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Gumbo

A Savor the South® Cookbook

Dale Curry (author)

ISBN: 9781469621920

Publication Date: Mar 2015

Format: Hardback

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.
£21.50

Temporarily out of stock: usually despatched in 10-14 days

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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 game.

The heart of Louisiana home cooking--and now showcased on the menus of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Pages 112
Dimensions 216 x 140
Date Published 2 Mar 2015
Publisher The University of North Carolina Press
Series Savor the South® Cookbooks
Subject/s Cookery / food & drink etc  
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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