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Product Identifiers

PublisherDover Publications, Incorporated

ISBN-100486423247

ISBN-139780486423241

eBay Product ID (ePID)2361857

Product Key Features

Book TitlePicayune's Creole Cook Book

Number of Pages464 Pages

LanguageEnglish

TopicRegional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole

Publication Year2002

IllustratorYes

GenreCooking

AuthorPicayune Co. Staff

FormatTrade Paperback

Dimensions

Item Height0.9 in

Item Weight23.2 Oz

Item Length9.1 in

Item Width6.1 in

Additional Product Features

Intended AudienceTrade

LCCN2002-073538

Dewey Edition21

TitleLeadingThe

Dewey Decimal641.59763

Table Of ContentTitle Page Introduction to Second Edition Introduction to First Edition Chapter I Creole Coffee II Soups III Meat Soups IV Fish Soups V Lenten Soups VI The Bouilli VII Creole Gumbo VIII Fish IX Shell Fish X Shell Fish (Continued) XI Salt and Canned Fish XII Meats?Beef XIII Veal?Sweetbreads XIV Mutton XV Pork XVI Poultry XVII Pigeons XVIII Game XIX Birds XX "Stuffings and Dressing for Poultry, Game and Fish, Etc." XXI "Sauces for Fish, Meats, Poultry, Game, Etc." XXII Salads XXIII Eggs XXIV Louisiana Rice XXV Cereals XXVI Macaroni XXVII Cheese XXVIII Canapes XXIX Vegetables XXX Hors d'Oeuvres (Relishes) XXI Sweet Entremets XXXII Desserts XXXIII Pastry and Pies XXXIV Puddings XXXV "Custards, Creams and Other Desserts" XXXVI Pudding Sauces XXXVII Cakes XXXVIII Layer Cakes XXXIX Dessert Cakes XL Icings for Cakes XLI "Ice Creams, Biscuits, Sherbets" XLII "Fruits, Syrups, Cordials, Etc." XLIII "Domestic Wines, Cordials and Drinks" XLIV "Jellies, Marmalades, Preserves" XLV Creole Candies XLVI Canning and Pickling XLVII Creole Breads XLVIII Suggestions to Housekeepers XLIX Varieties of Seasonable Foods L Conclusion

Edition DescriptionUnabridged edition

SynopsisAssembled at the turn of the 20th 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 recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes., 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.

LC Classification NumberTX715.P6 2002