Creole Feast
Description
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this book, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
Reviews
"Working with Rudy Lombard to publish Creole Feast was a pleasure just as getting to know so many talented New Orleans chefs was delicious." —Toni Morrison
Author Bio
Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when
he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years, he was chef at the Caribbean
Room of the Hotel Pontchartrain. He was the executive chef at Broussard’s Restaurant in the French Quarter.
Rudy Lombard, a native of New Orleans, graduated from Xavier University, the University of Michigan, and received
his Ph.D. from the Maxwell School at Syracuse University. He taught at New York University, Howard University, and
directed urban planning projects for the State of Louisiana. Mr. Lombard was also a gourmet cook.
