Author : Walker
Publisher : 83 Press
Page : 164 pages
File Size : 48,61 MB
Release : 2018-11
Category : Cooking
ISBN : 9781940772585
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.
Author : Aileen M. Bennett
Publisher : A & G Publishing
Page : 128 pages
File Size : 35,6 MB
Release : 1999
Category : Cooking, American
ISBN : 9780966535310
Author : Donald Link
Publisher : Clarkson Potter
Page : 472 pages
File Size : 13,33 MB
Release : 2012-06-13
Category : Cooking
ISBN : 0770434207
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 : Marcelle Bienvenu
Publisher : Susan Schadt Press LLC
Page : 0 pages
File Size : 10,74 MB
Release : 2024-11-05
Category : Cooking
ISBN :
Bienvenu to the quintessential Cajun country cookbook. Dubbed the "Queen of Cajun Cooking," Chef Marcelle Bienvenu provides recipes for every season in this well deserved reimagining of the classic Who's Your Mama, Are You Catholic, and Can You Make A Roux?. Praised by The New York Times as "...having what might be the best-named cookbook in America," Marcelle honors the authentic cuisine and culture of South Louisiana. The lovingly curated family recipes, accumulated over decades, appear alongside hilarious stories of life on the bayou. Featuring a new layout including photographs of recipes, tablescapes, and more by Randy Krause Schmidt set in the Spanish moss-laden Bayou Têche, Who's Your Mama, Are You Catholic, and Can You Make A Roux? will inspire enthusiasts of Cajun and Creole cuisine with Marcelle's enduring passion for great food and storytelling.
Author : Terri Pischoff Wuerthner
Publisher : Macmillan + ORM
Page : 305 pages
File Size : 35,85 MB
Release : 2007-04-01
Category : Cooking
ISBN : 1429910089
When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family. Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.
Author : Belinda Hulin
Publisher : Rowman & Littlefield
Page : 321 pages
File Size : 18,52 MB
Release : 2010-09-14
Category : Cooking
ISBN : 0762766662
"More than 250 authentic Cajun and Creole recipes and memories from a Louisiana native"--Page 4 of cover
Author : Viola Fontenot
Publisher : Univ. Press of Mississippi
Page : 131 pages
File Size : 15,9 MB
Release : 2018-07-05
Category : Biography & Autobiography
ISBN : 1496817109
Winner of the 2019 Humanities Book of the Year from the Louisiana Endowment for the Humanities Today sharecropping is history, though during World War II and the Great Depression sharecropping was prevalent in Louisiana's southern parishes. Sharecroppers rented farmland and often a small house, agreeing to pay a one-third share of all profit from the sale of crops grown on the land. Sharecropping shaped Louisiana's rich cultural history, and while there have been books published about sharecropping, they share a predominately male perspective. In A Cajun Girl's Sharecropping Years, Viola Fontenot adds the female voice into the story of sharecropping. Spanning from 1937 to 1955, Fontenot describes her life as the daughter of a sharecropper in Church Point, Louisiana, including details of field work as well as the domestic arts and Cajun culture. The account begins with stories from early life, where the family lived off a gravel road near the woods without electricity, running water, or bathrooms, and a mule-drawn wagon was the only means of transportation. To gently introduce the reader to her native language, the author often includes French words along with a succinct definition. This becomes an important part of the story as Fontenot attends primary school, where she experienced prejudice for speaking French, a forbidden and punishable act. Descriptions of Fontenot's teenage years include stories of going to the boucherie; canning blackberries, figs, and pumpkins; using the wood stove to cook dinner; washing and ironing laundry; and making moss mattresses. Also included in the texts are explanations of rural Cajun holiday traditions, courting customs, leisure activities, children's games, and Saturday night house dances for family and neighbors, the fais do-do.
Author : Mary R. Scott
Publisher : Createspace Independent Publishing Platform
Page : 50 pages
File Size : 16,51 MB
Release : 2014-01-28
Category : Cooking
ISBN : 9781495367472
From the bayous of South Louisiana, Cajun people have devised a unique way of cooking that also reflects a unique history and lifestyle. Most people would agree that home cooking usually beats restaurant fare any day and Cajun home cooking is unsurpassed in flavor and comfort. As Cajun became more well-known and moved into the trendy category, restaurants across the country started offering a “Cajun” twist on menu items. It was a nice attempt at introducing Cajun cooking to the whole country, unfortunately many attempts to “Cajun” a dish simply meant adding hot sauce. Cajun is much more than spice, but rather a unique approach to food of which knowledge has been passed down from generation to generation. This cookbook provides easy, everyday recipes handed down from Cajun moms to Cajun daughters to ensure the tradition of Cajun continues in its truest form. The book includes recipes for:RouxSoups and StewsMeatsSeafoodVegetables and CasserolesDessertsThe recipes are easy to cook and the ingredients are easy to find in any grocery store.
Author : Trent Angers
Publisher :
Page : 0 pages
File Size : 31,2 MB
Release : 2016
Category : Louisiana
ISBN : 9780925417350
A 176-page hardcover book describing what life was like growing up in south Louisiana in the 1930s, '40s, '50s and '60s. Some 20 authors help paint the picture: eating Sunday dinner at grandma's, hearing Cajun French spoken in the home, working on the farm before school, attending fais do dos and boucheries, chewing sugarcane, etc. Illustrated with photos, drawings, and maps.
Author : Leigh Ann Chatagnier
Publisher : Simon and Schuster
Page : 331 pages
File Size : 44,24 MB
Release : 2020-08-18
Category : Cooking
ISBN : 1510761977
Bring the Big Easy home with these original recipes! You don’t have to live down south to enjoy some of your favorite foods from Louisiana! This is a cookbook that draws inspiration from classic recipes down in the bayou and transforms them into modern-day dishes for all to enjoy. These recipes have a touch of nostalgia while using fresh, locally grown ingredients native to Louisiana—but which can be found anywhere. The dishes are interesting and easy enough for anyone to make at home. Whether you are a beginner in the kitchen or an old pro, you will love whipping up new takes on the Cajun tradition. Divided into fun, modern chapters such as Small Bites, Date Night, and Happy Hour, recipes include: Cheddar scallion tasso biscuit sandwiches Spiced pork burgers with remoulade mayonnaise Muffuletta sliders Pecan praline cinnamon rolls Mango bourbon smash A fusion of deconstructed Cajun delicacies and traditional flavors, Modern Cajun Cuisine is a necessity for any season. Gather everyone around the table and celebrate food, life, and love with a fresh and unexpected home-cooked meal.
