The Art of Creole Cookery A Delicious and 50 similar items

Birkitts Books presents ... The Art of Creole Cookery: A Delicious Composite of Familiar and Not-So-Familiar Creole Recipes Documented with Pertinent Historical Comments Author: William I. Kaufman and Sister Mary Ursula Cooper Publisher: Doubleday Release Date: 1962 Seller Category: Cookbooks, Food Wine Qty Available: 1 Condition: Used: Good Sku: 250601006 Notes: No dust jacket, boards have moderate wear, corners are bumped, binding sound, internally clean. Doubleday Company, Inc. Garden City, N.Y. Year of Publication: 1962 Pages: 240 From the INTRODUCTION: What is Creole cookery? It is a recipe itself; for ingredients take Classical French cuisine? Combine with equal parts of Spanish and Anglo-Saxon classical cuisine? Blend well? Take herbs and spices from France and Spain coupled with? seasoning learned from the Choctaws and Chickasaws? Take ingenuity of the refugee Acadians (Cajuns) who had to? learn the use of nature?s own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos? Add the exotic taste and magic seasoning power of the African cook? Voila! Creole cookery! whose tenets are economy and simplicity governed by patience and skill to produce a subtle, exotic, and succulent cuisine recognized throughout the world; a cuisine which stands apart from all others. In the course of Louisiana history great chefs and restaurateurs arose who created dishes destined to become famous among gourmets of all nationalities. Their cardinal rule was to mate meat, fowl, fish, or game with the fruits of the fields and woods currently in harvest. To do this they evolved five requisites for Creole cookery. 1. THE IRON POT ? handed down from ancestor to ancestor 2. THE BROWN ROUX ? blend of butter, flour, and stock used as a base for gumbos, stews, vegetables, fish, and fowl 3. THE STOCK ? in which they used materials others threw away ? all game, fowl, fish, meat leftovers, bones, carcasses, shells, skins, giblets, etc. 4. HERBS AND SPICES ? French, Spanish, Indian in origin interpreted by Negro cooks who gave Creole cookery its exotic, distinctive flavor 5. ALCOHOLIC BEVERAGES ? exhaustive use of all known European grapes was made and that use was combined with knowledge of wild grapes learned from the Indians Don't forget to check out other great deals in our Store!!