The Basics of Creole Cooking
Author: Tony Chachere
Publisher:
Published: 1982-09
Total Pages: 32
ISBN-13: 9780960458066
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The Picayune's Creole Cook Book
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.
The Basics of Creole Cooking
Author: Tony Chachere
Publisher:
Published: 1982
Total Pages: 28
ISBN-13:
DOWNLOAD EBOOKCajun-Creole Cooking
Author: 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
Acadiana Table
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.
The Best of Creole Cooking
Author: Les Carloss
Publisher:
Published: 2001
Total Pages: 120
ISBN-13: 9781901268041
DOWNLOAD EBOOKAs New Orleans has opened its doors to welcome millions of visitors from around the world, a whole new world of culinary opportunities has been opened to us. This book offers a selection of creole recipes: sauces stocks and basics - including creole mustard sauce, seafood butter sauce, jalapeno tartar sauce, roux, and creole seasonings; appetizers - including cajun pate, hot seafood dip, tortilla pinwheels, bayou boundin, marinated shrimp and crawfish, oysters rockerfeller, and cajun caviar; soups, salads and side dishes - including corn chowder, cheese grits, corn pudding casserole, cajun 'dirty' rice, bayou house salad, and Mardi Gras rice; entrees - including creole crab cakes, crabmeat souffle, seafood gumbo, pasta jambalaya, chicken and sausage jambalaya, and New Orleans red beans and rice; desserts - including creole pralines, French silk pie, selina key lime pie, sweet potato pecan pie, cajan velvet pie, bayou bread pudding. The text is illustrated through out with colour photographs.
Bayou Cook Book
Author: Holmes, Jr., Thomas J.
Publisher: Pelican Publishing Company
Published: 1976
Total Pages: 196
ISBN-13: 9781455600656
DOWNLOAD EBOOKLa Cuisine Creole
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.
The Art of Creole Cookery
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.
Creole
Author: Babette de Rozières
Publisher: Phaidon
Published: 2007-10-15
Total Pages: 368
ISBN-13:
DOWNLOAD EBOOKContaining over 160 recipes and including some of the West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, this book paints a picture of the food in Guadeloupe.
