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 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 Kosher Creole Cookbook written by Mildred L. Covert and published by Pelican Publishing Company. This book was released on 1989-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole-a blend of certain aspects of French, Spanish, African, and American cooking-and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that are in conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City. Jewish Week calls this volume "one of the most unusual cookbooks" seen in recent years. Kosher Creole Cookbook "combines two cuisines which would seem to have no business being together-kosher cooking with Creole cooking. This is a delightful and unusual addition to your collection of cookbooks." Mildred L. Covert and Sylvia P. Gerson have carefully researched and created recipes that adapt the characteristic flavors of each cuisine, whether it's Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher without giving up flavor. The two New Orleanians have written three other Kosher cookbooks: Kosher Cajun Cookbook, Kosher Southern-Style Cookbook, and A Kid's Kosher Cooking Cruise (pb), all published by Pelican.
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 Sunshine Kitchen written by Vanessa Bolosier and published by . This book was released on 2021-06-15 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A joyous celebration of the fresh and vibrant colors and tastes of Caribbean Creole cuisine Creole food is one of the first fusion foods, drawing influences from the historic trading and mixing of cultures between the islands of Guadeloupe and Martinique in the French West Indies. This sunshine-filled book is a celebration of the fresh and vibrant colors and tastes of the islands, with recipes for saltfish fritters, lobster fricassé, plantain gratin and treats such as mont blanc coconut cake and passion fruit rum punch. Drawing inspiration from her childhood kitchen, author Vanessa Bolosier 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 filled with exotic flavors to transport you to the beachside paradise of the French Caribbean.
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 The Best of New Orleans Cookbook written by Ryan Boudreaux and published by Sourcebooks, Inc.. This book was released on 2020-03-03 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take a bite out of the Big Easy with this Cajun cookbook Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook apart: 50 iconic recipes—Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks—Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.
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.
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 Creole Gumbo and All That Jazz written by Howard Mitcham and published by Pelican Publishing. This book was released on 1992-03-31 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods. “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today
Download or read book M m re s Country Creole Cookbook written by Nancy Tregre Wilson and published by LSU Press. This book was released on 2018-03-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mémère’s Country Creole Cookbook showcases regional dishes and cooking styles associated with the “German Coast,” a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community, originally settled by German and French immigrants, produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients. A native and longtime resident of the German Coast, Nancy Tregre Wilson focuses on foods she learned to cook in the kitchens of her great-grandmother (Mémère), her Cajun French grandmother (Mam Papaul), and her own mother. Each instilled in Wilson a passion for the flavors and traditions that define this distinct Cajun Creole cuisine. Sharing family recipes as well as those collected from neighbors and friends, Wilson adds personal anecdotes and cooking tips to ensure others can enjoy the specialty dishes of this region. The book features over two hundred recipes, including dishes like crab-stuffed shrimp, panéed meat with white gravy, red bean gumbo, and mirliton salad, as well as some of the area’s staple dishes, such as butterbeans with shrimp, galettes (flattened, fried bread squares), tea cakes, and “l’il coconut pies.” Wilson also offers details of traditional rituals like her family’s annual November boucherie and the process for preparing foods common in early-twentieth-century Louisiana but rarely served today, such as pig tails and blood boudin. Pairing historic recipes with Wilson’s memories of life on the German Coast, Mémère’s Country Creole Cookbook documents the culture and cuisine of an often-overlooked part of the South.
Download or read book Louis Evans Creole Cookbook written by Louis Evans and published by Pelican Publishing Company. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Executive chef at the Caribbean Room, as well as chef at the popular Kabby's restaurant, the late Chef Louis Evans established a reputation as one of the most creative and skilled Creole chefs in the nation. The first black chef in history to be admitted to the exclusive Order of the Golden Toque, Evans utilized his unique talent and distinct blending of flavors to create some of New Orleans' finest Creole dishes.
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 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 The Cajun Vegan Cookbook written by Krimsey Lilleth and published by Blue Star Press. This book was released on 2022-09-27 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant-based foodies rejoice: you can finally indulge in New Orleans' iconic cuisine thanks to the 130+ recipes in this first-ever Cajun vegan cookbook. Classic dishes like jambalaya, étouffée, gumbo, and hushpuppies have gone vegan in this delicious cookbook which blends Louisiana's beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious. 130+ recipes inspired by the Big Easy (including 90+ gluten-free options): • Breakfasts and Breads: Molasses & Roasted Pecan Pancakes, Backwoods Buttermilk Biscuits and Gray, and Strawberry Peach Heart Tarts • Soups, Salads, and Poboys: Southern Belle Pepper Salad, Gulf Coast Oyster Mushroom Soup, and Swamp Queen Poboy • Entrees: Heart of the Bayou Étouffée, Jambalaya Collard Wraps, and Chili-Rubbed Butternut Squash Steaks • Sides: Fried Green Tomatoes, Kale & Tempeh'd Black-Eyed Peas, and Cajun Potato Wedges • Dressings, Sauces, and Toppings: Tangy Tabasco Dressing, Cajun Nacho Sauce, and Smoky Maple "Bacon" Bits • Desserts: French Quarter Beignets, Cinnamon King Cake, and Salted Pecan Pralines • Drinks: Jalapeño Cauldron Lemonade, Café Au Lait, and Hurricane Party Each of the recipes was created under the influence of powdered sugar, café au lait, Louisiana jazz, and a sprinkling of '90s jams by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen. May this cookbook inspire you to try new things, have fun with your food, and be reminded that life is one big party. Enjoy! “Krimsey’s restaurant was a real favorite of ours. We had her food at Billie’s rehearsals often…fortunately for all of us, she just put out a Cajun vegan cookbook.” - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed
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 Mississippi Vegan written by Timothy Pakron and published by Penguin. This book was released on 2018-10-23 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine. Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
