Author : Melvin Rodrigue
Publisher : Clarkson Potter
Page : 274 pages
File Size : 46,92 MB
Release : 2005
Category : Cooking
ISBN : 0307236374
Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.
Author : Leon Galatoire
Publisher : Pelican Publishing Company
Page : 228 pages
File Size : 29,62 MB
Release : 1994-05-31
Category : Cooking
ISBN : 9781455604692
From the historic New Orleans restaurant, a cookery of time-tested Cajun and creole recipes from the fourth generation proprietor and chef. In the New Orleans French Quarter there is a dining room whose fine French cuisine attracts visitors from all over the world. It is Galatoire’s, a family-run restaurant in operation for more than nine decades. Leon Galatoire, a fourth-generation member of the founding family of Galatoire's Restaurant, knows that recipes designed for feeding large numbers of people will not work by reducing them proportionally. With this in mind, he has redesigned recipes for home use that retain the tastes he knows so well. Now, for the first time, the classic versions of dishes such as Shrimp Remoulade, Crawfish Etouffée, Stuffed Creole Tomato with Grilled Chicken, and Steak au Poivre can be prepared at home with ease. This cookbook serves as an anthem to traditional French menus in New Orleans. There are two hundred recipes in this gourmet collection, each one offering practical advice on preparation and complete lists of ingredients. These are time-tested favorites from the experience of master chef Leon Galatoire and represent the quintessential old-time standards for chefs and fine homes alike.
Author : Marda Burton
Publisher : Garrett County Press
Page : 362 pages
File Size : 23,56 MB
Release : 2011-05-16
Category : Business & Economics
ISBN : 189105323X
Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the renowned United States restaurant, featuring rare photographs and stories that cut across the vast spectrum that populates the Gataloire's universe. Uncover the secrets of the restaurant's signature dishes. Go backstage with Galatoire family members. Eavesdrop as deals are cut in the glittering downstairs dining room.
Author : Alexandra Kennon
Publisher : Arcadia Publishing
Page : 256 pages
File Size : 16,38 MB
Release : 2019
Category : History
ISBN : 1467142832
Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.
Author : Susan Tucker
Publisher : Univ. Press of Mississippi
Page : 277 pages
File Size : 49,8 MB
Release : 2009
Category : Cooking
ISBN : 1604736453
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 HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Author : Sara Roahen
Publisher : W. W. Norton & Company
Page : 304 pages
File Size : 46,6 MB
Release : 2009-04-20
Category : 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.
Author : Florence M. Jumonville
Publisher : Bloomsbury Publishing USA
Page : 810 pages
File Size : 23,40 MB
Release : 2002-08-30
Category : History
ISBN : 0313076790
From the accounts of 18th-century travelers to the interpretations of 21st-century historians, Jumonville lists more than 6,800 books, chapters, articles, theses, dissertations, and government documents that describe the rich history of America's 18th state. Here are references to sources on the Louisiana Purchase, the Battle of New Orleans, Carnival, and Cajuns. Less-explored topics such as the rebellion of 1768, the changing roles of women, and civic development are also covered. It is a sweeping guide to the publications that best illuminate the land, the people, and the multifaceted history of the Pelican State. Arranged according to discipline and time period, chapters cover such topics as the environment, the Civil War and Reconstruction, social and cultural history, the people of Louisiana, local, parish, and sectional histories, and New Orleans. It also lists major historical sites and repositories of primary materials. As the only comprehensive bibliography of the secondary sources about the state, ^ILouisiana History^R is an invaluable resource for scholars and researchers.
Author : Susan Larson
Publisher : LSU Press
Page : 288 pages
File Size : 27,12 MB
Release : 1999
Category : Literary Criticism
ISBN : 9780807124161
The Booklover's Guide to New Orleans is Susan Larson's delightfully informative response to questions most frequently asked her as book editor of the Times-Picayune. Tourists and locals alike want to know what to read, where authors lived, which bookstores to browse, and when literary festivals are scheduled. Now all the answers can be found in this one convenient volume, the only complete directory of New Orleans's "write life" available. Whether you are passing through the Big Easy, residing there, or longing to visit, these pages will heighten your experience of one of the most intoxicating places on the planet, taking you into countless nooks and crannies along its storied streets. Book jacket.
Author : Nathaniel Burton
Publisher : University of New Orleans Press
Page : 0 pages
File Size : 18,98 MB
Release : 2019-04-15
Category : Cooking
ISBN : 9781608011506
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
Author : Stacey Meyer
Publisher : Gibbs Smith
Page : 218 pages
File Size : 13,30 MB
Release : 2010
Category : Cooking
ISBN : 1423610016
"A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums"--Page 2 of cover.
