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Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
Cajun & Creole Cooking
|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.
|Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes
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List price: $25.00
Author: Robb Walsh
Brand: Robb Walsh
Who says cooking is for homebodies?
Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket--for seven years, he drove the length and breadth of the state looking for the best in barbecue, burgers, kolaches, and tacos; while scouring museums, libraries, and public archives unearthing vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he'd collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.
- Texas Eats The New Lone Star Heritage Cookbook with More Than 200 Recipes
|Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
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Author: George Graham
Brand: George Graham
There's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table.
In this beautifully photographed, 125-recipe 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
- Acadiana Table Cajun and Creole Home Cooking from the Heart of Louisiana
|Instant Pot Cookbook: Superfast Electric Pressure Cooker Recipes - Cooking Healthy, Delicious, Quick and Easy Meals.
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Author: Tina B. Baker
The eleven tidily-organized chapters comprise over 100 delicious, easy-to-follow recipes, all designed with the American home cook in mind. Each of the recipes includes a complete table of nutritional facts so you can make sure you're feeding your family right. However, this volume is much more than a mere cookbook; it's a concise guide to all aspects of Instant Pot cooking. We'll teach you how to select the right Instant Pot for you, how to use your fancy new appliance, and how to adapt the Instant Pot recipes to your tastes and available ingredients.
Here Is A Preview Of What You Will Learn...
- Instant Pot Options and Basics
- Vegetables and Sides
- Beans and Grains
- Fish and Seafood
- Meatless Mains
- Beef and Pork
- Snacks and Appetizers
- Natural Yogurt Recipes
- And Much, Much More
So what are you waiting for? Read on and take the first step on your Instant Pot journey!
- Instant Pot® Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast
- Instant Pot Cookbook Best Recipes: Healthy, Easy, Quickly, Tasty, Vegetarian, Paleo Recipes, Set & Forget Recipes. Power Pressure Cooker Recipes. Instapot recipes.
- Instant Pot Cookbook: Electric Pressure Cooker Recipes Easy and Superfast Cooking for Healthy Meals, with Pictures, Calories & Nutritional Information
- The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
- The I Love My Instant Pot Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes ("I Love My" Series)
- Netany 2 Piece Stainless Steel Egg Steamer Rack for Instant Pot Accessories /Steam Rack for Pressure Cooker Accessories
- Instant Pot CookBook: 550 Recipes For Every Day. Healthy and Delicious Meals. Nutrition Facts Per Serving. Simple and Clear Instructions.
- Genuine Instant Pot Tempered Glass lid, Clear – 9 in. (23 cm) – 6 Quart
- Instant Pot Cookbook: Quick and Easy Recipes For You and Your Family
- The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker
|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.
|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
|Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook
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Author: Marcelle Bienvenu
Brand: Brand: Acadian House Publishing
A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author s growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.
- Used Book in Good Condition
|LuLu's Kitchen: A Taste of the Gulf Coast Good Life
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List price: $19.99
Author: Lucy Buffett
Updated with a new introduction and amazing photography, the bestselling cookbook by Lucy Buffett (chef sister of Jimmy Buffett) includes authentic family recipes from her Alabama and Florida destination restaurants, Lulu's.
LULU'S KITCHEN is Lucy Buffett's culinary guide to classic Southern coastal cuisine and is packed with more than 120 signature recipes from her famous Gulf Coast restaurant, LuLu's, and LULU'S KITCHEN is the next best thing to being there. Tucked inside are humorous stories and plenty of wit and wisdom from Lucy's own kitchen. The book features party menus, Buffett family favorites, and lots of telling it like it is.
Recipes include soul-satisfying delights like West Indies Salad, Heavenly Fried Crab Claws, Garlic Cheese Grits, and Silver Queen Succotash-not to mention a whole chapter of specialty cocktails that will have you daydreaming of cold margaritas and warm sand between your toes.
|Cotton Country Collection
Lowest new price: $16.94
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List price: $19.95
Author: Junior League of Monroe LA
Brand: Brand: The Cookbook Marketplace
The Cotton Country Collection is a classic among southern cookbook. It has been listed by USA Today as one of the top five regional cookbooks in the United States. One of the most comprehensive cookbooks found anywhere, containing triple-tested recipes from Louisiana s legendary kitchens. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
- Used Book in Good Condition
|Miss Kay's Duck Commander Kitchen: Faith, Family, and Food--Bringing Our Home to Your Table
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Author: Kay Robertson
Brand: Simon & Schuster
The sassy, country-cookin’ matriarch of the Robertson clan and star of A&E®'s Duck Dynasty® dishes up her fabulous recipes and stories in this irresistible family cookbook.
Writing a cookbook for people who love good food has been a lifelong dream for me—and I’m so happy to be sharing some of our family’s favorite recipes with you! In this book you’ll find everything from Jase’s Favorite Sweet Potato Pie to Phil’s own special recipes, like his scrumptious Crawfish Fettuccine. There’s “girly” food for a gathering of your best girlfriends, like Aunt Judy’s Cranberry Salad, as well as dishes straight from the hunt like Boiled Squirrel and Dumplings.
In addition to more than one hundred specially chosen recipes, I’ve included old family snapshots of the days before the Duck Dynasty® series on A&E® and stories of our family and how we live. The dinner table has long been one of our favorite places for telling stories, and there’s always competition to see who can dish out the wildest story. We believe that food and cooking bring people together—it’s brought our family together for generations, and it can do the same for yours. Gather your family around the table and serve up delicious home-cooked meals with recipes like . . .
• Willie’s Famous Chicken Strips
• Melt-in-Your-Mouth Biscuits
• Cheesy Corn Casserole
• Fresh Strawberry Pie
• Best Brisket Ever
• Crawfish Balls
• Creamy Green Grape Salad
• Papaw Phil’s Homemade Ice Cream
Join with our family as we create lasting family traditions that will warm the hearts and bellies of those you love. Let’s do it together.
- Miss Kay s Duck Commander Kitchen
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