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Original Essays | July 22, 2014

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The three men lit up in my mind's eye, with footnotes. They were converging on me — and on the object I was carrying — in a way that had... Continue »
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- Local Warehouse Cooking and Food- Cajun and Creole

Creole

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Creole Cover

 

Synopses & Reviews

Publisher Comments:

Featuring 160 tasty and quick-to-prepare dishes that reflect the cultures of the many different nations that have influenced Creole cooking, this collection is fully illustrated and combines images that evoke the landscape, colors, and people of the Caribbean.

Review:

"French celebrity chef de Rozières doesn't waste any time in this sumptuous, brightly-colored collection of Caribbean dishes-a mere one-page introduction separates the table of contents from the food. De Rozières opens with a voluminous take on fish and seafood ranging from the familiar (calamari and stuffed clams) to classic native fare such as blaffs (named for the sound fish makes when added to a hot bath of water and spices) and upscale dishes such as Conch Ravioli with Crab and Lemongrass sauce. Her reliance on fresh, local food is both strength and liability; seemingly every recipe calls for something indigenous, but de Rozières provides a handy index for substituting rare ingredients like madère leaves and salt cod. Once familiar with terms and substitutions, cooks will likely dive into dishes like Mango Fricassee Parcels, puff pastry filled with sautéed mangoes; Creole Paella loaded with chicken, shellfish and octopus; as well as island versions of New Orleans standards Bananas Foster and beignets. Photographs by Akiko Ida and Pierre Javelle provide a visual feast, artfully and festively capturing native fish, ice blue seascapes and finished dishes. Delightfully different from the American approach, de Rozières' thoughtful and flavorful collection of island Creole cooking is a solid resource." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Born in Guadeloupe, author Babette de Rozi?res is owner of famous Creole restaurant La Table de Babette in Paris. Here she adopts her knowledge of Creole cooking into 160 tasty, easy-to-prepare dishes that reflect the cultural influences that make up Creole cooking- France, Spain, India and Africa.

Product Details

ISBN:
9780714848143
Author:
De Rozieres, Babette
Publisher:
Phaidon Press
Photographer:
Ida, Akiko
Photographer:
Javelle, Pierre
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
Cookery, caribbean
Subject:
Cookery, creole
Subject:
Cooking and Food-Cajun and Creole
Publication Date:
20071031
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
359
Dimensions:
10.92x8.40x1.76 in. 3.96 lbs.

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Related Subjects

Arts and Entertainment » Art » Style and Design
Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » Latin American and Caribbean
Pets » Dogs » General

Creole New Hardcover
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Product details 359 pages Phaidon Press - English 9780714848143 Reviews:
"Publishers Weekly Review" by , "French celebrity chef de Rozières doesn't waste any time in this sumptuous, brightly-colored collection of Caribbean dishes-a mere one-page introduction separates the table of contents from the food. De Rozières opens with a voluminous take on fish and seafood ranging from the familiar (calamari and stuffed clams) to classic native fare such as blaffs (named for the sound fish makes when added to a hot bath of water and spices) and upscale dishes such as Conch Ravioli with Crab and Lemongrass sauce. Her reliance on fresh, local food is both strength and liability; seemingly every recipe calls for something indigenous, but de Rozières provides a handy index for substituting rare ingredients like madère leaves and salt cod. Once familiar with terms and substitutions, cooks will likely dive into dishes like Mango Fricassee Parcels, puff pastry filled with sautéed mangoes; Creole Paella loaded with chicken, shellfish and octopus; as well as island versions of New Orleans standards Bananas Foster and beignets. Photographs by Akiko Ida and Pierre Javelle provide a visual feast, artfully and festively capturing native fish, ice blue seascapes and finished dishes. Delightfully different from the American approach, de Rozières' thoughtful and flavorful collection of island Creole cooking is a solid resource." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Born in Guadeloupe, author Babette de Rozi?res is owner of famous Creole restaurant La Table de Babette in Paris. Here she adopts her knowledge of Creole cooking into 160 tasty, easy-to-prepare dishes that reflect the cultural influences that make up Creole cooking- France, Spain, India and Africa.
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