Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
01.02.1988
Verlag
W. W. Norton & CompanySeitenzahl
228
Maße (L/B/H)
23.5/19.1/1.2 cm
Gewicht
435 g
Sprache
Englisch
ISBN
978-0-393-33442-5
Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp étouffée, jambalaya with andouille sausage-anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from "Haute Creole" entrees like daube glacée to hearty red beans and rice.
A native of New Orleans and trained as a chef in France, Roy F. Guste approaches cooking with wisdom and zeal. He accompanies the recipes here with reminiscences, anecdotes, and stories of the recipes' origin that only a few true Louisianans could know. He has simplified the steps of some of the grander recipes and has tested the recipes using only four saucepans and a skillet, and, for utensils, a kitchen fork, a wooden spoon, a spatula, a small whisk, two knives, and a chopping board. Only one recipe requires a blender. The key to his method, he emphasizes, is simplicity and freshness of ingredients.
Mr. Guste has arranged the recipes under the headings of cocktails; appetizers; soups, bisques, and gumbo; fish and seafood; eggs and omelettes; chicken, duck, and squab; meat; rice and vegetable dishes; salads; vegetables; and desserts. The book is illustrated with elegant drawings of foods, utensils, and kitchens.
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