qNew Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and moreq--Page 2 of cover.Rouxa#39;s mystique and fame grew gradually, beginning with Natalie Scotta#39;s 1931 proclamation thata#39;a roux of flour and lard is ... Now, the ubiquitous aquot;first, you make a rouxaquot; seems to begin every newspaper, magazine, and online gumbo recipe.
|Title||:||New Orleans Cuisine|
|Publisher||:||Univ. Press of Mississippi - 2009|