New Orleans Cookbook
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New Orleans Cookbook
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Author : Lena Richard
language : en
Publisher: Pelican Publishing Company
Release Date : 1999-04
New Orleans Cookbook written by Lena Richard and has been published by Pelican Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04 with Cooking categories.
Originally published: Boston: Houghton Mifflin, 1940.
The Best Of New Orleans Cookbook
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Author : Ryan Boudreaux
language : en
Publisher: Rockridge Press
Release Date : 2020-03-03
The Best Of New Orleans Cookbook written by Ryan Boudreaux and has been published by Rockridge Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-03 with categories.
A taste of New Orleans--right in your own kitchen Just like a big bowl of gumbo, New Orleans is a melting pot of cultures and flavors. Its vibrant cuisine is as unique as the city itself, evidenced by the delightful scent of Creole and Cajun cooking wafting through the streets. Let The Best of New Orleans Cookbook transport you there with amazing dishes--straight out of Bourbon Street--you can make right in your own home. More than just decadent recipes, you'll find the flavor of NOLA all over this New Orleans cookbook--from profiles of iconic culinary landmarks like Café du Monde to where to find the ingredients that define its cooking, like andouille, crawfish, and Louisiana hot sauce. Because eating and drinking go hand and hand in New Orleans, you'll also find recipes for the libations it's most famous for--so mix yourself up a Sazerac, grab this New Orleans cookbook, and let's get cookin'! Inside The Best of New Orleans Cookbook you'll find: Top five picks--A local's guide to favorite places and things to do when visiting, including the five best bars and spots to enjoy raw oysters. Cook with confidence--Learn what the Cajun Holy Trinity is, how to whip up a roux, and what it takes to fry like a pro. A little something extra--Look for a lagniappe at the end of most every recipe for tips, tricks, and historical highlights related to the dish. Enjoy Big Easy cooking with this fun, easy New Orleans cookbook.
Lena Richard S New Orleans Cookbook
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Author : Lena Richard
language : en
Publisher: Independently Published
Release Date : 2021-04-15
Lena Richard S New Orleans Cookbook written by Lena Richard and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-15 with categories.
The Lena Richard cookbook is filled with 330 New Orleans recipes. This is classic Creole cooking at its best. Made from scratch old Southern recipes featuring family favorites like Court Bouillon, Crawfish Bisque, Shrimp Rémoulade, Jambalaya and Gumbo. Inside her Southern style cookbook you'll find Cajun recipes for: Appetizers Soups Salads Vegetables Meat and seafood Pies cakes and cookies Candy Party menus and much more The easy-to-follow recipes in this Creole Cajun cookbook make cooking for beginners a snap. While satisfying expert chefs with these tried and tested culinary delights. Enjoy Creole cuisine when you add Lena Richard's New Orleans classic cookbook to your collection.
The New Orleans Kitchen
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Author : Justin Devillier
language : en
Publisher: Lorena Jones Books
Release Date : 2019-10-29
The New Orleans Kitchen written by Justin Devillier and has been published by Lorena Jones Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with Cooking categories.
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Brennan S New Orleans Cookbook
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Author : Hermann B. Deutsch
language : en
Publisher: Pelican Publishing Company
Release Date : 2014-08-25
Brennan S New Orleans Cookbook written by Hermann B. Deutsch and has been published by Pelican Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-25 with Cooking categories.
Originally published: New Orleans: R.L. Crager, 1961.
Little Local New Orleans Cookbook
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Author : Stephanie Carter
language : en
Publisher: The Countryman Press
Release Date : 2019-08-20
Little Local New Orleans Cookbook written by Stephanie Carter and has been published by The Countryman Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-20 with Cooking categories.
The Little Local New Orleans Cookbook brings the essential flavors of New Orleans to your table. From festive cocktails and finger foods to big celebration fare, you’ll find recipes for Sazerac and Hurricane cocktails, Creole gumbo, jambalaya, blackened redfish, king cake, sweet pralines, and other traditional dishes. Written by a regional food expert and beautifully illustrated, this little cookbook is the perfect keepsake for the Big Easy.
My New Orleans
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Author : John Besh
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2009-09-29
My New Orleans written by John Besh and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-29 with Cooking categories.
"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking ..."--Publisher's blurb.
New Orleans Cookbook
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Author : Rima Collin
language : en
Publisher: National Geographic Books
Release Date : 1987-03-12
New Orleans Cookbook written by Rima Collin and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-03-12 with Cooking categories.
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.
Treme
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Author : Lolis Eric Elie
language : en
Publisher: Chronicle Books
Release Date : 2013-07-23
Treme written by Lolis Eric Elie and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-23 with Cooking categories.
“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain
Chef Paul Prudhomme S Louisiana Kitchen
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Author : Paul Prudhomme
language : en
Publisher: Harper Collins
Release Date : 2012-03-13
Chef Paul Prudhomme S Louisiana Kitchen written by Paul Prudhomme and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-13 with Cooking categories.
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, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.