Town and Country Creole Cooking 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 Town and Country Creole Cooking PDF full book. Access full book title Town and Country Creole Cooking by Betty J. Turnbull. Download full books in PDF and EPUB format.
Author: Betty J. Turnbull
Publisher:
ISBN: 9780967993799
Category : Cooking
Languages : en
Pages : 162
Get Book Here
Book Description
Town and Country Creole Cooking: Traditional and Modern Recipes of Haiti is a collection of recipes for the best of Haiti's cuisine from the rustic fritters sold along the street to refined lobster dishes found in the country's leading restaurants. With this step by step guide you can easily prepare the foods you know and love and others you will enjoy discovering. Straightforward directions and simple format make your cooking experience as easy as possible, while striving to maintain the authenticity of Haitian cuisine. Town and Country is loaded with extras and variations that make it a cook-friendly recipe collection. This book includes tips on cooking with Haitian flavors and the uses of unique ingredients, along with charts that tell you the names of foods in French, Creole, and English. Be sure to watch for the added seasoning of Haitian proverbs sprinkled throughout the book - these show great wisdom and a delightful sense of humor.
Author: Betty J. Turnbull
Publisher:
ISBN: 9780967993799
Category : Cooking
Languages : en
Pages : 162
Get Book Here
Book Description
Town and Country Creole Cooking: Traditional and Modern Recipes of Haiti is a collection of recipes for the best of Haiti's cuisine from the rustic fritters sold along the street to refined lobster dishes found in the country's leading restaurants. With this step by step guide you can easily prepare the foods you know and love and others you will enjoy discovering. Straightforward directions and simple format make your cooking experience as easy as possible, while striving to maintain the authenticity of Haitian cuisine. Town and Country is loaded with extras and variations that make it a cook-friendly recipe collection. This book includes tips on cooking with Haitian flavors and the uses of unique ingredients, along with charts that tell you the names of foods in French, Creole, and English. Be sure to watch for the added seasoning of Haitian proverbs sprinkled throughout the book - these show great wisdom and a delightful sense of humor.
Author: Nancy Tregre Wilson
Publisher: LSU Press
ISBN: 0807168971
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Mémère’s Country Creole Cookbook showcases regional dishes and cooking styles associated with the “German Coast,” a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community, originally settled by German and French immigrants, produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients. A native and longtime resident of the German Coast, Nancy Tregre Wilson focuses on foods she learned to cook in the kitchens of her great-grandmother (Mémère), her Cajun French grandmother (Mam Papaul), and her own mother. Each instilled in Wilson a passion for the flavors and traditions that define this distinct Cajun Creole cuisine. Sharing family recipes as well as those collected from neighbors and friends, Wilson adds personal anecdotes and cooking tips to ensure others can enjoy the specialty dishes of this region. The book features over two hundred recipes, including dishes like crab-stuffed shrimp, panéed meat with white gravy, red bean gumbo, and mirliton salad, as well as some of the area’s staple dishes, such as butterbeans with shrimp, galettes (flattened, fried bread squares), tea cakes, and “l’il coconut pies.” Wilson also offers details of traditional rituals like her family’s annual November boucherie and the process for preparing foods common in early-twentieth-century Louisiana but rarely served today, such as pig tails and blood boudin. Pairing historic recipes with Wilson’s memories of life on the German Coast, Mémère’s Country Creole Cookbook documents the culture and cuisine of an often-overlooked part of the South.
Author: Cher'e Dastugue Coen
Publisher: Gibbs Smith
ISBN: 1423612469
Category : Cooking
Languages : en
Pages : 161
Get Book Here
Book Description
Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cookstraditional meals as well as the modern methods of preparing delicious home-cooked meals.
Author: George Graham
Publisher:
ISBN: 1558328637
Category : Cooking
Languages : en
Pages : 323
Get Book Here
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: Howard Mitcham
Publisher: Pelican Publishing
ISBN: 9781455603121
Category : Cooking
Languages : en
Pages : 292
Get Book Here
Book Description
Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods. “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today
Author: Chase, Leah
Publisher: Pelican Publishing Company
ISBN: 9781455600274
Category : Cooking
Languages : en
Pages : 164
Get Book Here
Book Description
"Home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm." -Midwest Book Review This second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.
Author: Terry Thompson
Publisher: Hp Books
ISBN: 9780895863713
Category : Cooking
Languages : en
Pages : 176
Get Book Here
Book Description
Gathers Creole-style recipes for appetizers, soups, gumbos, bisques, salads, poultry, meat, fish, shellfish, vegetables, rice, beverages and desserts
Author: W. Thomas Angers
Publisher:
ISBN: 9780935619003
Category : Cooking
Languages : en
Pages : 0
Get Book Here
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: George Graham
Publisher: Harvard Common Press
ISBN: 159233976X
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
Master the art of all the most delectable styles of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 easy-to-use recipes. George Graham—a lifelong Louisianan, a former chef and restaurateur, and now an award-winning food writer and blogger—is a brilliant cook, a warm, funny, and engaging storyteller, and an ace photographer. He brings all these talents alive in Fresh from Louisiana, his second cookbook, following on the heels of his masterful Acadiana Table. George makes Louisiana cooking not just easy for home cooks to learn, but fun and interesting, too. The recipes range from George's pitch-perfect versions of classic Louisiana dishes to imaginative, brand-new ideas that use the signature flavors of the region's cuisines in utterly new ways. You can start a glorious Louisiana meal with a Corn and Crab Bisque, a Crawfish Boil Chowder, or Mini Bell Peppers Stuffed with Crabmeat. For a main course, why not try a Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, or a Gulf Shrimp Pasta Primavera? There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Brûlée, plus sides, sandwiches, cooling drinks, and breakfast and brunch fare. For soul-satisfying everyday dinners with family to amazing weekend feasts with friends, this beautiful book—with more than 100 color photos—brings the intriguing and delicious flavors of Louisiana home, wherever you might live.
Author: Thomas Holmes
Publisher: Pelican Publishing Company Incorporated
ISBN: 9780882894171
Category : Cooking
Languages : en
Pages : 192
Get Book Here
Book Description
This charming handcrafted Creole cookbook emphasizes the skillful use of spices, herbs, and seasoning, blended to enhance, not overpower, interesting foods.
