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Southern Table: Mmre's Country Creole Cookbook: Recipes and Memories from Louisiana's German Coast (Hardcover)
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ShareSouthern Table: Mmre's Country Creole Cookbook: Recipes and Memories from Louisiana's German Coast (Hardcover)
Users say:
"This cookbook is an authentic American collection of recipes from Louisiana, written by a noted author, cook, historian, and storyteller. It contains many interesting recipes and stories, as well as a quaint vernacular from the usual ""I guarantee"". It is a must-have for anyone who loves authentic Louisiana food and culinary history."
Mmre's Country Creole Cookbook showcases regional dishes and cooking styles associated with the "German Coast," a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community, originally settled by German and French immigrants, produced a vibrant cuisine comprised of classic New O…
Mmre's Country Creole Cookbook showcases regional dishes and cooking styles associated with the "German Coast," a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community, originally settled by German and French immigrants, produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients. A native and longtime resident of the German Coast, Nancy Tregre Wilson focuses on foods she learned to cook in the kitchens of her great-grandmother (Mmre), her Cajun French grandmother (Mam Papaul), and her own mother. Each instilled in Wilson a passion for the flavors and traditions that define this distinct Cajun Creole cuisine. Sharing family recipes as well as those collected from neighbors and friends, Wilson adds personal anecdotes and cooking tips to ensure others can enjoy the specialty dishes of this region. The book features over two hundred recipes, including dishes like crab-stuffed shrimp, paned meat with white gravy, red bean gumbo, and mirliton salad, as well as some of the area's staple dishes, such as butterbeans with shrimp, galettes (flattened, fried bread squares), tea cakes, and "l'il coconut pies." Wilson also offers details of traditional rituals like her family's annual November boucherie and the process for preparing foods common in early-twentieth-century Louisiana but rarely served today, such as pig tails and blood boudin. Pairing historic recipes with Wilson's memories of life on the German Coast, Mmre's Country Creole Cookbook documents the culture and cuisine of an often-overlooked part of the South.
Review summary
AI-generated content
"This cookbook is an authentic American collection of recipes from Louisiana, written by a noted author, cook, historian, and storyteller. It contains many interesting recipes and stories, as well as a quaint vernacular from the usual ""I guarantee"". It is a must-have for anyone who loves authentic Louisiana food and culinary history."
Pros
- Authentic southern country cooking
- Interesting recipes
- Historical context
- Variety of dishes
- Includes stories and vernacular
Cons
- Some modified versions
Read original reviews
Description
Mmre's Country Creole Cookbook showcases regional dishes and cooking styles associated with the "German Coast," a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community, originally settled by German and French immigrants, produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients. A native and longtime resident of the German Coast, Nancy Tregre Wilson focuses on foods she learned to cook in the kitchens of her great-grandmother (Mmre), her Cajun French grandmother (Mam Papaul), and her own mother. Each instilled in Wilson a passion for the flavors and traditions that define this distinct Cajun Creole cuisine. Sharing family recipes as well as those collected from neighbors and friends, Wilson adds personal anecdotes and cooking tips to ensure others can enjoy the specialty dishes of this region. The book features over two hundred recipes, including dishes like crab-stuffed shrimp, paned meat with white gravy, red bean gumbo, and mirliton salad, as well as some of the area's staple dishes, such as butterbeans with shrimp, galettes (flattened, fried bread squares), tea cakes, and "l'il coconut pies." Wilson also offers details of traditional rituals like her family's annual November boucherie and the process for preparing foods common in early-twentieth-century Louisiana but rarely served today, such as pig tails and blood boudin. Pairing historic recipes with Wilson's memories of life on the German Coast, Mmre's Country Creole Cookbook documents the culture and cuisine of an often-overlooked part of the South.
Specifications
| Format | Hardcover |
| Publication Date | March, 2018 |
| Product Dimensions | 9.49 X 7.13 X 1.05 Inches |
| ISBN | 9780807168974 |
| Language | English |
| Number Of Pages | 264 |
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