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Imagine preparing signature dishes from over 100 of Louisiana's leading restaurants right in your own kitchen. These 350 recipes will enable you to do just that! From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, world-renowned Louisiana restaurant recipes are now at your fingertips.
Book Synopsis Louisiana's Best Restaurant Recipes by : John M. Bailey
Download or read book Louisiana's Best Restaurant Recipes written by John M. Bailey and published by Quail Ridge Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imagine preparing signature dishes from over 100 of Louisiana's leading restaurants right in your own kitchen. These 350 recipes will enable you to do just that! From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, world-renowned Louisiana restaurant recipes are now at your fingertips.
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
Book Synopsis The Fresh Table by : Helana Brigman
Download or read book The Fresh Table written by Helana Brigman and published by LSU Press. This book was released on 2013-03-11 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Book Synopsis Acadiana Table by : George Graham
Download or read book Acadiana Table written by George Graham and published by . This book was released on 2016-10-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
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.
Book Synopsis Chefs' Secrets from Great Restaurants in Louisiana by : Louisiana Restaurant Association
Download or read book Chefs' Secrets from Great Restaurants in Louisiana written by Louisiana Restaurant Association and published by Pelican Publishing Company. This book was released on 1999 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
A collection of recipes from small-town restaurant owners and chefs in the state of Louisiana.
Book Synopsis Louisiana Back Road Restaurant Recipes by : Anita Musgrove
Download or read book Louisiana Back Road Restaurant Recipes written by Anita Musgrove and published by State Back Road Restaurant Rec. This book was released on 2018 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of recipes from small-town restaurant owners and chefs in the state of Louisiana.
Recipes from some of historic Louisiana's finest and most respected eateries.
Book Synopsis Recipes from Historic Louisiana by : Linda Bauer
Download or read book Recipes from Historic Louisiana written by Linda Bauer and published by . This book was released on 2006 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from some of historic Louisiana's finest and most respected eateries.
Say hello to Best of the Best from Louisiana Cookbook III! This updated edition is in keeping with the treasured recipes that have been splattered and dog-eared by thousands of devoted fans in Best of the Best from Louisiana and Best of the Best from Louisiana II. This cookbook includes dishes such as Muffaletta Croquettes, Cajun Pot Roast, and Joie de Vivre Heavenly Hash Cake. Historical facts along with a listing of Louisiana's major events and attractions make this full-color book a fun-to-read travelogue as well as an outstanding cookbook.
Book Synopsis Best of the Best from Louisiana Cookbook III by : Gwen McKee
Download or read book Best of the Best from Louisiana Cookbook III written by Gwen McKee and published by Quail Ridge Press. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Say hello to Best of the Best from Louisiana Cookbook III! This updated edition is in keeping with the treasured recipes that have been splattered and dog-eared by thousands of devoted fans in Best of the Best from Louisiana and Best of the Best from Louisiana II. This cookbook includes dishes such as Muffaletta Croquettes, Cajun Pot Roast, and Joie de Vivre Heavenly Hash Cake. Historical facts along with a listing of Louisiana's major events and attractions make this full-color book a fun-to-read travelogue as well as an outstanding cookbook.
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.
Book Synopsis Real Cajun by : Donald Link
Download or read book Real Cajun written by Donald Link and published by Clarkson Potter. This book was released on 2012-06-13 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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.
Book Synopsis Chef Paul Prudhomme's Louisiana Kitchen by : Paul Prudhomme
Download or read book Chef Paul Prudhomme's Louisiana Kitchen written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Pot and the Palette Cookbook by : Emeril Lagasse
Download or read book The Pot and the Palette Cookbook written by Emeril Lagasse and published by . This book was released on 2013-10-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
