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

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    • Categories: Sauces, general; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: all-purpose flour; vegetable oil
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    • Categories: Sauces, general; Cajun & Creole; Vegetarian
    • Ingredients: butter; egg yolks; lemons; white pepper
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    • Categories: Stocks; Cajun & Creole
    • Ingredients: fish bones and trimmings; onions; celery; bay leaves; thyme; black peppercorns
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    • Categories: Canapés / hors d'oeuvre; Cajun & Creole
    • Ingredients: catfish; ground cayenne pepper; eggs; corn flour; vegetable oil
    • Accompaniments: Creole tartar sauce
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    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Main course; Cajun & Creole
    • Ingredients: butter; scallions; chicken stock; dry white wine; ground cayenne pepper; eggs; crabmeat; parsley
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: butter; French bread; fish stock; onions; crabmeat; scallions; parsley; ground cayenne pepper
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: Creole mustard; paprika; ground cayenne pepper; tarragon vinegar; olive oil; scallions; celery; parsley; shrimp; iceberg lettuce
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: pig feet; pig hearts; pig tongue; apple cider vinegar; lemons; onions; bay leaves; ground sage; mace; ground cayenne pepper; parsley; scallions
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: crawfish; ground cayenne pepper; parsley; scallions; French bread; vegetable oil
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: beef shin bones; veal shin bones; onions; celery; carrots; pig feet; parsley; beef bottom round; ground cayenne pepper; lemons
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: artichokes; lemons; oysters; French bread; paprika; chicken stock; ground cayenne pepper
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: oysters; shrimp; mushrooms; onions; scallions; garlic; butter; dry red wine; tomato purée; ground cayenne pepper
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: rock salt; oysters; clam juice; scallions; parsley; spinach; butter; garlic; anchovy paste; ground cayenne pepper; Herbsaint
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: oysters; shrimp; mushrooms; bacon; scallions; parsley; garlic; all-purpose flour; Sauternes wine; milk; lemons; ground cayenne pepper; egg yolks
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: butter; white bread; parsley; vegetable oil; bacon; oysters; corn flour; lemons
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    • Categories: Soups; Cajun & Creole
    • Ingredients: red beans; smoked ham hocks; onions; celery; bay leaves; eggs; dry red wine; scallions; lemons
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    • Categories: Soups; Cajun & Creole
    • Ingredients: turtle meat; onions; bay leaves; ground cayenne pepper; butter; tomato purée; Worcestershire sauce; dry sherry; parsley; lemons
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    • Categories: Soups; Summer; Cajun & Creole; Vegetarian
    • Ingredients: iceberg lettuce; onions; peas; mint
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    • Categories: Soups; Cajun & Creole
    • Ingredients: oysters; fish stock; celery; scallions; ground cayenne pepper; egg yolks; parsley
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: oysters; squirrels; all-purpose flour; vegetable oil; onions; scallions; smoked ham; dried red chiles; ground cayenne pepper; thyme; bay leaves; parsley; filé powder; long grain rice
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    • Categories: Stews & one-pot meals; Rice dishes; Main course; Cajun & Creole
    • Ingredients: chaurice sausages; whole duck; all-purpose flour; vegetable oil; onions; scallions; celery; green peppers; Tabasco sauce; ground cayenne pepper; parsley; filé powder; long grain rice
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    • Categories: Stews & one-pot meals; Rice dishes; Main course; Cajun & Creole
    • Ingredients: collard greens; spinach; beet greens; chicory; green cabbage; watercress; parsley; carrot tops; radish greens; smoked ham; veal; onions; scallions; bay leaves; whole cloves; thyme; ground allspice; ground cayenne pepper
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: shrimp; dried red chiles; lemons; bay leaves; thyme; blue crabs; all-purpose flour; vegetable oil; onions; okra; green peppers; ground cayenne pepper; Tabasco sauce; long grain rice
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    • Categories: Soups; Cajun & Creole
    • Ingredients: crawfish; onions; parsley; bay leaves; thyme; black peppercorns; all-purpose flour; vegetable oil; celery; garlic; canned tomatoes; tomato paste; butter; French bread; scallions; ground cayenne pepper; eggs
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    • Categories: Soups; Cajun & Creole
    • Ingredients: shrimp; tomato purée; curry powder; light cream; ground cayenne pepper; tomatoes
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Notes about this book

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Notes about Recipes in this book

  • 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 0809400812
  • ISBN 13 9780809400812
  • Linked ISBNs
  • Published Dec 01 1971
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Imprint Silver Burdett Press

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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