Author Description

Product Description New Orleans is a city where north is south and east is west. Impossible? Not really because New Orleans is built on the banks of the mighty Mississippi and the streets wind and curve the way the river does. New Orleans has an even more mixed up way of cooking known as Creole. The French were the first European settlers to cook in New Orleans, and they borrowed spices and seasoning from their neighbors, the Choctaw Indians. Next came the Africans with their own herbs and vegetables and then the Spanish with their peppers and other secrets to add to the cook pot. When everything was mixed together, Creole cooking was born. The recipes are written for chi9ldren, but the results will please the entire family. Recipes are for breakfast, lunch, and dinner and snacks and desserts. They include such Creole favorites as pan perdu, jambalaya, shrimp gumbo, pralines and pecan pie. A small mesh bag holds a minature bottle of tabasco for those who like it hot and a "king cake baby" to bake in the traditional Mardi Gras cake. About the Author Berthe Amoss is descended from the early French settlers of New Orleans. She is the author/illustrator of some 25 children's books, a former professor of children's literature and folklore at Tulane University and newspaper reviewer of new children's literature. Ms. Amoss lives in New Orleans where her six children and 11 grandchildren enjoy Creole cooking at its best. Recent books by Ms. Amoss include "Cajun Gingerbread Boy" and "Cajun Three Little Pigs", each with a recipe for a delicious New Orleans dish. Dulaney Montgomery is a housewife and gourmet cook in New Orleans.