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Description for Gumbo
Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes - for gumbos, jambalayas, and those little something extras known as lagniappe - that will put Louisiana taste and hospitality on your table. Series: Savor the Southy Cookbooks. Num Pages: 112 pages. BIC Classification: WBT; WBVD. Category: (G) General (US: Trade). Dimension: 216 x 140 x 17. Weight in Grams: 336.
Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. ""Gumbo"" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and ... Read more
Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. ""Gumbo"" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and ... Read more
Product Details
Publication date
2015
Publisher
The University of North Carolina Press United States
Number of pages
112
Condition
New
Series
Savor the Southy Cookbooks
Number of Pages
112
Format
Hardback
Place of Publication
Chapel Hill, United States
ISBN
9781469621920
SKU
V9781469621920
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Dale Curry
Dale Curry is a cookbook author and veteran journalist who was The Times-Picayune food editor for 20 years, a former president of the Association of Food Journalists, and a judge for the James Beard Foundation Book Awards, most recently in 2012. She is currently a free-lance food columnist for New Orleans Magazine.
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