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Language: en
Pages: 0
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Type: BOOK - Published: 2022-03-30 - Publisher: LSU Press
From meatball po’boys to Creole red gravy, the influence of Sicilian foodways permeates New Orleans, one of America’s greatest food cities. Nana’s Creole
Language: en
Pages: 264
Pages: 264
Type: BOOK - Published: 2018 - Publisher: University of Georgia Press
In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants
Language: en
Pages: 323
Pages: 323
Type: BOOK - Published: 2016-10-15 - Publisher:
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Language: en
Pages: 0
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Type: BOOK - Published: 2016-09-12 - Publisher: LSU Press
Cassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four y
Language: en
Pages: 225
Pages: 225
Type: BOOK - Published: 2016-05-02 - Publisher: LSU Press
The Sazerac, the Hurricane, and the absinthe glass of Herbsaint are among the many well-known creations native to New Orleans's longstanding drinking culture. B