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

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...

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...

Arnaud's Restaurant is a leader of old guard New Orleans restaurants and a world-famous monument to the enduring allure of classic Creole cuisine. In a city known for its culinary excellence, Arnaud's lasting success can be attributed in part to the constancy of its owners, from the 1918 colorful founder,"Count" Arnaud Cazenave, to his equally flamboyant daughter, Germaine Cazenave Wells, and now to her heir apparent, Archie A. Casbarian. This beautiful and extensive cookbook includes fascinating stories of Arnaudi1/2s history and the celebrities who have dined there, photographs,...

" A] book of essential Southern Louisiana cuisine."--Kim Severson, New York Times

"For anyone who loves New Orleans and the many great dishes of the city, this is the book for you. It's now on my reference shelf, and I know it will be put to good use. Thanks, Dale "
--Marcelle Bienvenu, food columnist and cookbook author

"Beautiful photos by local photographer Eugenia Uhl will have you licking your chops "
--Greater New Orleans Living magazine

When visitors come to New Orleans, one of the first things they think of is the food, a local fare as rich and colorful...

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker

New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book...

"A pecan tree shoots through a hole in the roof of the porch where we dine. . . . The food woos you into a Degas mood." -Southern Living

When it comes to French bistro fare, Cafi1/2 Degas offers the cri1/2me de la cri1/2me. Nestled in a historic neighborhood, under the oaks of Esplanade Avenue, the renowned establishment provides guests with a true New Orleans experience, away from the French Quarter. An inviting atmosphere upon arrival and an outdoor courtyard lends it an open feel. Eclectic, yet elegant, Cafi1/2 Degas possesses a certain flair that sets it apart from other...

"Dis is so easy to cook and it tastes so good, you are going to think somebody lied to you about how good it is, I garontee."
-Justin Wilson

People in Louisiana love to cook and they love to socialize. That's why these easy down-home recipes are just the thing for the neighborly chef. Justin Wilson, who was always looking for ways to make his cooking easier, eliminates peeling and chopping by using flavored salts and powders instead of onions, celery, and garlic.

From breakfast to dinner and appetizers to desserts, Wilson packs every course with a cornucopia of flavor....