Type: BOOK - Published: 1994-01 - Publisher: Pelican Publishing Company Incorporated
From ï¿½Haute Creoleï¿½ entrï¿½es to hearty red beans and rice, Roy F. Gusteï¿½s recipes make Creole cooking elegant and effortless. Within these 100 recipes lies the key to the true flavor of Louisianaï¿½s Creole food: simplicity of process and fresh ingredients.
Type: BOOK - Published: 2009 - Publisher: Univ. Press of Mississippi
"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