Creole Feast - Fifteen Master Chefs of New Orleans Reveal Their Secrets

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchartrain's Mile High Pie. With this book, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.

Info autore

Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years he was chef at the Caribbean Room of the Hotel Pontchartrain. He was the executive chef at Broussard's Restaurant in the French Quarter.

Dettagli sul prodotto

• Autori: Nathaniel Burton, Rudy Lombard
• Editore: University of New Orleans Press
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 31.01.2020
• EAN: 9781608011506
• ISBN: 978-1-60801-150-6
• Pagine: 416
• Dimensioni: 150 mm x 226 mm x 23 mm
• Peso: 580 g
• Categorie: Guide e manuali > Mangiare e bere > Cucina regionale; Scienze sociali, diritto, economia > Sociologia > Teorie sociologiche; Nationale, regionale und ethnische Küche, USA Süden, South Atlantic States, Cooking / Wine, COOKING / Regional & Ethnic / American / Southern States, COOKING / History, COOKING / Regional & Ethnic / Cajun & Creole