Louisiana Creole Cuisine
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Canarian, Caribbean, Mediterranean, Deep Southern American, Indian, and African influences. It also bears hallmarks of British, Irish, Italian, German, Albanian, and Greek cuisines. There are some contributions from Native Americans as well. It is vaguely similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles...
ISBN: 978-6-1306-3314-1
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Дата выхода: июль 2011