The 100 Greatest New Orleans Creole Recipes

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From 'Haute Creole' entr'es to hearty red beans and rice, Roy F. Guste's recipes make Creole cooking elegant and effortless. Within these 100 recipes lies the key to the true flavor of Louisiana's Creole food: simplicity of process and fresh ingredients.
ISBN: 9781565540460
Format: Paperback
Publisher: Pelican Publishing
State: Louisiana
Series: 100 Greatest Recipes
Images: 25
Pages: 224
Dimensions: 6 (w) x 9 (h)
Roy F. Guste, Jr. canít remember when he wasnít interested in cooking. In 1969 on his eighteenth birthday, he got a chance to work for the famous New Orleans restaurant Antoineís, owned by members of his family, and he has been involved with food ever since. He first studied architecture at Louisiana State University, transferring to Tulane University in 1971. He knew that he didnít want to be a lawyer like his father, and architectural design seemed like a career in which one could be creative. However, he soon realized that architecture did not allow the freedom he desired. He decided to make cooking his career. He moved to Paris to study French cuisine at le Cordon Bleu Ecole de Cuisine and language at líAlliance Francaise, then moved on to Grenoble, France, to continue his studies in language and French culture at líUniversite de Grenoble and líInstitute de Phonetique. Guste spent the summer of 1972 working in Tours, France, in the kitchen of Charles Barrierís Restaurant, a top-rated Michelin restaurant. In 1973 he studied at le Cordon Bleu Ecole de Cuisine in Paris, on the Riviera, and in Provence to learn French cuisine and its similarities to, and influences on, New Orleans cuisine. Also during that year he attended Loyola University in New Orleans to major in French language. For the next ten years, Guste would travel extensively around the world to teach New Orleans cuisine to chefs and gourmet societies, among them the Cordon Bleu Culinary Arts Society of Panama. In 1987 he was the subject of a cooking video in which he prepared New Orleans favorites assisted by Merle Ellis,
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