New Orleans Cookbook

Front Cover
Alfred A. Knopf, 1987 - Cooking - 272 pages
8 Reviews
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
 

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Great Cookbook

User Review  - langskin - Overstock.com

I have a hard back copy of this cookbook from back in the 70s and also a paperback copy. I have shared it with many friends and family. Ive not fixed anything from this cookbook that was not ... Read full review

The New Orleans Cookbook

User Review  - aub75968 - Overstock.com

Absolutely one of the best cookbooks written. Its authentic to Louisiana cooking the recipes are not too long and you actually know what the ingredients are. Every recipe Ive tried has been very good. Ive ordered numerous copies for gifts and continue to get compliments on this recipe book. Read full review

Contents

CRABS 41
41
CRAWFISH 51
51
SAUCES 111
111
POULTRY AND GAME 141
141
EGETABLES AND SALADS 159
159
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About the author (1987)

As food writers, RIMA and RICHARD COLLIN have written The Pleasures of Seafood and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans States-Item for ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998.

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