Synopses & Reviews
Soniat . . . is a master of Creole cooking. --Publishers WeeklyIf you'd like to explore what has been called the best and most original of American regional cuisines, you'll enjoy using this book. --Santa Monica Evening OutlookA collector's item that will be used and enjoyed for years to come. The Baton Rouge Morning Advocate/State TimesWhether you are a native New Orleanian, a newcomer, or a visitor to the Crescent City, satisfy your craving for la bouche Creole (the Creole taste) in your own kitchen with the help of well-known Creole chef Leon Soniat, Jr.In La Bouche Creole, Soniat gives the recipes for the most popular Creole dishes-the ones most frequently found in restaurants-and also shares the secrets for the classic Creole dishes found on his family table.There are more than 200 recipes in La Bouche Creole, including: Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. From familiar New Orleans dishes to unique adaptations of traditional recipes, this cookbook is a truly comprehensive sampling of Creole cooking. Interspersed among the recipes is Soniat's colorful running monologue of Creole life in old New Orleans-steps being scrubbed with red brick dust, trips to the bustling French Market, and crabbing and shrimping excursions on the train Smokey Mary to Lake Pontchartrain. Soniat, who credited his mother and grandmother as his cooking teachers, wrote a weekly column for New Orleans' newspaper, The Times-Picayune/States-Item, and hosted a local radio cooking show.
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).