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.
|Publisher:||Knopf Doubleday Publishing Group|
|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
|Definitions and Special Ingredients||7|
|Useful Cooking Techniques||10|
|The Spice Shelf||12|
|Recipe Portions and Adaptability of Courses||13|
|1.||Gumbos and Soups||15|
|2.||Red Beans and Rice! and Jambalaya||31|
|9.||Meats and Sausages||121|
|10.||Poultry and Game||141|
|11.||Vegetables and Salads||159|
|12.||Eggs, New Orleans Breakfasts, and Breads||187|