A classic cookbook loaded with signature dishes from all of Louisiana's
rich cuisines Creole cuisine, Cajun cooking, and the sophisticated gumbo
of New Orleans-can any state boast a fais-do-do in the kitchen like
Louisiana's? Originally published in 1954, Louisiana Cookery is the
classic cookbook documenting the good times Louisianans associate with
great food and recipes. It's a timeless contribution to culinary history
with entertaining and informative text that combines folklore, history,
and over 1,500 recipes to emphasize Mary Land's belief that culture and
cookery go hand-in-hand. In this book, Land collects, refines, and
comments on recipes from all parts of Louisiana, from its bayous to its
back alleys, from rural swampland to urban centers such as New Orleans
and Shreveport. These delectable items include "Squirrel Head Potpie"
and "Poached Alligator Tail," as well as gourmet pleasures from Creole
haute cuisine. From banquet-sized meals to intimate dining, this book
covers it all and adds a special emphasis on how to prepare Gulf Coast
fish and game. The history of Louisiana's wines and spirits is also
amply described with intriguing historical tidbits about the state's
contributions to alcoholic beverages. The book reveals the recipes of
numerous drinks unique to this area but now widely known and enjoyed.
More than a simple cookbook, Louisiana Cookery offers commen-tary on and
history of the dishes, including entertaining and informative accounts
of how certain recipes were created, with quotes from chefs famous and
unknown. Land's simple, witty style gives lucid insights into both
Louisiana cuisine and the cultural roux from which it arises. Mary Land
(1908-1991) was a folklorist, poet, chef, and outdoors enthusiast. Her
writing was featured in numerous national magazines and newspapers and
her books include New Orleans Cuisine, Shadows of the Swamp, and others.
