Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook by H. Mitcham

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Creole boiled rice (page 27)

from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook Creole Gumbo and All That Jazz by Howard Mitcham
Categories: Rice dishes; Side dish; Cajun & Creole; Vegan; Vegetarian

Ingredients: rice

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ISBN 10 0201047640
ISBN 13 9780201047646
Published Feb 01 1979
Format Hardcover
Page Count 282
Language English
Countries United States
Publisher The Perseus Books Group
Imprint Da Capo Press Inc

Publishers Text

This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics. As an appetiser, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with titbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.