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In this delightful cookbook, Natalie V. Scott has compiled savory
recipes which have filled New Orleans kitchens with delicious
aromas for more than 200 years. Tempting appetizers like Oyster
Cocktail-Sauce Antibes and Eggs Bernard are traditional Crescent
City favorites. These are often served along with famous New
Orleans soups, including Oyster Gumbo File and Cream of Crab Soup.
To accompany the appetizers and soups, this cookbook also includes
easy-to-prepare and delicious entrees-Jambalaya, Cheese Souffle
Natchitoches, Trout Louisiane, Spanish Oysters, Creole Pork Chops,
and Chicken a la King are just a brief sampling. And no meal would
be complete without zesty side dishes like Creole Corn Pudding and
Potatoes Bonhomme. Finally, delectable desserts, perhaps Creole
Pecan Pralines or Caramel Dreams, will offer a jazzy flair to any
New Orleans meal. 200 Years of New Orleans Cooking celebrates New
Orleans' rich culinary history, a tasty history that, with this
cookbook, everyone can now enjoy.
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