American Cooking: Creole and Acadian (Foods of the World) by Peter S Feibleman and Time-Life Books

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  • Shrimp-and-ham jambalaya

    • Laura on November 08, 2013

      This is just fantastic. The right amount of heat -- very spicy without being too spicy. It takes some time to prep with the shelling and deveining of the shrimp and the chopping of numerous ingredients, but once all that is done, the actual cooking is a breeze. I made just one change: I substituted Louisiana-style hot chicken sausages for the ham. My husband loves jambalaya and I made this for his birthday and he declared it the best yet. Destined to become a classic in our house.

    • twoyolks on July 31, 2017

      The rice was tasty with just enough heat. I thought the ratio of protein (shrimp and ham) to rice was really out of whack. There was way too much shrimp and ham and not nearly enough rice.

  • Chicken Pontalba (chicken breast on a bed of ham and potatoes with Béarnaise sauce)

    • LeilaD on January 21, 2020

      The recipe took about an hour and forty-five minutes from prep to table. The recipe has you set the terragon vinegar and seasonings aside after reducing, but nowhere does it tell you to add it back in. (I went with after adding the butter to the eggs so they wouldn't curdle and before the lemon juice, etc. and it turned out fine)

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  • ISBN 10 0809400545
  • ISBN 13 9780809400546
  • Published Jan 01 1982
  • Format Hardcover
  • Page Count 208
  • Language English
  • Edition Revised
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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