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Big Mama’s Back in the Kitchen
Don't worry, 'cause there's plenty of "Big Mama" to go around. That's right, Big Mama is back in the kitchen and cooking up some more of your old southern favorites. Easy to prepare recipes like Grammy's Ambrosier, Bayou Salad, Company Roast & Gravy, T-Bo's Cabbage, Spicy Southern Fried Chicken, Tangy Baked Catfish, Crawfish ... Ham Brocoli & Cheese Soup, and hundreds more.
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Paul Prudhomme’s Louisiana Kitchen
Chef Paul Prudhomme's first cookbook has been called the best Louisiana regional American cookbook ever published. Chef Paul shares his secrets for the very best cooking from old favorites like Seafood Gumbo with Andouille Smoked Sausage, Shrimp Creole, Turtle Soup, Chicken and Tasso Jambalaya, Cajun "Popcorn" Crawfish Etouffée, Blackened Prime Rib and Sweet Potato Pecan Pie.
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Austin Leslie’s Creole Soul
Chef Austin Leslie is to the kitchen who Chubby Checker was to rock and roll – let’s twist! For more than 40 years, he put his soulful twist on New Orleans’ haute cuisine. Unfortunately Chef Leslie left us pematurely, however, with this cookbook he is immortalized. Thankfully, Austin gave us his recipes and tips for working in the kitchen before he left us. There’s something for everyone.
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Top 100 New Orleans Recipes of All Time
A collection of 100 classic recipes that have helped to make New Orleans food world-famous. For example, Shrimp Creole, Red Beans & Rice, Blackened Redfish, Oyster Loaf, Muffaletta, Beignets, Café au Lait and King Cake.
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Gumbo Shop
Creole recipes for 6 types of Gumbo, Oyster & Artichoke Soup, Oyster Stew, Creole Gazpacho, Corn & Crawfish Chowder, Turtle Soup, Jambalaya, Shrimp Creole, Crawfish Etouffee, Redfish Creole, Trout Florentine, Alligator Sauce Piquante, Salsas, Salads, Po-Boys, Desserts and more!
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Joe Simmers Creole Slow Cookin'
A profusely illustrated volume, with over 50 traditional and innovative recipes, all adapted to the slow cooker by New Orleans’ own Joe Simmer. With a foreword by Saunter Landry, the book paints an insightful portrait of the city’s quirky culture and constantly evolving culinary expression.
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Justin Wilson’s Looking Back: A Cajun Cookbook
These recipes reflect on over thirty years of Justin's cuisine and illustrate not only the development of his personal cooking style, but also the evolution of the Cajun cuisine he helped to popularize.
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The Justin Wilson Cookbook
The Justin Wilson Cookbook..."Mos" anybody can cook a meal if they can read. There are lots of good cookbooks you can buy, but this little cookbook is something different. It ain't exactly - how you call it - a beginner's book. It ain't gonna "tol' you how to boil a egg or cook a steak. Howsomever; there ain't a recipe in this book that you can't cook - an' good too; providing you got the right attitude. The right attitude is made up from two things: Your imagination and your common "ol' horse sense." This is Justin Wilson at his finest!
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The Food of New Orleans
This complete volume offers the best traditional recipes of New Orleans as well as contributions from the city’s best restaurants-Arnaud’s, Commander’s Palace, K-Paul’s Louisiana Kitchen, Brennan’s, Bayona and The Bistro - to name only a few. Detailed explanations about ingredients and cooking techniques make The Food of New Orleans a perfect guide to the food and culinary lore of the Big Easy.
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Tom Fitzmorris’ New Orleans Food
The definitive collection of classic New Orleans recipes, from the city's best-known food writer! Here are 225 great dishes, both classic and contemporary, with a distinctly New Orleans flavor, kitchen-tested and delicious.
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Cajun Men Cook
Yes, Cajun men cook! They seldom cook for one or two guests, and they never cook alone. They cook because they love good food, but also because they love the camaraderie, the good times, and the story telling that inevitably accompany meals. Explore the pages and experience the dishes that have made the entire world rave about Cajun cooking. Bon appetit!
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Uglesich’s Restaurant Cookbook
For more than eighty years, New Orleans natives and visitors alike have flocked to the family-owned seafood restaurant on the corner of Baronne and Erato streets. Uglesich's (pronounced yoo-gul-sich) has a devoted and loyal following among locals, and tourists have, for years, been known to make it their first stop when they arrive in town and their last stop on the way home. For the first time, visitors to the famous restaurant can re-create classic and new creations in their own kitchens.
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Galatoire's Cookbook
Recipes and Family History from the Time-Honored New Orleans Restaurant…Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant. Galatoire’s Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire’s reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish.
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The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
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Brennan’s New Orleans
This book is the answer to the flood of requests for recipes from Brennan’s, many of which were created by Chef Paul Blange, and never before put down in writing. You’ll find some of them are amazingly simple to prepare in spite of their impressive appearance at the table.
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Tony’s Chachere’s Cajun County Cookbook
Tony Chachere's Cajun Country Cookbook is the book that launched his famous Original Creole Seasoning as well as his company. It is a South Louisiana cookbook classic. Includes a wide variety of recipes such as Tony’s Famous Deep Fried Turkey and Tony’s Alligator Sauce Piquante.
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Jambalaya
Bring home a bite of New Orleans – just add family and friends, and let the good times roll! This collection of Cajun and Creole recipes for appetizers, soups, poultry, game, meats, desserts, and much more also gives insights on famous New Orleans food traditions.
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New Orleans Cooking in the Big Easy
With lavish color illustrations and great signature dishes from the heart of New Orleans French Quarter, this 68 page Creole cookbook stands out as one of the best that we've seen. You'll find easy-to-prepare recipes for all those great New Orleans dishes: Oysters Rockefeller, Eggs Benedict, File Gumbo, Jambalaya, Crawfish Etouffee, Bananas Foster, Pecan Pralines, and much more.
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Healthy New Orleans Cuisine: Revised Edition of New Orleans Cuisine For Diabetics
EXCELLENT cookbook even if you're not Diabetic!! To say the food is outstanding in New Orleans would be a gross understatement. Chef Mark Gasquet proves the food in New Orleans can be prepared well for diabetics too. He cooks up some very incredible, tasty, healthy recipes...the gumbo and crab cakes are to die for. Not to mention the stuffed flounder and tomatoes! Cut the Fat, Cut the Salt...Keep the Flavor!
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The Commander's Palace New Orleans Cookbook
There is a quiet culinary revolution going on at Commander's Palace, a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine, dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rockefeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles.
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