The Secrets of Louisiana Creole Cooking New Edition PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Secrets of Louisiana Creole Cooking New Edition PDF full book. Access full book title The Secrets of Louisiana Creole Cooking New Edition by Algertice Catherine Jefferson. Download full books in PDF and EPUB format.
Author: Algertice Catherine Jefferson
Publisher: Createspace Independent Publishing Platform
ISBN: 9781530777372
Category :
Languages : en
Pages : 232
Get Book Here
Book Description
The Secrets of Louisiana Creole Cooking New Edition is an upgraded version of the original book with additional history of a multicultural family and their unique cuisine. Included are additional colorful recipes, old home remedies and helpful household hints, more Louisiana French expressions and translations, and a tour of the Old Country with must see historical treasures. It will also intrigue those who are interested in the "Hush Hush" and "Swept Under the Carpet" secrets of Southern Louisiana Creole History.
Author: Algertice Catherine Jefferson
Publisher: Createspace Independent Publishing Platform
ISBN: 9781530777372
Category :
Languages : en
Pages : 232
Get Book Here
Book Description
The Secrets of Louisiana Creole Cooking New Edition is an upgraded version of the original book with additional history of a multicultural family and their unique cuisine. Included are additional colorful recipes, old home remedies and helpful household hints, more Louisiana French expressions and translations, and a tour of the Old Country with must see historical treasures. It will also intrigue those who are interested in the "Hush Hush" and "Swept Under the Carpet" secrets of Southern Louisiana Creole History.
Author: Algertice Chargois-Jefferson
Publisher:
ISBN: 9781729162118
Category :
Languages : en
Pages : 231
Get Book Here
Book Description
The Secrets of Louisiana Creole Cooking-"New Edition" is an updated version of the original title. It is a true story of the history of a multicultural people, with a unique cuisine combined from each one of those cultures. Included are more recipes featuring "Stuffed Flounder," ethnic diversity, Louisiana French expressions with translations, lots of pictures showing authenticity, and a tour of "The Old Country," showing how some things are still the same and how some have changed dramatically. It will also intrigue those who are interested in the "Hush Hush" and "Swept Under the Carpet" secrets of Southern Louisiana Creole History.
Author: The Picayune
Publisher: Courier Corporation
ISBN: 0486152405
Category : Cooking
Languages : en
Pages : 466
Get Book Here
Book Description
Hundreds 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.
Author: Poppy Tooker
Publisher: Restaurant Cookbooks
ISBN: 9781455620388
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.
Author: Nathaniel Burton
Publisher: University of New Orleans Press
ISBN: 9781608011506
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0688028470
Category : Cooking
Languages : en
Pages : 362
Get Book Here
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: Lisette Verlander
Publisher: Gibbs Smith Publishers
ISBN: 9780879057848
Category : Cooking
Languages : en
Pages : 88
Get Book Here
Book Description
Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orleans. Now, creating mouthwatering Cajun and Creole dishes in your own kitchen is just pages away with the help of this popular cookbook. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans cooks--Lisette Verlander and Susan Murphy, owners of The Cookin’ Cajun Cooking School. Over twenty thousand students a year learn the difference between Cajun and Creole cooking while getting a firsthand experience on how to make this delicious fare under the direction of the authors. You’ll think you’ve just pulled up a chair in their kitchen.
Author: Rima Collin
Publisher: Knopf
ISBN: 0394752759
Category : Cooking
Languages : en
Pages : 266
Get Book Here
Book Description
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author: John LaFleur (II.)
Publisher: Courtableau House Incorporated Publishing
ISBN: 9780982423202
Category : Cooking, Cajun
Languages : en
Pages : 269
Get Book Here
Book Description
Author: Louisiana Restaurant Association
Publisher: Pelican Publishing Company
ISBN: 9781455602070
Category :
Languages : en
Pages : 244
Get Book Here
Book Description
Louisiana restaurants serve a delicious indigenous American cuisine that has recently gained considerable national recognition. Cajun cooking, which originated in South Louisiana's bayou country, is hot and spicy and relies on easy-to-acquire ingredients. Creole food has a more citified style and developed in the Creole kitchens of New Orleans. Restaurants in Louisiana have developed a style of their own, at times combining Cajun and Creole influences to produce "Louisiana Cooking," a truly original cuisine that relies on spicy sauces, fresh produce and seafood, and thick gravies. The recipes in Chefs' Secrets from Great Restaurants in Louisiana come from famous New Orleans restaurants as well as from carefully tucked-away country restaurants. You'll learn the secrets of chefs from New Orleans' exclusive Commander's Palace, popular K-Paul's Louisiana Kitchen, and Antoine's, one of New Orleans' oldest, most celebrated restaurants. Also included are recipes from Cafe Rani in Covington, Don's Seafood in Lafayette, and The Oaks Plantation Restaurant, hidden on old River Road in Destrehan. Try Creole Seafood Okra Gumbo from New Orleans' famous Gumbo Shop, the Chicken Bienville from Bienville's Courtyard, and K-Paul's Louisiana Kitchen's own recipe for their unique Chicken and Tasso Jambalaya. For the more adventurous, there's Alligator Sauce Piquante from the Royal Restaurant and Pub in Jennings, and Le Lapin en Matelote (Rabbit Stew with Red Wine) from Begue's. And of course, who could resist the trout and shrimp dishes? Try Shrimp Chippewa from Mr. B's, fillet of Trout Bayou Style from Sazerac, and Trout Meuniere from Ralph and Kacoo's. Dessert offerings include Bread Pudding with Whisky Sauce from the Bon Ton Cafe, and a delicious Almond Torte from Stephen and Martin. Once Louisiana's chefs have let you in to their confidence, you're bound to spread the word.
