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| Author | : George Graham |
| Publisher | : |
| Total Pages | : 323 |
| Release | : 2016-10-15 |
| Genre | : 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 | : George Graham |
| Publisher | : Harvard Common Press |
| Total Pages | : 323 |
| Release | : 2016-11-15 |
| Genre | : Cooking |
| ISBN | : 1558328696 |
There's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table. In this beautifully photographed, 125-recipe regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years. Book chapters include: First You Make a Roux Sunrise in Acadiana Simmering Black Pots A Little Lagniappe on the Side Farm Fresh The Cajun/Creole Coast If it Flies, It Fries Meats and the Mastery of the Boucherie Sweet Surrender
| Author | : Carl A. Brasseaux |
| Publisher | : LSU Press |
| Total Pages | : 647 |
| Release | : 2011-05-18 |
| Genre | : Photography |
| ISBN | : 0807139653 |
"Acadiana" summons up visions of a legendary and exotic world of moss-draped cypress, cocoa-colored bayous, subtropical wildlife, and spicy indigenous cuisine. The ancestral home of Cajuns and Creoles, this twenty-two-parish area of south Louisiana encompasses a broad range of people, places, and events. In their historical and pictorial tour of the region, author Carl A. Brasseaux and photographer Philip Gould explore in depth this fascinating and complex world. As passionate documentarians of all things Cajun and Creole, Brasseaux and Gould delve into the topography, culture, and economy of Acadiana. In two hundred color photographs of architecture, landscapes, wildlife, and artifacts, Gould portrays the rich history still visible in the area, while Brasseaux's engagingly written narrative covers the eighteenth- and nineteenth-century story of settlement and development in the region. Brasseaux brings the story up to date, recounting devastating hurricanes and coastal degradation. From living-history attractions such as Vermilionville, the Acadian Village, and Longfellow-Evangeline State Park to music venues, festivals, and crawfish boils, Acadiana depicts a resilient and vibrant way of life and presents a vivid portrait of a culture that continues to captivate, charm, and endure. For all those who want to explore these people and this place, Brasseaux and Gould have provided an insightful written and visual history.
| Author | : Sara Roahen |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 312 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 9780393061673 |
A celebration of the food culture of New Orleans recounts the Wisconsin native's introduction to such regional classics as gumbo, po-boys, and red beans and rice.
| Author | : Donald Link |
| Publisher | : Clarkson Potter |
| Total Pages | : 256 |
| Release | : 2012-06-13 |
| Genre | : 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 | : Dean Fearing |
| Publisher | : Grand Central Life & Style |
| Total Pages | : 426 |
| Release | : 2014-04-29 |
| Genre | : Cooking |
| ISBN | : 1455574317 |
Everyone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State. The Texas Food Bible will be a timeless, authentic resource for the home cook-a collection of the traditional and the contemporary recipes from Texas. Dean Fearing will take readers through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of the foods that have combined to develop an original Southwestern cuisine. A bit of regional history will take the reader from fry bread to Sweet Potato Spoonbread, from Truck Stop Enchiladas to Barbecue Shrimp Tacos. Simple taco and salsa recipes will be starred right beside the culinary treasures that make Dean's cooking internationally known. This comprehensive guide will include step-by-step methods and techniques for grilling, smoking, and braising in the Southwestern manner, in addition to recipes from other chefs who have contributed to the evolution of this regional cuisine, such as Robert del Grande and Stephen Pyles, and a look at local purveyors such as Paula Lambert's cheese. These recipes will be accompanied by more than 150 photographs of finished dishes and the cooking process along with a glossary of food terms. The Texas Food Bible is the ultimate cookbook for foodies and simple home cooks alike.
| Author | : Marcelle Bienvenu |
| Publisher | : Susan Schadt Press LLC |
| Total Pages | : 0 |
| Release | : 2024-11-05 |
| Genre | : 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 | : Melissa M. Martin |
| Publisher | : Artisan |
| Total Pages | : 369 |
| Release | : 2020-04-21 |
| Genre | : Cooking |
| ISBN | : 1579658474 |
Named a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR’s The Splendid Table, Eater, Epicurious, and more “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
| Author | : |
| Publisher | : Pelican Publishing |
| Total Pages | : 40 |
| Release | : |
| Genre | : Cooking, Cajun |
| ISBN | : 9781455613205 |
Illustrations and rhythmic text celebrate edible treats that characterize Louisiana, such as beignets and po boys. Includes facts about the foods mentioned and a recipe for red beans and rice.
| Author | : John Besh |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 278 |
| Release | : 2011-11-01 |
| Genre | : Cooking |
| ISBN | : 1449418775 |
Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book 2012 IACP Award Winner in the Children, Youth and Family category 2012 James Beard Award Nominee "Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day. In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal." From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.
