par
Tucker, Susan.
Numéro de rayon préféré
641.59763
Date de publication
2009
Résumé
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the cit
Format :
Ressources électroniques
Pertinence:
57339.9961
par
Folse, John D.
Numéro de rayon préféré
ARC 641.59763 FOL
Date de publication
1983
Format :
Livres
Pertinence:
52744.2305
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par
Williams, Elizabeth M.
Numéro de rayon préféré
641.5976335
Date de publication
2012
Résumé
Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions
Format :
Ressources électroniques
Pertinence:
0.0657
par
Cuadra, Zella Palmer.
Numéro de rayon préféré
641.59763
Date de publication
2013
Résumé
New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, finedining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been le
Format :
Ressources électroniques
Pertinence:
0.0408
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