The New Orleans cookbook: Creole, Cajun, and Louisiana French recipes past and present

Trama

And to cook its authentic dishes, you have to be in on the secrets. They're revealed -- lavishly and clearly -- in 'The New Orleans Cookbook'. How do you arrive at the essential flavor of these marvelous Creole creations? Which of the recipes for local specialties (passed from generation to generation but seldom written down) is the best of its kind?

Libri simili

• Chef Paul Prudhomme's Louisiana tastes: exciting flavors from the state that cooks di Paul Prudhomme (2012)
• Cajun Cooking di Norma MacMillan (1987)
• Emeril's New New Orleans di Emeril Lagasse (2001)
• Iron Pots and Wooden Spoons Africa's Gifts to New World Cooking di Jessica B. Harris (1991)
• The cracker kitchen: a cookbook in celebration of cornbread-fed, down-home family stories and cuisine di Janis Owens (2009)
• B. Smith Cooks Southern-Style di Barbara Smith (2011)
• Daniel Boulud's Café Boulud cookbook: French-American recipes for the home cook di Daniel Boulud (1999)
• The California heritage cookbook di Junior League of Pasadena (1976)
• The L.L. Bean book of new New England cookery di Judith Jones (1987)
• The grand masters of French cuisine: five centuries of great cooking : recipes di Céline Vence (1978)
• From Julia Child's kitchen di Julia Child (1975)
• Mastering the Art of French Cooking Volume One di Child, Julia; Bertholle, Louisette; Beck, Simone (2009)