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Author: Poppy Tooker
Publisher: Restaurant Cookbooks
ISBN: 9781455620388
Category : Cooking
Languages : en
Pages : 0
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Book Description
The second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.
Author: Poppy Tooker
Publisher: Restaurant Cookbooks
ISBN: 9781455620388
Category : Cooking
Languages : en
Pages : 0
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Book Description
The second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.
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: Works Progress Administration
Publisher: Garrett County Press
ISBN: 189105340X
Category : History
Languages : en
Pages : 519
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Book Description
In 1938, under the direction of novelist and historian Lyle Saxon, The Federal Writers' Project of the Works Progress Administration produced this delightfully detailed portrait of New Orleans. Containing recipes, photographs and folklore, it is consistently hailed as one of the best books produced about the city. Remarkably, many of the sites and attractions the WPA chronicled in 1938 are still around today.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 592
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Book Description
Author: Alexandra Kennon
Publisher: Arcadia Publishing
ISBN: 1439668442
Category : Cooking
Languages : en
Pages : 259
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Book Description
A culinary history of some of the Crescent City’s best restaurants through the years, featuring delicious recipes you can make at home. Every New Orleanian knows Leah Chase’s gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway’s roast beef po-boy originated in a streetcar conductors’ strike. In a town where Antoine’s Oysters Rockefeller is still served up by the founder’s great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan’s Bananas Foster to Galatoire’s Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home. “I tip my toque to Alex Kennon for a captivating walk through New Orleans’ restaurant history—from the owners who preserved these houses of gastronomy to the legendary chefs who managed taste and flavor. As reflected through these pages, the Crescent City feeds the soul like no other place on the globe.” —Chef John D. Folse, Louisiana’s culinary ambassador to the world “The roux-spattered archives of Antoine’s, Arnaud’s, Parkway Bakery and Tavern, and other heavyweights are crammed with anecdotes, not to mention recipes, but that’s where Kennon’s highly unusual CV comes in. The editor/entertainer sifts through a century and a half of culinary histories to craft a compelling narrative rife with colorful traditions . . . Just as valuable are her expansive conversations with owners, chefs, bartenders, and oyster shuckers alike as they tote weighty reputations and make delicate changes with another century of success in mind.” —Country Roads Magazine “Within its pages, Kennon explores what it’s like to be part of the process of creating the thousands of memorable meals that have been served at some of the most beloved (and mostly family-run) restaurants over the decades.” —The Advocate
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: The Christian Woman's Exchange
Publisher: Pelican Publishing Company
ISBN: 9781589803428
Category : Cooking
Languages : en
Pages : 0
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Book Description
This 1885 volume is one of the two oldest cookbooks published in New Orleans. Many of the recipes, compiled by 18 ladies from the Women's Exchange, are still used in the open-hearth kitchen at the historic Hermann-Grima House in New Orleans' French Quarter. Although over 120 years old, the recipes are still valid and adaptable for modern cooks.
Author: Robert Medina
Publisher: Tate Publishing
ISBN: 1617771686
Category : Cooking
Languages : en
Pages : 384
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Book Description
Robert Medina was raised in New Orleans around family and friends where cooking is a way of life. They still get together to watch their beloved New Orleans Saints and have tailgate cook-a-thons that would rival anything, anywhere. Every sporting event, family event, or even a non-event is turned into an excuse for a party. It's the New Orleans way! Robert spent nearly twenty-four years as a firefighter in New Orleans, where he took over duties as the firehouse cook after honing skills he learned from his predecessors. To this day, he sticks with the credo that if you can satisfy a firefighter's palate, you can satisfy anyone's. If You Can't Stand the Heat...a New Orleans Firefighter's Cookbook brings you into the firehouse kitchen. It contains recipes for classic New Orleans fare as well as many original firefighter recipes from this culinary capital. If you've ever wanted to cook a gumbo, make an etouffee, or just master a basic roux, this book is for you. If You Can't Stand the Heat goes a step beyond the typical cookbook by including as many details as possible. Should the pot be covered while cooking? Should the ingredient be hot or cold when mixed in? These step-by-step instructions take all the guessing out of cooking. If you have ever had the desire to try Southern, Louisiana, or in particular, New Orleans-style cooking, Robert Medina breaks it down into easy-to-follow steps that will turn you into a great firehouse cook practically overnight. It is truly Big Easy cooking made easy!
Author: Deirdre Stanforth
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 240
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Book Description
Author: Melissa M. Martin
Publisher: Artisan
ISBN: 1579658474
Category : Cooking
Languages : en
Pages : 369
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Book Description
Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
