Download or read book A Book of Famous Old New Orleans Recipes Used in the South for More Than 200 Years written by and published by . This book was released on 1900 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Book of Famous Old New Orleans Recipes Used in the South for More Than 200 Years written by and published by . This book was released on 1900 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In this volume are printed (many of them for the first time) hundreds of the secret recipes that helped this historic city to establish its fame. Herein is revealed the method of preparing many of the dishes which have caused countless thousands to spread the fame of the Crescent City's cooking throughout the civilized world"--Page 1
Download or read book Pattern in the Material Folk Culture of the Eastern United States written by Henry Glassie and published by University of Pennsylvania Press. This book was released on 1971-10 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Filled with brilliant insights and tantalizing leads."--
Download or read book Antique Trader Collectible Cookbooks Price Guide written by Patricia Eddie Edwards and published by Penguin. This book was released on 2008-10-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether your collection features a hefty helping of grandmas worn, but cherished cookbooks from years past, or a few recipe-rich treasures of your own, this fact and photo-filled guide will feed any cookbook fascination. This reference, written by the owners of OldCookbooks.com serves up 1,500 American cookbooks and recipe booklets from the 20th century, complete with interesting details and historical notes about each, plus estimated values.
Download or read book 200 Years of New Orleans Cooking written by Natalie Scott and published by Pelican Publishing Company. This book was released on 1931 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Fil' and Cream of Crab Soup. To accompany the appetizers and soups, this cookbook also includes easy-to-prepare and delicious entr'es-Jambalaya, Cheese Souffl' Natchitoches, Trout Louisiane, Spanish Oysters, Creole Pork Chops, and Chicken ' 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.
Download or read book Tujague s Cookbook written by Poppy Tooker and published by Restaurant Cookbooks. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The New Orleans Kitchen written by Justin Devillier and published by Lorena Jones Books. This book was released on 2019-10-29 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Download or read book Louisiana Libraries written by and published by . This book was released on 2000 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Regional American Cookery 1884 1934 written by and published by . This book was released on 1936 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bulletin of the New York Public Library written by New York Public Library and published by . This book was released on 1935 with total page 1074 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes its Report, 1896-19 .
Download or read book Bulletin of the New York Public Library Astor Lenox and Tilden Foundations written by New York Public Library and published by . This book was released on 1935 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Rochester Clarke Bibliography of Louisiana Cookery written by John Earle Uhler and published by . This book was released on 1966 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Orleans Cookbook written by Rima Collin and published by Knopf. This book was released on 1987-03-12 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Download or read book The Manuscript Inventories and the Catalogs of Manuscripts Books and Periodicals Book catalog Cham Education of women K written by Arthur and Elizabeth Schlesinger Library on the History of Women in America and published by . This book was released on 1984 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chef Paul Prudhomme s Louisiana Kitchen written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Download or read book The National Union Catalog Pre 1956 Imprints written by Library of Congress and published by . This book was released on 1970 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Top 100 New Orleans Recipes of All Time written by RHONDA. DEMERS FINDLEY (JOHN.) and published by . This book was released on 2013-11 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 100 classic recipes that have helped to make New Orleans food world-famous. For example, Shrimp Creole, Red Beans & Rice, Blackened Redfish, Oyster Loaf, Muffaletta, Beignets, Café au Lait and King Cake. This book was created as the companion book to the best-selling The Top 100 CAJUN Recipes Of All Time.
