Recalling childhood visits to her grandmother's house in New
Orleans, where she would feast on shrimp and okra gumbo, Dale Curry
offers fifty recipes--for gumbos, jambalayas, and those little
something extras known as lagniappe--that will put Louisiana taste
and hospitality on your table. ""Gumbo"" calls to mind the diverse
culinary traditions of Louisiana that, like gumbo itself, are
simmered from elements of the many cultures circulating in the
state. Drawing historically from French, African, Caribbean, Native
American, Spanish, Italian, and other culinary sources, the Creole
and Cajun cooking featured in Gumbo embraces the best of local
shellfish, sausages, poultry, and game. The heart of Louisiana home
cooking--and now showcased on the menus of chefs across the South
and beyond--gumbo, jambalaya, and lagniappe traditionally drew from
the state's waterways and estuaries rich with crustaceans, swamps
exploding with waterfowl and alligators, and forests full of game.
From the land came rice and peppers, two leading ingredients in
gumbo and jambalaya. Recipes include classic and traditional
dishes, as well as specialties offered by star chefs Bart Bell,
Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With
Curry's easy-to-follow instructions at hand, home cooks will be
ready to let the good times roll at every meal.
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