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Beschreibung
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.
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.
Über den Autor
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.
Details
Erscheinungsjahr: 2023
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Taschenbuch
Inhalt: Einband - flex.(Paperback)
ISBN-13: 9781469677569
ISBN-10: 1469677563
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Curry, Dale
Hersteller: The University of North Carolina Press
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 216 x 140 x 8 mm
Von/Mit: Dale Curry
Erscheinungsdatum: 31.08.2023
Gewicht: 0,246 kg
Artikel-ID: 126795525

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