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The fresh table : cooking in Louisiana all year round

Author: Helana Brigman
Publisher: Baton Rouge : Louisiana State University Press, [2013]
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and étouffée are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore and native New Orleanian Helana Brigman shares over  Read more...
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Brigman, Helana, 1986-
Fresh table.
Baton Rouge : Louisiana State University Press, [2013]
(DLC) 2012039076
(OCoLC)819631710
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Helana Brigman
ISBN: 9780807150474 0807150479 9780807150481 0807150487
OCLC Number: 826660098
Notes: Includes index.
Description: 1 online resource
Contents: Stocking your pantry: what to use and how to use it --
Spring (March May) --
Summer (June August) --
Autumn (September November) --
Winter (December February) --
Seasonal calendar of menus --
Produce availability chart --
Reliable online resources --
Louisiana farmers' markets --
Recipes by the book: a regular legend of seasonal recipes.
Responsibility: Helana Brigman.

Abstract:

Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and étouffée are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore and native New Orleanian Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare-seafood, sausage, tomatoes, p.

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