With contributions from Karen Leathem, Patricia Kennedy
Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon
Stallworth Nossiter, Sara Roahen, and Susan Tucker
"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
best-known 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.
In servings of such well-recognized foods as shrimp remoulade,
Creole tomato salad, turtle soup, and bread pudding, contributors
explore a broad range of issues. Essays consider the history of
refrigeration and ice in the city, famous restaurants, cooking
schools, and the differences between Cajun and Creole cuisines.
Biographical sketches of New Orleans's luminaries--including Mary
Land, Corinne Dunbar, and Lena Richard--give personality to the
stories. Recipes for each dish or beverage, drawn from historical
cookbooks and contemporary chefs, complete the package.
"New Orleans Cuisine" shows how ingredients, ethnicities, cooks,
chefs, and consumers all converged over time to make the city a
culinary capital.
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