Download or read book The Art of Creole Cookery written by William I. Kaufman and published by . This book was released on 2013-10 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a new release of the original 1962 edition.
Download or read book The Art of Creole Cookery written by William Kauffman and published by Northwest Pub. This book was released on 1995-06 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of Creole Cookery written by William I. Kaufman and published by . This book was released on 2009-07 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Picayune s Creole Cook Book written by The Picayune and published by Courier Corporation. This book was released on 2012-04-26 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
Download or read book Creole Gumbo and All That Jazz written by Howard Mitcham and published by Pelican Publishing. This book was released on 1992-03-31 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Creole Nouvelle written by Joseph Carey and published by Taylor Pub. This book was released on 2004-01-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of recipes for soups, sandwiches, appetizers, salads, seafood dishes, meat and poultry dishes, vegetables, and desserts.
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 Picayune Creole Cook Book written by UNKNOWN. AUTHOR and published by Forgotten Books. This book was released on 2015-06-13 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Picayune Creole Cook Book The Picayune Creole Cook Book, of which this (the sixth) is a revised and very carefully prepared edition, is more than a cook book. It is, in fact the record of a school of cookery, the most savory and yet the most economical ever devised. In making that dual claim we are not speaking idly and boastingly, but have valid arguments to support both contentions. It long has been recognized throughout the world that the cuisine of France, under the later Louis and the Empire, reached a perfection of refinement due not alone to a French genius for that art, but because gastronomy was so highly regarded there that it drew the best from all parts of the world. Thus we see some of the most typically French "plats" to have had their origin in Poland, Italy, Spain and Russia, though undoubtedly refined and improved from passing through the hands of the French masters. It was this French school of culinary art that supplied the foundation, the general basis for the Creole cuisine. It must be remembered that many of the French settlers in La Louisiane were the aristocratic "émigrés, who brought with them the highest refinement of gastronomic culture, while at the same time there came many peasants with their simple though delicious "pot au feu" and "grillades." But, in the evolution of a Creole cuisine, to this double element of French cookery there came an infiltration of Spanish "arte de componer las viandas" because of the considerable element of Iberian population that settled in Louisiana during the Spanish rule. This added a somewhat broader, stronger seasoning, and a further admixture came from our proximity to the pepper-loving tropics. Thus we find our Creole cookery departing somewhat from its French origins; but there were other and still more important changes that could not fail to come because of our isolation and because of the difference in the staple culinary materials here and in Europe. One of the conspicuous differences of this kind was due to our waters that teemed with fish, scale-fish and shell fish, and many varieties of marine food that were either unobtainable in France or were there so rare as to have become no staple item of the menu. In the wild New World sea food was easiest and safest to catch. It might even be captured by the women folks while the men were on sterner business, and with such new and delicious materials to experiment with, the inventiveness of the pioneers went to work and devised new and delicious combinations of shrimps, crabs and crawfish, as well as of the almost limitless varieties of the finny tribes. There were the reliable "grognards" - we call them croakers. Both names are due to the rebellious utterances of the fish when hooked and landed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Creole Cookery Book written by Christian Exchange and published by Createspace Independent Publishing Platform. This book was released on 2017-07-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This special reprint edition of "The Creole Cookery Book" was written by the"Christian Women's Exchange," and was first published in 1885. Contains sections for Soups, Fish, Fowl, Meats, Vegetables, Breads, Cakes, Puddings, Confectionary and more. Filled with unusual and wonderful recipes, some familiar, some not, for dishes including Gumbo D'Herbe, Oyster Stew, Corn Bread, Poulet a la Eugenie, Sour Stew, Jumballaya, Carraway Cakes, Aunt Mary's Pudding and many others. An epic book of Creole recipes, perfect for the beginner and the seasoned Creole Cuisine chef alike. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.
Download or read book The Picayune s Creole Cook Book written by The Times-picayune Publishing Company and published by Createspace Independent Publishing Platform. This book was released on 2014-02-16 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: An excerpt from the PREFACE: The Picayune Creole Cook Book, of which this (the sixth) is a revised and very carefully prepared edition, is more than a cook book. It is, in fact the record of a school of cookery, the most savory and yet the most economical ever devised. in making that dual claim we are not speaking idly and boastingly, but have valid arguments to support both contentions. It long has been recognized throughout the world that the cuisine of France, under the later Louis and the Empire, reached a perfection of refinement due not alone to a French genius for that art, but because gastronomy was so highly regarded there that it drew the best from all parts of the world. Thus we see some of the most typically French "plats" to have had their origin in Poland, ltaly, Spain and Russia, though undoubtedly refined and improved from passing through the hands of the French masters. it was this French school of culinary art that supplied the foundation, the general basis for the Creole cuisine. It must be remembered that many of the French settlers in La Louisiane were the aristocratic "émigrés," who brought with them the highest refinement of gastronomic culture, while at the same time there came many peasants with their simple though delicious "pot au feu" and "grillades." But, in the evolution of a Creole cuisine, to this double element of French cookery there came an infiltration of Spanish "arte de componer las viandas" because of the considerable element of Iberian population that settled in Louisiana during the Spanish rule. This added a somewhat broader, stronger seasoning, and a further admixture came from our proximity to the pepper-loving tropics. Thus we find our Creole cookery departing somewhat from its French origins; but there were other and still more important changes that could not fail to come because of our isolation and because of the difference in the staple culinary materials here and in Europe. One of the conspicuous differences of this kind was due to our waters that teemed with fish, scale-fish and shell fish, and many varieties of marine food that were either unobtainable in France or were there so rare as to have become no staple item of the menu. in the wild New World sea food was easiest and safest to catch. it might even be captured by the women folks while the men were on sterner business, and with such new and delicious materials to experiment with, the inventiveness of the pioneers went to work and devised new and delicious combinations of shrimps, crabs and crawfish, as well as of the almost limitless varieties of the finny tribes. There were the reliable "grognards"-we call them croakers. Both names are due to the rebellious utterances of the fish when hooked and landed. There were the trouts, white and speckled, so plentiful in Louisiana and Mississippi waters; the delicious sheepshead, with stripes of the broiler ready upon it as it came from the water; the handsome red fish, marked for ready identification by a single black dot beside its tall; and then such aristocrats as the Spanish mackerel-a nobleman indeed beside his plebeian relative, the mackerel of the Atlantic-and, supreme among fish, the delicious pompano. With those and an infinity of oysters at command, it was not to be wondered at that the native chefs wrought marvels of tastiness that have been the envy of many a European "cordon bleu." ... Lastly, there were the Indians to whom at least one item of Creole cookery, still today fairly indispensable, is due-namely, the "gombo file" Even to the present day that condiment, so unlike all others, is gathered and sold by the remains of the once powerful Choctaws. With all these new elements added, we find ourselves far away from the original French cuisine, but that school had the force to enclose the New World additions without losing any of its own charms when it became a question of cooking the standard foods....
Download or read book 50 New Orleans Creole Cooking Recipes for Home written by Kelly Johnson and published by . This book was released on 2024-03-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "50 New Orleans Creole Cooking Recipes for Home" is a culinary treasure trove that encapsulates the rich tapestry of flavors and traditions of one of America's most vibrant food cultures. With its roots deeply intertwined with French, Spanish, African, and Native American influences, Creole cuisine embodies a unique fusion that delights the palate and stirs the soul. This cookbook serves as a guide through the bustling markets of the French Quarter, the savory aromas of family kitchens, and the lively atmosphere of Creole dining establishments, offering a diverse array of recipes that range from classic staples like gumbo and jambalaya to lesser-known delicacies such as crawfish étouffée and beignets. Drawing upon generations of culinary wisdom passed down through the ages, "50 New Orleans Creole Cooking Recipes for Home" celebrates the art of slow cooking, bold spices, and fresh, locally sourced ingredients. Whether you're a seasoned chef or a novice home cook, this cookbook provides step-by-step instructions and helpful tips to ensure success in recreating the authentic flavors of the Crescent City in your own kitchen. From succulent seafood dishes to hearty stews and indulgent desserts, each recipe is imbued with the warmth and hospitality that defines the spirit of Creole cooking, inviting you to savor a taste of New Orleans wherever you may be.
Download or read book The Creole Cookery Book written by Christian Woman's Exchange (New Orleans, La.) and published by . This book was released on 1885 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Creole Cookery written by The Christian Woman's Exchange and published by Pelican Publishing Company. This book was released on with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Dooky Chase Cookbook written by Leah Chase and published by Arcadia Publishing. This book was released on with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cajun and Creole Cooking With Miss Edie and the Colonel written by Edie Hand and published by Cumberland House Publishing. This book was released on 2007-11-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.
Download or read book La Cuisine Creole written by Lafcadio Hearn and published by Forgotten Books. This book was released on 2015-06-25 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole House Wises, Who Have Made New Orleans Famous for Its Cuisine "La Cuisine Creole" (Creole cookery) partakes of the nature of its birthplace -New Orleans - which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican. In this compilation will be found many original recipes and other valuable ones heretofore unpublished, notably those of Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, together with many confections and delicacies for the sick, including a number of mixed drinks. Much domestic contentment depends upon the successful preparation of the meal; and as food rendered indigestible through ignorance in cooking often creates discord and unhappiness, it behooves the young housekeeper to learn the art of cooking. It is the author's endeavor to present to her a number of recipes all thoroughly tested by experience, and embracing the entire field of the "Cuisine," set forth in such clear, concise terms, as to be readily understood and easily made practicable, thereby unveiling the mysteries which surround her, upon the entree into the kitchen. Economy and simplicity govern "La Cuisine Creole"; and its many savory dishes are rendered palatable more as the result of care in their preparation than any great skill or expensive outlay in the selection of materials. The Creole housewife often makes delicious morceaux from the things usually thrown away by the extravagant servant. She is proud of her art, and deservedly receives the compliments of her friends. This volume will be found quite different from the average cook-book in its treatment of recipes, and is the only one in print containing dishes peculiar to "la Cuisine Creole." About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Creole written by Babette de Rozières and published by Phaidon. This book was released on 2007-10-15 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing over 160 recipes and including some of the West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, this book paints a picture of the food in Guadeloupe.
