Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World

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Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World

Format:  Hardcover,

192 pages

Publisher: Oxmoor House

Publish Date: Oct 2005

ISBN-13: 9780848731038

ISBN-10: 0848731034

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Book Information

The following content was provided by the publisher.
Williams-Sonoma Foods of the World New Orleans offers an insider's view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live.

Specifications

:
:
Publisher: Oxmoor House
Publish Date: Oct 2005
ISBN-13: 9780848731038
ISBN-10: 0848731034
Format: Hardcover
Number of Pages: 192
Shipping Weight (in pounds): 2.85
Product in Inches (L x W x H): 10.0 x 11.0 x 1.0
Walmart No.: 0848731034

Chapter outline

Introduction
Culinary History
Contemporary Cuisine
Dining Out
Markets
Flavors of the Neighborhoods
Map of New Orleans
Best of New Orleans
Bars and Cocktails
Festivals and Holidays
Charcuterie
Food Icons
Seafood
Local Fast Food
Desserts
Reference
Glossary
Ingredient Sources
Index
Acknowledgments and Photography Locations
Recipes
Appetizers and First Courses
Creole Tomato Tart with Herb Crust
French-Fried Eggplant
Mixed Seafood Remoulade
Crab Rockefeller
Crawfish Beignets
Warm Louisiana Greens Salad with Smoked Mushrooms
Crispy Quail Salad with Oranges and Pecan Vinaigrette
Salad of Satsumas, Roasted Beets, Pecans, and Farmer's Cheese
Oysters En Brochette
Soups and Gumbos
Seafood Gumbo
Red Bean and Andouille Soup
Sweet Potato Vichyssoise
Crawfish Bisque
Oyster Stew
Duck and Wild Mushroom Gumbo
Mock Turtle Soup
Gumbo Z'Herbes
Main Courses
New Orleans-Style Barbecued Shrimp
Steak with Tasso Marchand De Vin and Truffled Mashed Potatoes
Louisiana Seafood Boil
Trout Meuniere Amandine
Stuffed Crabs
Redfish Courtbouillon
Grilled Chicken and Bananas with Watermelon Relish
Chicken Clemenceau
Baked Ham Glazed with Cane Syrup and Creole Mustard
Duck and Andouille Etouffee with Corn Cakes
Garlic Pork Roast
Veal Grillades with Grits
Muffuletta
Vegetables and Sides
Zydeco Beans with Brabant Potatoes
Red Beans and Rice Salad
Cheese Grits Souffle
Stuffed Artichokes
Dirty Rice
Creole Tomato Gratin
Eggplant Jambalaya
Corn Maque Choux
Sugarcane Rum-Glazed Sweet Potatoes
Iron-Skillet Corn Bread with Hot-Pepper Jelly
Desserts and Sweets
Louisiana Blackberry Cobbler with Blackberry Ice Cream
Burnt Sugar Cake
Melon Sherbet
Carnival King Cake
Bourbon Pecan Tart
Calas
Strawberry Shortcake
Cafe Brulot Custard
Beignets
Lemon Icebox Pie

Book description

Williams-Sonoma Foods of the World New Orleans offers an insiders view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live. Features n 50 authentic recipes, from Crawfish Beignets and Cheese Grits Souffl to Bananas Foster and Carnival King Cake n 225 full-color photographs showcase the New Orleans street scenes, open-air markets, native ingredients, and local restaurants n Suggestions for wine and cocktail pairings n In-depth features on local festivals and holidays, native seafood, traditional desserts, famous food icons, and more n An original illustrated map, full-color glossaries, and a source guide for essential ingredients

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