Mrs. Simms? Fun Cooking Guide

Simms, Myrtle

ISBN 10: 1565548418 / ISBN 13: 9781565548411

Published by Pelican, 2001

About this Item

In shrink wrap. Looks like an interesting title!

Seller Inventory # Q-1565548418

Bibliographic Details

• Title: Mrs. Simms? Fun Cooking Guide
• Publisher: Pelican
• Publication Date: 2001
• Language: English
• ISBN 10: 1565548418
• ISBN 13: 9781565548411
• Binding: Paperback
• Condition: New
• Weight: 9 ounces

About this title

Synopsis

A classic Louisiana cookbook originally designed for the homemaker from a cooking competition winner and member of a famous family of restaurateurs.
 
Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia. In 1932, she helped her father establish Don’s Seafood Inn, a forerunner to the famous Don’s Seafood and national Landry’s restaurant chains. An award-winning cook herself, Mrs. Simms created one of the restaurant’s signature dishes, the stuffed flounder, as well as many other tasty delights. Landry’s secrets of preparing Cajun and Creole cuisine, as well as traditional favorites like glazed pork chops, stuffed squash, and chicken fricassee are revealed, along with Landry’s Papa’s $1 Million Barbecue Sauce, which she says was “the start of a restaurant chain.”
 
Mrs. Simms’ Fun Cooking Guide is written for the economical cook and the relaxed hostess. Many of these tempting recipes can be prepared ahead of time and chilled until time to pop them in the oven or carry them to the dining table. Whether you are cooking for two or a crowd, Myrtle Landry Simms makes cooking New Orleans Creole and Louisiana Cajun country dishes―as well as traditional menus―easy, fun, and best of all, delicious!

About the Author

Myrtle Simms helped her father start Lafayette, Louisianaís famed Donís Seafood and Steakhouse Restaurant in 1932. Born one of eleven siblings, Mrs. Simms joined the rest of the family in preparing the plate lunches and dishes that ensured the restaurant's popularity. Around 1965, Mrs. Simms scaled back her active participation with the restaurant. She was involved in various festivals and was active in promoting her familyís continuing dedication to the food industry and Cajun culture. In Mrs. Simmsí Fun Cooking Guide (sp), Mrs. Simms takes a laid-back approach to cooking and entertainment. She gives timesaving techniques so cooks can be involved with their guests and not be tied up in the kitchen. The Creole and Cajun dishes she delivers are classics and would be a valuable addition to any kitchen repertoire. The book has also been translated into French and is available under the title La Joie de Cuisiner de Mme Simms (sp).