About the Book

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.

Book Details
ISBN-13: 9780002554770
Publisher: William Morrow & Company
Publisher Imprint: William Morrow & Company
Depth: 13
Language: English
Returnable: Y
Spine Width: 12 mm
Weight: 291 gr
ISBN-10: 0002554771
Publisher Date: 03 Jun 1994
Binding: Hardback
Height: 179 mm
No of Pages: 96
Series Title: Best of ... S
Sub Title: A Cookbook
Width: 172 mm
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