La Cuisine Creole A Collection of Culinary Recipes
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- Hardcover
- Taschenbuch
- eBook ausgewählt
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Form:Einzelkauf Download
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Sprache:Englisch
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Verlag:Andrews McMeel Publishing, LLC
18,18 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
24.05.2022
Verlag
Andrews McMeel Publishing, LLCSeitenzahl
276 (Printausgabe)
Dateigröße
65098 KB
Sprache
Englisch
EAN
9781449462369
Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print.
Although
La Cuisine Creole was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author ofthis Creole culinary classic. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, "it partakes of the nature of its birthplace-New Orleans-which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican... There are also obvious influences from Native Americans, African Americans, and others in the American melting pot." Among the "many original recipes and other valuable ones heretofore unpublished" included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on "The Service of Wine" and a large number of recipes for drinks and cocktails.
This edition of
La Cuisine Creoleby Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Although
La Cuisine Creole was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author ofthis Creole culinary classic. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, "it partakes of the nature of its birthplace-New Orleans-which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican... There are also obvious influences from Native Americans, African Americans, and others in the American melting pot." Among the "many original recipes and other valuable ones heretofore unpublished" included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on "The Service of Wine" and a large number of recipes for drinks and cocktails.
This edition of
La Cuisine Creoleby Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
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