Cajun & Creole Food - 6 Dishes to Try in New Orleans! (Boudin, Beignets and more!)
Best Cajun Food In New Orleans on April 2024 Shopping Deals at Bestonio.com
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about ... [Read More]
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.
Delectable Creole recipes from both the restaurant menu and personal files. Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying count... [Read More]
Under a Hoodoo Moon is one of rock's most original and infectious autobiographies. In its pages, Dr. John, the alchemist of New Orleans psychedelic funk, tells his story, and what a story it is: of four decades on the road, on the charts, in and o
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like How to Make a Roux. This is the Textbook of Louisiana cooking.
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.Prior to the disaster, Tom was just putting the finishing touches on his m... [Read More]
Capture the incredible taste of New Orleans with fifty-seven classic creole recipes -- etouffees, jambalayas, pralines, eclairs, hurricane punch, and more.
A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author s growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.... [Read More]
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the food in his favorite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his collection of recipes for the best of New Orleans... [Read More]
A stunningly beautiful series of cookbooks celebrates the culinary traditions of people and places from around the world, with a collection of authentic recipes, in-depth culinary essays, full-color photographs, and a close-up look at the dishes, ingredients, traditions, and foods that define each city's cuisine.
From brunch to dessert, these kitchen madams serve up history New Orleans style!Author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague’s beautifully restored establishment into a whole cloth of foodie lore. As the second oldest restaurant in New Orleans, Tujague’s boasts more than a... [Read More]
Many never seem to have the time to make good-quality meals for their families. A slow cooker is a great solution. In this convenient cookbook, favorite New Orleans recipes have been adapted for cooking in this popular appliance.
After the Hunt explores man's hunting history from cave man through American colonization. Travel through time as ancient man learns to create tools, nets and traps for hunting then, cultivates a gluttonous taste for wild game delicacies and grand game banquets that continue for days. From China to Egypt from Greece to Rome, the hunt was a revered ... [Read More]
After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic ... [Read More]
This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award.
Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive; with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes pre... [Read More]
"A delightful book with excellent recipes . . . "-Mimi Sheraton, New York Times"Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the ... [Read More]
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