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New Orleans Classic Creole Recipes, Louisiana, Classic Recipes Series, Hardback
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Aproximadamente11,63 EUR
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Ubicado en: Columbia, South Carolina, Estados Unidos
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N.º de artículo de eBay:144236122754
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Características del artículo
- Estado
- Brand
- Unbranded
- MPN
- 9781455618798
- ISBN
- 9781455618798
- Book Title
- New Orleans Classic Creole Recipes
- Book Series
- Classic Recipes Ser.
- Publisher
- Arcadia Publishing
- Item Length
- 8.5 in
- Publication Year
- 2014
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Genre
- Cooking
- Topic
- Individual Chefs & Restaurants, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
- Item Weight
- 18.9 Oz
- Item Width
- 8.5 in
- Number of Pages
- 96 Pages
Acerca de este producto
Product Identifiers
Publisher
Arcadia Publishing
ISBN-10
1455618799
ISBN-13
9781455618798
eBay Product ID (ePID)
201561231
Product Key Features
Book Title
New Orleans Classic Creole Recipes
Number of Pages
96 Pages
Language
English
Publication Year
2014
Topic
Individual Chefs & Restaurants, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
Illustrator
Yes
Genre
Cooking
Book Series
Classic Recipes Ser.
Format
Hardcover
Dimensions
Item Weight
18.9 Oz
Item Length
8.5 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-431951
Reviews
Every year or so Kit Wohl returns to prove wrong everyone who thinks Creole cookery is stuck in its ways, too heavy, too spicy, and too much of everything; the truth is, the cuisine has evolved like all others in this country over the last 30 years. Thus, while you'll find no better examples--most from New Orleans restaurants--of dishes like shrimp and ham jambalaya, file gumbo, crabmeat maison, pain perdu, and pralines, you also find that things have lightened up, become more complex in their use of spices and based on far better ingredients than Creole cooks had in the past. Just page through this book and I guarantee you'll stop and read the whole recipe after looking at the photos of contemporary renderings like beef daube with fettuccine, jalapeño cheese grits, crab cakes with ravigote sauce, and Creole cream cheese Evangeline. No one in the Crescent City knows the whole story of New Orleans food better than Kit, and she's determined to set it down with respect and authority.
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
641.59763/35
Synopsis
Creole food is the freewheeling legacy of a celebrated, storied city. The culinary practices of Spanish, French, Italian, German, African, and Caribbean cultures combined to become the multi-cultural Creole cuisine that we know today. It is an old and well-developed American regional-cooking style that proves flavor is truly a universal language. Rollicking stories and factoids link taste with tradition. Pull up a chair for a feast of Creole originals. Relish specialties such as Shrimp Creole, Sausage and Turkey Gumbo YaYa, and Pot au Feu. Sides include Cheese Grits, Fried Green Tomatoes with Remoulade, and Oyster Dressing. Sweet endings delight with classic Bananas Foster, Beignets, and Pralines. Take the lead from the chefs of Galatoire's, Mr. B's Bistro, Café Reconcile, Commander's Palace, Upperline, and Café du Monde with these delicious recipes. This gorgeous addition to the Classics Series is filled with stories, musings, and historical lagniappe from iconic figures in Louisiana's food world. Feasts from famous Creole restaurants are now accessible to the home cook. More than merely an easy-to-follow cookbook, this volume offers a taste of the life and history of the world's most vibrant city for hosts and guests, cooks and foodies, and natives and travelers., A melting pot of New Orleans' diverse flavors, cultures, and history. New Orleans' most famous Creole restaurants, including Antoine's, Brennan's, Galatoire's, Arnaud's, and Mr. B's Bistro, offer more than fifty authentic Creole dishes bursting with the city's benchmark flavors. French, Spanish, and Caribbean cuisines, among others, have contributed their culinary DNA to these savory meals. Create these tastes at home with clear and easy-to-follow recipes. Tantalizing photographs, fascinating histories, and rollicking stories add rich seasoning to these appetizers, soups, entrées, and desserts. Savor Creole specialties such as Trout Meunière, Chicken Bon Femme, Crab Meat Au Gratin, and much more with this gorgeous volume., A melting pot of New Orleans' diverse flavors, cultures, and history. New Orleans' most famous Creole restaurants, including Antoine's, Brennan's, Galatoire's, Arnaud's, and Mr. B's Bistro, offer more than fifty authentic Creole dishes bursting with the city's benchmark flavors. French, Spanish, and Caribbean cuisines, among others, have contributed their culinary DNA to these savory meals. Create these tastes at home with clear and easy-to-follow recipes. Tantalizing photographs, fascinating histories, and rollicking stories add rich seasoning to these appetizers, soups, entr es, and desserts. Savor Creole specialties such as Trout Meuni re, Chicken Bon Femme, Crab Meat Au Gratin, and much more with this gorgeous volume.
LC Classification Number
TX715.2.L68W6435
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Arcadia Publishing
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Ste 200
29464 Mount Pleasant, SC
United States
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