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Author: Susan Martin-Witherspoon
Publisher: Lulu.com
Published: 2014-08-08
Total Pages: 106
ISBN-13: 1312389931
DOWNLOAD EBOOKThis is a cookbook of delicious Cajun recipes, created in the kitchen by Big Bubba.
Author: Susan Martin-Witherspoon
Publisher: Lulu.com
Published: 2014-08-12
Total Pages: 62
ISBN-13: 1312429615
DOWNLOAD EBOOKThis is the second book in a series of Cajun recipes by Big Bubba, published by Susan-Martin Witherspoon. As a young girl gowing up in the swamps of Louisiana her entire family learned how to cook well. Big Bubba was one of the best. Susan Martin-Witherspoon seeks to bring his family cuisine recipes to the world.
Author: Ryan Boudreaux
Publisher: Sourcebooks, Inc.
Published: 2021-12-28
Total Pages: 327
ISBN-13: 1638780323
DOWNLOAD EBOOKCook like a Cajun with 100 authentic recipes Cajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can't find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes. What differentiates this book from other New Orleans cookbooks: An overview of Cajun cooking—Get a crash course on the history of Cajun cuisine, and learn how to master regional cooking techniques. Tips for stocking a Cajun kitchen—Discover the ingredients that set Cajun cuisine apart, and find an easy recipe for throwing together your own Cajun seasoning. Classic and creative recipes—Explore an enticing mix of traditional favorites and modern Cajun cooking, from Seafood Gumbo to Corn Maque Choux. Bring home the vibrant flavors of New Orleans with this top choice in Louisiana cookbooks.
Author: Barbara Riddle
Publisher: Independently Published
Published: 2019-07-13
Total Pages: 94
ISBN-13: 9781080248483
DOWNLOAD EBOOKIf you think of Cajun food, you are probably thinking spicy. Spices definitely dominate Cajun dishes. However, Cajun cuisine has its basis in French cooking. The people who settled in New Orleans and Louisiana were mostly French, and that is reflected in the recipes in The Genuine Cajun Cookbook.When these French settlers arrived, they found an abundance of seafood in the Gulf of Mexico, such as shrimp, crawfish, crabs, and other seafood. The bounties of the sea became a huge part of Cajun cooking, from Jambalaya, crawfish, and seafood stews. Many of these dishes are hotter than August, but you can control the heat, allowing everyone to enjoy a bit of Bayou living.After enjoying one of the delectable dishes from The Genuine Cajun Cookbook, relax over a cup of coffee and one of Louisiana's wonderful pecan desserts.
Author: Ryan Boudreaux
Publisher: Sourcebooks, Inc.
Published: 2020-03-03
Total Pages: 259
ISBN-13: 1646114345
DOWNLOAD EBOOKTake 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: Angel Burns
Publisher:
Published: 2019-09-26
Total Pages: 138
ISBN-13: 9781695742055
DOWNLOAD EBOOKThe Louisiana city of New Orleans nicknamed the crescent city is not only a great party place, but it is also the melting pots of cuisines. It is the convergence point for food from different culture, from French to African and American culture. Do not go too far searching for the traditional New Orleans Creole and Cajun because you would find it all right here. The differences between the two styles of cooking are as easy as pie. Creole dishes originate from various regions of the world like Europe, Africa, the Caribbean, and Native America while Cajun dishes come from Southern and French influences. However, if you aren't heading south anytime soon, you can start making our 40 creole and Cajun recipes. We have brought together stupendous and classic yet traditional dishes from New Orleans right to your kitchen table. You will discover main dishes like chicken, touffe, crawfish pie, even Louisiana alligator Creole stew. Are you salivating? We aren't done yet because we also have desserts like pecan pie, doberge cake, and bread pudding, not to mention iconic cocktails. Let the celebration of New Orleans begin. Get your copy of this cookbook.
Author: John DeMers
Publisher: Tuttle Publishing
Published: 1998-02-15
Total Pages: 154
ISBN-13: 1462905447
DOWNLOAD EBOOKThis comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants. From Brennan's and Emeril to Commanders Palace--providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers, and he starts by giving you a comprehensive overview of the history and food culture of New Orleans--an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants--from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book! Authentic Cajun and Creole recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.
Author: Dale Curry
Publisher: UNC Press Books
Published: 2015-03-02
Total Pages: 125
ISBN-13: 1469622688
DOWNLOAD EBOOKRecalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Author: Donald Link
Publisher: Clarkson Potter
Published: 2012-06-13
Total Pages: 472
ISBN-13: 0770434207
DOWNLOAD EBOOKAn 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 country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
Author: Rima Collin
Publisher: Knopf
Published: 1987-03-12
Total Pages: 266
ISBN-13: 0394752759
DOWNLOAD EBOOKTwo 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.
