Creole Cookbook Gourmet's Guide to New Orleans
Creole Cookbook Gourmet's Guide to New Orleans has been printed many times over. This is the 1988 printing. Dishes from restaurants, inns and the community from this legendary city are all found inside. Brennan's French Restaurant Tournedos Royal, Cafe Brulot Restaurant's Stuffed Filet Supreme, Chicken Turenne from Galatoire's and other regional classics are all found inside this brilliant regional cookbook.
Format: Softcover spiral bound, 255 pages
Copyright: 1975, Twenty-Second Edition
Publisher: Claitor's Publishing
Author: Elaine Douglass Jones with Mrs. W. Elliott Laudeman and Miss Elaine Friedrichs Jones
Description: A gourmet -- discerning admirer of fine food is to New Orleans a native son, whatever his origin. In this New Orleans is a true offshoot of France, where culinary excellence was deemed worthy once of royal, and still of governmental, recognition. New Orleans likewise regards culinary creation with a high seriousness.
Here old culinary traditions are treasured like old masters and new ones are correspondingly acclaimed. In Creole Cookbook Gourmet's Guide to New Orleans, the museums are thrown open, the chefs d'oeuvres stand for review. Only those that have assuredly met the critics' approbation have been chosen, and many are released here for the first time by formerly jealous guardians. Arnaud's, the Pontchartrain Hotel, Brennan's, The Boston Club and more restaurants like these share their dishes. This is truly a phenomenal guide to preparing New Orleans' regional cuisine.
Condition: Good condition. Cover corners and some pages have small creases at tips.
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