Description
The heart of Louisiana home cooking--and now showcased on the menus 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.
About the Author
Dale Curry is a cookbook author and veteran journalist who was The Times-Picayune food editor for 20 years, a former president of the Association of Food Journalists, and a judge for the James Beard Foundation Book Awards, most recently in 2012. She is currently a free-lance food columnist for New Orleans Magazine.
Book Information
ISBN 9781469621920
Author Dale Curry
Format Hardback
Page Count 112
Imprint The University of North Carolina Press
Publisher The University of North Carolina Press
Weight(grams) 335g