Broussard's Restaurant & Courtyard Ckbk PDF Download
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Author: Ann Benoit
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455614899
Category : Cooking
Languages : en
Pages : 228
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Book Description
Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.
Author: Ann Benoit
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455614899
Category : Cooking
Languages : en
Pages : 228
Get Book Here
Book Description
Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.
Author: Preuss, Evelyn
Publisher: Pelican Publishing Company
ISBN: 9781455601561
Category : Cooking
Languages : en
Pages : 218
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Book Description
Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.
Author: Gunter Preuss
Publisher: Pelican Publishing
ISBN: 9781565541399
Category : Cooking
Languages : en
Pages : 0
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Book Description
Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.
Author: Monique Boutté Christina
Publisher: Pelican Publishing
ISBN: 9781589803473
Category : Cooking
Languages : en
Pages : 0
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Book Description
Mulate�s has been a cornerstone of Cajun country�s proudest traditions of food, music, and love of good times for over 15 years. Now you can try your hand at customer favorites like blackened alligator, Mulate�s crabmeat stuffing, Zydeco Gumbo, Mulate�s homemade bread pudding, and more.
Author: Aimee Broussard
Publisher: LifeRich Publishing
ISBN: 1489701613
Category : Cooking
Languages : en
Pages : 275
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Book Description
From coast-to-coast, there is something universally common about our relationship with food. Its more than just the food we eat and the way we nourish our bodies. Its the way we feel when our food is shared and the manner in which we connect with others over a shared meal. But perhaps most importantly is the way in which a favorite heirloom recipe can allow a flood of treasured memories to invade our hearts with the simple aroma of ingredients. The traveling apron journey began with one simple goal in mind: to connect a community of women together around those beloved recipes. After 20,000-plus miles of travel, whether youre looking to update your weeknight dinner rotation, entertain friends on the back porch, or simply looking for a dessert for your next holiday bash, theres a little something for everyone.
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: George Graham
Publisher: Harvard Common Press
ISBN: 159233976X
Category : Cooking
Languages : en
Pages : 242
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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: Nathaniel Burton
Publisher: University of New Orleans Press
ISBN: 9781608011506
Category : Cooking
Languages : en
Pages : 0
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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: Kit Wohl
Publisher: Pelican Publishing
ISBN: 9781589804449
Category : Cooking
Languages : en
Pages : 0
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Book Description
"It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city's renowned sweet tooth, complete with straightforward recipes for creating easy elegance"--Publisher website (May 2007).
Author: Bea Weber
Publisher:
ISBN: 9780999588451
Category :
Languages : en
Pages :
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Book Description
A 192-page hardcover book with more than 100 recipes for the Cajun and Creole gumbo dishes that have made south Louisiana food world-famous. Special sections on the history of gumbo and filé, plus instructions for making rice and gumbo stocks.
