And Still I Cook [Hardcover]

Leah Chase Weiss Award from the National Council of Christians and Jews (Author), Rousell Don (Foreword), Jan Waddy (Foreword)

Book Description

Release date: April 30, 2003

"Home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm." -Midwest Book Review This second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.

Editorial Reviews

From Booklist

The redoubtable Leah Chase weighs in with a new cookbook of the best Creole cooking from her notable New Orleans eatery, Dooky Chase. And Still I Cook amply demonstrates why Dooky Chase has been a "must" for gourmets visiting the Crescent City. Her Pork Chop and Oyster Po' Boy brims with satisfying proteins and fats. More unusual Creole fare appears in a recipe for Mrs. Dominique's Oyster Fricassee with its shredded cabbage in spicy gumbo. Introductions to the recipes give the dishes a human context, even in fundamentals such as a Ham Sandwich. Chase's cooking is simple, uncomplicated, and always reflects its Louisiana roots. This is a good complement to Carol Allen's recent biography of this New Orleans grande dame, Listen, I Say Like This (2002). Mark Knoblauch
Copyright © American Library Association. All rights reserved

From the Inside Flap

Reflecting on the long course of life, one often finds that wonderful meals, taken in the company of family and friends, rise to the foreground of memory. For over fifty years, Leah Chase has run the Dooky Chase Restaurant in New Orleans with the air of one welcoming family and friends into her home. And she has developed a number of special menus for the many individuals and organizations who-when considering a place to meet and enjoy themselves-think first of Dooky Chase. And Still I Cook contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special dishes for organizations that have gathered at the restaurant for years, "off the menu" specials prepared for customers with special needs or a craving for something different, and a number of classic Creole and gourmet recipes, with every recipe necessary to warm the heart and nourish the soul.

See all Editorial Reviews

Product Details

• Hardcover: 160 pages
• Publisher: Pelican Publishing (April 30, 2003)
• Language: English
• ISBN-10: 156554823X
• ISBN-13: 978-1565548237
• Product Dimensions: 8.3 x 0.8 x 9.4 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,409,180 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Most Helpful Customer Reviews

17 of 17 people found the following review helpful

5.0 out of 5 stars Enthusiastically recommended home-style recipes August 10, 2003

By Midwest Book Review

Format:Hardcover

And Still I Cook is a recipe collection compiled from the culinary author Leah Chase's fifty years of restaurant work and cooking experience. From Baked Cheese Grits with Jalapeno Peppers; Pan-Fried Sac-A-Lait; and Rosemary Chicken; Cabbage Casserole; and Grilled Vegetables on Whole-Wheat Buns, And Still I Cook is an outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm.

4 of 4 people found the following review helpful

5.0 out of 5 stars Mrs. Chase Does It Again! April 5, 2009

By RobinJ

Format:Hardcover|Amazon Verified Purchase

This book picks up where The Dooky Chase Cookbook left off. More stories about the history of the restaurant and about her own personal history, and plenty more recipes. A few--just a few--were repeated from the Dookie Chase Cookbook, but the rest are brand-new entries...and ALL of them make you want to get up and start cooking right away when you read them! Anyone who loves New Orleans and its culinary traditions will be pleased with this title.