Author :
Publisher : Pelican Publishing Company
Page : 232 pages
File Size : 32,53 MB
Release :
Category : Cooking
ISBN : 9781455600366
Stories about the restaurant's history and l60 recipes.
Author : Kit Wohl
Publisher : Pelican Publishing Company
Page : 0 pages
File Size : 23,4 MB
Release : 2005
Category : Cookery
ISBN : 9781589803091
Stories about the restaurant's history and l60 recipes.
Author : Melvin Rodrigue
Publisher : Clarkson Potter
Page : 274 pages
File Size : 18,53 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 : Preuss, Evelyn
Publisher : Pelican Publishing Company
Page : 218 pages
File Size : 49,67 MB
Release :
Category : Cooking
ISBN : 9781455601561
Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.
Author : Kit Wohl
Publisher : Pelican Publishing
Page : 0 pages
File Size : 20,26 MB
Release : 2007
Category : Cooking
ISBN : 9781589804449
"It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city's renowned sweet tooth, complete with straightforward recipes for creating easy elegance"--Publisher website (May 2007).
Author : Clementine Paddleford
Publisher : Rizzoli Publications
Page : 850 pages
File Size : 42,77 MB
Release : 2011-10-11
Category : Cooking
ISBN : 0847837475
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
Author : Wohl, Kit
Publisher : Pelican Publishing Company
Page : 104 pages
File Size : 20,54 MB
Release : 2009
Category :
ISBN : 9781455609444
Filled with dozens of sumptuous and straightforward soup, gumbo, and bisque recipes from New Orleans's finest chefs, caterers, and restaurants, this collection was created with the home cook in mind. Each entry incorporates an anecdote or fond memory from the contributor.
Author : The University of North Carolina Press
Publisher : UNC Press Books
Page : 936 pages
File Size : 15,61 MB
Release : 2017-03-01
Category : Cooking
ISBN : 1469630788
Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.
Author : Poppy Tooker
Publisher : Pelican Publishing Company, Inc.
Page : 140 pages
File Size : 26,13 MB
Release : 2013-08-23
Category : Cooking
ISBN : 9781455618767
On her popular radio show of this name, Poppy Tooker has captured some amazing oral histories about the food of Louisiana. This book brings those words to the page, including interviews with Chef Leah Chase, Randy Fertel of Ruth's Chris, the Roman Candyman, Creole kosher cook Mildred Cover, and more. Mouthwatering recipes and outstanding portraits by world-renowned Photographer David Spielman beautifully garnish this delicious addition to Louisiana food literature.
Author : Alexandra Kennon
Publisher : Arcadia Publishing
Page : 256 pages
File Size : 22,97 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.
