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Jambalaya, Crawfish Pie, Fillet Gumbo, Cajun and Creole cooking is hot-Hot-HOTTER than ever today, spreading far beyond the confines of Louisiana and the Southeast. This 16th book in the popular Cooking Secrets series offers more than 130 tempting recipes. Over 50 original line drawings.
Book Synopsis Louisiana's Cooking Secrets by : Kathleen DeVanna Fish
Download or read book Louisiana's Cooking Secrets written by Kathleen DeVanna Fish and published by . This book was released on 1997 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jambalaya, Crawfish Pie, Fillet Gumbo, Cajun and Creole cooking is hot-Hot-HOTTER than ever today, spreading far beyond the confines of Louisiana and the Southeast. This 16th book in the popular Cooking Secrets series offers more than 130 tempting recipes. Over 50 original line drawings.
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.
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.
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Book Synopsis The New Orleans Kitchen by : Justin Devillier
Download or read book The New Orleans Kitchen written by Justin Devillier and published by Lorena Jones Books. This book was released on 2019-10-29 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Good food reigns supreme in the Acadiana area of Louisiana, & who would know better than the chefs of the region, especially those who won awards in the Culinary Classic. This cookbook features award-winning recipes that these illustrious chefs cook at home plus a list of secret ingredients, how to get them, an Acadiana Restaurant Guide & a Crawfish Primer. Don't miss the light suggestions for those watching their weight & touching Food Memories to be relished & repeated. For further information, write to: Tradery House, 4210 B. F. Goodrich Blvd., Memphis, TN 38118. Or to place an order, call: Wimmer Cookbook Distribution 800-727-1034.
Book Synopsis Cajun Revelation by :
Download or read book Cajun Revelation written by and published by Wimmer Cookbooks. This book was released on 1995 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good food reigns supreme in the Acadiana area of Louisiana, & who would know better than the chefs of the region, especially those who won awards in the Culinary Classic. This cookbook features award-winning recipes that these illustrious chefs cook at home plus a list of secret ingredients, how to get them, an Acadiana Restaurant Guide & a Crawfish Primer. Don't miss the light suggestions for those watching their weight & touching Food Memories to be relished & repeated. For further information, write to: Tradery House, 4210 B. F. Goodrich Blvd., Memphis, TN 38118. Or to place an order, call: Wimmer Cookbook Distribution 800-727-1034.
Elegance, charm, and the secret recipes of the great chefs of Alabama, Georgia, Louisiana, Mississippi, North and South Carolina, and Tennessee grace this truly gastronomic adventure. Cooking Secrets--America's South is a wonderful cookbook and guidebook to this region.
Book Synopsis Cooking Secrets America's South by : Kathleen DeVanna Fish
Download or read book Cooking Secrets America's South written by Kathleen DeVanna Fish and published by . This book was released on 1997 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elegance, charm, and the secret recipes of the great chefs of Alabama, Georgia, Louisiana, Mississippi, North and South Carolina, and Tennessee grace this truly gastronomic adventure. Cooking Secrets--America's South is a wonderful cookbook and guidebook to this region.
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.
Book Synopsis The Secrets of Louisiana Creole Cooking-New Edition by : Algertice Chargois-Jefferson
Download or read book The Secrets of Louisiana Creole Cooking-New Edition written by Algertice Chargois-Jefferson and published by . This book was released on 2018-11 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
This volume features more than 300 authentic recipes straight from the kitchens of Creole Louisiana.
Book Synopsis Mandy's Favorite Louisiana Recipes by : Natalie Scott
Download or read book Mandy's Favorite Louisiana Recipes written by Natalie Scott and published by Pelican Publishing. This book was released on 1978-01 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume features more than 300 authentic recipes straight from the kitchens of Creole 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.
Book Synopsis A Cultural Legacy, Créole by : John LaFleur (II.)
Download or read book A Cultural Legacy, Créole written by John LaFleur (II.) and published by Courtableau House Incorporated Publishing. This book was released on 2010 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt:
