Roy F. Guste, Jr.

The 100 Greatest Dishes of Louisiana Cookery

(Copyright)

Main Details
Credits
Author Roy F. Guste, Jr.
Cover/Jacket Design by Karl Steinbrenner
Publisher W. W. Norton & Company
Author photo/portrait Barry Kaiser
Copyright Holder Roy F. Guste, Jr.
About/Subject Cooking
About/Subject Louisiana Cooking
About/Subject Cajun Cooking
About/Subject American Cooking
Date
Copyright
Identifying Codes
ISBN 10 0-393-02503-9
Price $17.50
Library of Congress Classification Number TX715.G984 1988
Dewey Decimal Classification Number 641.59763
Library of Congress Catalog Card Number 87-24039
Printer's Key 3 4 5 6 7 8 9 0
Other 12-87
Format Hardback
Publication Location New York; London
Genre
Page Count 214 pages
Language English
Chapters Introduction

COCKTAILS
Sazerac
Ramos Gin Fizz
Brandy Milk Punch
Mint Julep
Hurricane
Absinthe Frappée
Old Fashioned
Antoine's Smile
Café Brûlot à la Diabolique

APPETIZERS
Oysters Rockefeller
Shrimp Remoulade
Crabmeat Ravigote
Crayfish Cardinal
Oysters Bienville
Shrimp Mariniere
Oysters Bonne Femme
Cheese Straws

SOUPS, BISQUES, AND GUMBO
Crab and Corn Bisque
Crayfish Bisque
Gumbo
Oyster Soup
Oyster and Artichoke Soup
Red Bean Soup
Turtle Soup

FISH AND SEAFOOD
Barbequed Shrimp
Blackened Redfish
Cornmeal Fried Oysters
Oysters en Brochette
Pompano en Papillote
Redfish Courtbouillon
Pompano Pontchartrain
Shrimp Creole
Shrimp Etouffée
Spicy Cornmeal Fried Catfish
Trout Florentine
Trout Amandine
Trout Marguery
Trout Meuniere

EGGS AND OMELETTES
Eggs Florentine
Eggs Hussarde
Eggs Saint Denis
Eggs Sardou
Crouton Omelette
Creole Omelette

CHICKEN, DUCK, AND SQUAB
Cajun Fried Chicken
Chicken Bonne Femme
Creole Chicken
Chicken Rochambeau
Garlic Chicken
Roast Duckling with Apples and Onions
Roast Duck with Oyster Stuffing
Duck Sauce Piquante
Squab Paradis

MEAT
Boiled Beef (Bouilli)
Beef Filet with Marchand de Vin Sauce
Daube Glacée
Grillades and Grits
Sweetbreads Financiere
Tripe Creole
Veal Rolls Stuffed with Oysters and Sausage
Liver and Onions

RED BEANS AND RICE, JAMBALAYA, AND STUFFED VEGETABLE DISHES
Bell Peppers Stuffed with Ground Beef
Blackeyed Peas and Pickled Pigs' Tails
Red Beans and Rice
Jambalaya with Andouille Sausage
Stuffed Eggplant
Crabmeat Stuffed Mirlitons
Boudin

SALADS
Green Salad with Vinaigrette Dressing
Anchovy Salad
Beet and Red Onion Salad
Artichokes with Garlic Mayonnaise (Aioli)
Creole Tomato Salad
Cauliflower Salad with Capers
Head of Lettuce with Onion and Roquefort Dressing

VEGETABLES
Brabant Potatoes
Brussel Sprouts au Gratin
Candied Yams
Creamed Spinach
Dirty Rice
Fried Eggplant
Maque Choux
Glazed Turnips
Petits Pois à la Française
Plaintains à la Creole
Soufflée Potatoes
Stewed Okra and Tomatoes
Wild and White Rice with Raisins and Pecans
Turnips and Greens with Pickled Pork

DESSERTS
Spiced Pecans
Bananas Foster
Bread Pudding with Whiskey Sauce
Caramel Custard
Calas (Rice Cakes)
Cherries Jubilee
Pain Perdu (Lost Bread)
Pecan Pie
Oreilles de Cochon (Pigs' Ears)
Pralines
Gingerbread Stage Planks

Index
Notes "An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their variations"

Printed in the United States of America

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