Creole Gumbo and All That Jazz Cookbook: New Orleans Seafood
Creole Gumbo and All That Jazz cookbook showcases New Orleans seafood recipes. With more than 300 recipes from crab gumbo Crawfish Bisque, you'll enjoy the flavors of Creole cooking at its best.
Format: Paperback, 271 pages
Copyright: 1986, Second printing
Publisher: Addison-Wesley Publishing Company, Inc.
Author: Howard Mitcham
Description: A rambunctious collection of seafood recipes, tall tales, and tidbits celebrating world-famous Creole and Cajun cookery. Here's a dazzling array of recipes, pictures, and tall tales, spiced with tidbits of jazz history and lyrics -- all gathered into a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing recipes -- from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandme.
Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. And he offers a list of substitutes for seafood that may be hard to find, as well as a bibliography and a guide to the best mail-order seafood markets in New Orleans.
Condition: Good condition. Light crease front cover.
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