Creole And Cajun Cookbook New Orleans Cuisine
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Author | : Ryan Boudreaux |
Publisher | : Sourcebooks, Inc. |
Total Pages | : 259 |
Release | : 2020-03-03 |
Genre | : Cooking |
ISBN | : 1646114345 |
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.
Author | : Rima Collin |
Publisher | : Knopf |
Total Pages | : 266 |
Release | : 1987-03-12 |
Genre | : Cooking |
ISBN | : 0394752759 |
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.
Author | : The Picayune |
Publisher | : Courier Corporation |
Total Pages | : 466 |
Release | : 2012-04-26 |
Genre | : Cooking |
ISBN | : 0486152405 |
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.
Author | : Terry L. Thompson |
Publisher | : |
Total Pages | : 0 |
Release | : 1987 |
Genre | : Cooking, American |
ISBN | : 9780345342607 |
"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
Author | : James Newton |
Publisher | : Springwood emedia |
Total Pages | : 88 |
Release | : 2012-04-05 |
Genre | : Cooking |
ISBN | : 1476485070 |
This ecookbook combines the cooking flavours of Creole and Cajun dishes found in the great city of New Orleans. It has a section for the essential mixes of authentic spice mixes and sauces, which originate from the creole culture as well as great CREOLE recipes like: Creole Crab Cakes, Crawfish Etoufée, Fish Po' Boy, `Shut My Mouth" Alligator, Classic Creole Gumbo, Plantation Jambalaya, plus many more. CAJUN Recipes: Cajun Deep-Fried Turkey, Cajun Crawfish Pie, Blend of the Bayou, Red Beans and Rice, Cajun Catfish, Chicken, Sausage, and Shrimp Gumbo... plus many more including the classic New Orleans Deserts.
Author | : George Graham |
Publisher | : |
Total Pages | : 323 |
Release | : 2016-10-15 |
Genre | : Cooking |
ISBN | : 1558328637 |
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Author | : Holmes, Jr., Thomas J. |
Publisher | : Pelican Publishing Company |
Total Pages | : 196 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : 9781455600656 |
Author | : Lafcadio Hearn |
Publisher | : Applewood Books |
Total Pages | : 278 |
Release | : 2007-10 |
Genre | : Cooking |
ISBN | : 1429090111 |
A pioneering collection of recipes of New Orleans, Creole cuisine.
Author | : Junior League of Baton Rouge |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Business & Economics |
ISBN | : 9780961302689 |
This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies
Author | : Richard Stewart |
Publisher | : Arcadia Publishing |
Total Pages | : 124 |
Release | : 2022-11-14 |
Genre | : Cooking |
ISBN | : 1455627224 |
For decades, patrons of the quaint Creole restaurant on Saint Peter Street have enjoyed the standards of New Orleans cuisine in one of its most natural settings. Around the corner from Saint Louis Cathedral, half a block from Jackson Square and within sight of the Mississippi River, the mural-walled dining room and tropical garden patio provide the backdrop for the gumbo, etouffée and jambalaya that flow from the kitchen. The word "gumbo" evokes images of black iron kettles, slowly simmering with a mélange of exotic ingredients, skillfully seasoned and crafted for pleasure. It also describes the New Orleans culture. In this book of recipes, peppered with vignettes of local lore, Gumbo Shop shares its culinary traditions for your enjoyment.