Kategoria BISAC: Cooking >> Regional & Ethnic - Cajun & Creole

Who is Justin Wilson? That's a pretty silly question for anyone in Louisiana to ask. Perhaps no public figure is better known or loved during recent times in the Pelican State than Justin Wilson. Curiously enough, Wilson got his start as an industry safety engineer, a highly valued and respected one too, instructing oil refinery workers, dockworkers, and law enforcement officers all over the South.

It was this line of work that inspired the Cajun storyteller in Wilson, judging from what Wilson himself has to say: "Way back when I first started as a safety engineer, I took myself...

In this treasury of authentic Cajun recipes, Justin Wilson has assembled a wide range of dishes that perfectly complement his highly successful first cookbook, The Justin Wilson Cookbook, which has gone through numerous printings.

For those who want to know the secrets of Cajun cooking, or for those who simply want mouthwatering recipes, Wilson's collection serves as an excellent resource. Savor, for example, Wild Ducks and Turnips, Cajunized Oriental Pork Chops, Stuffed Cucumbers, and Leftover Spaghetti Casserole. Also enjoy a variety of recipes under the "Cooking in a Bag" section,...

He looks like a Southern colonel or someone you might have met on a riverboat who wanted to teach you this new game, "poker." The face is handsome, the eyebrows dance when he talks.

It is when he talks that you know you've never met anyone quite like him. He's an original, one of a kind, and thousands upon thousands of people have laughed as they never laughed before when he tells his stories-tales about the the most unique people who inhabitthe our earth, the great Cajuns of South Louisiana.

. . . he is also an artist when it comes to cooking. He can work the same magic with...

"While reading the cookbook, I could not only 'hear' Leah talking to me about her food, heritage and family, but I could smell and taste the flavor from the great recipes and the great food that has made Dooky Chase's my favorite restaurant."
-Joe Cahn, executive director, New Orleans School of Cooking

"I can't mention my favorite books without adding this cookbook to the list. The Queen of Creole Cuisine still has the spirit of a woman who has run of the kitchen at New Orleans' Dooky Chase for over fifty years. I love Leah and her cookbook is a keeper."
-Marcus...

"Takes you every step of the way through each recipe and makes you feel as if Frank Davis is standing at your elbow, coaching you."
--Paul Prudhomme, chef and owner, K-Paul's

"A delightful, easy-to-read book that doesn't assume the reader is an expert cook. It's fun to read, with good recipes as a pleasant bonus."
--Field and Stream

Presented in the colorful conversational tone that has attracted TV and radio audiences for more than fifteen years, New Orleans chef Frank Davis's package includes a multitude of ways to prepare some 160 home-cooked dishes. Whether...

"A great original resource of Southern food, adaptable for everyone's lifestyle." -Sue Calvert Finn, American Dietetics Association

"Few people get to do in life what they do well and enjoy doing most to earn a living. Frank is doing both and deservingly so " -Willy Coln, executive chef, Hotel Inter-Continental, New Orleans

First there was The Frank Davis Seafood Notebook, the Matthew, Mark, Luke, and Frank of cooking seafood New Orleans style. Then came Frank Davis Cooks Naturally N'Awlins, a full-spectrum cookbook of the true traditions of old New Orleans. Now there is Frank...

This culinary trend-setter has taken a look back over his more than three
decades as a Cajun cook to select some of his favorite recipes. These recipes
serve to illustrate not just the development of his personal cooking style, but
also that of the Cajun cuisine that he helped to pioneer.
Wilson's commentaries and remembrances complement his recipes in a prosaic
style that is as well known, and as unique, as the recipes themselves. Pictures
of his friends and family who played integral roles in the development of his
culinary techniques accompany the text...

"An outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm." -Midwest Book Review

"Anyone wanting to try Creole cooking must get this book. It's just one interesting dish after another."-Lebanon (MO) Daily Record

"Delight in the recipes and 50 years of reflections from Leah Chase and her New Orleans restaurant, Dooky Chase, a benchmark for Creole cooking."
-Desert Leaf magazine

This second cookbook from Leah Chase - now in paperback - contains reflections on life, business,...

Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia. In 1932, she helped her father establish "Don's Seafood Inn," a forerunner to the famous "Don's Seafood" and national "Landry's" restaurant chains. An award-winning cook herself, Mrs. Simms created one of the restaurant's signature dishes, the stuffed flounder, as well as many other tasty delights. Landry's secrets of preparing Cajun and Creole cuisine, as well as traditional favorites like glazed pork chops, stuffed squash, and chicken fricassee are...

Creole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans---can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand-in-hand.

In this book, Land collects, refines, and comments on recipes from all...

Praise for La Cuisine Cajun:
" His recipes are clearly thought out and remain loyal to their unwritten origins. Of all recent Cajun cookbooks,
this one, I think, pretty much stays the closest to authentic Cajun cuisine." - -Simple Cooking

From the introduction to The 100 Greatest Cajun Recipes: "What this book has, in my opinion, are the recipes that every Cajun must know to go through life." --Chef Jude W. Theriot

Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides...