Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets

Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets

Burton, Nathaniel
Lombard, Rudy
Chase, Leah

Paperback

Food WritingAmerican CookingCajun & Creole Cooking

Publisher Price: $18.95

ISBN10: 160801150X
ISBN13: 9781608011506
Publisher: University of New Orleans Press
Published: Jan 30 2020
Pages: 416
Weight: 1.00
Height: 0.90 Width: 6.00 Depth: 8.90
Language: English

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.

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