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The Picayune's Creole Cook Book
by The Picayune


Overview - One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence.  Read more...

 
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More About The Picayune's Creole Cook Book by The Picayune
 
 
 
Overview
One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence.
Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.

 
Details
  • ISBN-13: 9780486423241
  • ISBN-10: 0486423247
  • Publisher: Dover Publications
  • Publish Date: August 2002
  • Page Count: 464
  • Dimensions: 9.12 x 6.14 x 0.88 inches
  • Shipping Weight: 1.27 pounds

Series: American Antiquarian Cookbook Collection

Related Categories

Books > Cooking > Regional & Ethnic - Cajun & Creole
Books > Cooking > History

 
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