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(More customer reviews)I have used this book fro over a decade and am about to order a fresh copy. It is a great read and a great, practical cookbook. I have used it constantly.
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This delicious compilation is cooked with aroux of raconteur Howard Mitcham's wit and served with a side dish of jazzhistory and lyrics.As an appetizer, Mitcham traces the development of thecuisine that made New Orleans famous and the history of the people who broughttheir native cookery to the melting pot that makes New Orleans a living gumbo.For the main course, he puts together a cornucopia of local delights that areready to prepare in any kitchen.A dazzling array of photos, foods, and far-out folklore, spiced up withtidbits of jazz history and lyrics, comprises a seafood cookbook thatcelebrates the world-famous cookery of New Orleans. Howard Mitcham offers morethan 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya tobarbecued red snapper and trout amandine.Mitcham traces the development of sophisticated Creole cooking and itsrambunctious country cousin, Cajun cooking, with innumerable anecdotes,pictures, and recipes. Along the way, he offers a list of substitutes forhard-to-find seafoods, a bibliography, and a guide to the best mail-orderseafood markets in New Orleans.Howard Mitcham, renowned chef, poet, artist, and storyteller, has practicedthe inventive art of New Orleans cuisine for three decades."A delightful book with excellent recipes..."Mimi Sheraton, The New York Times" Creole Gumbo is more than a cookbook. It isa history book, a music lesson and a personality profile of greatjazzmen."The Today Show
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