Gathers New Orleans style recipes for gumbo, jambalaya, soups, stews, shrimp, crab, oysters, crayfish, fish, frogs, turtles, and alligators

Creole Gumbo and All That Jazz

Cookbooks, Food & Wine

Mitcham, Howard

Regional & International

Perseus Books

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

"A delightful book with excellent recipes . . . " -Mimi Sheraton, New York Times
"Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area." -Anthony Bourdain
"Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." -Today

Pelican Publishing

James Howard Mitcham (1917 in Winona, Mississippi - August 22, 1996 in Hyannis, Massachusetts) was an American artist, poet, and cook best known for his books on Louisiana's Creole and Cajun cuisines and that of New England, with an emphasis on seafood.Deaf from spinal meningitis as a teenager, Mitcham attended Louisiana State University and moved to Greenwich Village where he owned an art gallery. He acquired a reputation as a bohemian, raconteur, and "Renaissance man", spending much of his life in Provincetown, Massachusetts and New Orleans. He contributed a column to the Provincetown Advocate, since absorbed by the Banner.Many of his books combined personal memoir and recipes with his own woodcuts and drawings. Anthony Bourdain has described Mitcham's Provincetown Seafood Cookbook as "a witty, informative ode to local seafood, sprinkled with anecdotes".He was the model for the "stone-deaf man" in Marguerite Young Miss MacIntosh, My Darling

Provincetown Seafood Cookbook

Cooking by Ingredient

Parnassus Imprints

Recipes and reminiscences of forty years among the shellfish: Clams, Mussels, Oysters, Scallops, and Snails: A Cookbook and a Memoir

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

Seven Stories Press

See the best price to sell, buy, or rent books by Mitcham, Howard. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Mitcham, Howard

See the best price to sell, buy, or rent books by Mitcham, Howard. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Creole Gumbo and All That Jazz

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

Provincetown Seafood Cookbook

Recipes and reminiscences of forty years among the shellfish: Clams, Mussels, Oysters, Scallops, and Snails: A Cookbook and a Memoir

Provincetown Seafood Cookbook

Provincetown Seafood Cookbook