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Anthony Chachere (/ ˈ s æ ʃ ər i / SASH-ər-ee or sa-shur-ee; June 14, 1905 – March 19, 1995) [1] [2] [3] was an American businessman and chef best known as the founder of his eponymous Tony Chachere's Creole Foods seasonings and ingredients brand and its original product, Tony Chachere's Original Creole Seasoning.
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Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
Picayune's Creole Cookbook (also known as the Times-Picayune Creole Cookbook) was a cookbook first published in 1900 by the Picayune newspaper in New Orleans. [1] The book contains recipes contributed by white women who had collected them from Black cooks who had created or learned the recipes while enslaved. [ 1 ]
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As second print-run of 14,009 copies were released after the initial printing in the same year as the third printing for a total of 26,004 copies in a single year. The Joy of Cooking was likely the only other American cookbook that was outselling The Household Searchlight Recipe Book. Twelfth Printing (revised and enlarged), 1939 - 100,000 copies
Date: 1914: Source: The 'Sure to Rise' Cookery Book, New Zealand Electronic Text Collection: Author: T J Edmonds: Permission (Reusing this file)The source specifies a CC-BY-SA-3.0 licence, however as the book was published in 1914 and T J Edmonds died on 3 June 1932, meaning the book is now in the public domain in the USA.
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