The Basics of Creole Cooking
Author : Tony Chachere
Publisher :
Page : 32 pages
File Size : 23,51 MB
Release : 1982-09
Category : Cooking (Game)
ISBN : 9780960458066
Author : Tony Chachere
Publisher :
Page : 32 pages
File Size : 23,51 MB
Release : 1982-09
Category : Cooking (Game)
ISBN : 9780960458066
Author : The Picayune
Publisher : Courier Corporation
Page : 466 pages
File Size : 36,47 MB
Release : 2012-04-26
Category : Cooking
ISBN : 0486152405
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
Author : Terry L. Thompson
Publisher :
Page : 0 pages
File Size : 23,86 MB
Release : 1987
Category : Cooking, American
ISBN : 9780345342607
"More than a collection of recipes, it is a rich tapestry, woven with love, of the food of Louisiana and the folks and folklore that have made it famous . . . . CAJUN-CREOLE COOKING is a must for anyone seriously interested in American food." -- Merle Ellis, The Butcher "A vast collection of innovative recipes that can be made by cooks throughout the United States." -- Bon Appetit "The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores. There are procedures for making roux, preparing stocks, and frying Cajun-Creole style." -- The Philadelphia Inquirer
Author : George Graham
Publisher :
Page : 323 pages
File Size : 39,48 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 : Lafcadio Hearn
Publisher : Applewood Books
Page : 278 pages
File Size : 27,89 MB
Release : 2007-10
Category : Cooking
ISBN : 1429090111
A pioneering collection of recipes of New Orleans, Creole cuisine.
Author : Holmes, Jr., Thomas J.
Publisher : Pelican Publishing Company
Page : 196 pages
File Size : 34,69 MB
Release : 1976
Category : Cooking
ISBN : 9781455600656
Author : William I. Kaufman
Publisher :
Page : 240 pages
File Size : 44,21 MB
Release : 2013-10
Category :
ISBN : 9781494054601
This is a new release of the original 1962 edition.
Author : John D. Folse
Publisher : Chef John Folse and Company
Page : 0 pages
File Size : 29,49 MB
Release : 2004
Category : Cooking, American
ISBN : 9780970445711
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans-and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. "The Encyclopedia" would make a perfect gift or simply a treasured addition to your own cookbook library.
Author : Junior League of Baton Rouge
Publisher : Favorite Recipes Press (FRP)
Page : 0 pages
File Size : 43,21 MB
Release : 2010
Category : Business & Economics
ISBN : 9780961302689
This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies
Author : Mildred L. Covert
Publisher : Pelican Publishing Company
Page : 224 pages
File Size : 32,38 MB
Release : 1989-03
Category : Cooking
ISBN : 9780882897752
Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole-a blend of certain aspects of French, Spanish, African, and American cooking-and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that are in conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City. Jewish Week calls this volume "one of the most unusual cookbooks" seen in recent years. Kosher Creole Cookbook "combines two cuisines which would seem to have no business being together-kosher cooking with Creole cooking. This is a delightful and unusual addition to your collection of cookbooks." Mildred L. Covert and Sylvia P. Gerson have carefully researched and created recipes that adapt the characteristic flavors of each cuisine, whether it's Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher without giving up flavor. The two New Orleanians have written three other Kosher cookbooks: Kosher Cajun Cookbook, Kosher Southern-Style Cookbook, and A Kid's Kosher Cooking Cruise (pb), all published by Pelican.