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Lieferstatus:	i.d.R. innert 14-24 Tagen versandfertig
Veröffentlichung:	Januar 2020
Genre:	Soziologie
	COOKING / History / COOKING / Regional & Ethnic / American / Southern States / COOKING / Regional & Ethnic / Cajun & Creole / Cooking / Wine / Nationale, regionale und ethnische Küche / USA Süden, South Atlantic States
ISBN:	9781608011506
EAN-Code:	9781608011506
Verlag:	University of New Orleans Press
Einband:	Kartoniert
Sprache:	English
Dimensionen:	H 226 mm / B 150 mm / D 23 mm
Gewicht:	580 gr
Seiten:	416
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchartrain's Mile High Pie. With this book, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.