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9780394752754

New Orleans Cookbook

by ;
  • ISBN13:

    9780394752754

  • ISBN10:

    0394752759

  • Format: Paperback
  • Copyright: 1987-03-12
  • Publisher: Knopf

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Summary

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

Author Biography

As food writers, RIMA and RICHARD COLLIN have written The Pleasures of Seafood and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans States-Item for ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998.

Table of Contents

Introductionp. 3
Culinary Notes
Definitions and Special Ingredientsp. 7
Useful Cooking Techniquesp. 10
Utensilsp. 11
The Spice Shelfp. 12
Recipe Portions and Adaptability of Coursesp. 13
Gumbos and Soupsp. 15
Red Beans and Rice! and Jambalayap. 31
Crabsp. 41
Crawfishp. 51
Oystersp. 61
Shrimpp. 73
Fishp. 81
Saucesp. 111
Meats and Sausagesp. 121
Poultry and Gamep. 141
Vegetables and Saladsp. 159
Eggs, New Orleans Breakfasts, and Breadsp. 187
Dessertsp. 207
Drinksp. 233
Shopping Guidep. 239
Indexp. 241
Table of Contents provided by Syndetics. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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