The 100 Greatest Dishes of Louisiana Cookery
| Cover/Jacket Design by | Karl Steinbrenner |
| Publisher | W. W. Norton & Company |
| Author photo/portrait | Barry Kaiser |
| Copyright Holder | Roy F. Guste, Jr. |
| About/Subject | Cooking, Louisiana Cooking, Cajun Cooking, American Cooking |
| Format | Hardback |
| Language | English |
| Location | New York; London |
| Copyright | 1988 |
| Pages / Font | 214 pages |
| ISBN 10 | 0-393-02503-9 |
| Price | $17.50 |
| Library of Congress Classification Number | TX715.G984 1988 |
| Dewey Decimal Classification Number | 641.59763 |
| Library of Congress Catalog Card Number | 87-24039 |
| Printer's Key | 3 4 5 6 7 8 9 0 |
| Other | 12-87 |
| Chapters | Introduction COCKTAILS Sazerac Ramos Gin Fizz Brandy Milk Punch Mint Julep Hurricane Absinthe Frappée Old Fashioned Antoine's Smile Café Brûlot à la Diabolique APPETIZERS Oysters Rockefeller Shrimp Remoulade Crabmeat Ravigote Crayfish Cardinal Oysters Bienville Shrimp Mariniere Oysters Bonne Femme Cheese Straws SOUPS, BISQUES, AND GUMBO Crab and Corn Bisque Crayfish Bisque Gumbo Oyster Soup Oyster and Artichoke Soup Red Bean Soup Turtle Soup FISH AND SEAFOOD Barbequed Shrimp Blackened Redfish Cornmeal Fried Oysters Oysters en Brochette Pompano en Papillote Redfish Courtbouillon Pompano Pontchartrain Shrimp Creole Shrimp Etouffée Spicy Cornmeal Fried Catfish Trout Florentine Trout Amandine Trout Marguery Trout Meuniere EGGS AND OMELETTES Eggs Florentine Eggs Hussarde Eggs Saint Denis Eggs Sardou Crouton Omelette Creole Omelette CHICKEN, DUCK, AND SQUAB Cajun Fried Chicken Chicken Bonne Femme Creole Chicken Chicken Rochambeau Garlic Chicken Roast Duckling with Apples and Onions Roast Duck with Oyster Stuffing Duck Sauce Piquante Squab Paradis MEAT Boiled Beef (Bouilli) Beef Filet with Marchand de Vin Sauce Daube Glacée Grillades and Grits Sweetbreads Financiere Tripe Creole Veal Rolls Stuffed with Oysters and Sausage Liver and Onions RED BEANS AND RICE, JAMBALAYA, AND STUFFED VEGETABLE DISHES Bell Peppers Stuffed with Ground Beef Blackeyed Peas and Pickled Pigs' Tails Red Beans and Rice Jambalaya with Andouille Sausage Stuffed Eggplant Crabmeat Stuffed Mirlitons Boudin SALADS Green Salad with Vinaigrette Dressing Anchovy Salad Beet and Red Onion Salad Artichokes with Garlic Mayonnaise (Aioli) Creole Tomato Salad Cauliflower Salad with Capers Head of Lettuce with Onion and Roquefort Dressing VEGETABLES Brabant Potatoes Brussel Sprouts au Gratin Candied Yams Creamed Spinach Dirty Rice Fried Eggplant Maque Choux Glazed Turnips Petits Pois à la Française Plaintains à la Creole Soufflée Potatoes Stewed Okra and Tomatoes Wild and White Rice with Raisins and Pecans Turnips and Greens with Pickled Pork DESSERTS Spiced Pecans Bananas Foster Bread Pudding with Whiskey Sauce Caramel Custard Calas (Rice Cakes) Cherries Jubilee Pain Perdu (Lost Bread) Pecan Pie Oreilles de Cochon (Pigs' Ears) Pralines Gingerbread Stage Planks Index |
| Notes | "An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their variations" Printed in the United States of America |
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