Many of the recipes in this spiral-bound collection of Louisiana cuisine won recognition from the New Orleans Times Picayune newspaper in a special section of the state's best cookery. Others have been drawn from family collections like fine heirlooms, prized secrets passed down through generations."There are two primary causes for the distinctive flavor of Louisiana foods," writes co-author Harrietta Randazzo in the cookbook's introduction. "One is 'roux' and the other is 'seasoning.' A roux is a mixture of 1 part cooking oil and 2 parts flour cooked over a medium heat until brown (like peanut butter).
"The seasonings consist of onions, garlic, parsley, bell pepper, thyme, bay leaf, cayenne pepper and, of course, the basic salt and pepper."
Continued in ... The Book Stall
by Missy Armstrong, Dottie Brewer and Harrietta Randazzo
Billion $ Baby Publications, 2002
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