Download or read book The Louisiana Seafood Bible written by Jerald Horst and published by Pelican Publishing Company. This book was released on 2010-01-01 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compendium of crawfish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crawfisher is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested crawfish recipes for decades. From the birth of the crawfish industry in the 1800s to present-day obstacles to commercial fishing, this encyclopedic cookbook provides an abundance of history as well as recipes, health information, and Louisiana culture. Highlights include the mudbug's popularity explosion in the 1950s, an illustrated guide to peeling the crustacean, and "Four Star" recipes for Crawfish Omelets and Delta Crispy Crawcakes.
Download or read book Louisiana Seafood Bible The written by Jerald Horst and published by Pelican Publishing Company, Inc.. This book was released on 2013-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compendium of fish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating interview with the father of coastal Louisiana's most modern finfishery is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested fish recipes for decades.
Download or read book The Louisiana Seafood Bible written by Jerald Horst and published by Pelican Publishing Company Incorporated. This book was released on 2010 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compendium of crab information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crabber is included. Jerald Horst has worked in the seafood industry, and he and his wife have collected and tested crab recipes for decades.
Download or read book Louisiana Seafood Bible The Oysters written by Jerald Horst and published by Pelican Publishing Company, Inc.. This book was released on 2011-09-22 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook for today's oyster renaissance. Whether it's the straightforward simplicity of a casserole, the velvety smoothness of a soup, or the explosiveness of a certain po-boy, oysters enrich a variety of dishes. This fourth volume of the Louisiana Seafood Bible provides more than 75 of the best oyster recipes in the state. Also included are interviews, shucking techniques, and a history of the Croatian immigrants whose lives and culture are intertwined with the oyster business.
Download or read book Louisiana Seafood Bible Fish Vol 1 written by Jerald Horst and published by Pelican Publishing Company, Inc.. This book was released on 2012-09-20 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoy a taste of Louisiana's freshest catches. Whether fried or baked, pan seared or grilled, fish fits any plate and is sure to please any crowd. This collection offers fish lovers an assortment of home-style recipes-which are sure to make the day's catch taste its best-with the biological facts. Also included are discussions on the Louisiana seafood industry past and present and a fascinating essay following a day in the life of a fisherman.
Download or read book The Louisiana Seafood Bible written by Horst, Jerald and published by Pelican Publishing Company. This book was released on with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Louisiana Seafood Cookbook written by Louisiana Sea Grant (Baton Rouge) and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Official Louisiana Seafood Wild Game Cookbook written by Wade Byrd and published by . This book was released on 1985 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Official Louisiana Seafood and Wild Game Cookbook written by Wade Byrd and published by . This book was released on 1991 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Our Home Louisiana Seafood Cookbook written by Kristen Remeza and published by . This book was released on 2011* with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Louisiana Seafood Cookbook written by Louisiana Sea Grant (Baton Rouge) and published by . This book was released on 1986 with total page 99 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recipes from Mike Anderson s Seafood and Other South Louisiana Favorites written by Mike Anderson and published by Michael H Anderson. This book was released on 2000-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Established over two decades ago, Mike Anderson's Seafood has become synonymous with serving fresh Louisiana seafood. Included are many recipes from their signature dishes prepared with fresh jumbo lump crabmeat, fresh seafood, crawfish, and a wide variety of fish. After 25 years, the recipes that have been frequently requested are now available for anyone to cook in their home.
Download or read book Game Warden written by Jerald Horst and published by LSU Press. This book was released on 2010-09-22 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of all law enforcement officers, game wardens inspire the most awe in the mind of the public. Working day and night, often in challenging terrain and bad weather, game wardens typically operate alone in remote areas and must understand the natural rhythms and cycles of the creatures and ecosystems they protect, all while encountering and sometimes interacting with people who are usually armed. Outdoors writer Jerald Horst spent one year riding on patrol with game wardens in the Louisiana Department of Wildlife and Fisheries. In riveting episodes, he chronicles their adventures, providing an up-close view of this demanding job and the band of men who take it on. From the piney woods of the northwestern part of the state to the soggy Mississippi River delta and beyond to the deep waters of the Gulf of Mexico, Horst accompanied dozens of wildlife agents, observing them, asking questions, sometimes sitting for hours with no action, and occasionally fearing for his life, as in the case of one speedboat chase. His candid observations show that the work of agents is often mentally and physically challenging, sometimes tedious, and -- more often than would be expected -- humorous, but never dull. Whether wardens are conducting routine checks of law-abiding sportsmen or in pursuit of suspected poachers, the unanticipated is the norm. A seemingly ordinary stop can turn deadly in an instant. As one officer told Horst "complacency can get you killed." More than a job, serving as a game warden is a way of life, and Horst relates how the agents he met came to their calling. An objective look at a heroic career, Game Warden offers an enthralling portrait of both the profession and the men behind the badge.
Download or read book The Frank Davis Seafood Notebook written by Frank Davis and published by Pelican Publishing Company. This book was released on 1985-08-30 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: "His is one of the most educational and instructional books on how to cook that I've ever seen! I think Frank Davis has achieved in print what many cooking teachers wish they could do with the spoken word. I highly recommend this cookbook." --Joe Cahn, president, New Orleans School of Cooking "Louisiana seafood has its first authentic reference book, done by a native with bona fide and original recipes tested to perfection and guaranteed to be memorable. It's good . . . it's well done . . . and it's presented just the way it should be. It's going to be one of the most popular seafood cookbooks ever." --Chef Paul Prudhomme, K-Paul's Louisiana Kitchen The Frank Davis Seafood Notebook is perhaps the most comprehensive cookbook available for seafood. This isn't surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the "number-one authority on cooking and eating the fresh fish and game of Louisiana." This cookbook is jam-packed with a wealth of information on all aspects of preparing seafood, including buying, serving, freezing, and preserving, as well as a detailed discussion of basic ingredients and spices, and a rating of more than 240 species of edible fish caught in U.S. waters. Davis's recipes include traditional Cajun, Creole, and Italian favorites using fish, crab, crawfish, oysters, shrimp, and mixed seafood, with a few alligator dishes thrown in for good measure.
Download or read book Chef Prudhomme s Louisiana Kitchen written by Paul Prudhomme and published by Harper Collins. This book was released on 1984-04-17 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 Louisiana Seafood Products Handbook written by Louisiana Seafood Promotion and Marketing Board and published by . This book was released on 1986 with total page 91 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Louisiana Real Rustic written by Emeril Lagasse and published by Harper Collins. This book was released on 2009-05-05 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic. Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true culinary crossroads.
