Susan Tucker

New Orleans Cuisine: Fourteen Signature Dishes and Their Histories Susan Tucker

Publisher Marketing: With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories" provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more. In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans's luminaries--including Mary Land, Corinne Dunbar, and Lena Richard--give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package. "New Orleans Cuisine" shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital. Review Citations:

Library Journal 03/01/2009 pg. 95 (EAN 9781604731279, Hardcover)

Contributor Bio:  Tucker, Susan Susan Tucker, New Orleans, Louisiana, is curator of books and records at the Newcomb College Center for Research on Women at Tulane University. She is the author of "Telling Memories among Southern Women" and editor of "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories."Contributor Bio:  Starr, S Frederick S. Frederick Starr is founding chairman of the Central Asia-Caucasus Institute & Silk Road Studies Program, a research and policy center affiliated with the Johns Hopkins School of Advanced International Studies and the Institute for Security and Development Policy in Stockholm. A past president of Oberlin College and the Aspen Institute, he began his career in classical archaeology, excavating at Gordium in modern Turkey and mapping the Persian Royal Road. Contributor Bio:  Nobles, Cynthia Lejeune A member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband, Howard.