The Delta Queen Cookbook [electronic resource] : The History and Recipes of the Legendary Steamboat

ISBN:

9780807145388

Title:

Author:

Nobles, Cynthia LeJeune.

Personal Author:

Nobles, Cynthia LeJeune.

Publication Information:

Baton Rouge : LSU Press, 2012.

Physical Description:

1 online resource (297 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Title; Copyright; Contents; Foreword; Introduction; 1 The California Connection: The First Years of Service; 2 Mess Hall Days: The Queen Joins the Navy; 3 Hello Cincinnati: A New Home in America's Heartland; 4 At Home with the Greenes; 5 "Play Your Music"; 6 The Frenzied Seventies: Peril, Promotions, and a New Sister; 7 Decking Out for a President: The Carter Family's Trip; 8 Sailing Out of the Twentieth Century; 9 Saved Again, a Couple of Times; 10 Themes and Traditions; 11 Passing Time aboard the Queen; 12 The Cookhouse; 13 Mimosas, Beer, and Ghosts; 14 The End?; Coda

AcknowledgmentsReferences; General Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z; Recipe Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; R; S; T; V; W; Y

Subject Term:

Cookbook.

Cookbooks.

Cooking - Mississippi River Region.

Cooking -- Mississippi River Region.

Cooking, American - Southern sytle.

Cooking, American -- Southern sytle.

Delta Queen (Steamboat).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Baton Rouge : LSU Press, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5975	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

The world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals -- from fried chicken and crawfish en croûte to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes -- including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more -- proportioned and tested for home kitchens.

The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.

Author Notes

A member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband.

Excerpts

CalasYield: 2 dozen Calas are similar to New Orleans's famous sugar-dusted beignets. In the 1800s and well into the twentieth century, Creoles enjoyed calas with café noir (black coffee) or café au lait (coffee with milk). Originally made with yeast, the batter adapted well to the modern baking powders that became widely available after the mid-1800s. 2/3 cup unbleached flour1 tablespoon baking powder1/4 teaspoon salt3 large eggs1/3 cup sugar1/4 teaspoon freshly grated nutmeg1/2 teaspoon vanilla2 cups cold cooked riceVegetable oil for fryingConfectioners' sugar for dusting In a medium bowl, sift together flour, baking powder, and salt. Whisk in eggs, sugar, nutmeg, and vanilla. Stir in rice. Refrigerate batter while oil heats. In a deep fryer or heavy pot, heat 1 1/2 inches oil to 365°F. Drop batter by a rounded tablespoon and fry until golden brown, about 2--3 minutes. (Refrigerate batter between batches.) Remove cooked calas from oil, drain, and liberally sprinkle with confectioners' sugar. Serve hot. Excerpted from The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat by Cynthia LeJeune Nobles All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.