Description: Creole Feast : Fifteen Master Chefs of New Orleans Reveal Their Secrets, Paperback by Burton, Nathaniel; Lombard, Rudy, ISBN 160801150X, ISBN-13 9781608011506, Brand New, Free shipping in the US Before there were celebrity gourmands, Creole Feastbrought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans most famous restaurants, including Dooky Chase, Commanders Palace, Broussards, and Galatoires. Today,Creole Feaststill stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrains Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
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Book Title: Creole Feast : 15 Master Chefs of New Orleans Reveal Their Secrets
Item Length: 9in
Item Height: 0.8in
Item Width: 6in
Author: Nathaniel Burton, Rudy Lombard
Format: Trade Paperback
Language: English
Topic: General, Regional & Ethnic / Cajun & Creole
Publisher: University of New Orleans Publishing
Publication Year: 2019
Genre: Cooking
Item Weight: 18.4 Oz
Number of Pages: 416 Pages
