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The Trout Point Lodge Cookbook : Creole Cuisine from New Orleans to Nova Scotia
Ms Vix
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Versand:
US $5,99 (ca. CHF 4,84) USPS Media MailTM.
Standort: Picayune, Mississippi, USA
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Lieferung zwischen Fr, 28. Nov und Di, 2. Dez nach 94104 bei heutigem Zahlungseingang
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eBay-Artikelnr.:294917256239
Artikelmerkmale
- Artikelzustand
- Gut
- Hinweise des Verkäufers
- ISBN
- 9781400060597
- EAN
- 9781400060597
Über dieses Produkt
Product Identifiers
Publisher
Random House Publishing Group
ISBN-10
1400060591
ISBN-13
9781400060597
eBay Product ID (ePID)
30228123
Product Key Features
Book Title
Trout Point Lodge Cookbook : Creole Cuisine from New Orleans to Nova Scotia
Number of Pages
272 Pages
Language
English
Topic
Regional & Ethnic / Canadian, General, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
Publication Year
2004
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
34.1 Oz
Item Length
9.5 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-069769
Dewey Edition
22
TitleLeading
The
Reviews
From Sugarcane Vinaigrette to Tuna Daube to Smoked Trout Cakes, Abel, Leary, and Perret are up to their usual brilliant adaptations of Louisiana cooking. They know it's best to create dishes with a rich understanding of the past. Ever since these guys started showing up at the back door of Commander's Palace with some of the best cheese we've tasted, we've known they do it right. These are our kind of guys and this is our kind of cookbook." ELLA BRENNAN and TI ADELAIDE MARTIN, Commander's Palace "In New Orleans, we know that Creole is the original 'fusion' cuisine, and therefore ripe for exploration and expansion. In The Trout Point Lodge Cookbook, Abel, Leary, and Perret have forged a new road for the future of Creole cuisine by lovingly exploring its past. They know that great cuisine is timeless, yet reflects the evolution of taste. Enjoy a fresh look at fresh foods with the gentlemen from Trout Point Lodge." FRANK BRIGTSEN, Brigtsen's Restaurant "The Trout Point Lodge Cookbook provides yet another example of how the grand culinary traditions of the Creole style have been successfully adapted to different geographic and cultural circumstances. And it does so with clarity, grace, and recipes that are true to the spirit and the vivid flavors of Creole gastronomy." GENE BOURG, food critic
Photographed by
Barrett, Wayne
Dewey Decimal
641.59763
Synopsis
United States Navy and the Korean War. Fourth in the series. Focuses on naval aviation in the Korean War. Describes the prewar political climate in Washington. Covers: rules of engagement, bombing techniques, close air support missions, on board recovery, and air-to-air combat., In the early nineties, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana's culinary landscape: the many of the indigenous foods and techniques that had once been so integral to Cajun and Creole cooking had vanished. Fueled by their appreciation for Old-World French farming and cooking styles, as well as New World native products, the three founded the renowned Chicory Farm and Chicory Farm Café. Their distinctive cheeses, mushrooms, and organic produce were soon featured in the best New Orleans restaurants, and brought about a renaissance in small farms and local produce. Continuing their search for the roots of Cajun/Creole cuisine, in 1996 the trio traveled to an area in Nova Scotia originally known as Acadia, where French settlers early in the seventeenth century founded North America's first culinary society: the Order of Good Cheer. When expelled by the British in the eighteenth century, these French Acadians moved to Louisiana, where they were called Cajuns. Out of the three partners' trip came the idea for a center for food learning that would also be a vacation destination. Trout Point Lodge, a cooking school and resort located in the spectacular beauty of the Nova Scotia wilderness, was born. Called "extraordinary" by Food & Wine magazine, Trout Point has become one of the premier culinary destinations in North America. The Trout Point Lodge Cookbook explores the fascinating merging of the Creole, Cajun, and Acadian cuisineswhat the authors call New World Creole. Cooking with the most diverse, healthful, and fresh ingredients, the authors present original and enticing dishes tailored for the home cook. Here you'll find recipes for Wild Mushroom P'té, Finnan Haddie Jambalaya, Cashew Chili, Lime-Grilled Cattail Root, Sesame and Dill-Encrusted Haddock, and Blueberry Bread Pudding. Historical and cultural tidbits, useful sidebars, and unique cooking tipssuch as how to forage safely for wild mushrooms and how to smoke fishcomplement the delicious culinary creations within these pages. Beautifully illustrated with photographs of the amazing dishes, the dramatic wilderness, and the stunning lodge itself, this unique and inspiring cookbook brings a new cuisineNew World Creoleto the table.
LC Classification Number
TX715.A138 2004
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- 4***a (1613)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufVery fast shipment. Very well packaged to ensure safe delivery! Perfect condition as described! Super value provided by a super seller!!!👍🏼👍🏼Vintage Tank Enamel Pin Gold Tone Green Metal Lapel Desert Storm Army Military (Nr. 295648796140)
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