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

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant,...

In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years.

Tempting appetizers like Oyster Cocktail-Sauce Antibes and Eggs Bernard are traditional Crescent City favorites. These are often served along with famous New Orleans soups, including Oyster Gumbo Fili1/2 and Cream of Crab Soup.

To accompany the appetizers and soups, this cookbook also includes easy-to-prepare and delicious entri1/2es-Jambalaya, Cheese Souffli1/2 Natchitoches, Trout Louisiane, Spanish Oysters, Creole...

Have you ever wondered how to make Crawfish Bisque or Baked Stuffed Oysters? Find out from an experienced caterer and cooking school owner who decided to share her secrets. In New Orleans, creating
a fine dining experience and enjoying it is an art. This book teaches the ambitious cook how to create that art.
From cocktails, to compotes, to pastry and pies, this cookbook offers a bit of everything. Ideas for menus for both formal and informal dinners are also included. So get adventurous and have some fun creating some New Orleans
favorites

Below is a sample recipe...

These are among Tom Cowman's signature dishes: Trout Mousse, Roast Long Island Duck, Liver a l'Orange, Lamb Curry, Barbados Rum Trifle, and, la piece de resistance, Cowman's Chocolate Cake. The recipes for these and many other delectables are included in this cookbook that divulges a master chef's secrets.

Featured here are some two hundred of Tom Cowman's great dishes. Alongside are anecdotes, narratives, and pictures that enhance them. He collected them himself, intending that one day they would showcase his recipes, but his death in July 1994 cut short his intentions, and his nephew...

From Brennan's and Emeril to Commanders Palace--providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleans--an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food...

Writing a cookbook for people who love good food has been a lifelong dream for me--and I'm so happy to be sharing some of our family's favorite recipes with you In this book you'll find everything from Jase's Favorite Sweet Potato Pie to Phil's own special recipes, like his scrumptious Crawfish Fettuccine. There's "girly" food for a gathering of your best girlfriends, like Aunt Judy's Cranberry Salad, as...

New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, finedining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been...

Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including:

- Blackened Shrimp
- Andouille Sausage
- Barbecue Brisket
- Cuban-Style Pork
- Fried Oysters
- Pecan-Crusted Trout
- Fried Alligator Tail
- Banh Mi Style
- Creole Crab Cakes