Classic Eateries of Cajun County PDF Download
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Author: Dixie Poché
Publisher: Arcadia Publishing
ISBN: 1625853459
Category : Cooking
Languages : en
Pages : 160
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Book Description
Sample flavors of Cajun Country’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
Author: Dixie Poché
Publisher: Arcadia Publishing
ISBN: 1625853459
Category : Cooking
Languages : en
Pages : 160
Get Book Here
Book Description
Sample flavors of Cajun Country’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
Author: Dixie Poche
Publisher: Arcadia Publishing
ISBN: 162619808X
Category : Cooking
Languages : en
Pages : 1
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Book Description
Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region's first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim's and Teet's Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina's Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana's pioneering eateries and those still making culinary history today.
Author: Dixie Lee Poche
Publisher: History Press Library Editions
ISBN: 9781540212566
Category : Cooking
Languages : en
Pages : 162
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Book Description
Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region's first restaurants, cafes and bakeries emerged in the 1880s. Stores like T-Jim's and Teet's Food supplied locals with boudin. Cafe Vermilionville served patrons crawfish beignets. And faithful Bellina's Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poche as she shares the stories and recipes behind French Louisiana's pioneering eateries and those still making culinary history today. "
Author: Dixie Poché
Publisher: Arcadia Publishing
ISBN: 1467144460
Category : History
Languages : en
Pages : 176
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Book Description
"Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. The author traverses Cajun country to dive in to the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig."--Back cover.
Author: Macon Fry
Publisher: Pelican Publishing
ISBN: 9781455601752
Category : Travel
Languages : en
Pages : 476
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Book Description
There's just nowhere else but South Louisiana to find real knee-slapping, crowd-hooting Zydeco music. Even the big-city chefs can't cook up a Cajun meal the way they do at the roadside restaurants deep in the bayous of Acadiana. Likewise, no other guide matches the amount of in-depth information presented in Cajun Country Guide. It's a study of Cajuns that tells visitors how to find the sights, sounds, and flavors of one of America's most culturally unique regions. Take a vacation to a part of our own country that, in some places, didn't even speak English until nearly fifty years ago. While modern technology is weeding out some of the one-of-a-kind qualities of this subculture, not all of them are gone, or even hard to find, if you know how to hunt for them. And there are no better hunters than authors Macon Fry and Julie Posner. With the handy maps, reviews, and recommendations packed into the Cajun Country Guide, a trip to the bayous won't leave one feeling like a visitor, but more like a native who has come back home.
Author: Dixie Poché
Publisher: Arcadia Publishing
ISBN: 146715038X
Category : History
Languages : en
Pages : 160
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Book Description
Dive into Cajun Mardis Gras, where the party goes down with a wholly different flourish Everyone knows about Louisiana Mardi Gras and its glitz, glam, parades and masquerades. But in Cajun County, the festival turns communities into stage shows of wild revelry. Called Courir de Mardi Gras in the rural parishes, you'll find masked runners and horsemen bedecked in colorful, tattered clothing, cavorting through the countryside on a begging quest for gumbo ingredients. It's an outrageous celebration--derived from the French medieval Festival of Begging--on the eve of Lenten season's fasting. In exchange for neighborly generosity, the revelers sing, dance, act a fool, chase chickens and unite the community with an abundance of mirth that reverberates year-round. Join author Dixie Poche and take part in the wild spectacle and otherworldly whimsy of Courir de Mardis Gras.
Author: Beaver Club of Lafayette
Publisher:
ISBN: 9780964248601
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
The culinary flair of Cajun men is legendary. Full of novel food combinations and lore, this cookbook is just like gumbo--spicy, rich, and memorable. Winner of a 1995 Tabasco Community Cookbook Award. Benefits the Beaver Club of Lafayette.
Author: Marcelle Bienvenu
Publisher: Hippocrene Books
ISBN: 9780781811200
Category : Cooking
Languages : en
Pages : 222
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Book Description
"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.
Author: Sharon Moreland Myers
Publisher: Arcadia Publishing
ISBN: 1439664412
Category : History
Languages : en
Pages : 178
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Book Description
Akron and Summit County's classic hot spots have satisfied palates since the early twentieth century. Akron alone could sit up to thirty thousand people at once during the golden age of the '50s and '60s. Marcel's made a name for itself with its scampi, and Icaomini's became synonymous with lobster. Ladd's dished crowd-pleasing coney dogs, and Yanko's sliced up its mouthwatering shish kabobs. Digging up vintage images and recipes, author Sharon Myers leads readers on a delectable trip down memory lane to the area's most renowned and cherished eateries.
Author: Dixie Poché
Publisher: Arcadia Publishing
ISBN: 146713726X
Category : Cooking
Languages : en
Pages : 176
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Book Description
"Louisiana is famous for its culinary delights, and the state's rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea's Lunchroom's pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport's Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poche dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country's pain perdu and many more."--Publisher's description.
