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Creole comes from the Portuguese crioulo, from the verb 'to raise.' [6] In French, the term is créole.The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
Guste wrote the 1978 Antoine's Restaurant Cookbook, and self-published a new edition in 2015 which covers the history of Antoine's and Creole cuisine in New Orleans. [5]He is a contributor to the nationally released multi-award-winning book Orléans Embrace with the Secret Gardens of the Vieux Carré, [6] a compendium with TJ Fisher and Louis Sahuc. [7]
Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana.It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. [2]
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Edge, John T. Fried Chicken: An American Story. Putnam Adult, 2004. ISBN 0-399-15183-4. Leslie, Austin. Chez Helene : House of Good Food Cookbook De Simonin Publications, New Orleans. ISBN 1-883100-02-X; Leslie, Austin. Creole-Soul New Orleans Cooking with a Soulful Twist. De Simonin Publications, New Orleans 2000. ISBN 1-883100-10-0.
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