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

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...

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...

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

Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, etouffee, po'boys, and grillades with grits.

Chef Belton's signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with...

How do you mix business with pleasure? In Cooking on Purpose, author and executive chef of The Kitchen Table Catering Company, Diana Riley, shares her secret: by persistently walking in one's God-given purpose. Having tried several times to give up her dream, Riley realized through valuable experience, challenging obstacles, and a supportive family that she was meant to cook, not only for herself, but for others.

Now, Riley is sharing her gift of cooking with everyone as she walks us through her journey to becoming an entrepreneurial chef and discovering her divine purpose,...

This is no ordinary recipe book Following on from his first book, a very moving, tear jerking autobiography: "Madeleine - Losing A Soul Mate to Cancer," Clancy has brought together an exceptional collection of recipes, presented in an easy to follow format, for the whole world to try

Throughout the entire book one ingredient predominates and is clearly the mainstay of not only the recipes but is the essence of life itself. In an interview not long before her passing, Madeleine was asked: "What is the most essential ingredient for the preparation of good food?" Her emphatic answer:...