http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
fourteen signature dishes and their histories
"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 number one 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"--P. [2] of cover.
Setting the table in New Orleans / Susan Tucker, with Cynthia LeJeune Nobles, Karen Trahan Leathem and Sharon Stallworth Nossiter -- Sazerac / Sara Roahen -- French bread / Michael Mizell-Nelson -- Shrimp Remoulade / Sharon Stallworth Nossiter -- Oysters Rockefeller / Cynthia LeJeune Nobles -- Daube glacée / Susan Tucker -- Turtle soup / Sharon Stallworth Nossiter -- Gumbo / Cynthia LeJeune Nobles -- Trout amandine / Patricia Kennedy Livingston -- Red beans and rice / Karen Trahan Leathem and Sharon Stallworth Nossiter -- Mirliton and shrimp / Susan Tucker and Sara Roahen -- Creole tomato salad / Susan Tucker and Karen Trahan Leatham -- Creole cream cheese / Cynthia LeJeune Nobles -- Bread pudding / Susan Tucker -- Café Brûlot / Sharon Stallworth Nossiter.
edited by Susan Tucker ; foreword by S. Frederick Starr ; with contributions by Karen Trahan Leathem [and others].
Includes bibliographical references (pages 227-242) and index.
Jackson : University Press of Mississippi, c2009