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The 100 Greatest Dishes of Louisiana Cookery
Paperback
American CookingCajun & Creole Cooking
ISBN13: 9780393334425
Publisher: W. W. Norton & Company
Published: Feb 1 1988
Pages: 228
Weight: 0.88
Height: 0.48 Width: 7.50 Depth: 9.25
Language: English
Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp étouffée, jambalaya with andouille sausage--anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from Haute Creole entrees like daube glacée to hearty red beans and rice.
A native of New Orleans and trained as a chef in France, Roy F. Guste approaches cooking with wisdom and zeal. He accompanies the recipes here with reminiscences, anecdotes, and stories of the recipes' origin that only a few true Louisianans could know. He has simplified the steps of some of the grander recipes and has tested the recipes using only four saucepans and a skillet, and, for utensils, a kitchen fork, a wooden spoon, a spatula, a small whisk, two knives, and a chopping board. Only one recipe requires a blender. The key to his method, he emphasizes, is simplicity and freshness of ingredients.
Mr. Guste has arranged the recipes under the headings of cocktails; appetizers; soups, bisques, and gumbo; fish and seafood; eggs and omelettes; chicken, duck, and squab; meat; rice and vegetable dishes; salads; vegetables; and desserts. The book is illustrated with elegant drawings of foods, utensils, and kitchens.
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