After Hurricane Katrina devastated New Orleans thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious authentic ...
A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author's growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricass??e, Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.
Equipped with New Orleans traditions and ove r 100 recipes, this guide provides complete menus - down to the shopping lists - for Christmas Eve dinner, Christmas Day brunch, and New Year''s Eve and Day suppers. Stocking stuffe r suggestions are also provided. '
Cajun cooking is the country cooking of Louisiana, the spicy intersection of French and Southern culinary traditions. One of the world's best-loved regional cuisines, it was developed by descendants of Acadians who were driven south from Nova Scotia in the 1700s because of their religion. Eula Mae Dore has been cooking Cajun food on Avery Island, ...
"Who's Your Mama, Are You Catholic, & Can You Mmake A Roux?" is an authentic look at the cuisine & culture of the people of South Louisiana. This is a cookbook that you'll use over & over again. It contains time-honored recipes for the classic dishes of Cajun & Creole cooking which author Marcelle Bienvenu has lovingly collected from her family & ...
A 104-page hardcover book containing about 100 Cajun and Creole recipes, plus old photos and interesting stories about the author's growing up in the Cajun country of south Louisiana. Recipes include Shrimp Bisque, Andouille & Black Bean Soup, Crawfish-Okra Gumbo, Smothered Okra, Stuffed Tomatoes, Eggplant & Rice Dressing, Stuffed Pork Chops, ...
Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. "Stir the Pot" explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the ...
Cajun Cooking For Beginners is a 48-page saddle-stitched soft cover book that teaches the basics of authentic Cajun cooking. It contains about 50 simple, easy-to-follow recipes; cooking tips and hints; a glossary of Cajun food terms, such as roux, gumbo, jambalaya and etouffee; and definitions of basic cooking terms, such as beat, blend, broil, ...
Wings of Paradise presents a spectacular collection of 150 photographs of the birds of Louisianas wetlands. The images portray dozens of different species of shore birds, raptors, woodland songbirds, migratory ducks and geese engaged in a variety of activitiesswooping and skimming to soaring, preening, nesting, romancing, arguing and catching prey ...
This is a collection of more than 45 recipes that showcase the pecan's versatility - both sweet and savoury. It pays homage to one of the world's most popular and versatile nuts! This well-illustrated volume brings together a collection of more than 45 mouthwatering recipes that celebrate the pecan in all its glory. Featuring appetizers, main ...
Edition: First Thus
Binding: Cloth
Publisher: Times Picayunes Pubishing Co
Date Published: 1987
Description: Fine in Very Good jacket. 8vo-over 7¾"-9¾" tall. Clean, no marks. Bright silver leaf lettering on black cloth covered boards still bright asnd crisp. Square corners. Tiny bump at top edge. Unclipped DJ has on rear 2 short closed tears at top, no loss, each less than 1 inch, and edgewear. 629pp. From the back DJ cover: "We are left not only with the definitive writings and recipes on Creole cusine, but also with a taste of a New Orleans that no longer exisits. " read more
Edition: First edition.
Binding: Hardcover
Publisher: William Morrow Cookbooks
Date Published: 1997
ISBN-13:9780688146917ISBN:0688146910
Description: Fine in fine dust jacket. Near New, Last One-Returned, Display or Old Stock item-non-smoker, nice xlg hardcover book with a dustcover, some minor shelfwear, dings, crisp, clean, unmarked text/book / Price Reduced to Sell-Km0209C443. Sewn binding. Cloth over boards. 192 p. Contains: Illustrations. Audience: General/trade. read more
Binding: Hardcover
Publisher: The Times-Picayune
Date Published: 1987
Description: Very Good in Good jacket. Nice bright copy with very light corner edge wear & minor ink in a torn & chipped dust jacket. 629 pp. "Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot of cuisines that is rooted in African Cuisines and flavors. Creole dishes like Jambalaya, Creole Gumbo, File Gumbo, Okra Gumbo, Fish Coubion, Crawfish Pies, Shrimp Etouffe, crawfish bisque, etc. are actually more similar to the ... read more
Edition: Revised Commemorative Edition
Binding: Hardcover
Publisher: The Times-Picayune; New Orleans, La
Date Published: 1987
Description: Very Good in Very Good-dust jacket. B000I0PL7Y. Indent in upper edge. Fore-edge corner has light soiling. Dust jacket is complete with small closed tears along lower edge, toned along upper edge and a scratch on the back. A very thick book with a strong spine and binding.; In new Brodart jacket cover. This Full navy blue cloth covered boards with silver stamped titles, front and spine. Sesquicentennial Edition published in celebration of the The Times-Picayune 's 150th Anniversary. Based on the ... read more
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Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
by
Emeril Lagasse, Brian Smale (Photographer), Marcelle Bienvenu
