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Gumbo: A Savor the South Cookbook

by Dale Curry
Save 29% Save 29%
Current price ₹1,318.00
Original price ₹1,862.00
Original price ₹1,862.00
Original price ₹1,862.00
(-29%)
₹1,318.00
Current price ₹1,318.00

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Book cover type: Paperback
  • ISBN13: 9781469677569
  • Binding: Paperback
  • Subject: N/A
  • Publisher: University of North Carolina Press
  • Publisher Imprint: University of North Carolina Press
  • Publication Date:
  • Pages: 128
  • Original Price: USD 19.0
  • Language: English
  • Edition: N/A
  • Item Weight: 155 grams
  • BISAC Subject(s): Courses & Dishes / Soups & Stews and Regional & Cultural / Cajun & Creole

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game.

The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.

Curry, Dale: - Dale Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine.

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