About this item
Highlights
- The world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts.
- About the Author: A member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine.
- 296 Pages
- Cooking + Food + Wine, Regional & Ethnic
Description
About the Book
The world s last authentic overnight wooden steamboat, the Delta Queen cruised America s inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals from fried chicken and crawfish en croute to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen s story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat s former chefs during their tenures in the cookhouse.Book Synopsis
The world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals--from fried chicken and crawfish en croûte to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes--including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more--proportioned and tested for home kitchens.
The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.About the Author
A member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband.