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Author: John Gravois
Publisher: Savory House Press
ISBN: 9781892588302
Category : Cooking
Languages : en
Pages : 94
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Book Description
With "A Cajun Family Cookbook", John Gravois spreads the joy of regional cuisine as practiced by his relatives. It starts with recipes his mother taught him and Gravois ladles in more family favorites from generous southern Louisiana relatives. ? Gravois provides a primer on Cajun cooking techniques, including the best way to make perfect roux. Aside from familiar favorites, such distinctive fare as armadillo fricassée, stuffed quail, and venison stew are offered up along with sumptuous desserts like sweet potato pudding and pralines. If you grew up in Cajun country – the book will recall memories of raucous family reunions and other gatherings with aunts bearing her proudest dish. For non-Cajuns, it's a chance to eat very, very well. Again and again. This highly affordable, 96-page cookbook, $5.95, is produced in the United States by a small family-run printer. Savory House Press, is an imprint of a boutique, socially conscious publishing house that donates a portion of proceeds from several of its titles to non-profit groups including Habitat for Humanity.
Author: John Gravois
Publisher: Savory House Press
ISBN: 9781892588302
Category : Cooking
Languages : en
Pages : 94
Get Book Here
Book Description
With "A Cajun Family Cookbook", John Gravois spreads the joy of regional cuisine as practiced by his relatives. It starts with recipes his mother taught him and Gravois ladles in more family favorites from generous southern Louisiana relatives. ? Gravois provides a primer on Cajun cooking techniques, including the best way to make perfect roux. Aside from familiar favorites, such distinctive fare as armadillo fricassée, stuffed quail, and venison stew are offered up along with sumptuous desserts like sweet potato pudding and pralines. If you grew up in Cajun country – the book will recall memories of raucous family reunions and other gatherings with aunts bearing her proudest dish. For non-Cajuns, it's a chance to eat very, very well. Again and again. This highly affordable, 96-page cookbook, $5.95, is produced in the United States by a small family-run printer. Savory House Press, is an imprint of a boutique, socially conscious publishing house that donates a portion of proceeds from several of its titles to non-profit groups including Habitat for Humanity.
Author: Marcelle Bienvenu
Publisher: Susan Schadt Press LLC
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, now complete with a foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season. Praised by The New York Times in 2009 as "having what might be the best-named cookbook in America" this book promises to be a coveted collectible, with curated family recipes accumulated over generations alongside captivating life stories on Bayou Têche. Featured in the Aug/Sept issue of Garden & Gun by Jonathan Miles, who raves that "What sets South Louisiana cuisine apart lies at the nucleus of [one] of this year's finest cookbooks...Bienvenu spices her [book] with anecdotes, digressions, and heaps of mamaw energy." Tradition and flavor beckons readers into Bienvenu's world. From Backbone Stew (Reintier de Cochon) to Aunt Jenny's Daube Glacé and Poor Al's Fried Turkey, each dish inspires readers to embark on a journey through the tapestry of Cajun and Creole Cuisine. Relish the stories of the bayou and the warmth of Southern hospitality with Bienvenu's easy, foolproof recipes...the perfect companion for seasoned chefs, aspiring home cooks, and those that cherish the foodways of South Louisiana.
Author: Walker
Publisher: 83 Press
ISBN: 9781940772585
Category : Cooking
Languages : en
Pages : 164
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Book Description
Explore the Cajun traditions of the Walker family, creators of the Slap Ya Mama Cajun Seasoning company. Through family stories, Cajun lore, and some of the most prized recipes in Louisiana, this collection is sure to leave you feeling a little Cajun yourself.
Author: Favre Family
Publisher:
ISBN: 9781886110755
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
As you dig into a Strawberry Cheese Ball appetizer, savor a family favorite like Gambino's Boiled Crawfish, and finish off the meal with a delicious serving of Profiteroles with Vanilla Ice Cream & Chocolate Sauce, read family facts about the Favres from Kiln, Mississippi.
Author: Donald Link
Publisher: Clarkson Potter
ISBN: 0770434207
Category : Cooking
Languages : en
Pages : 472
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Book Description
An 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: W. Thomas Angers
Publisher:
ISBN: 9780935619003
Category : Cooking
Languages : en
Pages : 0
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Book Description
Featuring totally traditional and authentic Cajun recipes straight from Louisiana's bayou country, collected and produced by a member of a second-generation Louisiana publishing family, this collection provides the true Cajun experience. 20+ photos.
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062188119
Category : Cooking
Languages : en
Pages : 531
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Book Description
Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember—and cook—the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.
Author: Eula Dore
Publisher: Harvard Common Press
ISBN: 1558325220
Category : Cooking
Languages : en
Pages : 314
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Book Description
Cooking through the seasons on Avery island in Louisiana.
Author:
Publisher: Gibbs Smith
ISBN: 9781423618270
Category : Cooking, American
Languages : en
Pages : 108
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Book Description
Author: Tony Chachere
Publisher: Tony Chachere's Creole Foods
ISBN:
Category : Cooking
Languages : en
Pages : 212
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Book Description
