Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
"A delightful book with excellent recipes . . . " -Mimi Sheraton, New York Times "Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area." -Anthony Bourdain "Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." -Today
About the Author: Howard Mitcham, a renowned chef, poet, artist, and storyteller, died in 1996. For over thirty years Mitcham practiced the creative art of New Orleans cuisine. His book Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook is no ordinary cookbook. Along with more than three hundred recipes he incorporated the heritage of both the people of the city and the people of the country-the Creole and the Cajun. He called this book an autobiographical chronicle of his love affair with New Orleans. The fine art of cooking in New Orleans rivals some of the greatest cuisines in the world, including those of such countries as France and Spain. New Orleans cuisine alone is such a broad topic that Mitcham felt that he should write a cookbook focused on the seafood side of Creole-Cajun Cooking. Mitcham was the author of several cookbooks including Clams, Mussels, Oysters, Scallops, and Snails: A Cookbook and Memoir and the Provincetown Seafood Cookbook. He lived in both New Orleans and Provincetown, Massachusetts.
|DIMENSIONS:||7 (w) x 9 (h)|