Download or read book The Acadian Kitchen written by Alain Bosse and published by . This book was released on 2018-08-20 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The history of the Acadian culinary tradition, with recipes from the past and present."--

Download or read book The Acadian Kitchen written by Alain Bossé and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 Stir the Pot written by Marcelle Bienvenu and published by Hippocrene Books. This book was released on 2005 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.

Download or read book American Cooking Creole and Acadian written by Peter S. Feibleman and published by New York: Time-Life Books. This book was released on 1971 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Taste of Acadie written by Marielle Cormier-Boudreau and published by Fredericton, N.B. : Goose Lane. This book was released on 1991 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.

Download or read book American Cooking Creole and Acadian written by Peter S. Feibleman and published by New York : Time-Life Books. This book was released on 1971 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anecdotes about past and present life in Louisiana accompany traditional Creole and Acadian recipes.

Download or read book Pantry and Palate written by Simon Thibault and published by Nimbus Publishing (CN). This book was released on 2017-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "What is Acadian food? It is humble, homey, and comforting. It is made with love and devotion from a larder that is small but mighty, and holds history within itself. And it is made to be eaten. In Pantry and Palate, journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies' auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut, from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese, to Acadian staples like Classic French Canadian Tourtière and Seafood Chowder, and a delicious roster of desserts from Rhubarb Custard Pie to Acadian Panna Cotta. Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks (The Up South Cookbook), Pantry and Palate is magnifique from page to plate."--

Download or read book The Acadians Cajun Cook Book written by Anna C. Bradford and published by CreateSpace. This book was released on 2014-08-27 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bienvenue! The Acadians are a very unique set of people. From off the ships of France to South Louisiana, Cajuns have been cooking variety of Cajun cuisine. Roux, stews, coubions, boudin and etouffees are some of the culture food. Desserts such as pralines, cobblers, crunch pies and more. Home made bread, bread pudding and biscuits are just a few of the recipe's you will find in this Cajun cuisine cook book. Bon Appetit!

Download or read book Cajun Creole Recipe Cookbook written by Gertruce Babineaux and published by . This book was released on 2013-06-05 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laissez Bons Temps Rouler! (Let The Good Times Roll)Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors!CREATE THE MAGIC OF A Louisiana KITCHEN IN YOUR HOME TONIGHT!Have you ever savored a fantastic Creole etoufee?Have you enjoyed bignets and chicory coffee in the morning?Do you know how to create a shrimp boil with a scent that will make them salivate?Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love?If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about.From Cajun chow in Breaux Bridge to Creole specialties in New Orleans, folks in Louisiana know how to eat. In a world of homogenized dining in which every city is littered with chain restaurants serving up boring, play-it-safe meals from photocopied menus, Louisiana distinguishes itself. They've stayed true to themselves.down in the Pelican State. They serve up King Cake with a tiny baby doll hidden inside. They transform fried fish and standard baguettes into unforgettable sandwiches. Louisiana is gumbo, jambalaya, etoufee, crayfish, shrimp, and the "Holy Trinity" of aromatics sauteeing in a cast iron skillet.It's real food. And it's real good.Let me ask you a question:What's on your dinner menu this week?What are you making for your family? If you're like most people, it's the same old stuff. It's safe, boring, not that good and, quite frankly, it's probably getting a little old. Sure, you might mix in a little ethnic cooking now and again. Maybe you have a Mexican meal on your list. Maybe something Italian. Who knows, you could be cooking up some Indian or Chinese next Thursday. Even if you are stretching out in a few different directions, you probably aren't making any of those Louisiana classics.And you're missing out.A Louisiana kitchen can serve great meals from two fascinating cultures. The flavors are unique without seeming foreign or strange. The meals are spicy and flavorful without being tongue-burners. And it isn't that hard to learn how to prepare these classics, either. In fact, most of the great food you'll find in a Louisiana kitchen isn't too complicated. The Cajun school of cooking is practical, working person's food. Creole dining may be educated by the French culinary tradition, but it's been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.In other words...Louisiana cooking is downright irresistible and you can learn how to do it.But you don't want to settle for a boxed gumbo mix or a recipe on the back of a supermarket soup can to experience real Cajun or Creole cooking.Those recipes may be inspired by the real thing, but they can't hold a candle to homemade Louisiana cooking.You can't really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.There's nothing quite like doing things the real way--the right way. The flavors are more pronounced and your personal attention will imbue every dish with that "something extra" that will make your family look forward to dinner as if it's a major event You DON'T need a Betty Crocker version of Creole and Cajun food. You need the real deal.You need "Cajun / Creole Recipe Coobook" by Gertrude Ida Babineaux.

Download or read book Acadian Cuisine written by Marie Louise Comeaux Manuel and published by . This book was released on 1984* with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 Acadiana Profile s Cajun Cooking written by Trent Angers and published by Acadian House Pub. This book was released on 1991 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cajun Cooking, Part 2 picks up where Part 1 left off. It contains such delicious dishes as Shrimp & Crab Bisque, Fresh Vegetable Soup, Seafood-Stuffed Bellpepper, Broiled Seafood Platter, Yam-Pecan Cake. The recipes appear in the same easy-to-follow format as in Part 1, except they're in real large print for arm's-length reading.

Download or read book A Great and Noble Scheme The Tragic Story of the Expulsion of the French Acadians from Their American Homeland written by John Mack Faragher and published by W. W. Norton & Company. This book was released on 2006-02-17 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Altogether superb: an accessible, fluent account that advances scholarship while building a worthy memorial to the victims of two and a half centuries past." —Kirkus Reviews (starred review) In 1755, New England troops embarked on a "great and noble scheme" to expel 18,000 French-speaking Acadians ("the neutral French") from Nova Scotia, killing thousands, separating innumerable families, and driving many into forests where they waged a desperate guerrilla resistance. The right of neutrality; to live in peace from the imperial wars waged between France and England; had been one of the founding values of Acadia; its settlers traded and intermarried freely with native Mikmaq Indians and English Protestants alike. But the Acadians' refusal to swear unconditional allegiance to the British Crown in the mid-eighteenth century gave New Englanders, who had long coveted Nova Scotia's fertile farmland, pretense enough to launch a campaign of ethnic cleansing on a massive scale. John Mack Faragher draws on original research to weave 150 years of history into a gripping narrative of both the civilization of Acadia and the British plot to destroy it.

Download or read book Raised on Old Time Country Cooking written by Bettye B. Burkhalter and published by AuthorHouse. This book was released on 2012-10-26 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sixteen generations later, the same old winding roads and blazed trails throughout the three novels lead us all back home to nostalgic dishes and the worlds from which they came. Upon arrival at the old home place, we quickly find our favorite room: Mamas kitchen. The familiar sounds of pots and pans and aromas of old-time country cooking float in and out of our senses. Suddenly, visions of chocolate pies swirled high with meringues cooling on the kitchen window sill are as clear as yesterday. The sizzling sounds of Mama frying chicken on the old wood-stove remind us that her kitchen offered southern hospitality at its best. The trip down memory lane of days gone by rekindles the true meaning of Home Sweet Home. As we stop and reminisce, hot tears blur our vision and we ask ourselves where did all the years go?

Download or read book American Cooking written by Peter Feibleman and published by . This book was released on 1971 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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