Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook by Howard Mitcham

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Artículo popular. 7 ya se han vendido.
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Ubicado en: Sparks, Nevada, Estados Unidos
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Entrega prevista entre el vie. 10 oct. y el vie. 17 oct. a 94104
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N.º de artículo de eBay:285460947731
Última actualización el 29 sep 2025 03:50:01 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
Publication Date
1992-03-31
Pages
288
ISBN
9780882898704

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Product Identifiers

Publisher
Arcadia Publishing
ISBN-10
0882898701
ISBN-13
9780882898704
eBay Product ID (ePID)
79644

Product Key Features

Book Title
Creole Gumbo and All That Jazz : a New Orleans Seafood Cookbook
Number of Pages
288 Pages
Language
English
Topic
United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Specific Ingredients / Seafood, Regional & Ethnic / American / Southern States
Publication Year
1992
Features
Reprint
Illustrator
Yes
Genre
Cooking, History
Author
Howard Mitcham
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
18.8 Oz
Item Length
9 in
Item Width
7 in

Additional Product Features

Intended Audience
Trade
LCCN
91-026188
Dewey Edition
18
Number of Volumes
1 vol.
Dewey Decimal
641.6/9/0976335
Edition Description
Reprint
Synopsis
A delightful book with excellent recipes . . . -Mimi Sheraton, New York Times Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area. -Anthony Bourdain Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen. -Today, "A delightful book with excellent recipes . . . "-Mimi Sheraton, New York Times"Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area."-Anthony Bourdain"Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen."-Today, "A delightful book with excellent recipes . . . " -Mimi Sheraton, New York Times "Hugely influential for me and my budding culinary peers of the time . . . both Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area." -Anthony Bourdain "Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." -Today, "A delightful book with excellent recipes..." Mimi Sheraton, The New York Times " Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." The Today Show This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics.As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.
LC Classification Number
TX747.M54 1992

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    Great transaction, exactly as described, packed well, and promptly shipped on August 6th. Unfortunately the U.S. Postal Service took 23 calendar days to deliver the book. It was shipped from Pennsylvania, to Atlanta, past Alabama to Texas, enjoyed several days in Texas, then to Minneapolis, Jacksonville, Florida, back to Atlanta, finally to Birmingham, and Huntsville. The seller was very responsive and I decided it was interesting to see if/how the book would arrive. Thanks, Joe
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