Cooking in Cajun Country PDF Download
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Author: Cher'e Dastugue Coen
Publisher: Gibbs Smith
ISBN: 1423612469
Category : Cooking
Languages : en
Pages : 161
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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: 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: W. Thomas Angers
Publisher:
ISBN: 9780935619003
Category : Cooking
Languages : en
Pages : 0
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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: Beaver Club of Lafayette
Publisher:
ISBN: 9780964248601
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
The culinary flair of Cajun men is legendary. Full of novel food combinations and lore, this cookbook is just like gumbo--spicy, rich, and memorable. Winner of a 1995 Tabasco Community Cookbook Award. Benefits the Beaver Club of Lafayette.
Author: Donald Link
Publisher: Clarkson Potter
ISBN: 0770434207
Category : Cooking
Languages : en
Pages : 472
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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: 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: Tony Chachere
Publisher: Tony Chachere's Creole Foods
ISBN:
Category : Cooking
Languages : en
Pages : 212
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Book Description
Author: Barry Jean Ancelet
Publisher: Univ. Press of Mississippi
ISBN: 1604736178
Category : Social Science
Languages : en
Pages : 282
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Book Description
This insightful book is by far the broadest examination of traditional Cajun culture ever assembled. It goes beyond the stereotypes and surface treatment given to Cajuns by the popular media and examines the great variety of cultural elements alive in Cajun culture today--cooking, music, storytelling, architecture, arts and crafts, and festivals, as well as traditional occupations such as fishing, hunting, and trapping. It not only gives fascinating descriptions of elements in Cajun life that have been woven into the fabric of American history and folklore; it also explains how they came to be. Cajun Country reveals the historical background of the Cajun people, who migrated to Louisiana as exiles from their Canadian homeland, and it shows their folklife as a living and ongoing legacy that enriches America.
Author: Tony Chachere
Publisher:
ISBN: 9780960458066
Category : Cooking (Game)
Languages : en
Pages : 32
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Book Description
Author: Marcelle Bienvenu
Publisher: Hippocrene Books
ISBN: 9780781811200
Category : Cooking
Languages : en
Pages : 222
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Book Description
"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.
Author: Walker
Publisher: 83 Press
ISBN: 9781940772585
Category : Cooking
Languages : en
Pages : 164
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Book Description
Explore the Cajun traditions of the Walker family, creators of the Slap Ya Mama Cajun Seasoning company. Through family stories, Cajun lore, and some of the most prized recipes in Louisiana, this collection is sure to leave you feeling a little Cajun yourself.
