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" . . . hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area."
"Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen."
"A delightful book with excellent recipes . . . "
-New York Times
Here's a dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics-all gathered into a seafood cookbook that celebrates the world-famous cuisine of New Orleans. Author Howard Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes.
Mitcham offers more than three hundred enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Along the way, he offers a list of substitutes for seafood that may be hard to find, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.
Howard Mitcham, renowned chef, poet, artist, and raconteur, practiced the inventive art of New Orleans cuisine for three decades.
Fastinating! Love the Lower Louisiana food and a book that includes stories about south LA (louisiana) is great reading and great recipes for south LA gourmet eating, yet simple... Read morePublished 1 month ago by Sally Leistner
Gave it as a gift and it was received with great excitement and appreciation.Published 4 months ago by Melissa A Drake
I am thrilled about this cookbook! The wonderful recipes, and reading the history and stories of these recipes and this magical city takes me back to the street of New Orleans.Published 5 months ago by Amphitrite
very clever writing, solid history and good recipes...WHAT NOT TO LIKE!Published 5 months ago by Mark Ross