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

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...

Executive chef at the Caribbean Room, as well as chef at the popular Kabbyi1/2s restaurant, the late Chef Louis Evans established a reputation as one of the most creative and skilled Creole chefs in the nation. The first black chef in history to be admitted to the exclusive Order of the Golden Toque, Evans utilized his unique talent and distinct blending of flavors to create some of New Orleansi1/2 finest Creole dishes.

" 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....

From 1944 to 1994, Buster Holmes cooked up classic Creole food in the New Orleans restaurant bearing his name. The restaurant, integral to the music and culture fostered in the French Quarter, offered its famous red beans and rice alongside shrimp, gumbo, and such local game as squirrel, possum, and nutria. Guests were willing to travel far and wide to enjoy unlimited servings. Now, although the restaurant has long been closed, fans hungry for a soulful meal can bring Holmes' flavors into their kitchens.

Over the decades, Holmes' restaurant catered to local jazz musicians and...