Creole Gumbo and All That Jazz - A New Orleans Seafood Cookbook

Howard Mitcham, the renowned chef, poet, artist, and raconteur, practiced the inventive art of New Orleans cuisine for three decades.

This delicious compilation is cooked with a roux of Howard Mitcham’s wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen.

A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cuisine of New Orleans. Howard Mitcham serves up more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine.