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New Orleans Cuisine: Fourteen Signature Dishes and Their Histories Hardcover – February 1, 2009
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From the Publisher
In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans's luminaries-- including Mary Land, Corinne Dunbar, and Lena Richard--give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package.
New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Top Customer Reviews
New Orleans is the true American "Foodie" city and has more highly rated restaurants then probably any other city in the United States. This book let's you have a peek into that history.
Yes, we already know some of the reasons why NOLA cuisine stands out among every other city. Yes, it was more diverse culturally than any other American city for centuries. Yes, it is a place that, more so than any other American city, has valued creativity over productivity and profit. Yes, it is unique in ALL ts cultural expression (from it music to its traffic rules to names to its architecture to its vocabulary etc.). Yes, it has an essential ingredient to great eating that all other American cities lack in comparison -- time (willing to 'waste' time making a dish, willing to enjoy a meal over 2, 3, 4 hours and not worry about getting back to business). We can list out the ways the stars lined up to make NOLA cuisine special. And yet the whole is greater than the sum of the parts. So HOW?
These essays show you historically where the bodies are buried. And in one sense it sort of detracts. Like my sacramentology and alot of other things I ENJOY the mystery. Dissect it all and it grants greater understanding by robing it of its magic. For the same reason, I hate 'making of' videos about my favorite films. So I hesitate to share this book.
And yet my curiosity longs to be satisfied. This book, dry as it can be in some places and so careful not to overstate, is nevertheless testimony to the hand of God at work in a special way in New Orleans. The story is inherently so lovely it will shake you up, and knock you down low. And frankly, it still leaves some mystery.Read more ›
All in all, without total immersion, the "Big Easy" will always remain undefined to the casual visitor. "New Orleans Cuisine," on the other hand, can provide entertaining and significant clues for those who would like to gain insights to the evolution of its food culture and how that fits into the "big gestalt."