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Download or read book The Legends of Louisiana Cookbook written by and published by . This book was released on 1987 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Sheila Ainbinder
Publisher: Fireside
Published: 1987
Total Pages: 288
ISBN-13: 9780671708177
DOWNLOAD EBOOKDiscusses the culinary history and traditions of New Orleans and includes recipes for jambalaya, red beans and rice, gumbo, crawfish, and other traditional Cajun and Creole dishes
Download or read book The Legends of Louisiana Cookbook written by Sheila Ainbinder and published by Fireside. This book was released on 1987 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the culinary history and traditions of New Orleans and includes recipes for jambalaya, red beans and rice, gumbo, crawfish, and other traditional Cajun and Creole dishes
Author: Mercedes Vidrine
Publisher: Claitor's Law Books and Publishing
Published: 1973-06
Total Pages: 614
ISBN-13: 9780875111261
DOWNLOAD EBOOKDownload or read book Louisiana Lagniappe written by Mercedes Vidrine and published by Claitor's Law Books and Publishing. This book was released on 1973-06 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Edie Hand
Publisher: Cumberland House Publishing
Published: 2007-11-01
Total Pages: 304
ISBN-13: 9781683366850
DOWNLOAD EBOOKThis is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.
Download or read book Cajun and Creole Cooking With Miss Edie and the Colonel written by Edie Hand and published by Cumberland House Publishing. This book was released on 2007-11-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.
Author: Gwen McKee
Publisher: Quail Ridge Press
Published: 2014
Total Pages: 0
ISBN-13: 9781934193976
DOWNLOAD EBOOKSay 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.
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.
Author: Donald Link
Publisher: Clarkson Potter
Published: 2012-06-13
Total Pages: 256
ISBN-13: 0770434207
DOWNLOAD EBOOKAn 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.
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.
Author: Karen Becnel
Publisher:
Published: 2023-06
Total Pages: 0
ISBN-13: 9780924242014
DOWNLOAD EBOOKThe Recipes in the "My Louisiana Cookbook" are exemplary of the style and manner of cooking that developed in Louisiana along the Mississippi River between Baton Rouge and New Orleans and along Bayou Lafourche in Thibodaux.This area includes the parishes of St. James, St. John the Baptist, and Lafourche. Louisiana's history is truly unique; we are divided into parishes instead of counties and are still greatly influenced by Napoleonic Code, also referred to as French Colonial Law.At the time the inhabitants of this area were Native American, Spanish, German, French, African, and some English. Families were usually large, and survival depended entirely on the grace of God, the land, and its bounty.These early settlers cleared the land, farmed, fished, trapped, and raised cattle, pigs, chickens, pigeons, and whatever else could be eaten to feed their families. Neighbors also bartered to make things a little easier.These families started plantations and experimented with crops to decide what would be most feasible. By the early 1800s, most landowners had settled on sugar cane, which is still the main agricultural crop today.The style of cooking was influenced directly and totally by their style of living. For example, corn soup was prepared in the summer when corn, tomatoes, and river shrimp were plentiful. Pork was a winter food, as there was no refrigeration. When a Boucherie (the butchering of a pig) was performed by any family, the meat was shared with neighboring families, who in turn usually helped with the Boucherie. A large portion of the pork was salted and stored in barrels in order to preserve it. Later, it would be used to season beans, greens, and any number of other dishes.Due to our subtropical temperatures and climate, we have two growing seasons in Louisiana. This enables us to grow a large variety of fruits and vegetables, almost year-round.So, it was never a problem to decide what to cook but rather how to combine what was available into a useful, enjoyable, variety-rich, everyday style of cooking.
Download or read book MY LOUISIANA Cookbook written by Karen Becnel and published by . This book was released on 2023-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Recipes in the "My Louisiana Cookbook" are exemplary of the style and manner of cooking that developed in Louisiana along the Mississippi River between Baton Rouge and New Orleans and along Bayou Lafourche in Thibodaux.This area includes the parishes of St. James, St. John the Baptist, and Lafourche. Louisiana's history is truly unique; we are divided into parishes instead of counties and are still greatly influenced by Napoleonic Code, also referred to as French Colonial Law.At the time the inhabitants of this area were Native American, Spanish, German, French, African, and some English. Families were usually large, and survival depended entirely on the grace of God, the land, and its bounty.These early settlers cleared the land, farmed, fished, trapped, and raised cattle, pigs, chickens, pigeons, and whatever else could be eaten to feed their families. Neighbors also bartered to make things a little easier.These families started plantations and experimented with crops to decide what would be most feasible. By the early 1800s, most landowners had settled on sugar cane, which is still the main agricultural crop today.The style of cooking was influenced directly and totally by their style of living. For example, corn soup was prepared in the summer when corn, tomatoes, and river shrimp were plentiful. Pork was a winter food, as there was no refrigeration. When a Boucherie (the butchering of a pig) was performed by any family, the meat was shared with neighboring families, who in turn usually helped with the Boucherie. A large portion of the pork was salted and stored in barrels in order to preserve it. Later, it would be used to season beans, greens, and any number of other dishes.Due to our subtropical temperatures and climate, we have two growing seasons in Louisiana. This enables us to grow a large variety of fruits and vegetables, almost year-round.So, it was never a problem to decide what to cook but rather how to combine what was available into a useful, enjoyable, variety-rich, everyday style of cooking.
Author: Rima Collin
Publisher: Knopf
Published: 1987-03-12
Total Pages: 266
ISBN-13: 0394752759
DOWNLOAD EBOOKTwo hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Download or read book New Orleans Cookbook written by Rima Collin and published by Knopf. This book was released on 1987-03-12 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author: Poppy Tooker
Publisher: Restaurant Cookbooks
Published: 2015
Total Pages: 0
ISBN-13: 9781455620388
DOWNLOAD EBOOKThe second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.
Download or read book Tujague's Cookbook written by Poppy Tooker and published by Restaurant Cookbooks. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.
Author: Poppy Tooker
Publisher: Pelican Publishing Company, Inc.
Published: 2013-08-23
Total Pages: 140
ISBN-13: 9781455618767
DOWNLOAD EBOOKOn her popular radio show of this name, Poppy Tooker has captured some amazing oral histories about the food of Louisiana. This book brings those words to the page, including interviews with Chef Leah Chase, Randy Fertel of Ruth's Chris, the Roman Candyman, Creole kosher cook Mildred Cover, and more. Mouthwatering recipes and outstanding portraits by world-renowned Photographer David Spielman beautifully garnish this delicious addition to Louisiana food literature.
Download or read book Louisiana Eats! written by Poppy Tooker and published by Pelican Publishing Company, Inc.. This book was released on 2013-08-23 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: On her popular radio show of this name, Poppy Tooker has captured some amazing oral histories about the food of Louisiana. This book brings those words to the page, including interviews with Chef Leah Chase, Randy Fertel of Ruth's Chris, the Roman Candyman, Creole kosher cook Mildred Cover, and more. Mouthwatering recipes and outstanding portraits by world-renowned Photographer David Spielman beautifully garnish this delicious addition to Louisiana food literature.
