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The Court Of Two Sisters Cookbook
The Court of Two Sisters Cookbook combines a history of the French Quarter & the Restaurant by Mel Leavitt with a delightful selction of genuine New Orleans recipes! New Orleans is steeped in history and this book is an interesting addition to any library with the bonus of the recipes. The Court of Two Sisters provides recipes straight off the menu of this famous restaurant so you too can offer the same elegance and delightful cuisine to your guests.
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The Mr. B's Bistro Cookbook
Cindy Brennan and her famous restaurant family opened Mr. B’s Bistro in 1979. Mr. B’s has become a true French Quarter fixture famous for deft cooking of regional specialties. In this full color cookbook Cindy shares classic Mr. B’s recipes from the past twenty-five years plus new favorites. Now you can create the taste of Mr. B’s Bistro’s classic Louisiana inspired food at home with this cookbook.
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Breakfast At Brennan's And Dinner Too
This the most recent collection of more than 230 recipes from New Orleans' world-famous Restaurant. This 288 page hardbound edition includes many of Brennan's original signature dishes such as Bananas Foster as well as numerous current, culinary creations published for the very first time. Each recipe has been home tested to ensure its accuracy. Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 by 11-inch book also includes photographs of the restaurant's elegant decor and surroundings.
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The Antoine's Restaurant Cookbook
Antoine's Restaurant Cookbook is much like Antoine's itself — elegant and old fashioned. Roy F. Guste Jr. , the former proprietor of Antoine's, originally wrote and self-published the cookbook in 1979. Full of historical notes and lushly illustrated with watercolors of ingredients, the cookbook includes many favorite recipes from the venerable restaurant. For the first time in years, the cookbook is again available as a full-color, hardback edition.
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Louisiana Cookin' Magazine
Louisiana Cookin' is a fun-filled magazine with stories and recipes from the people who make Louisiana's cuisine so famous. Our six issues each year include articles on food-related topics from the home cook to famous restaurants: Cajun, Creole and all in between—and all with simple recipes! Articles on travel throughout Louisiana and beyond present ideas on the best places to stay and dine…and what festivals to attend.
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The 100 Greatest Cajun Recipes
Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or “something extra,” sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
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Cajun Low Carb
Chef Jude Theriot is a chef! Through his love of Cajun cuisine, and adapting some American favorites, Theroit wanted low-carb dieters to learn and enjoy the food he loves best, Cajun! Each recipe in this book lists serving size, total carbohydrates per serving, net carbohydrates per serving, and calorie count. While creating this cookbook, Theroit lost more than 100 pounds. The recipes are easy-to-read and utilize simple ingredients including Cool Whip, Tabasco Sauce, Equal and Splenda.
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Tell Me More
The third Junior League of Lafayette cookbook is bursting with recipes and stories chronicling Cajun ways, past and present. You'll learn to make great dishes using basic pantry items, following recipes from legendary Cajun cooks as well as those of a new generation. The book features prints by the nationally known Cajun artist, the late Floyd Sonnier. 1994 Southeast winner of the Tabasco Community Cookbook Award.
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Creole Gumbo and All of That Jazz
This is one of our favorite books to just sit down and thumb through. It was first published in 1978, and what we love about this book, in addition to all of the fantastic recipes, is the history of the dishes and ingredients. The author, Howard Mitcham, gives a very in depth description and history to a variety of different species of seafood, with loads of recipes for each; from oysters to alligators. He also has sections about different pioneer jazz musicians of New Orleans: Buddy Bolden, Jelly Roll morton, Louis Armstrong, etc. You really can't go wrong with this cookbook if you love Louisiana cooking, want to learn about it, or just want some great recipes.
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Cane River Cuisine Louisiana's Finest Recipes
Eight hundred triple-tested of Louisiana's Finest Recipes from the Indian, French, and Spanish heritage down from generations of the oldest town (founded in 1714!) in the Louisiana Purchase: NATCHITOCHES famous for the Natchitoches Meat Pie! Discover this 1974 classic collection of 800 Louisiana's finest recipes with this reissue of its 20th anniversary edition. These are the dishes passed down from the Indian, French, and Spanish generations who settled Natchitoches, founded in 1714 (making it the oldest town in the Louisiana Purchase).
TEMPORARILY OUT OF PRINT
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Recipes from Mulate's
Mulate's has been a cornerstone of Cajun country's proudest traditions of food, music, and love of good times for over 15 years. Now you can try your hand at customer favorites like blackened alligator, Mulate's crabmeat stuffing, Zydeco Gumbo, Mulate's homemade bread pudding, and more.
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Oak Alley Plantation Cooking
This cookbook features famous recipes from Oak Alley's Restaurant and from some of our long time employees and extended family members. Favorite secret recipes include: Pralines, Oak Alley's famous Gumbo, Red Beans and Rice, Crawfish Etouffee, Bread Pudding and many more recipes to savor. Introduction by renowned Louisiana food critic Marcelle Bienvenu. A great gift for all those friends who love south Louisiana cooking. Hard cover, inner coil, over 20 spectacular color photographs.
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Cajun Cooking for Beginners
Cajun Cooking for Beginners is a learning tool for those just starting out in Cajun cooking. It features simplified, easy-to-follow recipes that can be used by people of every age who want to learn to cook Cajun-style from pre-teens to mature adults. Paperback. By Marcelle Bienvenu
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Kosher Cajun Cookbook
Cajun cuisine and the Kosher kitchen-an incompatible combination? Not with this exciting collection of Kashruth-approved delicacies. From the heart of Louisiana, Mildred Covert and Sylvia Gerson adapt the rich traditions of Acadiana to the Kosher kitchen. Just as they successfully fused Jewish and Creole cooking in Kosher Creole Cookbook, they again innovate with a Cajun flair.
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Favorite New Orleans Recipes
New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this edition, the authors offer 119 recipes they consider most representative of New Orleans home cuisine. The trio have drawn extensively from the three primary cultures-English, French and Spanish-that have contributed most to refining the city's culinary specialties, in many cases unlocking nineteenth century cooking secrets discovered in old handwritten notes. The carefully compiled recipes include metric measures, and may be prepared perfectly, even by the beginning cook. Balanced categories make the volume simple but complete, so that everyone, from gourmet chef to neophyte cook, may enjoy the pleasures a wide range of food many regard the best in the world.
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Dickie Brennan's Palace Cafe: The Flavor of New Orleans
With over 170 recipes included, Palace Café: The Flavor of New Orleans offers hints on how to make a dish successful, serving tips, and ways to make it more personal by using whatever local products are available. But, just in case the original ingredients are important to you, there is a source listed for all of the items used that might be difficult to locate in various regions of the country.
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