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 8 Foreword 10 Acknowledgments 16 SETTING THE TABLE IN NEW ORLEANS 20 SAZERAC 45 FRENCH BREAD 55 SHRIMP REMOULADE 71 OYSTERS ROCKEFELLER 79 DAUBE GLACÉE 90 TURTLE SOUP 104 GUMBO 115 TROUT AMANDINE 133 RED BEANS AND RICE 145 MIRLITON AND SHRIMP 157 CREOLE TOMATO SALAD 170 CREOLE CREAM CHEESE 181 BREAD PUDDING 196 CAFÉ BRÛLOT 209 Sources 222 Bibliography 244 Contributors 260 Index 262 A 262 B 263 C 264 D 266 E 266 F 266 G 267 H 268 I 269 J 269 K 269 L 269 M 270 N 271 O 272 P 272 Q 273 R 273 S 273 T 275 U 275 V 275 W 276 Y 276 Z 276