Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook

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9780882898704: Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook

Book by Mitcham Howard

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Reseña del editor:

This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics. As an appetiser, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with titbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.

Contraportada:

" . . . hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area."
-Anthony Bourdain

"Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen."
-Today

"A delightful book with excellent recipes . . . "
-New York Times

Here's a dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics-all gathered into a seafood cookbook that celebrates the world-famous cuisine of New Orleans. Author Howard Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes.

Mitcham offers more than three hundred enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Along the way, he offers a list of substitutes for seafood that may be hard to find, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.

Howard Mitcham, renowned chef, poet, artist, and raconteur, practiced the inventive art of New Orleans cuisine for three decades.

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Mitcham, Howard
ISBN 10: 0882898701 ISBN 13: 9780882898704
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Descripción 1992. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KS-9780882898704

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Mitcham, Howard
ISBN 10: 0882898701 ISBN 13: 9780882898704
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Descripción 1992. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780882898704

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Mitcham, Howard
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Descripción Paperback. Estado de conservación: New. Nº de ref. de la librería 1286580

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Mitcham, Howard
Editorial: Pelican Publishing (1992)
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Descripción Pelican Publishing, 1992. Paperback. Estado de conservación: New. Nº de ref. de la librería 0882898701

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Howard Mitcham
Editorial: Pelican Publishing Co, United States (1992)
ISBN 10: 0882898701 ISBN 13: 9780882898704
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Descripción Pelican Publishing Co, United States, 1992. Paperback. Estado de conservación: New. 231 x 188 mm. Language: English . Brand New Book. This delicious compilation is cooked with a roux of raconteur Howard Mitchams wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous as well as the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham serves up more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he presents a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Nº de ref. de la librería AAS9780882898704

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Howard Mitcham
Editorial: Pelican Publishing Co, United States (1992)
ISBN 10: 0882898701 ISBN 13: 9780882898704
Nuevos Paperback Cantidad: 1
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The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Pelican Publishing Co, United States, 1992. Paperback. Estado de conservación: New. 231 x 188 mm. Language: English . Brand New Book. This delicious compilation is cooked with a roux of raconteur Howard Mitchams wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous as well as the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham serves up more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he presents a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Nº de ref. de la librería AAS9780882898704

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ISBN 10: 0882898701 ISBN 13: 9780882898704
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Descripción Pelican Publishing. PAPERBACK. Estado de conservación: New. 0882898701. Nº de ref. de la librería Z0882898701ZN

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Descripción Pelican Publishing Company. Paperback. Estado de conservación: New. Paperback. 288 pages. Dimensions: 9.1in. x 7.4in. x 1.0in.A delightful book with excellent recipes . . . -Mimi Sheraton, New York Times Hugely influential for me and my budding culinary peers of the time . . . both Mitcham and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area. -Anthony Bourdain Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen. -Today This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780882898704

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Howard Mitcham
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Descripción Pelican Publishing Co. Paperback. Estado de conservación: new. BRAND NEW, Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook (New edition), Howard Mitcham, This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics. As an appetiser, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with titbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Nº de ref. de la librería B9780882898704

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Howard Mitcham
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ISBN 10: 0882898701 ISBN 13: 9780882898704
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Descripción Pelican Publishing Co, 1992. Estado de conservación: New. Nº de ref. de la librería TH9780882898704

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