Louisiana Cookery PDF Download
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Author: Mary Land
Publisher: Univ. Press of Mississippi
ISBN: 9781617034220
Category : Cookery, American
Languages : en
Pages : 404
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Book Description
Author: Mary Land
Publisher: Univ. Press of Mississippi
ISBN: 9781617034220
Category : Cookery, American
Languages : en
Pages : 404
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Book Description
Author: Poppy Tooker
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455618767
Category : Cooking
Languages : en
Pages : 140
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Book Description
On her popular radio show of this name, Poppy Tooker has captured some amazing oral histories about the food of Louisiana. This book brings those words to the page, including interviews with Chef Leah Chase, Randy Fertel of Ruth's Chris, the Roman Candyman, Creole kosher cook Mildred Cover, and more. Mouthwatering recipes and outstanding portraits by world-renowned Photographer David Spielman beautifully garnish this delicious addition to Louisiana food literature.
Author: Donald Link
Publisher: Clarkson Potter
ISBN: 0770434207
Category : Cooking
Languages : en
Pages : 256
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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: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062039423
Category : Cooking
Languages : en
Pages : 362
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Book Description
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Author: Roy F. Jr. Guste
Publisher: W. W. Norton
ISBN: 9780393334425
Category :
Languages : en
Pages : 0
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Book Description
An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their variations.
Author: Janet Allured
Publisher: University of Georgia Press
ISBN: 0820329460
Category : History
Languages : en
Pages : 760
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Book Description
Moving chronologically from the colonial period to the present, this collection of seventeen biographical essays provides a window into the social, cultural, and geographic milieu of women's lives in the state. Within the context of the historical forces that have shaped Louisiana, the contributors look at ways in which the women they profile either abided by prevailing gender norms or negotiated new models of behavior for themselves and other women.Louisiana Womenconcludes with an essay that examines women's active responses to problems that emerged in New Orleans after Hurricane Katrina. The women whose absorbing life stories are collected here include Marie Therese Coincoin, who was born a slave but later became a successful entrepreneur, and Oretha Castle Haley, civil rights activist and leader of the New Orleans chapter of CORE. From such well-known figures as author Kate Chopin and Voudou priestess Marie Laveau, to lesser known women such as Cajun musician Cleoma Breaux Falcon, this volume reveals a compelling cross section of historical figures. The women profiled vary by race, class, political affiliation, and religious persuasion, but they all share an unusual grit and determination that allowed them to turn trying circumstances into opportunity. Lively yet rigorous, these essays introduce readers to the courageous, dedicated, and inventive women who have been an essential part of Louisiana's history. Historical figures included: Marie Th?r?se Coincoin The Baroness Pontalba Marie Laveau Sarah Katherine (Kate) Stone Eliza Jane Nicholson Kate Chopin Grace King Louisa Williams Robinson, Her Daughters, and Her Granddaughters Clementine Hunter Dorothy Dix True Methodist Women Cleoma Breaux Falcon Caroline Dormon Mary Land Rowena Spencer Oretha Castle Haley Louisiana Women and Hurricane Katrina
Author: Raymond Joseph Martinez
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 54
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Book Description
Author: Roy F. Guste
Publisher: W. W. Norton
ISBN: 9780393025033
Category : Cooking
Languages : en
Pages : 214
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Book Description
Provides Louisiana-style recipes for beverages, appetizers, soups, bisques, gumbos, fish, seafood, eggs, chicken, duck, squab, meat, beans, rice, jambalaya, vegetables, and salads
Author: C. Paige Gutierrez
Publisher: Univ. Press of Mississippi
ISBN: 1628467770
Category : Cooking
Languages : en
Pages : 175
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Book Description
Cajun food has become a popular “ethnic” food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique. Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns. Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people. Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do.
Author: Roy F. Guste
Publisher: W. W. Norton & Company
ISBN: 9780393027143
Category : Cookery, American
Languages : en
Pages : 322
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Book Description
Now, for weight and health conscious people who love Louisiana cuisine, here is a marvelous cookbook designed to cut fat, salt and calories. The result is a pleasing array of wholesome dishes that don't sacrifice any of the rich Creole and Cajun tastes. Drawings.
