The Picayune Creole Cook Book - Primary Source Edition PDF Download
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Author: Anonymous
Publisher: Nabu Press
ISBN: 9781294889410
Category :
Languages : en
Pages : 322
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Anonymous
Publisher: Nabu Press
ISBN: 9781294889410
Category :
Languages : en
Pages : 322
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: The Picayune
Publisher: Andrews McMeel Publishing
ISBN: 1449440436
Category : Cooking
Languages : en
Pages : 470
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Book Description
A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth 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 enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 416
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Book Description
Author: UNKNOWN. AUTHOR
Publisher: Forgotten Books
ISBN: 9781330061343
Category : Cooking
Languages : en
Pages : 317
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Book Description
Excerpt from The Picayune Creole Cook Book The Picayune Creole Cook Book, of which this (the sixth) is a revised and very carefully prepared edition, is more than a cook book. It is, in fact the record of a school of cookery, the most savory and yet the most economical ever devised. In making that dual claim we are not speaking idly and boastingly, but have valid arguments to support both contentions. It long has been recognized throughout the world that the cuisine of France, under the later Louis and the Empire, reached a perfection of refinement due not alone to a French genius for that art, but because gastronomy was so highly regarded there that it drew the best from all parts of the world. Thus we see some of the most typically French "plats" to have had their origin in Poland, Italy, Spain and Russia, though undoubtedly refined and improved from passing through the hands of the French masters. It was this French school of culinary art that supplied the foundation, the general basis for the Creole cuisine. It must be remembered that many of the French settlers in La Louisiane were the aristocratic "émigrés, who brought with them the highest refinement of gastronomic culture, while at the same time there came many peasants with their simple though delicious "pot au feu" and "grillades." But, in the evolution of a Creole cuisine, to this double element of French cookery there came an infiltration of Spanish "arte de componer las viandas" because of the considerable element of Iberian population that settled in Louisiana during the Spanish rule. This added a somewhat broader, stronger seasoning, and a further admixture came from our proximity to the pepper-loving tropics. Thus we find our Creole cookery departing somewhat from its French origins; but there were other and still more important changes that could not fail to come because of our isolation and because of the difference in the staple culinary materials here and in Europe. One of the conspicuous differences of this kind was due to our waters that teemed with fish, scale-fish and shell fish, and many varieties of marine food that were either unobtainable in France or were there so rare as to have become no staple item of the menu. In the wild New World sea food was easiest and safest to catch. It might even be captured by the women folks while the men were on sterner business, and with such new and delicious materials to experiment with, the inventiveness of the pioneers went to work and devised new and delicious combinations of shrimps, crabs and crawfish, as well as of the almost limitless varieties of the finny tribes. There were the reliable "grognards" - we call them croakers. Both names are due to the rebellious utterances of the fish when hooked and landed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Times-Picayune Co.
Publisher: Createspace Independent Publishing Platform
ISBN: 9781548999827
Category :
Languages : en
Pages : 410
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Book Description
This special edition of "The Picayune Creole Cook Book" was written by and published by Times-Picayune Publishing Co., and first published in 1922. Filled with incredible, mouth-watering Creole cuisine from the deep south - classic recipes known the world over, and some you may not be familiar with. Features sections covering Creole Coffee, Soups, Shell Fish, Gumbos, Stuffing and Dressings for Poultry, Louisiana Rice, Puddings and Cakes, Creole Breads, and many more. A great recipe book for both Creole-cooking novices, and seasoned Southern Chefs too. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: The Picayune
Publisher: Literary Licensing, LLC
ISBN: 9781498074117
Category :
Languages : en
Pages : 420
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Book Description
This Is A New Release Of The Original 1906 Edition.
Author: The Times-picayune Publishing Company
Publisher: Createspace Independent Publishing Platform
ISBN: 9781495976575
Category : Cooking
Languages : en
Pages : 404
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Book Description
An excerpt from the PREFACE: The Picayune Creole Cook Book, of which this (the sixth) is a revised and very carefully prepared edition, is more than a cook book. It is, in fact the record of a school of cookery, the most savory and yet the most economical ever devised. in making that dual claim we are not speaking idly and boastingly, but have valid arguments to support both contentions. It long has been recognized throughout the world that the cuisine of France, under the later Louis and the Empire, reached a perfection of refinement due not alone to a French genius for that art, but because gastronomy was so highly regarded there that it drew the best from all parts of the world. Thus we see some of the most typically French "plats" to have had their origin in Poland, ltaly, Spain and Russia, though undoubtedly refined and improved from passing through the hands of the French masters. it was this French school of culinary art that supplied the foundation, the general basis for the Creole cuisine. It must be remembered that many of the French settlers in La Louisiane were the aristocratic "émigrés," who brought with them the highest refinement of gastronomic culture, while at the same time there came many peasants with their simple though delicious "pot au feu" and "grillades." But, in the evolution of a Creole cuisine, to this double element of French cookery there came an infiltration of Spanish "arte de componer las viandas" because of the considerable element of Iberian population that settled in Louisiana during the Spanish rule. This added a somewhat broader, stronger seasoning, and a further admixture came from our proximity to the pepper-loving tropics. Thus we find our Creole cookery departing somewhat from its French origins; but there were other and still more important changes that could not fail to come because of our isolation and because of the difference in the staple culinary materials here and in Europe. One of the conspicuous differences of this kind was due to our waters that teemed with fish, scale-fish and shell fish, and many varieties of marine food that were either unobtainable in France or were there so rare as to have become no staple item of the menu. in the wild New World sea food was easiest and safest to catch. it might even be captured by the women folks while the men were on sterner business, and with such new and delicious materials to experiment with, the inventiveness of the pioneers went to work and devised new and delicious combinations of shrimps, crabs and crawfish, as well as of the almost limitless varieties of the finny tribes. There were the reliable "grognards"-we call them croakers. Both names are due to the rebellious utterances of the fish when hooked and landed. There were the trouts, white and speckled, so plentiful in Louisiana and Mississippi waters; the delicious sheepshead, with stripes of the broiler ready upon it as it came from the water; the handsome red fish, marked for ready identification by a single black dot beside its tall; and then such aristocrats as the Spanish mackerel-a nobleman indeed beside his plebeian relative, the mackerel of the Atlantic-and, supreme among fish, the delicious pompano. With those and an infinity of oysters at command, it was not to be wondered at that the native chefs wrought marvels of tastiness that have been the envy of many a European "cordon bleu." ... Lastly, there were the Indians to whom at least one item of Creole cookery, still today fairly indispensable, is due-namely, the "gombo file" Even to the present day that condiment, so unlike all others, is gathered and sold by the remains of the once powerful Choctaws. With all these new elements added, we find ourselves far away from the original French cuisine, but that school had the force to enclose the New World additions without losing any of its own charms when it became a question of cooking the standard foods....
Author: Anonymous
Publisher: Franklin Classics
ISBN: 9780342924400
Category :
Languages : en
Pages : 320
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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 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. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: The Times-Picayune
Publisher: CreateSpace
ISBN: 9781484836231
Category :
Languages : en
Pages : 316
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Book Description
Published in 1916, this is a collection of Creole recipes from Louisiana.
