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The Best of New Orleans Cookbook : The Best of ... S. - Brooke Dojny

The Best of New Orleans Cookbook

The Best of ... S.

Hardcover Published: 3rd June 1994
ISBN: 9780002554770
Number Of Pages: 96

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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 filE 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.

First Coursesp. 10
Breads and Sandwichesp. 20
Egg Dishesp. 28
Main Coursesp. 32
Vegetables and Side Dishesp. 68
Desserts and Drinksp. 76
Glossaryp. 92
Conversion Tablesp. 95
Indexp. 96
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780002554770
ISBN-10: 0002554771
Series: The Best of ... S.
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 96
Published: 3rd June 1994
Publisher: HarperCollins Publishers
Country of Publication: GB
Dimensions (cm): 17.4 x 17.9  x 1.0
Weight (kg): 0.3