| Edition |
First edition. |
| Description |
176 pages : color illustrations ; 24 cm |
| Bibliography |
Includes bibliographical references (page 170) and index. |
| Contents |
The flavors of New Orleans: a neighborhood experience -- Roux -- The trinity -- Classic New Orleans -- Jazz brunch -- Rice favorites -- Traditional Mexican -- Soul food -- Mom's Saturday staple -- New Year's inspiration -- German heritage -- Shrimp specialties -- Egg dishes -- Classic Creole -- Italian influences -- Gettin' crabby -- Trio of soups -- Down-home -- Carnival -- Fresh catch -- French beginnings -- Oysters -- Thanksgiving -- Wash day -- Garden harvest -- Potatoes -- Poultry -- Irish New Orleans -- Reveillon dinner. |
| Summary |
A true Creole New Orleanian, Belton dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He offers up his spin on the Louisiana classics and his signature dishes, while also covering ethnic influences one does not usually associate with New Orleans. |
| Subject |
Cooking, American -- Louisiana style.
|
|
Comfort food -- Louisiana -- New Orleans.
|
|
Comfort food. (OCoLC)fst00869129
|
|
Cooking, American -- Louisiana style.
(OCoLC)fst01753228
|
|
Louisiana -- New Orleans.
(OCoLC)fst01204311
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Findley, Rhonda, 1966- author.
|
| Added Title |
Big flavors of New Orleans |
| ISBN |
9781423641575 |
|
1423641574 |
|
