Secrets Of A New Orleans Chef
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Secrets Of A New Orleans Chef
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Author : Tom Cowman
language : en
Publisher: Univ. Press of Mississippi
Release Date : 1999
Secrets Of A New Orleans Chef written by Tom Cowman and has been published by Univ. Press of Mississippi this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.
One of New Orlean's best chefs divulges his culinary secrets, among them: Trout Mousse, Roast Long Island Duck, Lamb Curry, Barbados Rum Trifle, and the author's very special chocolate cake.
Secrets Of A New Orleans Chef
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Author :
language : en
Publisher: Univ. Press of Mississippi
Release Date :
Secrets Of A New Orleans Chef written by and has been published by Univ. Press of Mississippi this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
One of New Orlean's best chefs divulges his culinary secrets, among them: Trout Mousse, Roast Long Island Duck, Lamb Curry, Barbados Rum Trifle, and the author's very special chocolate cake.
Creole Feast
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Author : Nathaniel Burton
language : en
Publisher: University of New Orleans Press
Release Date : 2019-04-15
Creole Feast written by Nathaniel Burton and has been published by University of New Orleans Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-15 with Cooking categories.
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
Chefs Secrets From Great Restaurants In Louisiana
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Author : Louisiana Restaurant Association
language : en
Publisher: Pelican Publishing Company
Release Date : 1999
Chefs Secrets From Great Restaurants In Louisiana written by Louisiana Restaurant Association 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 with categories.
Louisiana restaurants serve a delicious indigenous American cuisine that has recently gained considerable national recognition. Cajun cooking, which originated in South Louisiana's bayou country, is hot and spicy and relies on easy-to-acquire ingredients. Creole food has a more citified style and developed in the Creole kitchens of New Orleans. Restaurants in Louisiana have developed a style of their own, at times combining Cajun and Creole influences to produce "Louisiana Cooking," a truly original cuisine that relies on spicy sauces, fresh produce and seafood, and thick gravies. The recipes in Chefs' Secrets from Great Restaurants in Louisiana come from famous New Orleans restaurants as well as from carefully tucked-away country restaurants. You'll learn the secrets of chefs from New Orleans' exclusive Commander's Palace, popular K-Paul's Louisiana Kitchen, and Antoine's, one of New Orleans' oldest, most celebrated restaurants. Also included are recipes from Cafe Rani in Covington, Don's Seafood in Lafayette, and The Oaks Plantation Restaurant, hidden on old River Road in Destrehan. Try Creole Seafood Okra Gumbo from New Orleans' famous Gumbo Shop, the Chicken Bienville from Bienville's Courtyard, and K-Paul's Louisiana Kitchen's own recipe for their unique Chicken and Tasso Jambalaya. For the more adventurous, there's Alligator Sauce Piquante from the Royal Restaurant and Pub in Jennings, and Le Lapin en Matelote (Rabbit Stew with Red Wine) from Begue's. And of course, who could resist the trout and shrimp dishes? Try Shrimp Chippewa from Mr. B's, fillet of Trout Bayou Style from Sazerac, and Trout Meuniere from Ralph and Kacoo's. Dessert offerings include Bread Pudding with Whisky Sauce from the Bon Ton Cafe, and a delicious Almond Torte from Stephen and Martin. Once Louisiana's chefs have let you in to their confidence, you're bound to spread the word.
Creole Feast
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Author :
language : en
Publisher:
Release Date : 2016-10-15
Creole Feast written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-15 with Cooking categories.
New Orleans Chefs Cookbook
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Author : Johnson, Phil
language : en
Publisher: Pelican Publishing Company
Release Date :
New Orleans Chefs Cookbook written by Johnson, Phil 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 with Cooking categories.
Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michaels Special School in New Orleans. St. Michaels is dedicated to the education and rehabilitation of children with mental disabilities.
Kevin Belton S Big Flavors Of New Orleans
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Author : Kevin Belton
language : en
Publisher: Gibbs Smith
Release Date : 2016-05-23
Kevin Belton S Big Flavors Of New Orleans written by Kevin Belton and has been published by Gibbs Smith this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-23 with Cooking categories.
The beloved New Orleans chef dishes up the culinary history of his city with recipes that combine down-home comfort and the big flavors he’s famous for. A true Creole New Orleanian, Chef Kevin Belton is dedicated to the culinary traditions of the Crescent City. In this comprehensive cookbook, he teaches home chefs the secrets to authentic Creole cuisine, from how to make a perfect roux to the importance of the “holy trinity”—celery, onion, and bell pepper. Belton also offers his original spin on Louisiana classics like gumbo, jambalaya, étouffée, po’boys, and grillades with grits. Going beyond Creole fare, Kevin Belton’s Big Flavors of New Orleans celebrates the diverse cultures that haver added to the unique New Orleans palate. Here you’ll discover the Big Easy spin on Mexican, German, Italian and Irish dishes—plus traditional holiday dishes for New Year’s, Thanksgiving, and more.
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.
Great Chefs Of New Orleans
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Author : Great Chefs
language : en
Publisher: Great Chefs Pub
Release Date : 1989-02-01
Great Chefs Of New Orleans written by Great Chefs and has been published by Great Chefs Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-02-01 with Cooking categories.
A re-creation of some of the secret--and not so secret--recipes of 13 of New Orleans' best chefs. 82 pages of color photographs and complete menus with step-by-step instructions. 58 recipes in all.
Tujague S Cookbook
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Author : Poppy Tooker
language : en
Publisher: Restaurant Cookbooks
Release Date : 2015
Tujague S Cookbook written by Poppy Tooker and has been published by Restaurant Cookbooks this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.
The second oldest restaurant in New Orleans continues today its tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. This mouthwatering cookbook offers a history of the beloved establishment, food and beverage recipes from the 1850s to today, and historical and food photographs. The dramatic story of the successful recent effort to save the restaurant from a possible sale is included.