![]() ![]() They have not merely “read ten books and written the eleventh,” but produced something absolutely original and, in an understated way, important. In it, seven talented authors combine evidence from printed texts, oral interviews, literature, travelers’ accounts, economic and social history, and their own taste buds. ![]() On the other hand, it is not a monograph of anthropology, history, sociology, or economics, although it draws on all these fields and more besides. On the one hand, it is assertively not a cookbook, yet it provides some wonderful and workable recipes and rich insights on fully fourteen iconic New Orleans dishes. Mirliton and shrimp Susan Tucker and Sara RoahenĬreole tomato salad Susan Tucker and Karen Trahan LeathemĬreole cream cheese Cynthia LeJeune Nobles Red beans and rice Karen Trahan Leathem and Sharon Stallworth Nossiter Trout amandine Patricia Kennedy Livingston Oysters rockefeller Cynthia LeJeune Nobles Shrimp remoulade Sharon Stallworth Nossiter Setting the table in new orleans Susan Tucker, with Cynthia LeJeune Nobles, Karen Trahan Leathem, and Sharon Stallworth Nossiter In memory and honor of those new orleanians who have worked to bring food to the table Cookery, American-Louisiana style-History. ![]() Includes bibliographical references and index. Frederick Starr with contributions by Karen Leathem. New Orleans cuisine : fourteen signature dishes and their histories / edited by Susan Tucker foreword by S. The University Press of Mississippi is a member of the Association of American University Presses.Ĭopyright © 2009 by University Press of Mississippi All rights reserved Manufactured in the United States of Americaįirst printing 2009 ∞ Library of Congress Cataloging-in-Publication Data ![]() frederick starr University Press of Mississippi / Jackson New Orleans Cuisine Fourteen Signature Dishes and Their Histories Karen trahan leathem patricia kennedy livingston michael mizell-nelson cynthia lejeune nobles sharon stallworth nossiter sara roahen New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package. Biographical sketches of New Orleans's luminaries-including Mary Land, Corinne Dunbar, and Lena Richard-give personality to the stories. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. 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. 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. 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. New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker ![]()
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