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Cajun & Creole Cooking
|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
|Besh Big Easy: 101 Home Cooked New Orleans Recipes (John Besh)
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Author: John Besh
Brand: Andrews McMeel Publishing
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!
- Andrews McMeel Publishing
|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
|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.
|The Dooky Chase Cookbook
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Author: Leah Chase
Brand: Brand: Pelican Publishing
Delectable Creole recipes from both the restaurant menu and personal files. Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.
- Used Book in Good Condition
|In a While, Crocodile: New Orleans Slow Cooker Recipes
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Author: Patrice Kononchek
Brand: Patrice Kononchek
Many never seem to have the time to make good-quality meals for their families. A slow cooker is a great solution. In this convenient cookbook, favorite New Orleans recipes have been adapted for cooking in this popular appliance.
|Tom Fitzmorris's New Orleans Food (Revised Edition): More Than 250 of the City's Best Recipes to Cook at Home
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Author: Tom Fitzmorris
Brand: Tom Fitzmorris
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the food in his favorite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his collection of recipes for the best of New Orleans food, gathered and developed during his tenure as the Big Easy’s resident foodie.
Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the town’s Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether you’re nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
- Tom Fitzmorris s New Orleans Food More Than 250 of the City s Best Recipes to Cook at Home
|The Ultimate Turkey Fryer Cookbook: Over 150 Recipes for Frying Just About Anything
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Author: Reece Williams
Brand: Williams Reece
Discover the many uses of your turkey fryer throughout the entire year!
The Ultimate Turkey Fryer Cookbook covers everything you need to know to make the most of your new (or under-used) turkey fryer. With handy hints, great sauces and rubs, and easy-to-follow recipes, this cookbook is sure to inspire the gourmet fryer in you. Author Reece Williams adds chef-inspired tips to his detailed, delicious recipes that will not only teach you how to cook the perfect turkey, but also explain the safest and easiest ways to use your turkey fryer.
Of course, you’ll learn how to deep fry a perfect Thanksgiving turkey, but Reece also offers up recipes for sensational sides and mouthwatering desserts, such as:
Apple fritters and fried bananas
Chicken wings and corn dogs
Sweet potato donuts and funnel cake
Vegetable egg rolls and zucchini wheels
And many more!
The possibilities are endless in this thorough and comprehensive collection. Perfect for barbecues, picnics, and family dinners, The Ultimate Turkey Fryer Cookbook will eliminate any fears you have of using your turkey fryer and make it one of your favorite tools to use in the kitchen.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- The Ultimate Turkey Fryer Cookbook Over 150 Recipes for Frying Just about Anything
|Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen
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Author: Holly Clegg
Brand: Brand: Holly Clegg
Best-selling EASY LOUISIANA COOKBOOK with healthy Cajun recipes and southern recipes you can make wherever you live. Holly simplifies Louisiana cooking into mouth-watering 30-minute simple healthy Cajun recipes! The best of New Orleans recipes in your own home with everyday ingredients. This easy Cajun-Creole-southern cookbook includes the most popular Crawfish Etouffee, BBQ Shrimp and tons of seafood recipes plus southern favorites like Red Velvet Cake and Pecan Pie. All recipes include nutritional information. Yes, there is a healthy Cajun recipes with Holly in her healthy Cajun cookbook! Clegg, who has sold over 1.5 million cookbooks, is author of the best-selling trim&TERRIFIC cookbook series, and her expertise is creating easy healthy family meals.
- 30- Minute Family Recipes
- Over 250 Healthy Recipes with Nutritional and Diabetic Information
- Simple Seafood Recipes
- Louisiana Menus with Chicken & Sausage Gumbo, Crawfish Etouffee, Bread Pudding
- Pantry Stocking Guide for Easy Cooking
- Symbols with Vegetarian recipes and Freezer-Friendly Recipes
- Easy Favorite Southern Recipes
Holly's 30-minute family healthy southern recipes are time saving, pantry friendly and best of all, absolutely delicious! In keeping with her tradition, all of the recipes are simple-to-make and healthier - perfect for our busy lifestyles. Holly personally tests her recipes and hopes while enjoying a repertoire of mouth-watering recipes from Blackened Chicken Fingers to Ooey Gooey Squares, everyone will eat healthier food while enjoying Cajun, Creole and southern cooking.
- Used Book in Good Condition
|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
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