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Author: Lafcadio Hearn
Publisher: Applewood Books
ISBN: 1429090111
Category : Cooking
Languages : en
Pages : 278
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Book Description
A pioneering collection of recipes of New Orleans, Creole cuisine.
Author: Lafcadio Hearn
Publisher: Applewood Books
ISBN: 1429090111
Category : Cooking
Languages : en
Pages : 278
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Book Description
A pioneering collection of recipes of New Orleans, Creole cuisine.
Author: The Picayune
Publisher: Courier Corporation
ISBN: 0486152405
Category : Cooking
Languages : en
Pages : 466
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Book Description
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
Author: Lafcadio Hearn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 282
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Book Description
Author: Lafcadio Hearn
Publisher: Literary Licensing, LLC
ISBN: 9781498194860
Category :
Languages : en
Pages : 274
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Book Description
This Is A New Release Of The Original 1885 Edition. A Collection Of Culinary Recipes From Leading Chefs And Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine.
Author: Lafcadio Hearn
Publisher:
ISBN: 9781596412668
Category : Cooking
Languages : en
Pages : 276
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Book Description
Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans' greatest literary talents, La Cuisine Creole: A Collection of Culinary Recipes From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine, contains "hundreds of Creole recipes that had never before been published," according to food expert and celebrated food historian Andrew F. Smith. Published circa 1885, this prominent culinary work compiles recipes encompassing a wide range of ethnic influences on Creole cuisine in nineteenth century New Orleans, including, in the spellings of the day, "Gombo filee, Bouille-abaisse, Jambolaya and Bisque of Crayfish a la Creole." The recipes are divided into the following broad categories: Soups, Broths, etc.; Fish, etc.; Cold Meat, etc.; Sauces for Meats and Game; Entrees; Mutton, Beef and Hams; Fowls and Game; Vegetables; Eggs, Omelets, etc.; Salads and Relishes; Pickles; Bread and Yeast; Rusks, Doughnuts and Waffles; Cakes and Confections; Desserts; Puddings, Pies and Mince Meats; Preserves, Syrups and Fruit Jellies; Brandied Fruits, Wines and Cordials; Delicate Preparations for the Sick and Convalescent; Coffee, Tea, Chocolate, etc.; Candies and Cream Drops; Chefs D'Oeuvre; and Hints on House Cleaning. Paperback, (circa. 1885), repr. 2012, Index, 272 pp.
Author: Jude Theriot
Publisher: Pelican Publishing Company
ISBN: 9781455603213
Category : Cooking
Languages : en
Pages : 264
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Book Description
A cookbook that captures the fresh ingredients, pungent spices, and creativity of Louisiana Cajun cooking—from Coush-Coush to Crab Jambalaya to Syrup Cake. Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition. La Cuisine Cajun will have you cooking like a true Cajun—no matter what your ancestry! A complete cookbook, it contains recipes that are a pleasure to prepare, with clear instructions to guide every cook, from novices to gourmets. After each recipe, author Jude Theriot offers a bit of “lagniappe” (something extra)—tips about freezing, storing, and serving. A calorie count is also included for all recipes. While La Cuisine Cajun is not a “diet” cookbook, this unique feature is helpful for calorie watchers. Try Crawfish Bisque, Baked Trout Vermilion, Quick Turkey Jambalaya, Cajun French Fries, and Pain Perdu (Lost Bread or French toast), and you’ll begin to explore the possibilities La Cuisine Cajun has to offer.
Author: Célestine Eustis
Publisher:
ISBN:
Category : African American cooking
Languages : fr
Pages : 190
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, Creole
Languages : en
Pages : 268
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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: Lafcadio Hearn
Publisher: Nabu Press
ISBN: 9781294803355
Category :
Languages : en
Pages : 278
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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.
