The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present

The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present

by Richard Collin

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Overview

The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present by Richard Collin

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.

Product Details

ISBN-13: 9780394752754
Publisher: Knopf Doubleday Publishing Group
Publication date: 03/28/1987
Pages: 272
Sales rank: 276,003
Product dimensions: 6.10(w) x 9.20(h) x 0.90(d)

About the Author

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

Introduction3
Culinary Notes
Definitions and Special Ingredients7
Useful Cooking Techniques10
Utensils11
The Spice Shelf12
Recipe Portions and Adaptability of Courses13
1.Gumbos and Soups15
2.Red Beans and Rice! and Jambalaya31
3.Crabs41
4.Crawfish51
5.Oysters61
6.Shrimp73
7.Fish81
8.Sauces111
9.Meats and Sausages121
10.Poultry and Game141
11.Vegetables and Salads159
12.Eggs, New Orleans Breakfasts, and Breads187
13.Desserts207
14.Drinks233
Shopping Guide239
Index241

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