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New Orleans Cuisine Fourteen Signature Dishes and Their Histories (Hardcover)

Author:  Susan (EDT)/ Starr Tucker Editor:  Susan Tucker Contribution By:  Karen Trahan Leathem Foreword By:  S. Frederick Starr
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New Orleans Cuisine Tucker, Susan (EDT)/ Starr, S. Frederick (FRW) 1 of 1
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Learn more about New Orleans Cuisine:

Format: Hardcover
ISBN-10: 1604731273
ISBN-13: 9781604731279
Sku: 208012954
Publish Date: 2/1/2009
Dimensions:  (in Inches) 9.25H x 6.25L x 1T
Pages:  259
Age Range:  NA
See more in History
 
Essays dishing up how New Orleans created its unequaled culinary mystique
From the Publisher:

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker

New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more.

In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans's luminaries--including Mary Land, Corinne Dunbar, and Lena Richard--give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package.

New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.

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