New Orleans cuisine : fourteen signature dishes and their histories

'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' 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 Number One 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--page 2 Of Cover. Setting The Table In New Orleans / Susan Tucker, With Cynthia Lejeune Nobles, Karen Trahan Leathem And Sharon Stallworth Nossiter -- Sazerac / Sara Roahen -- French Bread / Michael Mizell-nelson -- Shrimp Remoulade / Sharon Stallworth Nossiter -- Oysters Rockefeller / Cynthia Lejeune Nobles -- Daube Glacée / Susan Tucker -- Turtle Soup / Sharon Stallworth Nossiter -- Gumbo / Cynthia Lejeune Nobles -- Trout Amandine / Patricia Kennedy Livingston -- Red Beans And Rice / Karen Trahan Leathem And Sharon Stallworth Nossiter -- Mirliton And Shrimp / Susan Tucker And Sara Roahen -- Creole Tomato Salad / Susan Tucker And Karen Trahan Leatham -- Creole Cream Cheese / Cynthia Lejeune Nobles -- Bread Pudding / Susan Tucker -- Café Brûlot / Sharon Stallworth Nossiter. Edited By Susan Tucker ; Foreword By S. Frederick Starr ; With Contributions By Karen Trahan Leathem ... [et Al.]. Includes Bibliographical References (p. 227-242) And Index. Contents......Page 8 Foreword......Page 10 Acknowledgments......Page 16 SETTING THE TABLE IN NEW ORLEANS......Page 20 SAZERAC......Page 45 FRENCH BREAD......Page 55 SHRIMP REMOULADE......Page 71 OYSTERS ROCKEFELLER......Page 79 DAUBE GLACÉE......Page 90 TURTLE SOUP......Page 104 GUMBO......Page 115 TROUT AMANDINE......Page 133 RED BEANS AND RICE......Page 145 MIRLITON AND SHRIMP......Page 157 CREOLE TOMATO SALAD......Page 170 CREOLE CREAM CHEESE......Page 181 BREAD PUDDING......Page 196 CAFÉ BRÛLOT......Page 209 Sources......Page 222 Bibliography......Page 244 Contributors......Page 260 A......Page 262 B......Page 263 C......Page 264 F......Page 266 G......Page 267 H......Page 268 L......Page 269 M......Page 270 N......Page 271 P......Page 272 S......Page 273 V......Page 275 Z......Page 276