Download or read book The Picayune s Creole Cook Book written by The Picayune and published by Courier Corporation. This book was released on 2012-04-26 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
Download or read book The Basics of Creole Cooking written by Tony Chachere and published by . This book was released on 1982-09 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cajun Creole Cooking written by Terry L. Thompson and published by . This book was released on 1987 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "More than a collection of recipes, it is a rich tapestry, woven with love, of the food of Louisiana and the folks and folklore that have made it famous . . . . CAJUN-CREOLE COOKING is a must for anyone seriously interested in American food." -- Merle Ellis, The Butcher "A vast collection of innovative recipes that can be made by cooks throughout the United States." -- Bon Appetit "The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores. There are procedures for making roux, preparing stocks, and frying Cajun-Creole style." -- The Philadelphia Inquirer
Download or read book Acadiana Table written by George Graham and published by . This book was released on 2016-10-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Download or read book La Cuisine Creole written by Lafcadio Hearn and published by Applewood Books. This book was released on 2007-10 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pioneering collection of recipes of New Orleans, Creole cuisine.
Download or read book River Road Recipes written by Junior League of Baton Rouge and published by Favorite Recipes Press (FRP). This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies
Download or read book Creole Kitchen written by Vanessa Bolosier and published by Pavilion. This book was released on 2015-06-11 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creole Kitchen is an original collection of recipes from the French Caribbean. Creole food is one of the first fusion foods, drawing in influences from years of trading history and mixing cultures on the islands of Guadeloupe and Martinique. This sunshine-filled book features 100 recipes from Prawns Colombo to Creole Cassoulet, from Coconut Slaw to Saltfish Boudins, from Flambé Bananas to Pineapple Fritters and delicious rum-laced punch and cocktails. This is food to truly make the mouth water and bear you away to a Caribbean paradise. Drawing inspiration from her childhood kitchen, the bright and engaging author, Vanessa, is on a mission to spread the love, sunshine and laughter that Caribbean Creole food brings. The recipes are both delicious and easy to make, and Vanessa offers substitution ideas for traditional Caribbean ingredients, although they are increasingly available in supermarkets and grocers everywhere. A cookbook for anyone with a sense of adventure who longs for sunshine flavours.
Download or read book The Encyclopedia of Cajun Creole Cuisine written by John D. Folse and published by Chef John Folse and Company. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans-and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. "The Encyclopedia" would make a perfect gift or simply a treasured addition to your own cookbook library.
Download or read book The Art of Creole Cookery written by William I. Kaufman and published by . This book was released on 2013-10 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a new release of the original 1962 edition.
Download or read book Creole Italian written by Justin A. Nystrom and published by University of Georgia Press. This book was released on 2018 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of "creole." Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today.
Download or read book Chasing the Gator written by Isaac Toups and published by Voracious. This book was released on 2018-10-23 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.
Download or read book Southern Creole written by and published by . This book was released on 2017-10-29 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Growing up in New Orleans, Chef Kenneth encountered a melting pot of culture and a variety of global foods as a child. The city made famous by street jazz and Creole cuisine is a blending of several cultures- Acadians, French, African, Spaniards, Native Americans and Germans. These regional contributions from diverse ethnic groups gave birth to the New Orleans Creole flavor everyone knows and loves.In Southern Creole, Chef Kenneth Temple shares accounts of his early introduction to this regional cuisine and his path as a professional chef tackling this melting-pot through new eyes as a culinary adventure. The recipes you'll find in this book include his favorite foods, unique fusion dishes combining Creole influences in new ways, and world-famous delights that are sure to help you fall in love with the beautiful New Orleans culture and flavor.
Download or read book Chef Paul Prudhomme s Louisiana Kitchen written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Download or read book Classic Creole written by Ann Cuiellette and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ann Cuiellette is a native of New Orleans who grew up in a large, Creole family'the twelfth of thirteen children. All of the dishes in this Cookbook are family recipes, but each include a story about Ann's experience with that dish growing up in a household filled with love, energy, camaraderie, sometimes chaos, but most of all great food! It's a Cookbook and a Storybook.After the devastation of Hurricane Katrina, Ann wanted to find a way to honor her family heritage, especially since she had siblings who lost their homes in this tragedy.
Download or read book The Cook Not Mad written by The Cookbook and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Download or read book The Dooky Chase Cookbook written by Leah Chase and published by Arcadia Publishing. This book was released on with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Orleans Cookbook written by Rima Collin and published by Knopf. This book was released on 1987-03-12 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
