River Road Recipes Iii
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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 | : Junior League of Baton Rouge |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 1976-06 |
Genre | : Business & Economics |
ISBN | : 9780961302696 |
Welcome to a second helping of the dishes that reflect Louisiana's love affair with food. Full of flavor from the Cajun-Creole region, River Road Recipes II serves up more traditional recipes from the Junior League of Baton Rouge, making Creole cooking simple for everyone. Recipes, which come from homemakers and chefs alike, include Seafood Gumbo, Quick and Delicious Jambalaya, Shrimp and Corn Soup, Grillades and Grits (a traditional Louisiana Sunday Brunch), and Bourbon Peach Pie!
Author | : Junior League of Baton Rouge |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 2004 |
Genre | : Business & Economics |
ISBN | : 9780961302672 |
The creators of the nation's number one best-selling community cookbook series welcome you to celebrate all of life's ordinary and extraordinary occasions. Warm Welcomes includes 48 inspiring menus and over 300 new and innovative recipes from Baton Rouge, Louisiana, where we celebrate life through our cooking and our culinary history is legendary.
Author | : Anne Butler |
Publisher | : Pelican Publishing Company |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Cooking |
ISBN | : 9781589806825 |
This book features cultural information and recipes from plantations and other places within these Louisiana parishes: East Baton Rough Parish, Iberville Parish, Ascension Parish. St. James Parish, St. John the Baptist Parish, St. Charles Parish, Orleans Parish, St. Bernard Parish, Plaquemines Parish.
Author | : Junior League of Lake Charles, Louisiana |
Publisher | : Pelican Publishing |
Total Pages | : 488 |
Release | : 1991 |
Genre | : |
ISBN | : 9781455610556 |
Pirate's Pantry: Treasured Recipes of Southwest Louisiana is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend.
Author | : Junior League of Monroe |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 1972 |
Genre | : Cooking |
ISBN | : 9780960236435 |
With more than 600,000 copies sold, The Cotton Country Collection is a classic among Southern cookbooks. This vintage book, first published in 1972, was listed by USA Today as one of the top five regional cookbooks in the United States. It includes everything from drinks and hors d'oeuvres to soups and salads to meats and candy. Try favorites such as Cotton Country Rum Punch, Andy's Creole Shrimp, Applesauce Nut Bread, Cajun Dirty Rice, Marie Louise's Turkey and Gravy, or Grand Champion Sponge Cake. Compiled by the Junior League of Monroe, Louisiana, the book features 1,100 triple-tested recipes from Louisiana's legendary kitchens.
Author | : Junior League of New Orleans |
Publisher | : |
Total Pages | : 280 |
Release | : 1983 |
Genre | : Cooking |
ISBN | : |
Author | : Paul Prudhomme |
Publisher | : Harper Collins |
Total Pages | : 362 |
Release | : 1984-04-17 |
Genre | : Cooking |
ISBN | : 0688028470 |
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Author | : Junior League of Baton Rouge |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 304 |
Release | : 2017-08 |
Genre | : Cooking |
ISBN | : 9780692877548 |
Concealed Wire 2017 Reprint
Author | : |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 1979 |
Genre | : Community cookbooks |
ISBN | : 9780935032505 |
Talk About Good II features authentic Cajun recipes with an unpretentious, yet exotic flair. Contains 12 color prints, available only in this book, by acclaimed Blue Dog artist, George Rodrigue. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.