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Explore the richness of American regional cuisine with this collector's item that promises to be cherished for years. Whether you're a native, newcomer, or visitor to New Orleans, satisfy your craving for "la bouche Creole" in your own kitchen with guidance from renowned Creole chef Leon Soniat, Jr. In this cookbook, Soniat shares recipes for the most popular Creole dishes typically found in restaurants, alongside cherished family recipes. With over 200 recipes, you can enjoy classics like Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. The collection offers a comprehensive look at Creole cooking, featuring both familiar and unique adaptations of traditional dishes. Throughout, Soniat's vibrant narrative brings to life the essence of Creole culture in old New Orleans, from scrubbing steps with red brick dust to bustling trips to the French Market and crabbing excursions on the train to Lake Pontchartrain. With a background that includes writing a weekly column for The Times-Picayune/States-Item and hosting a local radio cooking show, Soniat's passion for Creole cuisine shines through in every recipe.
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La Bouche Creole, Leon E. Soniat Jr., Mary Ann Luttate
- Language
- Released
- 1990
- product-detail.submit-box.info.binding
- (Hardcover),
- Book condition
- Damaged
- Price
- €1.49
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- Title
- La Bouche Creole
- Language
- English
- Authors
- Leon E. Soniat Jr., Mary Ann Luttate
- Publisher
- Pelican Publishing Company
- Released
- 1990
- Format
- Hardcover
- Pages
- 264
- ISBN10
- 0882898051
- ISBN13
- 9780882898056
- Series
- Description
- Explore the richness of American regional cuisine with this collector's item that promises to be cherished for years. Whether you're a native, newcomer, or visitor to New Orleans, satisfy your craving for "la bouche Creole" in your own kitchen with guidance from renowned Creole chef Leon Soniat, Jr. In this cookbook, Soniat shares recipes for the most popular Creole dishes typically found in restaurants, alongside cherished family recipes. With over 200 recipes, you can enjoy classics like Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. The collection offers a comprehensive look at Creole cooking, featuring both familiar and unique adaptations of traditional dishes. Throughout, Soniat's vibrant narrative brings to life the essence of Creole culture in old New Orleans, from scrubbing steps with red brick dust to bustling trips to the French Market and crabbing excursions on the train to Lake Pontchartrain. With a background that includes writing a weekly column for The Times-Picayune/States-Item and hosting a local radio cooking show, Soniat's passion for Creole cuisine shines through in every recipe.