The Art Of Creole Cookery

""The Art of Creole Cookery"" by William I. Kaufman is a comprehensive cookbook that delves into the rich culinary traditions of Creole cuisine. The book includes over 200 recipes, ranging from classic Creole dishes like gumbo and jambalaya to lesser-known delights like crawfish �����touff�����e and oyster bisque. Each recipe is accompanied by detailed instructions and cooking tips, as well as background information on the dish's origins and cultural significance. The book also features a glossary of Creole cooking terms and a guide to essential Creole ingredients.In addition to the recipes, ""The Art of Creole Cookery"" provides a fascinating look at the history and evolution of Creole cuisine, from its African, French, and Spanish roots to its modern-day interpretations. The book also includes stunning photographs of the dishes, as well as images of Creole culture and lifestyle.Overall, ""The Art of Creole Cookery"" is a must-have for anyone interested in exploring the rich and diverse flavors of Creole cuisine. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this book is sure to inspire and delight.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

Author: William I. Kaufman,Mary Ursula Cooper
Publisher: Kessinger Publishing
Published: 09/10/2010
Pages: 240
Binding Type: Paperback
Weight: 0.72lbs
Size: 9.00h x 6.00w x 0.51d
ISBN: 9781163815434

This title is not returnable