Download Free La Cuisine Creole Book in PDF and EPUB Free Download. You can read online La Cuisine Creole and write the review.

A pioneering collection of recipes of New Orleans, Creole cuisine.
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 of this 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 Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule,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 Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine.
This Is A New Release Of The Original 1885 Edition. A Collection Of Culinary Recipes From Leading Chefs And Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine.
Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans' greatest literary talents, La Cuisine Creole: A Collection of Culinary Recipes From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine, contains "hundreds of Creole recipes that had never before been published," according to food expert and celebrated food historian Andrew F. Smith. Published circa 1885, this prominent culinary work compiles recipes encompassing a wide range of ethnic influences on Creole cuisine in nineteenth century New Orleans, including, in the spellings of the day, "Gombo filee, Bouille-abaisse, Jambolaya and Bisque of Crayfish a la Creole." The recipes are divided into the following broad categories: Soups, Broths, etc.; Fish, etc.; Cold Meat, etc.; Sauces for Meats and Game; Entrees; Mutton, Beef and Hams; Fowls and Game; Vegetables; Eggs, Omelets, etc.; Salads and Relishes; Pickles; Bread and Yeast; Rusks, Doughnuts and Waffles; Cakes and Confections; Desserts; Puddings, Pies and Mince Meats; Preserves, Syrups and Fruit Jellies; Brandied Fruits, Wines and Cordials; Delicate Preparations for the Sick and Convalescent; Coffee, Tea, Chocolate, etc.; Candies and Cream Drops; Chefs D'Oeuvre; and Hints on House Cleaning. Paperback, (circa. 1885), repr. 2012, Index, 272 pp.
Containing over 160 recipes and including some of the West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, this book paints a picture of the food in Guadeloupe.
A cookbook that captures the fresh ingredients, pungent spices, and creativity of Louisiana Cajun cooking—from Coush-Coush to Crab Jambalaya to Syrup Cake. Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition. La Cuisine Cajun will have you cooking like a true Cajun—no matter what your ancestry! A complete cookbook, it contains recipes that are a pleasure to prepare, with clear instructions to guide every cook, from novices to gourmets. After each recipe, author Jude Theriot offers a bit of “lagniappe” (something extra)—tips about freezing, storing, and serving. A calorie count is also included for all recipes. While La Cuisine Cajun is not a “diet” cookbook, this unique feature is helpful for calorie watchers. Try Crawfish Bisque, Baked Trout Vermilion, Quick Turkey Jambalaya, Cajun French Fries, and Pain Perdu (Lost Bread or French toast), and you’ll begin to explore the possibilities La Cuisine Cajun has to offer.