Bouche Creole, La

"e;Soniat . . . is a master of Creole cooking."e; --Publishers Weekly"e;If you'd like to explore what has been called the best and most original of American regional cuisines, you'll enjoy using this book."e; --Santa Monica Evening OutlookA collector's item that will be used and enjoyed for years to come. The Baton Rouge Morning Advocate/State TimesWhether you are a native New Orleanian, a newcomer, or a visitor to the Crescent City, satisfy your craving for "e;la bouche Creole"e; (the Creole taste) in your own kitchen with the help of well-known Creole chef Leon Soniat, Jr.In La Bouche Creole , Soniat gives the recipes for the most popular Creole dishes-the ones most frequently found in restaurants-and also shares the secrets for the classic Creole dishes found on his family table.There are more than 200 recipes in La Bouche Creole , including: Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. From familiar New Orleans dishes to unique adaptations of traditional recipes, this cookbook is a truly comprehensive sampling of Creole cooking. Interspersed among the recipes is Soniat's colorful running monologue of Creole life in old New Orleans-steps being scrubbed with red brick dust, trips to the bustling French Market, and crabbing and shrimping excursions on the train "e;Smokey Mary"e; to Lake Pontchartrain. Soniat, who credited his mother and grandmother as his cooking teachers, wrote a weekly column for New Orleans' newspaper, The Times-Picayune/States-Item , and hosted a local radio cooking show.