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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.
Picayune's Creole Cookbook (also known as the Times-Picayune Creole Cookbook) was a cookbook first published in 1900 by the Picayune newspaper in New Orleans. [1] The book contains recipes contributed by white women who had collected them from Black cooks who had created or learned the recipes while enslaved. [1]
The Picayune Creole Cook Book [77] has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when former slaves and their descendants were moving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen ...
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 ...
Wilson was born in Roseland near Amite, the seat of Tangipahoa Parish, one of the "Florida Parishes" of southeastern Louisiana.He was the second-youngest of seven children of Harry D. Wilson, the Louisiana Commissioner of Agriculture and Forestry from 1916 to 1948 and a former member of the Louisiana House of Representatives.
Folse is the author of: The Evolution of Cajun & Creole Cuisine (1990); Chef John Folse's Plantation Celebrations (1994), a cookbook focusing on recipes whose origins can be traced to Louisiana plantations along the Mississippi River
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.
The Heirloom Tomato Cookbook by Mimi Luebbermann, Robert Holmes, and Dan Mills, 2006, ISBN 978-0-8118-5355-2. The Encyclopedia of Cajun & Creole Cuisine by John D. Folse, 2004, p. 786, ISBN 978-0-9704457-1-1. The Pleasure of Your Company: Entertaining in High Style by Kimberly Schlegel, 2004, p. 122, ISBN 978-1-58685-314-3.
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