The Dooky Chase Cookbook
| Author | : Leah Chase |
| Publisher | : Arcadia Publishing |
| Total Pages | : 288 |
| Release | : |
| Genre | : Cooking |
| ISBN | : 1455627666 |
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The Dooky Chase Cookbook
| Author | : Chase, Leah |
| Publisher | : Pelican Publishing Company, Inc. |
| Total Pages | : 232 |
| Release | : 2010-09-23 |
| Genre | : Cooking |
| ISBN | : 9781455603664 |
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"While reading the cookbook, I could not only 'hear' Leah talking to me about her food, heritage and family, but I could smell and taste the flavor from the great recipes and the great food that has made Dooky Chase's my favorite restaurant." -Joe Cahn, executive director, New Orleans School of Cooking "I can't mention my favorite books without adding this cookbook to the list. The Queen of Creole Cuisine still has the spirit of a woman who has run of the kitchen at New Orleans' Dooky Chase for over fifty years. I love Leah and her cookbook is a keeper." -Marcus Samuelsson, chef, author, and restaurateur From the inception of Dooky Chase's Restaurant in 1941, the establishment has functioned as a gathering place for the black political community of New Orleans, with the incomparable Leah Chase at the center of it all. As life for blacks gradually began to change, the restaurant became a hub of political activity during the Civil Rights movement of the '60s. Chase attributes the initial popularity of the new Dooky Chase to a change in her gumbo recipe, insisting, "It wasn't until I changed the whole menu to Creole that I really got acceptance from everybody." She originally tried to gain patrons by serving dishes such as jambalaya, fried chicken, shrimp, and oysters-foods that blacks wouldn't normally eat at home-but eventually changed the entire menu. Inventive as well as traditional Creole dishes are the mainstay of Chase's repertoire. B.L.T. Soup, Bushalini, Stewed Tripe with Pigs' Feet, Grillades, Squirrel Pie, Low-Sodium Creole Red Kidney Beans, Stuffed Onions, and Old-Fashioned Bread Pudding have all graced the tables of Dooky Chase.
The Dooky Chase Cookbook
| Author | : Leah Chase |
| Publisher | : Restaurant Cookbooks |
| Total Pages | : 0 |
| Release | : 1990 |
| Genre | : Cooking |
| ISBN | : 9780882896618 |
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"A New Orleans landmark, Dooky Chase's restaurant is a celebrated bastion of fine Creole food. As the unquestionable authority in its kitchen, Leah Chase offers here a collection of recipes from the restaurant menu and her personal files that have delighted patrons and friends for decades."--Page 2 of cover.
Leah Chase
| Author | : Allen, Carol |
| Publisher | : Pelican Publishing |
| Total Pages | : 200 |
| Release | : 2001-10-31 |
| Genre | : Biography & Autobiography |
| ISBN | : 9781455607242 |
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"Outstanding biography . . . If you never read it, you should. It's an amazing story." --Louisiana Cookin' Leah Lange Chase was raised in a small, country town across Lake Pontchartrain from New Orleans. With the values instilled in her by devoted parents--hard work, faith, and family--she soon grew into a woman to be reckoned with. In her roles as chef of the most popular Creole restaurant in New Orleans, nationally respected patron of the arts, and civic leader, she has influenced the world around her in important ways. Reading her story makes one think, "If she can do it, maybe I can too." After rejecting the usual occupations for respectable Creole girls to work in a restaurant in the French Quarter, Leah married Edgar "Dooky" Chase II and began running the kitchen for her mother-in-law. After her mother-in-law's death, Leah nurtured the former po' boy shop and numbers business into a world-class restaurant. Dooky Chase's was one of a handful of restaurants in the country where African Americans could sit down to a nice meal in well-appointed surroundings. The restaurant was and still is frequented by prominent African American actors, athletes, artists, writers, and musicians. It has also always been a gathering place for local politicians and activists. Leah Chase has become a living legend for popularizing Creole cuisine, for her political activism, for her tireless work for numerous organizations, and for her extensive art collection. Through it all, she raised four children and survived the sudden loss of the daughter with whom she worked closely and a bombing during the Civil Rights era. What has borne her through it all is perhaps the most compelling aspect of this amazing woman: her faith and her family.
Cold-Weather Cooking
| Author | : Sarah Leah Chase |
| Publisher | : Workman Publishing |
| Total Pages | : 431 |
| Release | : 1990-01-01 |
| Genre | : Cooking |
| ISBN | : 0894807528 |
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Gathers winter recipes for soups, salads, meat, poultry, seafood, vegetables, breads, and desserts
And Still I Cook
| Author | : Chase, Leah |
| Publisher | : Pelican Publishing Company |
| Total Pages | : 164 |
| Release | : 2010-09-23 |
| Genre | : Cooking |
| ISBN | : 9781455600274 |
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"Home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm." -Midwest Book Review This second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.
The Rise
| Author | : Marcus Samuelsson |
| Publisher | : Voracious |
| Total Pages | : 613 |
| Release | : 2020-10-27 |
| Genre | : Cooking |
| ISBN | : 0316480673 |
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An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
Down Home Healthy
| Author | : Leah Chase |
| Publisher | : DIANE Publishing |
| Total Pages | : 48 |
| Release | : 1994 |
| Genre | : Cooking |
| ISBN | : 9780788120633 |
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Down homeÓ recipes show how we can enjoy foods that are lower in fat, saturated fat, cholesterol, & sodium; higher in fiber; & promote good health. Gorgeous color photos. Publications list.
Down Home Healthy
| Author | : Leah Chase |
| Publisher | : |
| Total Pages | : 4 |
| Release | : 1994 |
| Genre | : African American cookery |
| ISBN | : |
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Creole Feast
| Author | : Nathaniel Burton |
| Publisher | : University of New Orleans Press |
| Total Pages | : 0 |
| Release | : 2019-04-15 |
| Genre | : Cooking |
| ISBN | : 9781608011506 |
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Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. 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 classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
