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New Orleans Cuisine - 
      Susan Tucker
    
      S. Frederick Starr

New Orleans Cuisine

Fourteen Signature Dishes and Their Histories

Susan Tucker (Redaktør) ; S. Frederick Starr (Forord)

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Les mer
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With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more. In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans's luminaries--including Mary Land, Corinne Dunbar, and Lena Richard--give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package. New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
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Utgitt:
Forlag: University Press of Mississippi
Innbinding: Innbundet
Språk: Engelsk
Sider: 256
ISBN: 9781604731279
Format: 23 x 15 cm
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Foreword




S. Frederick Starr

Acknowledgmentsxv




Setting The Table in New Orleans

3(25)




Susan Tucker





Cynthia LeJeune Nobles





Karen Trahan Leathem





Sharon Stallworth Nossiter





Sazerac

28(10)




Sara Roahen





French Bread

38(16)




Michael Mizell-Nelson





Shrimp Remoulade

54(8)




Sharon Stallworth Nossiter





Oysters Rockefeller

62(11)




Cynthia LeJeune Nobles





Daube Glacee

73(14)




Susan Tucker





Turtle Soup

87(11)




Sharon Stallworth Nossiter





Gumbo

98(18)




Cynthia LeJeune Nobles





Trout Amandine

116(12)




Patricia Kennedy Livingston





Red Beans and Rice

128(12)




Karen Trahan Leathern





Sharon Stallworth Nossiter





Mirliton and Shrimp

140(13)




Susan Tucker





Sara Roahen





Creole Tomato Salad

153(11)




Susan Tucker





Karen Trahan Leathern





Creole Cream Cheese

164(15)




Cynthia LeJeune Nobles





Bread Pudding

179(13)




Susan Tucker





Cafe Brulot

192(13)




Sharon Stallworth Nossiter

Sources205(22)
Bibliography227(16)
Contributors243(2)
Index245
Susan Tucker is curator of books and records at the Newcomb Center for Research on Women at Tulane University. |S. Frederick Starr is chair of the Central Asia-Caucasus Institute at Johns Hopkins University and the author or editor of many books on New Orleans and Louisiana, including Inventing New Orleans: Writings of Lafcadio Hearn (University Press of Mississippi).