New Orleans Cuisine Fourteen Signature Dishes and Their Histories
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories by Susan Tucker, published by Univ. Press of Mississippi in 2009, offers an insightful exploration of the culinary landscape of New Orleans. This edition spans 259 pages and is presented in English. The book features essays from various contributors, each dedicated to a signature dish, cocktail, or dessert, highlighting the city’s rich culinary heritage and its diverse ethnic influences.
Readers will discover a comprehensive examination of well-known dishes such as shrimp remoulade, turtle soup, and bread pudding, alongside discussions on the history of refrigeration and the evolution of famous restaurants and cooking schools. The essays delve into the distinctions between Cajun and Creole cuisines and include biographical sketches of notable figures in New Orleans’s culinary scene. Each chapter is complemented by recipes sourced from both historical cookbooks and contemporary chefs, illustrating how the convergence of ingredients and cultures has established New Orleans as a culinary capital.
Official synopsis Publisher
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the city’s cuisine as a whole, forgetting none of its flavorful ethnic influences–French, African American, German, Italian, Spanish, and more.
In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans’s luminaries–including Mary Land, Corinne Dunbar, and Lena Richard–give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package.
New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
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