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Bujold, Lois McMaster
Card, Orson Scott
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Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
Cajun & Creole Cooking
|Sous Vide Cookbook: Modern Sous Vide Recipes – The Art and Science of Cooking For Perfectly Low-Temperature Cooked Meals (Plus Photos, Nutrition Facts)
Lowest new price: $14.45
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Author: Tina B. Baker
Do you want to get into Sous Vide cooking, but don’t know where to start? This comprehensive volume includes over eighty sous vide recipes to incorporate all your daily meals, from breakfast to cocktails. Each recipe comes with careful instructions and a complete table of nutritional facts. It’s not just a sous vide recipes book, though; it’s also a gateway into everything you need to know about sous vide. We cover the different sous vide machines on the market and even teach you how to build your own DIY setup.
Here Is A Preview Of What You Will Learn...
- Introduction to Sous Vide
- Getting Started with Sous Vide
- Eggs Recipes
- Fruits & Veggies
- Poultry Recipes
- Beef & Lamb
- Pork Recipes
- Fish & Shellfish
- Cocktails & Infusions
- Sauces & Condiments
- And Much, Much More!
|Tujague's Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition
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Author: Poppy Tooker
Brand: Poppy Tooker
From brunch to dessert, these kitchen madams serve up history New Orleans style!
Author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague’s beautifully restored establishment into a whole cloth of foodie lore. As the second oldest restaurant in New Orleans, Tujague’s boasts more than a century of fresh Creole cuisine served in the heart of the French Quarter. More than a cookbook, this foray into history combines memorabilia from the restaurant’s archives with stunning modern images from New Orleans photographers Sam Hanna and Louis Sahuc. The dramatic story of the successful effort to save the restaurant is included, along with tales of ghostly guests and authentic dishes and drinks celebrating the oldest standup bar in America and the restaurant that created the international tradition of brunch.
- Tujague s Cookbook Creole Recipes and Lore in the New Orleans Grand Tradition
|Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country
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Author: W. Thomas Angers
Cajun Cuisine is a carefully selected compilation of totally authentic cajun recipes screened by several career cajun home economists for authenticity and quality. It was compiled by W. Thomas Angers, a member of a second generation Louisiana publishing family. The introduction was written by Marie Louise Comeaux, the worlds leading authority on cajun cuisine, and contains critical information on the origins and component parts of authentic cajun food.
The title includes Louisiana classics including gumbos, jambalayas, bisques, fricassees, etoufees, sauce piquantes, wild game, seafood and much more.
An extraordinary effort was made to identify and publish truly authentic and tasty cajun recipes so the world would know the real thing.
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning of the African cook. Voila! This is Acadian cuisine."
The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!
|Brennan's New Orleans Cookbook...and the Story of the Fabulous New Orleans Restaurant [The Original Classic Recipes]
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Author: Hermann B. Deutsch
One of America's greatest restaurants, Brennan's in New Orleans is known worldwide as a home of fine cuisine. "Breakfast at Brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family's distinctive Creole recipes was first issued in 1961 and has remained a favorite ever since.
Author and columnist Hermann B. Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous photographs and drawings illustrate the history of the family and their restaurant.
The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Trout Amandine, Pompano en Papillote, and Eggs Benedict. With more than 155,000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants.
|Fun, Funky and Fabulous: New Orleans' Casual Restaurant Recipes
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Author: Jyl Benson
Backstreet and little-known grub stops in New Orleans!
“. . . an updated version of those classic Creole cookbooks you (should) already have on your shelf.”
―Robert Peyton, restaurant reporter for New Orleans Magazine
“. . . illustrates how our native cuisine has evolved in the 21st century while still keeping all of its familiar flavors.”
―Poppy Tooker, author of Louisiana Eats!
A variety of recipes from restaurants, including Toups’ Meatery, Purloo, Kingfish, and many more, celebrates a new group of successful eateries sure to become New Orleans classics. Each recipe is accompanied by stunning photos, and chapters are introduced with colorful folk art from Simon of New Orleans.
|River Road Recipes III: A Healthy Collection
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Author: Junior League of Baton Rouge
This River Road Recipes cookbook will delight people everywhere who want to lower fat and calories, but still want to enjoy great Louisiana food. All recipes have been modified and analyzed by a registered dietitian and are annotated with fat, caloric, and nutritional information. The famous Spinach Madeline is only one of several fat-modified River Road Recipes classics. Seasoned liberally with full-color photos and vignettes from South Louisiana, with a special section featuring recipes of well-known Louisiana chefs. How-to section on low-fat cooking techniques. Hard cover. Spiral bound. 341 Triple Tested Recipes. Over 100,000 printed.
|Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans
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Author: Susan Spicer
Brand: Brand: Knopf
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.
Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted
• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes
• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.
- Used Book in Good Condition
|The Instant Pot Cookbook: Best Recipes for Your Electric Pressure Cooker (Instant Pot Recipes)
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Author: Nelly Grant
Buy Paperback at the discounted price of only $7.99 and get a Kindle version FOR FREE!
Delicious Recipes for your Instant Pot with Minimal Costs and Time Spent.
The Instant Pot has become a pop culture phenomenon that people simply can’t stop talking about.
Why People Love The Instant Pot?
Cooks food FAST and yet the food tastes like it has been marinating for hours.
Most meals can be made under 30 minutes. Cooking time is reduced by up to 70%.
Energy efficient (saving up to 70% electricity in comparable cooking with other appliances – e.g. the oven)
Multifunctional programmable cooker. You can sauté, slow cook, pressure cook, make yogurt, steam rice and more!
Makes meats tender and moist
Only one pot so clean up is a breeze
Easy to Use
So you’ve jumped on the Instant Pot bandwagon—now what? With seemingly countless settings (and dinner opportunities), it can be daunting to think about what to make with your new machine. From soups to entrees to dessert "The Instant Pot Cookbook: Best Recipes for Your Electric Pressure Cooker" suggest You great ideas to make today!
There are several reasons you should get this book:
Cooking time, list of ingredients accompanies each recipe
Our cookbook breaks every single step down and ensures that you know exactly what you need to do to prepare each recipe.
Your level of experience with instant pot doesn't matter - our book applies to any level!
Do not lose Your time and get Your copy today for a limited time price of only $7.99
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- Instant Pot Cookbook: The Complete Instant Pot Cookbook – Delicious and Simple Recipes For Your Instant Pot Pressure Cooker (Electric Pressure Cooker Cookbook)
- Instant Pot Cookbook: 500 Most Delicious Recipe Collection Anyone Can Cook
- Instant Pot Gluten Free: 40 Healthy, Easy, Delicious & Nutritious Gluten-Free Recipes (Instant Pot Cookbooks) (Volume 4)
- Instant Pot All-Time Best Recipes: More Than 100 Easy Dishes
- Instant Pot Cookbook Best Recipes: Healthy, Easy, Quickly, Tasty, Vegetarian, Paleo Recipes, Set & Forget Recipes. Power Pressure Cooker Recipes. Instapot recipes.
- Instant Pot Cookbook for Two: 300 Amazingly Easy & Delicious Instant Pot Recipes for Two
- Instant Pot Cookbook: 250 Hot Instant Pot Recipes for Your Family
- Instant Pot Cookbook: 365 Recipes for your Electric Pressure Cooker Instant Pot: (Quick and Easy Recipes, Paleo, Instant Pot for two, Healthy, Gluten-free, Keto)
- The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
- Low Carb Instant Pot Cookbook: To Rapidly Lose Weight, Regain 100% Confidence and Have a Better Life 81 Flavored& Easy Low Carb Instant Pot Recipes ... Diet Meal Plan) (Low Carb Cooking) (Volume 3)
|The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
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Author: The Picayune
Brand: Brand: Andrews McMeel Publishing
Book by The Picayune
- Used Book in Good Condition
|Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
Lowest new price: $11.10
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List price: $21.95
Author: Tom Fitzmorris
Brand: Brand: Stewart, Tabori and Chang
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.
Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, which has been published continuously for 33 years, Tom is best known for his daily 3-hour radio show, "The Food Show," broadcast every afternoon on WSMB.
With New Orleans Food, Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
A portion of the profits from the sale of this book will benefit New Orleans recovery efforts.
- Used Book in Good Condition
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