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Author: Tony Chachere
Publisher:
ISBN: 9780960458066
Category : Cooking (Game)
Languages : en
Pages : 32
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Book Description
Author: Tony Chachere
Publisher:
ISBN: 9780960458066
Category : Cooking (Game)
Languages : en
Pages : 32
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Book Description
Author: The Picayune
Publisher: Andrews Mcmeel+ORM
ISBN: 144944668X
Category : Cooking
Languages : en
Pages : 470
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Book Description
A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Author: Tony Chachere
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 28
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Book Description
Author: Terry L. Thompson
Publisher:
ISBN: 9780345342607
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
"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: William I. Kaufman
Publisher:
ISBN: 9781494054601
Category :
Languages : en
Pages : 240
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Book Description
This is a new release of the original 1962 edition.
Author: George Graham
Publisher:
ISBN: 1558328637
Category : Cooking
Languages : en
Pages : 323
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Book Description
Stuffed 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
ISBN: 1429090111
Category : Cooking
Languages : en
Pages : 278
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Book Description
A pioneering collection of recipes of New Orleans, Creole cuisine.
Author: Les Carloss
Publisher:
ISBN: 9781901268041
Category : Cookery, Creole
Languages : en
Pages : 120
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Book Description
As 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.
Author: Holmes, Jr., Thomas J.
Publisher: Pelican Publishing Company
ISBN: 9781455600656
Category : Cooking
Languages : en
Pages : 196
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Book Description
Author: Ryan Boudreaux
Publisher: Rockridge Press
ISBN: 9781647393373
Category :
Languages : en
Pages :
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Book Description
From Louisiana to your table with love--50 authentic Cajun and Creole recipes Welcome to the perfect way to start cooking up sweet and savory Southern flavors in a flash. The Easy Creole and Cajun Cookbook makes it quick, easy, and affordable to spice up mealtime anytime with lots of crowd-pleasing one-pot and 30-minute options. From authentic Shrimp, Sausage, and Grits to aromatic Crawfish Bisque, this complete Creole and Cajun cookbook delivers everything you need to get started simmering up these timeless and tasty family favorites at home. Get expert tips on how to stock your pantry, must-have kitchen appliances, and how to create and use local seasonings like the magical Cajun Trinity of fresh onions, celery, and bell pepper. Bon appetit! The Easy Creole and Cajun Cookbook features: 50 Classic and creative recipes--Discover lots of delicious Cajun and Creole dishes you can make and serve in minutes. Simple ingredients--The recipes found in this Creole and Cajun cookbook use easy-to-find ingredients, and there are even substitution tips if you want to experiment a bit. Essential extras--Get quick, easy recipes and storage tips for regional cooking bases, including roux, stock, and seasoning blends. It's simple to serve up some home-cooked Southern fare with flair with The Easy Creole and Cajun Cookbook.
