New Orleans Classic Gumbos and Soups
Author | : Wohl, Kit |
Publisher | : Pelican Publishing Company |
Total Pages | : 104 |
Release | : 2009 |
Genre | : |
ISBN | : 9781455609444 |
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Author | : Wohl, Kit |
Publisher | : Pelican Publishing Company |
Total Pages | : 104 |
Release | : 2009 |
Genre | : |
ISBN | : 9781455609444 |
Author | : Kit Wohl |
Publisher | : Classic Recipes |
Total Pages | : 0 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9781455618798 |
Illustrations and text on lining papers.
Author | : Kit Wohl |
Publisher | : Pelican Publishing Company, Inc. |
Total Pages | : 104 |
Release | : 2013-08-16 |
Genre | : Cooking |
ISBN | : 9781455618330 |
Perfect for gatherings for NFL games, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than forty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.
Author | : Dale Curry |
Publisher | : UNC Press Books |
Total Pages | : 125 |
Release | : 2015-03-02 |
Genre | : Cooking |
ISBN | : 1469622688 |
Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Author | : Richard Stewart |
Publisher | : Arcadia Publishing |
Total Pages | : 124 |
Release | : 2022-11-14 |
Genre | : Cooking |
ISBN | : 1455627224 |
For decades, patrons of the quaint Creole restaurant on Saint Peter Street have enjoyed the standards of New Orleans cuisine in one of its most natural settings. Around the corner from Saint Louis Cathedral, half a block from Jackson Square and within sight of the Mississippi River, the mural-walled dining room and tropical garden patio provide the backdrop for the gumbo, etouffée and jambalaya that flow from the kitchen. The word "gumbo" evokes images of black iron kettles, slowly simmering with a mélange of exotic ingredients, skillfully seasoned and crafted for pleasure. It also describes the New Orleans culture. In this book of recipes, peppered with vignettes of local lore, Gumbo Shop shares its culinary traditions for your enjoyment.
Author | : Kit Wohl |
Publisher | : Pelican Publishing Company |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 9781589806122 |
A compilation of favorite hors d'oeuvres from renowned New Orleans restaurants and chefs, this gift cookbook is filled with the city's famous flavors, from Restaurant Cuve's Shrimp Remoulade Napolean to Antoine's Crabmeat Imperial. Full-color photographs throughout.
Author | : John DeMers |
Publisher | : |
Total Pages | : 162 |
Release | : 2003 |
Genre | : Cooking |
ISBN | : 9781580083249 |
With a history that draws from French, African, Caribbean, and southern American traditions, New Orleans is home to a simmering stockpot of original cuisine. In NEW ORLEANS BY THE BOWL, prominent food writer John DeMers and chef Andrew Jaeger ladle up heaping bowlfuls of the heartiest N'¬?awluns cookin'¬?, sopped with rich local tradition and seasoned with anecdotes and cooking tips. Gumbos, jambalayas, soups, and stews exemplify the bold, improvisational nature of Louisiana cooking, an anything-goes approach born and nourished in its bayous. Shrimp, venison, even '¬?gator-if it flies, swims, slithers, or scuttles, it has found its way into the pot. With more than 110 homespun recipes, this down-home cookbook delivers the best in hearty bowl food. Learn the secrets of building delicious gumbos, jambalayas, soups, and stews from the roux up, and savor more than 110 Cajun/Creole bowl recipes.Includes histories for the region'¬?s bowl dishes, a chapter on bowl cooking essentials, and a glossary of New Orleans cooking terms.
Author | : Kit Wohl |
Publisher | : Pelican Publishing Company |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 9781589805163 |
"'New Orleans classic seafood' is a treasure trove of nearly fifty favorite, signature dishes created in New Orleans or raised to their highest level here. Legends, lore, and musing accompant each recipe, topped off with sumptuous photographs"--Inside cover.
Author | : Kit Wohl |
Publisher | : Pelican Publishing Company, Inc. |
Total Pages | : 104 |
Release | : 2012-10-10 |
Genre | : Cooking |
ISBN | : 9781455617289 |
Mix up a cocktail New Orleans-style. From highfalutin to down home, from Sazeracs to mint juleps, this gorgeous cocktail cookbook offers more than sixty recipes from famous New Orleans establishments and mixologists, along with photographs, history, and narratives. These Crescent City cocktails are easy on the eyes and the taste buds and can be paired with recipes from the New Orleans Classics Series.
Author | : Sara Roahen |
Publisher | : W. W. Norton & Company |
Total Pages | : 304 |
Release | : 2009-04-20 |
Genre | : Cooking |
ISBN | : 0393072061 |
“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.