Cathedral Cooking School Cookbook
Pelican Publishing Company, 1974 - Cooking - 208 pages
Part history, part heart, and all delicious, the recipes of the Christ Church Cathedral Cooking School are as beloved in New Orleans as the institution itself. Now you can prepare these simple yet savory recipes in your own kitchen with the Cathedral Cooking School Cook Book, authored by the very women who built the culinary stronghold from the ground up. Both the school and its dishes are rich in quality and character. The institute was originally conceived as a charity fundraiser in 1964 and has since trained scores of students and contributed thousands of dollars to neighborhood centers and hurricane relief. Included in the Cathedral Cooking School Cook Book are traditional and regional recipes taught during the past ten years in the nationally known culinary school. From Creole to cocktails, from curry to custard, the hundreds of dishes are as tasty as they are time-honored. Edited by Lucy Core and Clara Lyman, the 208-page book divides recipes into fourteen types of food and includes a section of suggested full-course menus. The idea behind the Cathedral Cooking School is that cuisine can be both easy and elegant. Likewise, the editors built their book on the premise that while cooking should be sophisticated, it should not be complicated.
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History of the Cooking School
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30 minutes Add flour artichokes bay leaf Beat egg Bechamel Sauce beef black pepper blend blender boil bowl bread crumbs broth brown carrots cayenne cayenne pepper celery Chill chocolate chopped parsley clove garlic cooking school cool cover crabmeat crepes cup chopped cup dry cup milk cup sugar cup water diced dough drain egg whites egg yolks finely chopped fresh frozen garlic gelatin grated inch ingredients layer lemon juice liquid low heat margarine meat Melt butter minced mixture mold mushrooms mustard olive oil oven Parmesan cheese parsley pastry peeled pinch Place refrigerator Remove from heat rind roast salad salt and pepper sauce saucepan saute seasonings Serves shallots shells shrimp simmer skillet sliced souffle soup spinach spoon Sprinkle stick butter Tabasco tablespoons tablespoons butter tarragon tbsp tender thick thyme tomatoes vanilla veal vegetables vinegar whipped cream white pepper white wine Worcestershire sauce