking
Languages : en
Pages : 266
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Book Description
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author: Errol Laborde
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455617647
Category : Social Science
Languages : en
Pages : 218
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Book Description
The definitive guide to all things Mardi Gras . . . past and present! From Twelfth Night to Ash Wednesday, New Orleans is transformed. Queens and fools, demons and dragons reign over the Crescent City. This vividly photographed book is a lively, comprehensive history of Mardi Gras in New Orleans. Fascinating and intimate, this book seamlessly intertwines the past with the present.
Author: Eliza Ripley
Publisher: New York ; London : D. Appleton and Company
ISBN:
Category : History
Languages : en
Pages : 374
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Book Description
Author: Leah Chase
Publisher: Arcadia Publishing
ISBN: 1455627666
Category : Cooking
Languages : en
Pages : 288
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Book Description
Author: Linda Murray Berzok
Publisher: Bloomsbury Publishing USA
ISBN: 0313381682
Category : Cooking
Languages : en
Pages : 198
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Book Description
We are what we eat—not just physiologically, but culturally. This collection of cross-cultural, generational essays, and accompanying recipes shows the profound importance of food dishes within American women's lives. For people of every ethnicity, food provides much more than mere fuel for the body—it contains an invisible component that ties families and generations together with the continuity of shared experience. And for the women who are entrusted with the responsibility of keeping that priceless cultural thread intact, family recipes embody tradition, bridge generation gaps, and erase age differences. This book is organized around 50 short essays and recipes presented by women from multicultural backgrounds and dissimilar walks of life. The chapters depict the paths of these individuals in their lives and the details of how they acquired their precious family recipes. The stories document how women universally use inherited family recipes to remember and memorialize key women in their lives and to aid and measure their own growth and development. Included are reminiscences of an Egyptian aunt, a poor mother from Australia, a Katrina-flooded New Orleans family, Turkish relations, Chinese mothers, and Indian grandmothers.
Author: Faye Crump Brydels
Publisher:
ISBN: 9780935545197
Category : Cooking
Languages : en
Pages : 288
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Book Description
Author: Zella Palmer
Publisher: University of Louisiana
ISBN: 9781946160478
Category : Cooking
Languages : en
Pages : 0
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Book Description
Recipes and Remembrances of Fair Dillard is a compilation of research and recipes related to Dillard University, one of New Orleans's historically black colleges and universities, and one that is central to the history of the Civil Rights Movement, education, and the cultural identity of the city. Divided into three distinct sections, the book begins with the presidency of Albert W. Dent, who, along with his wife Ernestine Jessie Covington Dent, led the university with finesse and effective strategic planning while using the power of Black New Orleans hospitality to counter racial barriers in the height of the Jim Crow era. The middle section is a collection of recipes from the era of Dr. Samuel DuBois Cook and his wife, who were known for their food festivals and student picnics that created a family atmosphere for students, faculty, and staff. The final section includes contemporary recipes from the era of President Dr. Walter M. Kimbrough and his wife, Mrs. Adria Kimbrough. This cookbook shares over eighty years of international and indigenous New Orleans Creole recipes collected from the community, friends of the university, campus faculty, staff, and students, providing readers with a glimpse into the rich food culture of African-Americans in New Orleans. Recipes and Remembrances of Fair Dillard is dedicated to Dillard University alumni, faculty, staff, friends, and family who enjoyed past campus festivals, dinners, picnics, Monday red beans and rice with fried chicken, and Friday fish fries in Kearny Dining Hall.
Author: Charlie Palmer
Publisher: MorrowCB
ISBN: 9780688178734
Category : Cooking
Languages : en
Pages : 280
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Book Description
What does Aureole's award-winning chef whip up for his family and friends when he has to do all the shopping and cooking just like the rest of us? Food that's easy, delicious, and casual. Charlie Palmer shows how to make comfort foods that are comfortable, but with a new level of taste and sophistication. Sunday supper suddenly becomes sensational. And those quick mid-week meals are still quick to prepare; they just don't taste that way. Corn chowder is heartier, more intense. Traditional tuna melts become untraditional with fresh tuna, tapenade, and Fontina. That childhood favorite, Waldorf salad becomes a modern classic with apple cider, walnut oil, and a pinch of curry powder. Baked Lemon Chicken with a pile of garlic bread, a bowl of cheesy orzo or rice and a big salad of romaine will become a Saturday night favorite, just as it is in Charlie's house. Turn Sunday's leftover Perfect Roast Chicken into Monday's Chicken Noodle Soup or Aioli Chicken Salad. When company comes calling and you're looking for something a bit more sophisticated, try Charlie's Whole Roasted Salmon with New Potatoes and Leeks and Baked Wild Mushroom Salad or Lamb Shanks with Tomatoes, Lentils and Olives. Or, if you want to treat company just like family, feed them Charlie's Mom's Barbecued Chicken, Perfect Pot Roast or a heaping platter of Linguini with Eggplant Ragu. And what about desserts? Charlie has something to bring out the kid in everyone. Try his Brownie-Ice Cream Sandwiches or Apple Pizza with Cider Sorbet. His Pumpkin Custard is so easy and versatile, it can be baked family-style in one large dish or in individual souffle cups when company is expected. Serve the custard with a plate of Ginger Cookies. So what does one of New York's most celebrated chefs cook for his family and friends? Exactly what you can cook for yours with Charlie Palmer's Casual Cooking.
