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2 Remote Warehouse Cooking and Food- Cajun and Creole

The Best of New Orleans

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The Best of New Orleans Cover

 

Synopses & Reviews

Publisher Comments:

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.

In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

Synopsis:

Cajun and Creole cooking are arguably the most distinctive and original regional American cuisines. Brooke Dojny has assembled 40 classic recipes that evoke French, Louisianan, African, Choctaw Indian, and other influences to create a culinary gumbo filled with spices, local produce, seafood and fish. 40 photos.

About the Author

Brooke Dojny has coauthored several cookbooks, including Sunday Suppers and Let's Eat In, The Best of Chocolate, Parties! and Cheap Eats. She was a contributing editor at Cook's magazine.

Product Details

ISBN:
9780002554770
Author:
Needham, Steven
Author:
Needham, Steven
Author:
by Brooke Dojny
Publisher:
William Morrow & Company
Location:
San Francisco, CA :
Subject:
Cookery, american
Subject:
Cookery
Subject:
American - Southern States
Subject:
Louisiana
Subject:
Cookery -- Louisiana -- New Orleans.
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
Cookery, American -- Louisiana style.
Subject:
Cooking and Food-Cajun and Creole
Edition Description:
Hardcover
Series Volume:
v. 2
Publication Date:
19940631
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
96
Dimensions:
7.05x6.78x.47 in. .64 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southern

The Best of New Orleans New Hardcover
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Product details 96 pages HarperCollins Publishers - English 9780002554770 Reviews:
"Synopsis" by , Cajun and Creole cooking are arguably the most distinctive and original regional American cuisines. Brooke Dojny has assembled 40 classic recipes that evoke French, Louisianan, African, Choctaw Indian, and other influences to create a culinary gumbo filled with spices, local produce, seafood and fish. 40 photos.

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