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Cajun & Creole Cooking
|Kevin Belton’s Big Flavors of New Orleans
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Author: Kevin Belton
Brand: Belton Kevin
Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.
Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!
Kevin Belton, a teacher of the fundamentals of Louisiana cooking for more than twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton, which will begin airing in January 2016. He has been a guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.
Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
- Kevin Belton s Big Flavors of New Orleans
|Chef Paul Prudhomme's Louisiana Kitchen
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Author: Paul Prudhomme
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.
There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!
Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.
Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle
|Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New Orleans
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After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.
- Cooking Up a Storm Recipes Lost and Found from the Times Picayune of New Orleans
|Besh Big Easy: 101 Home Cooked New Orleans Recipes (John Besh)
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Author: John Besh
Brand: Besh John
In Besh Big Easy: 101 Home-Cooked New Orleans Recipes, award-winning chef John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers.
In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans.
Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!
- Besh Big Easy 101 Home Cooked New Orleans Recipes
|My New Orleans: The Cookbook (John Besh)
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Author: John Besh
Brand: John Besh
My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.
My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.
Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel.
From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.
The boy from the Bayou isn't just an acclaimed chef with an exceptional palate. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina. An Introduction to My New Orleans from John Besh
This book is the story of a dreamy, starry-eyed boy brought up in the shadows of New Orleans, surrounded by cypress knees and tupelo trees, good dinners and great friends. My life has been dramatically shaped by our multicultural heritage. Everything that I cook and eat, see and smell, reminds me of where I come from and more or less dictates where I’m going.
I grew up in Slidell, Louisiana, across Lake Pontchartrain from New Orleans. My childhood revolved around the lake, and I spent many hours shrimping in its waters and fishing along its shores. I learned to cook from my mom and my grandmother, and from the men I hunted with, who held that if you hunt it and kill it, a boy like me had better know how to clean it and cook it. Ours was a house of great food--we celebrated everything from births to deaths around great food. My ideas of New Orleans's cooking come directly from the New Orleans table. My cooking draws on decades of learning and mastering cooking techniques that I felt certain would help me years down the road. I restlessly search my mind's catalog of everything I've ever tasted or cooked, so that when I see a tomato at its ripest state, my mind runs through literally thousands of preparations that could work for this here tomato. Some people may look up in the sky and notice a mallard duck, but I see a slow-roasted duckling with lots of hearty herbs, cooked down in a gravy and served over rice.
My goal in launching Restaurant August in 2001 was to have a world-class place that could compete with the great restaurants of New Orleans. But Katrina, of course, changed everything. When the aftermath of that devastating storm threatened our fishermen and farmers, our shrimpers and oystermen, it seemed urgent to help preserve and protect our unique culinary heritage, its local ingredients, and its authentic culture.
After Katrina, being from New Orleans became the focus of my identity. The truth is I am from here and I cook from here--our ingredients and our traditions. I believe our city is a true national treasure: We have one of the few native urban cultures--and cuisines—that still thrives in this country. I cook New Orleans food my way, revering each ingredient as it reaches the ripeness of its season, which is how My New Orleans: The Cookbook unfolds, from Crawfish to Reveillon. No other place on earth is like New Orleans. Welcome to the flavors of my home.
From My New Orleans: Drew's Chicken and Smoked Sausage Gumbo
Throughout this book, I've had a great deal to say about making the roux that's the base of our gumbo--and the other steps as well--but I'll recap it here so that it can be useful every time you start to make our signature dish. Yes, there are other thickeners besides flour that folks use for making their roux, but to my palate, only a flour-based roux yields that traditional flavor. As for the fats in a roux, just about anything works. I love rendered duck fat, chicken fat, or lard, but canola oil works nearly as well.
I always heat the oil first and whisk the flour into the hot oil. Not only does this speed up the process; it yields that deep, dark chocolate-colored gumbo I love. I always add the onions first to the dark roux, holding back the rest of the vegetables until the onion caramelizes. Otherwise, the water in the vegetables will keep the onion from browning and releasing its sweet juices. I like to add file powder to the gumbo, then pass it at the table, too. Serve the gumbo hot with Louisiana rice; serve potato salad on the side, if you like. --John Besh
- 1 cup rendered chicken fat or canola oil
- 1 cup flour
- 2 large onions, diced
- 1 large chicken, cut into 12 pieces
- 2 tablespoons Creole Spices
- 2 pounds spicy smoked sausage, sliced 1/2 inch thick
- 2 stalks celery, diced
- 2 green bell peppers, seeded and diced
- 1 tomato, seeded and chopped
- 2 cloves garlic, minced
- Leaves from 2 sprigs fresh thyme
- 3 quarts chicken stock
- 2 bay leaves
- 6 ounces andouille sausage, chopped
- 2 cups sliced fresh okra
- 1 tablespoon Worcestershire
- Freshly ground black pepper
- Filé powder
- 4–6 cups cooked white rice
1. Make a roux by heating the chicken fat or oil in a large cast-iron or heavy bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.
2. Season the chicken with Creole Spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.
3. Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, Chicken Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.
4. Add the andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.
- My New Orleans The Cookbook
|River Road Recipes: The Textbook of Louisiana Cuisine
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Author: Junior League of Baton Rouge
Brand: Brand: The Cookbook Marketplace
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like How to Make a Roux. This is the Textbook of Louisiana cooking.
- Used Book in Good Condition
|The Encyclopedia of Cajun & Creole Cuisine
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Author: John D. Folse
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.
|Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
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Author: Donald Link
Brand: Link, Donald/ Disbrowe, Paula (CON)/ Granger, Chris (PHT)
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.
Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.
From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
|The Fonville Winans Cookbook: Recipes and Photographs from a Louisiana Artist
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Author: Melinda Risch Winans
Fonville Winans began his career by documenting the lives of Depression-Era Cajuns in the coastal town of Grand Isle and later became the official photographer for the state of Louisiana. An enthusiastic tinkerer and occasional inventor, Winans experimented obsessively with recipes. The Fonville Winans Cookbook incorporates recipes he found or invented in the 1950s or 1960s, recorded in two journals that his daughter-in-law, Melinda Winans, found after his death. The recipes range from the Cajun cuisine that he claimed as his favorite to Mexican and Chinese recipes that he brought home from his travels at a time when tamales and fried rice where virtually unknown in Baton Rouge. No book on Fonville Winans would be complete without his photographs, and this cookbook features many that have hitherto gone unpublished. Readers will be fascinated by the photos and the biography of this extraordinary man, and home cooks will enjoy cooking his easy and satisfying recipes.
|Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
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Author: George Graham
Grab a seat at Acadiana Table and explore a cuisine and culture filled with flavor.
In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.
Book chapters include:
- First You Make a Roux
- Sunrise in Acadiana
- Simmering Black Pots
- A Little Lagniappe on the Side
- Farm Fresh
- The Cajun/Creole Coast
- If it Flies, It Fries
- Meats and the Mastery of the Boucherie
- Sweet Surrender
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