Author : Jude W. Theriot
Publisher : 100 Greatest Recipes
Page : 0 pages
File Size : 33,33 MB
Release : 2006
Category : Cooking
ISBN : 9781589803053
Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken 'touff'e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
Author : Trent Angers
Publisher : Acadian House Publishing
Page : 0 pages
File Size : 38,37 MB
Release : 2005
Category : Cooking, American
ISBN : 9780925417527
"A 160-page hardcover book containing 100 recipes compiled by the editors of Acadiana Profile, 'The Magazine of the Cajun Country'. For example, Boudin, Couche Couche, Maque Choux, Mirliton, Crawfish Etouffee, Chicken Fricassee and Pralines"--Provided by publisher.
Author : W. Thomas Angers
Publisher :
Page : 0 pages
File Size : 10,1 MB
Release : 1985
Category : Cooking
ISBN : 9780935619003
Featuring totally traditional and authentic Cajun recipes straight from Louisiana's bayou country, collected and produced by a member of a second-generation Louisiana publishing family, this collection provides the true Cajun experience. 20+ photos.
Author : John Gravois
Publisher : Savory House Press
Page : 94 pages
File Size : 47,54 MB
Release : 2012-03
Category : Cooking
ISBN : 9781892588302
With "A Cajun Family Cookbook", John Gravois spreads the joy of regional cuisine as practiced by his relatives. It starts with recipes his mother taught him and Gravois ladles in more family favorites from generous southern Louisiana relatives. ? Gravois provides a primer on Cajun cooking techniques, including the best way to make perfect roux. Aside from familiar favorites, such distinctive fare as armadillo fricassée, stuffed quail, and venison stew are offered up along with sumptuous desserts like sweet potato pudding and pralines. If you grew up in Cajun country – the book will recall memories of raucous family reunions and other gatherings with aunts bearing her proudest dish. For non-Cajuns, it's a chance to eat very, very well. Again and again. This highly affordable, 96-page cookbook, $5.95, is produced in the United States by a small family-run printer. Savory House Press, is an imprint of a boutique, socially conscious publishing house that donates a portion of proceeds from several of its titles to non-profit groups including Habitat for Humanity.
Author : Donald Link
Publisher : Clarkson Potter
Page : 472 pages
File Size : 50,43 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 : Leigh Ann Chatagnier
Publisher : Simon and Schuster
Page : 331 pages
File Size : 37,10 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.
Author : Krimsey Lilleth
Publisher : Blue Star Press
Page : 411 pages
File Size : 15,53 MB
Release : 2022-09-27
Category : Cooking
ISBN : 1958803006
Plant-based foodies rejoice: you can finally indulge in New Orleans' iconic cuisine thanks to the 130+ recipes in this first-ever Cajun vegan cookbook. Classic dishes like jambalaya, étouffée, gumbo, and hushpuppies have gone vegan in this delicious cookbook which blends Louisiana's beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious. 130+ recipes inspired by the Big Easy (including 90+ gluten-free options): • Breakfasts and Breads: Molasses & Roasted Pecan Pancakes, Backwoods Buttermilk Biscuits and Gray, and Strawberry Peach Heart Tarts • Soups, Salads, and Poboys: Southern Belle Pepper Salad, Gulf Coast Oyster Mushroom Soup, and Swamp Queen Poboy • Entrees: Heart of the Bayou Étouffée, Jambalaya Collard Wraps, and Chili-Rubbed Butternut Squash Steaks • Sides: Fried Green Tomatoes, Kale & Tempeh'd Black-Eyed Peas, and Cajun Potato Wedges • Dressings, Sauces, and Toppings: Tangy Tabasco Dressing, Cajun Nacho Sauce, and Smoky Maple "Bacon" Bits • Desserts: French Quarter Beignets, Cinnamon King Cake, and Salted Pecan Pralines • Drinks: Jalapeño Cauldron Lemonade, Café Au Lait, and Hurricane Party Each of the recipes was created under the influence of powdered sugar, café au lait, Louisiana jazz, and a sprinkling of '90s jams by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen. May this cookbook inspire you to try new things, have fun with your food, and be reminded that life is one big party. Enjoy! “Krimsey’s restaurant was a real favorite of ours. We had her food at Billie’s rehearsals often…fortunately for all of us, she just put out a Cajun vegan cookbook.” - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed
Author : Isaac Toups
Publisher : Voracious
Page : 505 pages
File Size : 22,12 MB
Release : 2018-10-23
Category : Cooking
ISBN : 0316465763
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.
Author : George Graham
Publisher :
Page : 323 pages
File Size : 44,96 MB
Release : 2016-10-15
Category : Cooking
ISBN : 1558328637
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Author : Roy F. Jr. Guste
Publisher : W. W. Norton
Page : 0 pages
File Size : 35,56 MB
Release : 1988-02
Category :
ISBN : 9780393334425
An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their variations.
