One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds o...
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The Food Timeline: history notes--fish & shellfish
Food Timeline: history notes--fish & shellfish ... Archaeologists tell us humans have been eating crustaceans (lobsters, crabs, shrimp) from prehistoric times to present.
Food Timeline: history notes--fish & shellfish ... Archaeologists tell us humans have been eating crustaceans (lobsters, crabs, shrimp) from prehistoric times to present.
Download link for The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection) by The Picayune :
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