If you collect Junior League or Southern Recipes, this cookbook is a MUST HAVE for your collection! THIS copy of the great classic cookbook is over 20 years old and is titled.... River Road Recipes Junior League of Baton Rouge Louisiana (LA) This is VOLUME ONE.
It is a comb bound cookbook 63th printing from 1987 and for its age, in very nice condition! It measures 6 inches wide by 9 inches tall with 270 pages including index. The front and back covers show only minor wear at the edges from reading and re-shelving Back cover has a small stain by the spine (see pics). INSIDE the pages are at least 98% free of any marks, stains or writing. The only thing I could find is the owner's name written on the inside cover and stamped on the title page. A few corner tips have creases from being dog-eared, and straighted, but just a handful. For being over 20 years old, still a good copy!
The River Road--from Baton Rouge along the Mississippi River to New Orleans, is a section famous for good cooking, which is so much a part of Louisiana heritage and tradition. Influenced principally by the French and Spanish, it is Creole Cooking and its truly Southern. The French enhanced their outstanding cuisine with the great abundance found in Louisiana--the herbs, seafood, wild game, vegetables and fruits. The Spanish added zest and the African slaves contributed their knowledge and use of herbs. Louisiana cooking is truly an art. Delightful creations such as gumbos and crayfish bisque, jambalayas, shrimp creole, hushpuppies and a good cup of strong coffee.
In general, Cajun dishes are the country cooking of Louisiana, highlighted by dirty rice, gumbos, jambalaya, andouille (a spicy smoked sausage) and simple foods such as fried catfish. Cajun cooking traditionally uses pork fat and simpler ingredients.
Creole is the food of the city, a more refined cuisine represented by Oysters Rockefeller, Shrimp Remoulade and Bananas Foster. It traditionally used the butter available to the wealthy Creoles, and more expensive ingredients.
Both Cajun and Creole use the Holy Trinity of New Orleans cooking: green peppers, onions and celery. They both also rely on the roux as the base of the dish. A roux is simply flour cooked in fat, either pork fat or butter, until it browns. This adds flavor and thickness to the dish.
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