The Picayune's Creole Cook Book

Nonfiction, Food & Drink, International, USA
Cover of the book The Picayune's Creole Cook Book by The Picayune, Dover Publications
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: The Picayune ISBN: 9780486152400
Publisher: Dover Publications Publication: April 26, 2012
Imprint: Dover Publications Language: English
Author: The Picayune
ISBN: 9780486152400
Publisher: Dover Publications
Publication: April 26, 2012
Imprint: Dover Publications
Language: English

One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence.
Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence.
Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.

More books from Dover Publications

Cover of the book Reliability Theory and Practice by The Picayune
Cover of the book Tchaikovsky's Piano Concerto No. 1 & Rachmaninoff's Piano Concerto No. 2: With Orchestral Reduction for Second Piano by The Picayune
Cover of the book Spanish-American Short Stories / Cuentos hispanoamericanos by The Picayune
Cover of the book The Merry Adventures of Robin Hood by The Picayune
Cover of the book A Treatise on Painting by The Picayune
Cover of the book Finite Elements and Approximation by The Picayune
Cover of the book The Encyclopedia of Ornament by The Picayune
Cover of the book The Theban Plays by The Picayune
Cover of the book Great Speeches by Frederick Douglass by The Picayune
Cover of the book Bridge for Bright Beginners by The Picayune
Cover of the book The Sea-Wolf by The Picayune
Cover of the book Ocean Wave Energy Conversion by The Picayune
Cover of the book Physics and Philosophy by The Picayune
Cover of the book Dynamic Programming: Models and Applications by The Picayune
Cover of the book Tattooing in the Marquesas by The Picayune
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy