Gumbo: a Savor the South® cookbook (Savor the South Cookbooks), by Dale Curry
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Gumbo: a Savor the South® cookbook (Savor the South Cookbooks), by Dale Curry
Download Ebook PDF Gumbo: a Savor the South® cookbook (Savor the South Cookbooks), by Dale Curry
Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Gumbo: a Savor the South® cookbook (Savor the South Cookbooks), by Dale Curry- Amazon Sales Rank: #857595 in Books
- Brand: Curry, Dale
- Published on: 2015-03-02
- Original language: English
- Number of items: 1
- Dimensions: 8.85" h x .65" w x 5.74" l, .0 pounds
- Binding: Hardcover
- 128 pages
Review Curry's lifetime of experience informs . . . Gumbo."—New Orleans Times-Picayune[A] wonderful. . . series of cookbooks that looks at the favorite foods and culinary traditions of the American South.---The Advocate
Review In this impressive and thorough introduction to gumbo, jambalaya, and wonderful lagniappes, the reader is given an enjoyable culinary history lesson--and extremely appealing recipes. A real sense of place is felt all the way through, and I am pleased to know so much more about these culinary icons of Louisiana cooking.--Cynthia Graubart, coauthor of Mastering the Art of Southern CookingDelving into the history of the ethnic cultures that created Cajun and Creole cuisines, Dale Curry masterfully leads the reader through the addition of every ingredient and seasoning that goes into each pot of gumbo. A valuable documentation of the evolution of one of America's most iconic (and true) regional foods--no other work recently published so effectively covers the subject of gumbo.--Terry Thompson-Anderson, author of Texas on the Table: People, Places & Recipes Celebrating the Flavors of the Lone Star State
About the Author Dale Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine.
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2 of 2 people found the following review helpful. I like creole and cajun food and found the book well ... By Doctor Doctor I like creole and cajun food and found the book well written and giving good receipes. She knows the field well and shares it with well written material.
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