The 100 Greatest Dishes of Louisiana Cookery an Intimate Treatise on the Subject Through the Ramblings of a Student and Practitioner of the Culinary Arts of This Exotic Region with Basic Recipes and Their Variations
NY, W. W. Norton. 1988, FIRST EDITION, Second Printing. (ISBN: 0393025039). Cloth & Paper Boards, 8vo - over 7¾" - 9¾" tall. Book, Editorial Review From Publishers Weekly - This contribution to Louisiana cooklore, by former New Orleans restaurateur Guste (Antoine's Restaurant Cookbook, etc.), will find a rapt audience. A folksy, intimate discourse accompanies the recipes, which span cocktails through dessert and range from the Ramos gin fizz, rich in eggs, cream and sugar ("just the thing to take the edge off the night before"), to the wash-day staple of red beans and rice ("the wash takes hours to do and the beans take hours to cook"). Both homestyle and more sophisticated versions of classic French, Cajun and Creole cookery are presented: oysters Rockefeller, crayfish bisque, trout Florentine, spicy cornmeal-fried catfish, haute Creole poached eggs Sardou, Cajun fried chicken, beef filet with Marchand de Vin sauce, blackeyed peas and pickled pigs' tails, cauliflower salad with capers, candied yams and cherries jubilee. Many dishes, such as duck sauce piquante over wild rice with raisins and pecans, or the appetizer crayfish cardinal, perpetuate Louisiana's reputation as the "Sportsman's Paradise," but all recipes suggest variations where wild game or seafood are not readily available. Text is clean with minor stain spot, minor library marks, light soil on top edge of pages, light wear to board edges, rear fly page removed. DJ protected with mylar cover (has some rubbing) attached with tape. 214pp. Ships in a box, no bubble mailers!. Very Good/Very Good.
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Book number: 9372
USD 9.95 [Appr.: EURO 8.5 | £UK 7.5 | JP¥ 1033]
Keywords: 0393025039 Cook Book