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

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history and lyrics.As an appetizer, 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, food history and lyrics.As an appetizer, 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 tidbits 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. Howard Mitcham, renowned chef, poet, artist, and storyteller, has practiced the inventive art of New Orleans cuisine for three decades. "A delightful book with excellent recipes..." Mimi Sheraton, The New York Times " Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." The Today Show


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history and lyrics.As an appetizer, 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, food history and lyrics.As an appetizer, 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 tidbits 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. Howard Mitcham, renowned chef, poet, artist, and storyteller, has practiced the inventive art of New Orleans cuisine for three decades. "A delightful book with excellent recipes..." Mimi Sheraton, The New York Times " Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." The Today Show

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

  1. 5 out of 5

    Jon

    I tracked this book down based on a glowing review in one of Anthony Bourdain's essay. Given his rather dry and sarcastic nature I had to check out a cookbook that he had a clear and positive feeling about. Part of me suspects that he still recommended it to people because of the occasional sexual reference. (One even in a recipe!).[return][return]I have to say though this is exactly the type of cookbook that I like. It has a ton of background information on the area of New Orleans and the histo I tracked this book down based on a glowing review in one of Anthony Bourdain's essay. Given his rather dry and sarcastic nature I had to check out a cookbook that he had a clear and positive feeling about. Part of me suspects that he still recommended it to people because of the occasional sexual reference. (One even in a recipe!).[return][return]I have to say though this is exactly the type of cookbook that I like. It has a ton of background information on the area of New Orleans and the history of the food of the region and people in the area. It's not restricted just to the recipes. The book has a mixture of difficulties in the recipe, varying from incredibly simple to rather ornate and complex recipes that will involve smoking or testing your sewing skills.[return][return]Everything sounds delicious and you'll be craving seafood from the Gulf area. Reading the book at this time was rather bad timing on my part given the recent oil spill.[return][return]I was impressed by this book enough that I got it originally from the library and halfway through I decided to go on a price-hunt. I was delighted to find out that it's been reprinted frequently and I was able to snag a new copy for much less than most cookbooks on the market these days. (I think I ended up paying less than $10 for it.)[return][return]I'll grant the focus of the book is extremely narrow, but there's enough basic recipes that with following some of the fish comparisons in the back a true lover of good food and cooking will have plenty of delectable appetizers and main dishes to create. [return][return]One last point, I'd say the book is also an excellent one if you like to entertain frequently. Many of the recipes make a large amount of food, showing the various recipes origins as either party food or restaurant food. Most look easily scalable.

  2. 5 out of 5

    Alexandra

    Mal ein uraltes Kochbuch empfohlen von Tony Bourdain in der Biografie Geständnisse eines Küchenchefs Creolische Seafood Küche mit Gschichtln über Jazz Musiker aus New Orleans, Hintergrundinfos über Zutaten und Zubereitung, das alles nur mir Zeichnungen und fast ohne Fotos. Ausgezeichnet sowohl wegen des Drumherums als auch der kreativen Rezepte. Gumbo und Jambalaya und all die anderen leckeren scharfen Sachen wir kommen!!!! Mal ein uraltes Kochbuch empfohlen von Tony Bourdain in der Biografie Geständnisse eines Küchenchefs Creolische Seafood Küche mit Gschichtln über Jazz Musiker aus New Orleans, Hintergrundinfos über Zutaten und Zubereitung, das alles nur mir Zeichnungen und fast ohne Fotos. Ausgezeichnet sowohl wegen des Drumherums als auch der kreativen Rezepte. Gumbo und Jambalaya und all die anderen leckeren scharfen Sachen wir kommen!!!!

  3. 4 out of 5

    Drew

  4. 5 out of 5

    Erica Terrazas

  5. 4 out of 5

    Jeff

  6. 4 out of 5

    Dennis Meskill

  7. 4 out of 5

    Paul F. Dame

  8. 4 out of 5

    Lynne

  9. 4 out of 5

    Meritree Ratzel

  10. 4 out of 5

    Doug Ducap

  11. 4 out of 5

    Steven Holmes

  12. 4 out of 5

    Ferruccio

  13. 5 out of 5

    Colin Jelliffe

  14. 4 out of 5

    Sarah J. Geoffrion

  15. 4 out of 5

    Liquidlasagna

  16. 5 out of 5

    Adam K

  17. 5 out of 5

    Gillian

  18. 4 out of 5

    Joel

  19. 5 out of 5

    David Mandeville

  20. 4 out of 5

    Olesya

  21. 4 out of 5

    Dr. Samantha

  22. 4 out of 5

    Judith

  23. 4 out of 5

    Elizabeth Rheams-shaw

  24. 5 out of 5

    Michael

  25. 5 out of 5

    Peter L Derks

  26. 5 out of 5

    John

  27. 5 out of 5

    Nanette

  28. 4 out of 5

    Machella Beasley

  29. 4 out of 5

    Bence

  30. 4 out of 5

    Adam

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