Description:
Doubleday, 1962. hardcover. Good/Missing. 8x5x0. No dust jacket, boards have moderate wear, corners are bumped, binding sound, internally clean. Doubleday & Company, Inc. Garden City, N.Y. Year of Publication: 1962 Pages: 240 From the INTRODUCTION: What is Creole cookery? It is a recipe itself; for ingredients take Classical French cuisine⦠Combine with equal parts of Spanish and Anglo-Saxon classical cuisine⦠Blend well⦠Take herbs and spices from France and Spain coupled with⦠seasoning learned from the Choctaws and Chickasaws⦠Take ingenuity of the refugee Acadians (Cajuns) who had to⦠learn the use of natureâs own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos⦠Add the exotic taste and magic seasoning power of the…
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