Download or read book Town and Country Creole Cooking written by Betty J. Turnbull and published by . This book was released on 2007 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Town and Country Creole Cooking: Traditional and Modern Recipes of Haiti is a collection of recipes for the best of Haiti's cuisine from the rustic fritters sold along the street to refined lobster dishes found in the country's leading restaurants. With this step by step guide you can easily prepare the foods you know and love and others you will enjoy discovering. Straightforward directions and simple format make your cooking experience as easy as possible, while striving to maintain the authenticity of Haitian cuisine. Town and Country is loaded with extras and variations that make it a cook-friendly recipe collection. This book includes tips on cooking with Haitian flavors and the uses of unique ingredients, along with charts that tell you the names of foods in French, Creole, and English. Be sure to watch for the added seasoning of Haitian proverbs sprinkled throughout the book - these show great wisdom and a delightful sense of humor.
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 Cooking in Cajun Country written by Cher'e Dastugue Coen and published by Gibbs Smith. This book was released on 2009-09 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cookstraditional meals as well as the modern methods of preparing delicious home-cooked meals.
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 Cajun Cuisine written by W. Thomas Angers and published by . This book was released on 1985 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring totally traditional and authentic Cajun recipes straight from Louisiana's bayou country, collected and produced by a member of a second-generation Louisiana publishing family, this collection provides the true Cajun experience. 20+ photos.
Download or read book Cajun Creole Cooking written by Terry Thompson-Anderson and published by Shearer Publishing. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine.
Download or read book Cooking in Old Cr ole Days written by Célestine Eustis and published by . This book was released on 1908 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh from Louisiana written by George Graham and published by Harvard Common Press. This book was released on 2020-11-17 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master the art of all the most delectable styles of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 easy-to-use recipes. George Graham—a lifelong Louisianan, a former chef and restaurateur, and now an award-winning food writer and blogger—is a brilliant cook, a warm, funny, and engaging storyteller, and an ace photographer. He brings all these talents alive in Fresh from Louisiana, his second cookbook, following on the heels of his masterful Acadiana Table. George makes Louisiana cooking not just easy for home cooks to learn, but fun and interesting, too. The recipes range from George's pitch-perfect versions of classic Louisiana dishes to imaginative, brand-new ideas that use the signature flavors of the region's cuisines in utterly new ways. You can start a glorious Louisiana meal with a Corn and Crab Bisque, a Crawfish Boil Chowder, or Mini Bell Peppers Stuffed with Crabmeat. For a main course, why not try a Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, or a Gulf Shrimp Pasta Primavera? There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Brûlée, plus sides, sandwiches, cooling drinks, and breakfast and brunch fare. For soul-satisfying everyday dinners with family to amazing weekend feasts with friends, this beautiful book—with more than 100 color photos—brings the intriguing and delicious flavors of Louisiana home, wherever you might live.
Download or read book Bayou Cook Book written by Thomas Holmes and published by Pelican Publishing Company Incorporated. This book was released on 1983-01-30 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: This charming handcrafted Creole cookbook emphasizes the skillful use of spices, herbs, and seasoning, blended to enhance, not overpower, interesting foods.
Download or read book Jambalaya Crawfish Pie File Gumbo written by Todd-Michael St. Pierre and published by Beau Bayou Publishing Company. This book was released on 2002-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooks can bring the jazzy taste of New Orleans into their own kitchens with these tried-and-true Cajun and Creole recipes from the heart of South Louisiana, including seven types of gumbo as well as all-time-favorites such as Shrimp Creole, Zydeco Chicken, and Mardi Gras King Cake.
Download or read book The Best of Creole Cooking written by Les Carloss and published by . This book was released on 2001 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: As New Orleans has opened its doors to welcome millions of visitors from around the world, a whole new world of culinary opportunities has been opened to us. This book offers a selection of creole recipes: sauces stocks and basics - including creole mustard sauce, seafood butter sauce, jalapeno tartar sauce, roux, and creole seasonings; appetizers - including cajun pate, hot seafood dip, tortilla pinwheels, bayou boundin, marinated shrimp and crawfish, oysters rockerfeller, and cajun caviar; soups, salads and side dishes - including corn chowder, cheese grits, corn pudding casserole, cajun 'dirty' rice, bayou house salad, and Mardi Gras rice; entrees - including creole crab cakes, crabmeat souffle, seafood gumbo, pasta jambalaya, chicken and sausage jambalaya, and New Orleans red beans and rice; desserts - including creole pralines, French silk pie, selina key lime pie, sweet potato pecan pie, cajan velvet pie, bayou bread pudding. The text is illustrated through out with colour photographs.
Download or read book Acadiana Table written by George Graham and published by Harvard Common Press. This book was released on 2016-11-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: There's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table. In this beautifully photographed, 125-recipe regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years. Book chapters include: First You Make a Roux Sunrise in Acadiana Simmering Black Pots A Little Lagniappe on the Side Farm Fresh The Cajun/Creole Coast If it Flies, It Fries Meats and the Mastery of the Boucherie Sweet Surrender
Download or read book Louisiana Cookery written by Mary Land and published by Univ. Press of Mississippi. This book was released on 1954 with total page 404 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 1992 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Orleans Classic Creole Recipes written by Kit Wohl and published by Classic Recipes. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Illustrations and text on lining papers.
Download or read book Taste of Trem written by Todd-Michael St. Pierre and published by Ulysses Press. This book was released on 2006-01-23 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Down-home recipes celebrating the flavors, culture, and spirit of the most vibrant and historic neighborhood in the Big Easy Bordering its touristy French Quarter twin, the Treme neighborhood is the true birthplace of New Orleans jazz culture. From its earliest days as a neighborhood for free people of color, it has long been famous for its distinctive architecture, creative music and flavorful cuisine. Now, "Taste of Treme" captures this vibrant district with an authentic collection of its most mouth-watering dishes and tasty cocktails.
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.
