Download or read book The 100 Greatest Dishes of Louisiana Cookery written by Roy F. Jr. Guste and published by W. W. Norton. This book was released on 1988-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their variations.
Download or read book The 100 Greatest New Orleans Creole Recipes written by Roy F. Guste and published by 100 Greatest Recipes. This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From 'Haute Creole' entr'es to hearty red beans and rice, Roy F. Guste's recipes make Creole cooking elegant and effortless. Within these 100 recipes lies the key to the true flavor of Louisiana's Creole food: simplicity of process and fresh ingredients.
Download or read book The 100 Greatest Cajun Recipes written by Jude W. Theriot and published by 100 Greatest Recipes. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken 'touff'e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
Download or read book Louisiana Cookery written by Mary Land and published by . This book was released on 1954 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creole, Cajun, and the sophisticated gumbo of New Orleans-can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand in hand.
Download or read book Louisiana Cookery written by Mary Land and published by Univ. Press of Mississippi. This book was released on 2005-05-01 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans---can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand-in-hand. In this book, Land collects, refines, and comments on recipes from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include "Squirrel Head Potpie" and "Poached Alligator Tail," as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described with intriguing historical tidbits about the state's contributions to alcoholic beverages. The book reveals the recipes of numerous drinks unique to this area but now widely known and enjoyed. More than a simple cookbook, Louisiana Cookery offers commentary on and history of the dishes, including entertaining and informative accounts of how certain recipes were created, with quotes from chefs famous and unknown. Land's simple, witty style gives lucid insights into both Louisiana cuisine and the cultural roux from which it arises.
Download or read book The Fresh Table written by Helana Brigman and published by LSU Press. This book was released on 2013-03-11 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
Download or read book La Meilleure de la Louisiane written by Jude W. Theriot and published by Cambridge University Press. This book was released on 2009 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 600 recipes gleaned from many of the state's finest restaurants, the plantation homes of the area, and the festivals and fairs of Louisiana. Sources of recipes are noted.
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 Jay Ducote s Louisiana Outdoor Cooking written by Jay Ducote and published by LSU Press. This book was released on 2020-09-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote’s Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge–based chef achieved national culinary celebrity. Fans of the reality cooking show Food Network Star remember Jay Ducote as the runner-up in season eleven, a strong showing that led to appearances on Chopped, Cutthroat Kitchen, and many other programs, including an episode of Beat Bobby Flay in which he outdueled the acclaimed chef. As Ducote and coauthor Cynthia LeJeune Nobles explain, his love of all things culinary started in college, when he cooked under the oak trees on the LSU campus prior to football games. Over the years, Ducote’s popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He has gone on to create specialty dishes, including Barbecue Popcorn, Crawfish Étouffée Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese–Stuffed Jalapeños, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now a popular radio host, caterer, and restaurant owner, Ducote provides readers with a wealth of surefire recipes for dishes and drinks to enjoy at a tailgate, a family get-together, or whenever the weather feels right for cooking outside. Celebrating the world of barbecue pits and cast-iron cauldrons, Jay Ducote’s Louisiana Outdoor Cooking conveys a passion for the cultures, foods, and flavors of south Louisiana.
Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Download or read book A Touch of Cajun written by J. R. Blizzard and published by . This book was released on 2007-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a Touch of Cajun: Louisiana Cooking at Its Best, Chef Blizzard celebrates the blending of classic Cajun and Creole cooking as we know it today into what he calls La Nouvelle Louisiana or the New Louisiana cooking, with its heavy emphasis on classic French cuisine. From Smoked Cajun Catfish & Oyster Gumbo to Creole Banana Bread Pudding w/ SautA(c)ed Banana Pieces & CrA]me Chantilly. The lines have been blurred, but the great tastes and flavors of classic Louisiana cooking are still there. Although not truly a cookbook for beginners, the recipes, over 150, are easy to follow and execute. They will introduce you to the wonderful flavors and tastes that are Louisiana cooking. So get started cooking today, and may you, your friends, and family enjoy the wonders of Louisiana cooking.
Download or read book Louisiana Hometown Cookbook written by Sheila Simmons and published by Great American Publishers. This book was released on 2018-12-08 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The Pelican State has some of the most diverse food traditions of any state in the nation. From the traditional Southern-style classics of North Louisiana to the Creole cuisine of New Orleans, there are so many great Louisiana recipes to try. With the Louisiana Hometown Cookbook, you can sample them all. This Louisiana cookbook features more than 250 easy Louisiana recipes from hometown cooks living throughout Louisiana. From traditional Louisiana cuisine to festival foods, you'll discover a recipe for just about any dish you can dream up. As you cook, you'll also discover fun facts about towns and annual food festivals that celebrate Louisiana cuisine. Don't miss out on this must-have addition to your kitchen shelf.
Download or read book Kevin Belton s New Orleans Celebrations written by Kevin Belton and published by Gibbs Smith. This book was released on 2019-05-14 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrate like they do in The Big Easy with Chef Kevin Belton’s newest cookbook. The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. Kevin Belton’s New Orleans Celebrations is a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fête, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese. A nationally and internationally recognized chef and educator as well as the star of PBS/WYES’s New Orleans Cooking with Kevin Belton, and now Kevin Belton’s New Orleans Kitchen, Kevin Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans.
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 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 Louisiana Light written by Roy F. Guste and published by W. W. Norton & Company. This book was released on 1990 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now, for weight and health conscious people who love Louisiana cuisine, here is a marvelous cookbook designed to cut fat, salt and calories. The result is a pleasing array of wholesome dishes that don't sacrifice any of the rich Creole and Cajun tastes. Drawings.
Download or read book Louisiana s Best Restaurant Recipes written by John M. Bailey and published by Quail Ridge Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imagine preparing signature dishes from over 100 of Louisiana's leading restaurants right in your own kitchen. These 350 recipes will enable you to do just that! From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, world-renowned Louisiana restaurant recipes are now at your fingertips.
