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Creole Gumbo and All That Jazz\: A New Orleans Seafood Cookbook
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From the Back Cover
" . . . 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"A delightful book with excellent recipes . . . "-New York TimesHere's a dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics-all gathered into a seafood cookbook that celebrates the world-famous cuisine of New Orleans. Author Howard Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes.Mitcham offers more than three hundred enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Along the way, he offers a list of substitutes for seafood that may be hard to find, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.Howard Mitcham, renowned chef, poet, artist, and raconteur, practiced the inventive art of New Orleans cuisine for three decades.
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About the Author
HOWARD MITCHAM, who died in 1996, was a renowned chef, poet, artist, and raconteur. He practiced the inventive art of New Orleans cuisine for three decades.
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Product details
Paperback: 288 pages
Publisher: Pelican Publishing (March 31, 1992)
Language: English
ISBN-10: 0882898701
ISBN-13: 978-0882898704
Product Dimensions:
7.5 x 0.8 x 9.2 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
25 customer reviews
Amazon Best Sellers Rank:
#99,906 in Books (See Top 100 in Books)
Howard Mitcham was a dear friend of ours, and he ranks among the best of seafood chefs, Southern and New England. Lamentably, my inscribed copy got damaged, so I've replaced it. I cannot more highly recommend this cook book for its recipes and for Mitcham's commentary.
Wonderful cookbook featuring authentic NOLA recipes... jazz background/history understory- excellent addition to my NOLA cookbooks.
Great Creole Recipes. Well written. Authentic.
So many great recipes makes this book a winner. Add in the stories/history and I find myself picking it up again and again. Thus far I have made three recipes from it. Crabmeat Ravigotte, Creole Gumbo and Marinated Crabmeat. Win, Win and Win!
Not enough pertinent recipes!
LOVE this book. I love all the recipes, which are fairly straightforward, and the history and songs in between.
I picked up the Howard Mitcham books after reading about them in Anthony Bourdain's book, Kitchen Confidential. It's really awesome and gives you more than just recipes, there's a lot of background that makes it an awesome read.
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