New Orleans Cookbook

$23.00
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Overview
From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook offers menu ideas for both formal and informal dinners.
Details
ISBN: 9781565545885
Format: Paperback
Publisher: Pelican Publishing
Date:
State: Louisiana
Images: 25
Pages: 158
Dimensions: 5.5 (w) x 8.5 (h)
Author
As a revered chef and caterer in the 1930s, Lena Richard worked to make her recipes accessible to a wider public. In 1937 she opened her own cooking school to teach the art of food preparation and presentation. Her New Orleans Cookbook, originally published in 1939, is a compilation of old New Orleans recipes, ranging from simple canapés to elaborate soups and gumbos. She prefaces her book with the assertion that anyone can discover the secrets of Creole cooking, even such difficult dishes as court bouillon, crawfish bisque, and shrimp rémoulade. She also has included select menus for each meal, examples of what to do with leftovers, and detailed explanations of essential tasks, such as setting temperatures and mixing bread. In New Orleans, creating a fine dining experience and enjoying it is an art; Mrs. Richard's book allows the ambitious cook to celebrate that art. Mrs. Richard learned her cooking skills at a young age from her mother, who served as a cook in a private home. Mrs. Richard followed in her mother's footsteps, and her employer took notice of her skills. She was sent to several cooking schools, where she learned about traditional Creole dishes that combined French cooking techniques with ingredients and seasonings introduced by the Spanish, the Indians, and the African Americans who inhabited the city. During her career, Mrs. Richard operated four New Orleans restaurants, ran a catering business, and started her own cooking school. Additionally, she is believed to be the first African American to have a cooking show of her own; WDSU featured her program from 1947 until 1949.
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