200 Years of New Orleans Cooking - Paperback

by Natalie Scott (Author)

In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years.

Tempting appetizers like Oyster Cocktail-Sauce Antibes and Eggs Bernard are traditional Crescent City favorites. These are often served along with famous New Orleans soups, including Oyster Gumbo Filï 1/2 and Cream of Crab Soup.

To accompany the appetizers and soups, this cookbook also includes easy-to-prepare and delicious entrï 1/2es-Jambalaya, Cheese Soufflï 1/2 Natchitoches, Trout Louisiane, Spanish Oysters, Creole Pork Chops, and Chicken ï 1/2 la King are just a brief sampling. And no meal would be complete without zesty side dishes like Creole Corn Pudding and Potatoes Bonhomme. Finally, delectable desserts, perhaps Creole Pecan Pralines or Caramel Dreams, will offer a jazzy flair to any New Orleans meal.

200 Years of New Orleans Cooking celebrates New Orleans' rich culinary history, a tasty history that, with this cookbook, everyone can now enjoy.

Author Biography

Born in 1890, Natalie Scott became a decorated war hero for her service with the Red Cross in World War I and II and in Korea. A newspaperwoman during the 1920s, Miss Scott also published several cookbooks devoted to New Orleans cuisine and founded a children's nursery in Taxco, Mexico, where she lived in the 1930s and 1950s. Miss Scott's cookbooks offer the reader authentic New Orleans and Louisiana recipes. Mandy's Favorite Louisiana Recipes is a collection of recipes gathered from her personal cooks. Accompanied by Mandy's commentary, this book offers more than 300 Creole recipes. Gourmet's Guide to New Orleans: Creole Cookbook contains the personal recipes of New Orleans' most celebrated hosts and renowned restaurateurs. 200 Years of New Orleans Cooking is a historical compilation of authentic New Orleans recipes. Together, these books offer an invaluable resource for authentic New Orleans cuisine.