Creole Gumbo and All That Jazz

Creole Gumbo and All That Jazz
Author: Howard Mitcham
Publisher: Pelican Publishing
Total Pages: 292
Release: 1992-03-31
Genre: Cooking
ISBN: 9781455603121

Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods. “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today

Creole Gumbo Jazz

Creole Gumbo Jazz
Author: Howard Mitcham
Publisher: Da Capo Press, Incorporated
Total Pages: 296
Release: 1978-01-21
Genre: Cooking
ISBN:

Creole Gumbo and All That Jazz

Creole Gumbo and All That Jazz
Author: Howard Mitcham
Publisher: Perseus Books
Total Pages: 271
Release: 1986-03
Genre: Cookery (Seafood)
ISBN: 9780201055856

Gathers New Orleans style recipes for gumbo, jambalaya, soups, stews, shrimp, crab, oysters, crayfish, fish, frogs, turtles, and alligators

Musical Gumbo

Musical Gumbo
Author: Grace Lichtenstein
Publisher: W. W. Norton
Total Pages: 382
Release: 1993
Genre: Music
ISBN: 9780393034684

This first comprehensive guide to both the music and the hard-living, free-spirited musicians who made--and make--the music of New Orleans includes fascinating trivia on greats Jelly Roll Morton, the Neville Brothers, Fats Domino, Louis Armstrong, Harry Connick, Jr., and others--plus a guide to nightclubs and the New Orleans Jazz Fest. Discography of essential CDs.

Provincetown Seafood Cookbook

Provincetown Seafood Cookbook
Author: Howard Mitcham
Publisher: Seven Stories Press
Total Pages: 289
Release: 2018-06-26
Genre: Cooking
ISBN: 1609808401

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

Taste of Tremé

Taste of Tremé
Author: Todd-Michael St. Pierre
Publisher: Simon and Schuster
Total Pages: 310
Release: 2012-11-06
Genre: Cooking
ISBN: 1612431445

“Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The Christian Science Monitor In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: Muffuletta Salad Chargrilled Oysters Crawfish and Corn Beignets Shrimp and Okra Hushpuppies Chicken and Andouille Gumbo Roast Beef Po’ Boy Creole Tomato Shrimp Jambalaya Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band. “Explores one of the most famous neighborhoods of New Orleans through recipes, photographs, vignettes, and quotations . . . a celebration of everything that New Orleans has to offer, including food, music, architecture, and more.” —FaveSouthernRecipes

Little Gale Gumbo

Little Gale Gumbo
Author: Erika Marks
Publisher: Penguin
Total Pages: 331
Release: 2011-10-04
Genre: Fiction
ISBN: 1101545038

When Camille and her two teenage daughters fled New Orleans for the island of Little Gale off the coast of Maine, the islanders were initially more suspicious than welcoming. Twenty-five years later, Camille's Creole restaurant, The Little Gale Gumbo Café, has become an island staple-as has the legacy of her romance with islander Ben Haskell. Camille and Ben, along with their children, created a new family unit with a seemingly unbreakable bond. But when Ben is found unconscious in his home, next to the body of Camille's estranged husband, old secrets and suspicions reemerge, and the family must reunite to hope for Ben's survival. But as revelations come to the surface, so do long-held secrets that will test the limits and definitions of family.

Beyond Gumbo

Beyond Gumbo
Author: Jessica B. Harris
Publisher: Simon and Schuster
Total Pages: 404
Release: 2003-02-25
Genre: Cooking
ISBN: 0684870622

From the critically acclaimed author of "The Africa Cookbook" come 175 vibrant recipes that redefine Creole cooking, the original fusion food. Two-color throughout. 25 photos.

Swamp Pop

Swamp Pop
Author: Shane K. Bernard
Publisher: Univ. Press of Mississippi
Total Pages: 284
Release: 2009-09-23
Genre: Music
ISBN: 1604737255

Music of Louisiana was at the heart of rock-and-roll in the 1950s. Most fans know that Jerry Lee Lewis, one of the icons, sprang out of Ferriday, Louisiana, in the middle of delta country and that along with Carl Perkins and Elvis Presley he was one of the very first of these “white boys playing black music.” The genre was profoundly influenced by New Orleans, a launch pad for major careers, such as Little Richard's and Fats Domino's. The untold “rest of the story” is the story of swamp pop, a form of Louisiana music more recognized by its practitioners and their hits than by a definition. What is it? What true rock enthusiasts don't know some of its most important artists? Dale and Grace (“I'm leaving It Up to You”), Phil Phillips (“Sea of Love”), Joe Barry (“I'm a Fool to Care”), Cooke and the Cupcakes (“Mathilda”), Jimmy Clanton (“Just a Dream”), Johnny Preston (“Runnin' Bear”), Rod Bernard (“This Should Go on Forever”), and Bobby Charles (“Later, Alligator”)? There were many others just as important within the region. Drawing on more than fifty interviews with swamp pop musicians in South Louisiana and East Texas, Swamp Pop: Cajun and Creole Rhythm and Blues finds the roots of this often-overlooked, sometimes-derided sister genre of the wildly popular Cajun and zydeco music. In this first book to be devoted entirely to swamp pop, Shane K. Bernard uncovers the history of this hybrid form invented in the 1950s by teenage Cajuns and black Creoles. They put aside the fiddle and accordion of their parents' traditional French music to learn the electric guitar and bass, saxophone, upright piano, and modern drumming trap sets of big-city rhythm-and-blues. Their new sound interwove country-and-western and rhythm-and-blues with the exciting elements of their rural Cajun and Creole heritage. In the 1950s and 1960s American juke boxes and music charts were studded with swamp pop favorites.

Gumbo

Gumbo
Author: Dale Curry
Publisher: UNC Press Books
Total Pages: 125
Release: 2015-03-02
Genre: Cooking
ISBN: 1469622688

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 by 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.