A Celebration of 250 Years of Creole Cooking
Whether you enjoy cooking or just the pleasure of reading about recipes and the preparation of good food and drinks, this book offers you a rich cooking experience. In addition, it takes the reader back in time on a colorful visit to the old city of the Creoles, their love of good eating and drinking, their great restaurants and the attitudes, influences and abilities that helped create their exotic and unique cuisine. The fascinating story is presented here in over 100 recipes of dishes prepared the way the old New Orleans Creoles cooked them. The recipes are laced with vivid photographs, historic illustrations, old Creole cooking “tips” and interesting histories of the various dishes. To name just a few of them… Filé Gumbo, Jambalaya, Oyster & Artichoke Soup, Crawfish Bisque, Shrimp Remoulade, Stuffed Eggplant, Sweet Potato Pie, Chicken Rochambeau, Red Snapper a la Creole, Fried Oyster Po’Boys, Bread Pudding with Whiskey Sauce, Café au Lait with Beignets, Mardi Gras King Cake, Pralines, Café Brulot and cocktails such as Mint Juleps and Sazeracs Each recipe was thoroughly researched to find out how the dish was prepared in the old Creole kitchens. It was then cooked by the authors the way the Creoles prepared it, before being included and photographed. Since no cooks or chefs fixed things exactly the same way, each recipe offers some of the variations that a reader can try. The cover has a glossy laminated finish, designed for durability in the kitchen.