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 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. 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 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 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 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 Louisiana Oyster written by Louisiana Seafood Promotion and Marketing Board and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Louisiana Oyster written by Louisiana. Department of Conservation and published by . This book was released on 1916 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Louisiana Oyster written by Louisiana. Department of Conservation and published by . This book was released on 1941 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Louisiana Seafood Delight Oysters written by Michael W. Moody and published by . This book was released on 1982 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Louisiana Oysters written by Louisiana Seafood Promotion and Marketing Board and published by . This book was released on 1987 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Oyster Recipes written by Louisiana Seafood Promotion and Marketing Board and published by . This book was released on 1996 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 The Oyster in Louisiana written by Louisiana. Oyster Commission and published by . This book was released on 1904 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Provincetown Seafood Cookbook written by Howard Mitcham and published by Seven Stories Press. This book was released on 2018-06-26 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!
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 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.
