Curry

Gumbo Curry

Commendation Quotes: Delving into the history of the ethnic cultures that created Cajun and Creole cuisines, Dale Curry masterfully leads the reader through the addition of every ingredient and seasoning that goes into each pot of gumbo. A valuable documentation of the evolution of one of America's most iconic (and true) regional foods--no other work recently published so effectively covers the subject of gumbo. Commendation Quotes: In this impressive and thorough introduction to gumbo, jambalaya, and wonderful lagniappes, the reader is given an enjoyable culinary history lesson--and extremely appealing recipes. A real sense of place is felt all the way through, and I am pleased to know so much more about these culinary icons of Louisiana cooking. Publisher Marketing: Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. Gumbo calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased on the menus of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.

Contributor Bio:  Curry, Dale Dale Curry is a cookbook author and veteran journalist who was The Times-Picayune food editor for 20 years, a former president of the Association of Food Journalists, and a judge for the James Beard Foundation Book Awards, most recently in 2012. 2012. She is currently a free-lance food columnist for New Orleans Magazine.