The Art of Creole Cookery
Author: William I. Kaufman
Publisher:
Published: 2013-10
Total Pages: 240
ISBN-13: 9781494054601
DOWNLOAD EBOOK →This is a new release of the original 1962 edition.
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The Picayune's Creole Cook Book
Author: The Picayune
Publisher: Andrews Mcmeel+ORM
Published: 2013-07-16
Total Pages: 470
ISBN-13: 144944668X
DOWNLOAD EBOOK →A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
The Art of Creole Cookery
Author: William Kauffman
Publisher: Northwest Pub
Published: 1995-06
Total Pages: 230
ISBN-13: 9780761003144
DOWNLOAD EBOOK →The Art of Creole Cookery
Author: William I. Kaufman
Publisher:
Published: 2009-07
Total Pages: 242
ISBN-13: 9781104846268
DOWNLOAD EBOOK →This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Creole Nouvelle
Author: Joseph Carey
Publisher: Taylor Pub
Published: 2004-01-01
Total Pages: 208
ISBN-13: 9781589791305
DOWNLOAD EBOOK →Presents a collection of recipes for soups, sandwiches, appetizers, salads, seafood dishes, meat and poultry dishes, vegetables, and desserts.
The Creole Cookery Book
Author: Christian Woman's Exchange (New Orleans, La.)
Publisher:
Published: 1885
Total Pages: 298
ISBN-13:
DOWNLOAD EBOOK →Kosher Creole Cookbook
Author: Mildred L. Covert
Publisher: Pelican Publishing Company
Published: 1989-03
Total Pages: 224
ISBN-13: 9780882897752
DOWNLOAD EBOOK →Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole-a blend of certain aspects of French, Spanish, African, and American cooking-and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that are in conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City. Jewish Week calls this volume "one of the most unusual cookbooks" seen in recent years. Kosher Creole Cookbook "combines two cuisines which would seem to have no business being together-kosher cooking with Creole cooking. This is a delightful and unusual addition to your collection of cookbooks." Mildred L. Covert and Sylvia P. Gerson have carefully researched and created recipes that adapt the characteristic flavors of each cuisine, whether it's Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher without giving up flavor. The two New Orleanians have written three other Kosher cookbooks: Kosher Cajun Cookbook, Kosher Southern-Style Cookbook, and A Kid's Kosher Cooking Cruise (pb), all published by Pelican.
Cooking in Old Créole Days
The Accomplisht Cook, Or, The Art and Mystery of Cookery
Author: Robert May
Publisher: Prospect Books (UK)
Published: 2012
Total Pages: 0
ISBN-13: 9781903018712
DOWNLOAD EBOOK →Robert May, born 1588, was cook to the aristocracy. He cooked for fellow Catholics and Royalists in their fashionable kitchen.
Creole Gumbo and All That Jazz
Author: Howard Mitcham
Publisher: Pelican Publishing
Published: 1992-03-31
Total Pages: 292
ISBN-13: 9781455603121
DOWNLOAD EBOOK →Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods. “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today
