New Orleans Home Cooking
Committed to preserving New Orleans' culinary heritage, veteran food writer Dale Curry has amassed a wealth of authentic recipes passed down through generations of families. Bursting with full flavor, the Creole and Cajun recipes in this down-home cooking compilation have stood the test of time and represent the cuisine that the city was built upon. Traditional selections such as grillades, daube, courtbouillon, and gumbo are among the offerings in this essential cookbook. When mixed with the dynamic historical influences of the Spanish and French, along with African, German, and Italian flavors, the variety of spices, herbs, techniques, and tricks unique to the Crescent City infuse New Orleans home cooking with a flavor and distinction all its own. Each featured recipe is accompanied by an anecdote from the author, seasoned by her local food expertise. From the simplest of preparations, such as Shrimp Wrapped in Bacon and Beet Salad, to the more complex flavors of Gumbo Z'herbes, Boudin, Trout Meunière, and Turtle Soup, this cookbook offers the inviting, comforting dishes that capture the treasured tastes of a New Orleans kitchen.   Dale Curry was born in Memphis but has called New Orleans home since the 1960s. Having worked as the food editor for the New Orleans Times-Picayune for twenty years, she was a news reporter for the Memphis Commercial Appeal, the former Atlanta Constitution, and New Orleans States-Item. She has also served as the New Orleans correspondent to the Baton Rouge Advocate and the Baton Rouge State-Times. A member and former president of the Association of Food Journalists, Curry is the former food columnist for New Orleans Magazine.