- Gebundene Ausgabe: 96 Seiten
- Verlag: William Morrow Cookbooks (3. Juni 1994)
- Sprache: Englisch
- ISBN-10: 0002554771
- ISBN-13: 978-0002554770
- Größe und/oder Gewicht: 17,9 x 17,2 x 1,2 cm
- Amazon Bestseller-Rang: Nr. 800.028 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Kurzbeschreibung
A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.
In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filÉ powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.
Synopsis
Cajun and Creole cooking are both featured in 40 New Orleans recipes in this book. Beginning with French techniques, southern Louisiana cooking has blended Spanish, African, Chocataw Indian and other influences to create a culinary gumbo filled with spices, local produce, seafood and fish.
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6 Rezensionen
4 von 4 Kunden fanden die folgende Rezension hilfreich
Laissez les bons temps rouler! (Let the good times roll!)
29. Juni 2008
Format:Gebundene Ausgabe
My wife presented me with this cookbook as a Christmas gift a couple of years back and I initially sighed to myself, thinking that here was yet another of those flashy, little culinary marketing devices with no real cooking foundation. My pre-judgement could not have been more wrong!
I'll keep it brief but this diminutive 1994 volume features every essential Cajun/Creole recipe that you could ever wish for and they're all first-class renditions. You'll find top entries for all the well-known dishes (jambalaya, gumbo, etc.) but you'll additionally encounter some superb and lesser heard-of entries such as "Cajun Popcorn" and "Crab-Stuffed Mirliton".
Here's the table of contents:
1. First courses
2. Breads and sandwiches
3. Egg dishes
4. Main courses
5. Vegetables and side dishes
6. Desserts and drinks
7. Glossary
8. Conversion tables
9. Index
I was thrilled to also discover that Paul Prudhomme had some heavy influence in this cookbook. Paul is "The King" in the realm of Cajun/Creole cooking as far as I'm concerned and some of his K-Paul Restaurant recipes are featured.
This cookbook is 96 pages in length and the dimensions are 6 7/8" x 7". The work is heavily illustrated with beautiful color photographs (by Steven Mark Needham) of the various dishes. This is an especially important feature to the cook with these sorts of intricate ethnic recipes. The fonts, while not huge, are big enough to read easily; the book lies nicely flat when opened; and the paper is a good, heavy, slick stock which will somewhat repel spills and stains and can thus be wiped clean which such accidents occur.
"The Best of New Orleans" is one of a series: all titles begin with "The Best of..." and they include California, China, France, India, Italy, the Mediterranean, Mexico, Spain, and Thailand.
If you're into the exciting and flavorful fusion dishes of Cajun/Creole food this one is a must. The author, Brooke Dojny, has created a treasure with this entry. My highest recommendation.
I'll keep it brief but this diminutive 1994 volume features every essential Cajun/Creole recipe that you could ever wish for and they're all first-class renditions. You'll find top entries for all the well-known dishes (jambalaya, gumbo, etc.) but you'll additionally encounter some superb and lesser heard-of entries such as "Cajun Popcorn" and "Crab-Stuffed Mirliton".
Here's the table of contents:
1. First courses
2. Breads and sandwiches
3. Egg dishes
4. Main courses
5. Vegetables and side dishes
6. Desserts and drinks
7. Glossary
8. Conversion tables
9. Index
I was thrilled to also discover that Paul Prudhomme had some heavy influence in this cookbook. Paul is "The King" in the realm of Cajun/Creole cooking as far as I'm concerned and some of his K-Paul Restaurant recipes are featured.
This cookbook is 96 pages in length and the dimensions are 6 7/8" x 7". The work is heavily illustrated with beautiful color photographs (by Steven Mark Needham) of the various dishes. This is an especially important feature to the cook with these sorts of intricate ethnic recipes. The fonts, while not huge, are big enough to read easily; the book lies nicely flat when opened; and the paper is a good, heavy, slick stock which will somewhat repel spills and stains and can thus be wiped clean which such accidents occur.
"The Best of New Orleans" is one of a series: all titles begin with "The Best of..." and they include California, China, France, India, Italy, the Mediterranean, Mexico, Spain, and Thailand.
If you're into the exciting and flavorful fusion dishes of Cajun/Creole food this one is a must. The author, Brooke Dojny, has created a treasure with this entry. My highest recommendation.
3 von 3 Kunden fanden die folgende Rezension hilfreich
The Best of New Orleans
6. Dezember 2003
Format:Gebundene Ausgabe
For a native of Louisiana, long time expatriated, this brings back many memories of fantastic tastes, scrumptious flavors, a savor no one should be denied. Excellent recipes! Merci bouquet, lm
3 von 3 Kunden fanden die folgende Rezension hilfreich
Everything you could want!
9. November 2001
Format:Gebundene Ausgabe
I really like this book...I visit New Orleans a few times a year and one day got the urge to cook New Orleans style. I saw this book and thought I'd give it a try. I really like it! It has most of the recipes you would want to cook from New Orleans. It's a good basic New Orleans Cookbook! Now, I just need to throw a Mardi Gras Party!!
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