La Bouche Creole II

Leon E. Soniat Jr

Published by Pelican Publishing, 1998
ISBN 10: 1565543750 / ISBN 13: 9781565543751
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Synopsis:

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Cr�ole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

From the Inside Flap:

The term "Creole" conjures up several meanings: a people, a language, a cuisine. While many people throughout the world have never met a person of Creole heritage or heard the Creole language, chances are that they have sampled at least one Creole dish in their lives . . . and liked it, too.

The reason for this is quite simple: Creole food is good food.

Chicken and Hot Sausage Fil� Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes for generations. Many of these traditional, family recipes were first collected in La Bouche Creole, also published by Pelican. Now, in La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for the first time.

Chapters cover "Soups and Gumbo," "Salads and Dressings," "Sauces and Seasonings," "Seafood," "Meats," "Poultry," "Egg Dishes," "Vegetables," "Breads and Grains," and "Desserts." The authors even manage to inject an ugly, rough artichoke with la bouche Creole, which roughly translates as "the Creole taste." By following the simple recipe for Leon's Stuffed Artichokes, anyone can transform several of the lowly vegetables into a delicious dish.

The authors also provide helpful hints on how to make various stocks to be used in soups or other dishes, how to make a roux (the flour-based sauce essential for many Creole dishes), and how to use herbs and spices to achieve that distinctive bouche Creole.

During their thirty-four years of marriage, the lives of Leon and June Soniat revolved in large part around cooking. In addition to cooking for their large family, they both attended and taught cooking classes. The late Mr. Soniat, a fifth-generation Creole, wrote a weekly food column for the New Orleans Times-Picayune/States-Item and hosted both a local radio show and nationally syndicated television series. Mrs. Soniat resides in New Orleans and continues to give cooking demonstrations.

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Bibliographic Details

Title: La Bouche Creole II
Publisher: Pelican Publishing
Publication Date: 1998
Binding: Hardcover
Book Condition: Used: Good

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Book Description Pelican Publishing Co, United States, 1998. Hardback. Book Condition: New. 2nd ed.. Language: English . Brand New Book. Chicken and Hot Sausage File Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes for generations. In La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for the first time. The authors even manage to inject an ugly, rough artichoke with la bouche Creole, which roughly translates as the Creole taste. By following the simple recipe for Leons Stuffed Artichokes, anyone can transform this lowly vegetable into a delicious dish. During their thirty-four years of marriage, the lives of Leon and June Soniat largely revolved around cooking. In addition to cooking for their big family, they both attended and taught cooking classes. The late Mr. Soniat, a fifth-generation Creole, wrote a weekly food column for the New Orleans Times-Picayune/States-Item and hosted both a local radio show and a nationally syndicated television series. Mrs. Soniat resides in New Orleans and continues to give cooking demonstrations. Bookseller Inventory # AAC9781565543751

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Book Description Pelican Publishing Co, United States, 1998. Hardback. Book Condition: New. 2nd ed.. Language: English . Brand New Book. Chicken and Hot Sausage File Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes for generations. In La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for the first time. The authors even manage to inject an ugly, rough artichoke with la bouche Creole, which roughly translates as the Creole taste. By following the simple recipe for Leons Stuffed Artichokes, anyone can transform this lowly vegetable into a delicious dish. During their thirty-four years of marriage, the lives of Leon and June Soniat largely revolved around cooking. In addition to cooking for their big family, they both attended and taught cooking classes. The late Mr. Soniat, a fifth-generation Creole, wrote a weekly food column for the New Orleans Times-Picayune/States-Item and hosted both a local radio show and a nationally syndicated television series. Mrs. Soniat resides in New Orleans and continues to give cooking demonstrations. Bookseller Inventory # AAC9781565543751

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