200 Years of New Orleans Cooking

Released on by Natalie Scott
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  • 200 Years of New Orleans Cooking Book Detail

  • Author : Natalie Scott
  • Release Date : 1931
  • Publisher : Pelican Publishing Company
  • Genre : Cooking, American
  • Pages : 260
  • ISBN 13 : 9781455600069
  • File Size : 48,48 MB
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200 Years of New Orleans Cooking by Natalie Scott PDF Summary

Book Description: In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years. Tempting appetizers like Oyster Cocktail-Sauce Antibes and Eggs Bernard are traditional Crescent City favorites. These are often served along with famous New Orleans soups, including Oyster Gumbo Fil' and Cream of Crab Soup. To accompany the appetizers and soups, this cookbook also includes easy-to-prepare and delicious entr'es-Jambalaya, Cheese Souffl' Natchitoches, Trout Louisiane, Spanish Oysters, Creole Pork Chops, and Chicken ' la King are just a brief sampling. And no meal would be complete without zesty side dishes like Creole Corn Pudding and Potatoes Bonhomme. Finally, delectable desserts, perhaps Creole Pecan Pralines or Caramel Dreams, will offer a jazzy flair to any New Orleans meal. 200 Years of New Orleans Cooking celebrates New Orleans' rich culinary history, a tasty history that, with this cookbook, everyone can now enjoy.

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200 Years of New Orleans Cooking

200 Years of New Orleans Cooking

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In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years.

New Orleans Cuisine

New Orleans Cuisine

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With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and