New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesSusan Tucker With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more. In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans's luminaries--including Mary Land, Corinne Dunbar, and Lena Richard--give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package. New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital |
Contents
SETTING THE TABLE IN NEW ORLEANS | 3 |
SAZERAC | 28 |
FRENCH BREAD | 38 |
SHRIMP REMOULADE | 54 |
OYSTERS ROCKEFELLER | 62 |
DAUBE GLACÉE | 73 |
TURTLE SOUP | 87 |
GUMBO | 98 |
MIRLITON AND SHRIMP | 140 |
CREOLE TOMATO SALAD | 153 |
CREOLE CREAM CHEESE | 164 |
BREAD PUDDING | 179 |
CAFÉ BRÛLOT | 192 |
Sources | 205 |
Bibliography | 227 |
Contributors | 243 |
Other editions - View all
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories Susan Tucker Limited preview - 2009 |
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories Susan Tucker No preview available - 2009 |
Common terms and phrases
absinthe Acadian African American Antoine's artichokes Bakery beans and rice boiled bread pudding butter Cajun called celery Chef chicory chopped city’s cocktail coffee Cookbook Creole Cook Book Creole Cookery Book Creole cream cheese Creole cuisine Creole tomato Cuisine Creole Culinary History culture dairy daube glacée dish early eggs favorite Feibleman filé fish flavor flour Folse France French bread French Market French Quarter Galatoire's garlic Gendusa green grocery gumbo Hearn Hurricane Katrina ingredients Larousse Gastronomique Leah Chase lemon loaves Louisiana Cookery meat menus milk mirliton Newcomb Archives okra onions Orleanians Orleans cookbooks Orleans Cuisine Orleans food oyster parsley Paul Prudhomme PCCB pepper Peter Feibleman Peychaud Picayune Picayune’s Creole Cook poor boy popular produce Prudhomme recipe red beans remoulade restaurant roux Saint-Domingue salt sandwich sauce sauté Sazerac seafood served shrimp slaves Spanish Street sugar tablespoons taste teaspoon Times-Picayune tradition trout turtle soup twentieth century vegetable