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Author: The Picayune
Publisher: Courier Corporation
Published: 2012-04-26
Total Pages: 466
ISBN-13: 0486152405
DOWNLOAD EBOOKHundreds 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: Tony Chachere
Publisher:
Published: 1982-09
Total Pages: 32
ISBN-13: 9780960458066
DOWNLOAD EBOOKAuthor: Terry L. Thompson
Publisher:
Published: 1987
Total Pages: 0
ISBN-13: 9780345342607
DOWNLOAD EBOOK"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: George Graham
Publisher:
Published: 2016-10-15
Total Pages: 323
ISBN-13: 1558328637
DOWNLOAD EBOOKStuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Author: Lafcadio Hearn
Publisher: Applewood Books
Published: 2007-10
Total Pages: 278
ISBN-13: 1429090111
DOWNLOAD EBOOKA pioneering collection of recipes of New Orleans, Creole cuisine.
Author: Junior League of Baton Rouge
Publisher: Favorite Recipes Press (FRP)
Published: 2010
Total Pages: 0
ISBN-13: 9780961302689
DOWNLOAD EBOOKThis 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: William I. Kaufman
Publisher:
Published: 2013-10
Total Pages: 240
ISBN-13: 9781494054601
DOWNLOAD EBOOKThis is a new release of the original 1962 edition.
Author: John D. Folse
Publisher: Chef John Folse and Company
Published: 2004
Total Pages: 0
ISBN-13: 9780970445711
DOWNLOAD EBOOKChef 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 the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans-and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. "The Encyclopedia" would make a perfect gift or simply a treasured addition to your own cookbook library.
Author: Holmes, Jr., Thomas J.
Publisher: Pelican Publishing Company
Published: 1976
Total Pages: 196
ISBN-13: 9781455600656
DOWNLOAD EBOOKAuthor: Vanessa Bolosier
Publisher: Pavilion
Published: 2015-06-11
Total Pages: 240
ISBN-13: 9781909815926
DOWNLOAD EBOOKCreole Kitchen is an original collection of recipes from the French Caribbean. Creole food is one of the first fusion foods, drawing in influences from years of trading history and mixing cultures on the islands of Guadeloupe and Martinique. This sunshine-filled book features 100 recipes from Prawns Colombo to Creole Cassoulet, from Coconut Slaw to Saltfish Boudins, from Flambé Bananas to Pineapple Fritters and delicious rum-laced punch and cocktails. This is food to truly make the mouth water and bear you away to a Caribbean paradise. Drawing inspiration from her childhood kitchen, the bright and engaging author, Vanessa, is on a mission to spread the love, sunshine and laughter that Caribbean Creole food brings. The recipes are both delicious and easy to make, and Vanessa offers substitution ideas for traditional Caribbean ingredients, although they are increasingly available in supermarkets and grocers everywhere. A cookbook for anyone with a sense of adventure who longs for sunshine flavours.
