And Still I Cook

by Leah Chase, Don Rousell (Foreword), Jan Waddy (Foreword)

"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.

Genres: Cookbooks

160 pages, Hardcover

First published March 1, 2003

About the author

Leah Chase was an American chef, author and television personality based in New Orleans, Louisiana. She was known as the Queen of Creole Cuisine.

Reviews

[Chef JS · Rating 1 out of 5]

No disrespect to Ms. Chase, but this is of limited interest. The recipes are wildly imprecise, and often call for ingredients no self-respecting modern chef would use (butter-flavored oil makes a lot of appearances, and not just drizzling on popcorn, its lone acceptable use). A fun read, and I can't deny her contribution to New Orleans culture, but as a technical chef, I just don't think she's cookbook material. One of the biggest problems is that this book reads like a 1950's junior league cookbook, which were made for everyday home cooks, and skimped on a lot of detail. The canning and candy-making recipes, in particular, are light on detail to the point of being legitimately dangerous.

[Queer · Rating 5 out of 5]

Leah Chase does it again. There isn’t a recipe in here that doesn’t sound as good today as it did when it was written. Carrot pudding, Salad Fatiguee, and Oxtail Soup all sound heavenly and simple. The mother of New Orleans cooking is one of the greatest of all time.

[E G Melby · Rating 3 out of 5]

1 star deduction for chicken liver recipes. Still waiting for her other cookbook to come in at the library

[Ayumi]

Let’s Get Lit challenge No. 3 Black author