Books – Food – Cajun & Creole
Books 1 to 20 of 27 – Cajun & Creole |
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Kosher Creole Cookbook by Mildred L. Covert and Sylvia Gerson
This work brings together two culinary traditions: the Creole – a blend of aspects of French, Spanish, African, American Indian cooking and the Jewish, dating from biblical times. Arranged by month, the recipes highlight feasts and festivals in the Jewish calender, or in the city of New Orleans
, 224 pp, $27.95. Buy
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Who Your Mama are You Catholic and Can You Make a Roux by Marcelle Bienvenu
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 Fricass??e, Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines
, 160 pp, $32.95. Buy
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IN A CAJUN KITCHEN, AUTHENTIC CAJUN RECIPES AND STORIES FROM A FAMILY FARM ON THE BAYOU by TERRI PISCHOFF WUERTHNER
A memoir with recipes to remind people of the true flavours of Cajun cooking. This work presents a treasure trove of 180 authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie and more
Hardback, 336 pp, $41.95. Buy
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STIR THE POT, THE REAL HISTORY OF THE CAJUN TABLE by Mercelle Bienvenue, Ryan A. Brasseaux and Carl A. Brasseaux and others
Despite the popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), little is known about the history of this fascinating cuisine. This book explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene
Hardback, 150 pp, $26.95. Buy
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La Porte Des Indes Cookbook by Mehernosh Mody
The acclaimed La Porte des Indes restaurants in London and Brussels offer a style of cooking inspired by the creole cuisine of French colonial India. Dishes like Scallops in Saffron Sauce, Roasted Duck Breasts in Banana Leaf, and Crushed Basmati Rice and Clotted Cream Pudding blend French and Indian ingredients and flavors to dazzling effect. In “La Porte des Indes Cookbook, Executive Chef Mehernosh Mody presents the restaurants’ very best recipes, as well as other regional specialties from across the subcontinent. Introductory chapters cover the ingredients and equipment used in Indian cooking, as well as native teas and compatible wines. These are followed by more than 80 recipes for hors d’oeuvres, soups, fish and seafood, meat and poult
Hardback, 160 pp, $49.95. Buy
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Picayune Creole Cookbook by Picayune
One of the world’s most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes.
Paperback, 456 pp, $26.95. Buy
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Jambalaya, Crawfish Pie, File Gumbo by Todd-Michael St Pierre
Paperback, $16.95. Buy
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Mrs. Simms’ Fun Cooking Guide by Myrtle Landry Simms
Simms’s secrets for preparing Cajun an Creole Cuisine, as well as traditional dishes — such as Glazed Pork Chops, Stuffed Squash and Chicken Fricassee — are revealed in this book, which makes an exceptional addition to any kitchen. Illustrations
, 159 pp, $15.95. Buy
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Cast Iron Cooking by A.D. Livingston
A cookbook drawing on the versatility of cast iron cookware offers recipes for steaks, blackened fish, cornbread, and Mexican and Cajun dishes, and includes directions for the seasoning and care of cast iron cookware.
Paperback, 143 pp, $19.95. Buy
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Emeril’s TV Dinners by Emeril Lagasse and Marcelle Bienvenu
For the first time ever, 150 of Emeril Lagasse’s recipes from his award-winning shows on The Food Network on cable, “Emeril Live” and “Essence of Emeril”, are available in one exciting, bold, and original cookbook. Two-color text. Photos
, 320 pp, $39.95. Buy
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Justin Wilson Looking Back: A Cajun Cookbook by Justin Wilson
Following more than two decades of producing cookbooks, Justin Wilson has decided that it’s time to take a look back. In this book, the culinary trendsetter collects some of his favorite recipes from previous cookbooks and offers commentaries and remembrances that complement them with prosaic style. Photos
, 272 pp, $34.95. Buy
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The Justin Wilson Cookbook by Justin Wilson
This unique collection of Cajun recipes (and humor) will surely set your imagination on the right track. “I garontee”. Recipes for everything from the perfect roux to Eggplant Appetizer a la Justin are included
Paperback, 89 pp, $13.95. Buy
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Pirate’s Pantry: Treasured Recipes of Southwest Louisiana by Junior League of Lake Charles
Pirate’s Pantry has drawn from a rich heritage of French, Spanish, and native cookery to produce a treasury of family recipes, many of which have come down through the generations from Jean Lafitte’s day to the present. Special sections on roux, file, gumbos, soups, and rice
, 480 pp, $30.95. Buy
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Prime Time Emeril: More TV Dinners from America’s Favorite Chef by Emeril Lagasse
Millions of viewers from coast-to-coast tune in to the Food Network daily to watch chef Emeril Lagasse. Now fans can create those same dishes and others with this indispensable new cookbook. Recipes include Tuna of Love, Emerilized Barbecued Oysters, Dad’s Meatloaf, and Oven-Baked Pecan-Crusted Chicken. 48 photos
, 304 pp, $41.95. Buy
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Beyond Gumbo: Creole Fusion Food from the Atlantic Rim by Jessica Harris
From the critically acclaimed author of “The Africa Cookbook” come 175 vibrant recipes that redefine Creole cooking, the original fusion food. Two-color throughout. 25 photos
, 400 pp, $37.95. Buy
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Brennan’s New Orleans Cookbook by Hermann B. Deutsch
“You simply can’t eat better in the United States than at Brennan’s — it’s dedicated to the enjoyment of eating”. Redbook
, 256 pp, $32.95. Buy
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Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson
Included are many of the recipes demonstrated on “Justin Wilson’s Louisiana Cookin'”, seen on PBS. A sprinkling of the distinctive Justin Wilson humor and color photographs featuring Justin displaying his skills in the kitchen and entertaining his friends capture the earthy joie de vivre that follows Justin everywhere
, 128 pp, $30.95. Buy
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The Louisiana Gumbo Cookbook by Bea Weber and Floyd Weber
, 188 pp, $27.95. Buy
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The Top 100 Cajun Recipes of All Time by Trent Angers
The Top 100 CAJUN Recipes Of All Time is a 48-page saddle-stitched soft cover book containing 100 recipes selected by the editors of Acadiana Profile, “The Magazine of the Cajun Country”. For example, Boudin, Couche, Maque Choux, Mirliton, Crawfish Etouffee, Chicken Fricassee, Pralines — the classics of South Louisiana cuisine
Paperback, 46 pp, $11.95. Buy
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Classic Cajun Deux by Lucy H. Zaunbrecher
, 208 pp, $23.95. Buy
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