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Louisiana's Fabulous Foods and How to Cook Them

Bag om Louisiana's Fabulous Foods and How to Cook Them

A classic book of Louisiana lore and recipes from famous New Orleans restaurants is now available new, in an accurate facsimile edition. Louisiana cookery (often referred to as Creole cooking) is famous throughout the United States, and is known for its distinctiveness in many parts of the world. Its fame did not come as a mere accident, but was earned as a result of painstaking care and experimenting over a period of many decades. It has its own history, a unique lore, and an enduring flavor. This well-known book not only teaches the recipes, it tells the tale. It reads as much as an introduction to New Orleans tradition as a guide to cooking. All the rich ingredients are here. Most of all, the book features detailed recipes from such famous New Orleans restaurants as Antoine's, Arnaud's, Brennan's, Galatoire's, Maylie's, Kambur & Co. Wholesale Seafood, Pittari's, and Tujaque's. The book also includes brief articles on Louisiana sugar-cane molasses and on American rice. It contains scores of historic sketches and timeless photos. Presented in a facsimile edition for unerring accuracy and classic style, the book is a new republication from Quid Pro Books of the original edition (the 1960 printing from Hope Press continued in many reprints since then).

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781610272452
  • Indbinding:
  • Paperback
  • Sideantal:
  • 94
  • Udgivet:
  • 13. juni 2014
  • Størrelse:
  • 152x229x5 mm.
  • Vægt:
  • 136 g.
  • 2-3 uger.
  • 27. november 2024
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- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Beskrivelse af Louisiana's Fabulous Foods and How to Cook Them

A classic book of Louisiana lore and recipes from famous New Orleans restaurants is now available new, in an accurate facsimile edition. Louisiana cookery (often referred to as Creole cooking) is famous throughout the United States, and is known for its distinctiveness in many parts of the world. Its fame did not come as a mere accident, but was earned as a result of painstaking care and experimenting over a period of many decades. It has its own history, a unique lore, and an enduring flavor. This well-known book not only teaches the recipes, it tells the tale. It reads as much as an introduction to New Orleans tradition as a guide to cooking. All the rich ingredients are here. Most of all, the book features detailed recipes from such famous New Orleans restaurants as Antoine's, Arnaud's, Brennan's, Galatoire's, Maylie's, Kambur & Co. Wholesale Seafood, Pittari's, and Tujaque's. The book also includes brief articles on Louisiana sugar-cane molasses and on American rice. It contains scores of historic sketches and timeless photos. Presented in a facsimile edition for unerring accuracy and classic style, the book is a new republication from Quid Pro Books of the original edition (the 1960 printing from Hope Press continued in many reprints since then).

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