La Bouche Creole Cookbook

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Description: Creole cooking -- one of the few cuisines truly indigenous to America -- is a culinary reflection of the diverse forces that shaped Louisiana. The French contributed their skill in manipulating anything edible into a tasty dish; this tradition was seasoned with the Spanish gust for piquancy, the African genius for slow cooking, and the Choctaw Indians' gift of herbs and spices. It took these four cultures to produce the unique Creole taste -- "la bouche Creole." 

Author Leon Soniat inherited his artistry from two remarkable cooks -- his grandmother, Memere, and his mother, Mamete. In the family kitchen, Soniat absorbed not only the aroma of Creole cooking but also the flavor of Creole life. He shares both with his readers in La Bouche Creole. 

Soniat offers many familiar New Orleans dishes -- Red Beans and Rice, Oysters Bienville, Grillades and Grits -- and others not so familiar, like Pecan Cream Cheese Pie, Oysters Louise, Chou Glorieux (Glorious Cabbage), and Gumbo Z'herbes. Interwoven with the recipes are his recollections of an earlier New Orleans -- steps scrubbed with red brick dust, trips to the bustling French Market, crabbing and shrimping excursions by train to Lake Pontchartrain. 

Food and talk -- the double delights of Creole culture -- are presented here by a master of both. Soniat writes a weekly column, "Creole Kitchen," for New Orleans' The Times-Picayune/The States-Item and hosts a local show on WWL radio. His nationally syndicated television series will enable viewers throughout the country to enjoy his popular New Orleans cooking classes, recently featured in Bon Appetit magazine. 

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Condition: Cover, interior pages and spiral are in nice condition.