Picayune's Creole Cook Book (eBook)

The Picayune (Autor)

eBook Download: EPUB

2012
464 Seiten
Dover Publications (Verlag)
978-0-486-15240-0 (ISBN)

Infos

Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.

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One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.

Inhalt

Title PageIntroduction to Second EditionIntroduction to First EditionChapterI Creole CoffeeII SoupsIII Meat SoupsIV Fish SoupsV Lenten SoupsVI The BouilliVII Creole GumboVIII FishIX Shell FishX Shell Fish (Continued)XI Salt and Canned FishXII Meats?BeefXIII Veal?SweetbreadsXIV MuttonXV PorkXVI PoultryXVII PigeonsXVIII GameXIX BirdsXX "Stuffings and Dressing for Poultry, Game and Fish, Etc."XXI "Sauces for Fish, Meats, Poultry, Game, Etc."XXII SaladsXXIII EggsXXIV Louisiana RiceXXV CerealsXXVI MacaroniXXVII CheeseXXVIII CanapesXXIX VegetablesXXX Hors d'Oeuvres (Relishes)XXI Sweet EntremetsXXXII DessertsXXXIII Pastry and PiesXXXIV PuddingsXXXV "Custards, Creams and Other Desserts"XXXVI Pudding SaucesXXXVII CakesXXXVIII Layer CakesXXXIX Dessert CakesXL Icings for CakesXLI "Ice Creams, Biscuits, Sherbets"XLII "Fruits, Syrups, Cordials, Etc."XLIII "Domestic Wines, Cordials and Drinks"XLIV "Jellies, Marmalades, Preserves"XLV Creole CandiesXLVI Canning and PicklingXLVII Creole BreadsXLVIII Suggestions to HousekeepersXLIX Varieties of Seasonable FoodsL Conclusion

Produkt-Details

• Erscheint lt. Verlag: 26.4.2012
• Zusatzinfo: 1
• Sprache: englisch
• Maße: 160 x 160 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Schlagworte: 1901 • Afro-Caribbean • baking • books on cuisine • Broiler • Cajun • cheese • Choctaw • Cookbook • cooked • Cookery • cooks • creole cooking • creole recipes • creoles • crescent • Cuisine • Culinary • delights • dishes • early-twentieth-century • Esplanade • Foods • Gourmets • gumbos • Hearn • kitchens • lafcadio • Louisiana • make-over • measurements • Melting • new orleans recipes • Preparing • radish • seafoods • sesquicentennial • times-picayune
• ISBN-10: 0-486-15240-5 / 0486152405
• ISBN-13: 978-0-486-15240-0 / 9780486152400