New Orleans Cookbook

Author: Rima Collin,Richard H. Collin

Publisher: Knopf

ISBN: 0394752759

Category: Cooking

Page: 272

View: 8606

Accurate, step-by-step recipes for a multitude of authentic dishes and concoctions, from countryside and city, traditional and contemporary, well-known and exotic, from the main cuisines of New Orleans

The New Orleans Italian Cookbook

Author: Italian-American Society of Jefferson Au

Publisher: Pelican Publishing Company

ISBN: 9781565546714

Category: Cooking

Page: 116

View: 1739

Shrimp Italian, Crabmeat Contessa, Stuffed Artichokes-in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors. Compiled by the Italian-American Society of Jefferson Auxiliary, The New Orleans Italian Cookbook includes recipes for traditional favorites such as Ravioli, Pizza, and Eggplant Parmesan, as well as special creations by some of New Orleans' best cooks. The blending of two cultures, Creole and Italian, has produced culinary delights that rank with the finest of New Orleans' world-renowned cuisine. The recipe for spicy Shrimp Mosca has been included in this cookbook, as has the original recipe for the Creole-Italian Muffuletta, first created at Central Grocery in New Orleans. There are also instructions on how to prepare Aunt Jennie's Italian Red Beans-easy to make and guaranteed to be delicious. Try them all, but don't forget to save room for such delectable desserts as Cassata, Fig Cookies, and Almond Biscotti

Food of New Orleans

Authentic Recipes from the Big Easy

Author: John DeMers

Publisher: Tuttle Publishing

ISBN: 1462905447

Category: Cooking

Page: 144

View: 7763

This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants. From Brennan's and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleans—an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of this creole and cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants—from Jambalaya to Creole Gumbo and Beignets. These creole and cajun recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book! Authentic cajun and creole recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.

A New Orleans Cookbook from Momma's Kitchen

Author: Eulalie Miscenich Poll

Publisher: N.A

ISBN: 9781613422496

Category:

Page: 396

View: 1159

Here is a great selection of mouth-watering New Orleans dishes from a true New Orleans Creole. These recipes give you a reason to eat even if you are not hungry! From beverages to salads, meat to casseroles, seafood to desserts, it is all here in one book. "A New Orleans Cookbook from Momma's Kitchen" is the cookbook you need in your own kitchen.

Frank Davis Makes Good Groceries!

A New Orleans Cookbook

Author: Frank Davis

Publisher: Pelican Publishing Company Incorporated

ISBN: 9781589805361

Category: Cooking

Page: 319

View: 1958

The Frank Davis Gulf Coast Seafood Cookbook is perhaps the most comprehensive cookbook available for seafood. This isn't surprising, because for years, Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the "number-one authority on cooking and eating the fresh fish and game of Louisiana." This cookbook is packed with a wealth of information on all aspects of preparing seafood, including buying, serving, freezing, and preserving, as well as a detailed discussion of basic ingredients and spices and rating of the food worthiness of nearly 250 species of edible fish caught in U.S. waters. Davis's recipes include traditional Cajun, Creole, and Italian favorites, using fish, crab, crawfish, oysters, shrimp, and mixed seafood, with a few alligator dishes thrown in for good measure.

My New Orleans

The Cookbook

Author: John Besh

Publisher: Andrews McMeel Publishing

ISBN: 0740784137

Category: Cooking

Page: 384

View: 5213

A Southern chef offers an introduction to the cooking of New Orleans, with over two hundred recipes, descriptions of traditional ingredients, as well as a discussion of the social customs of the city and his own family history.

Brennan's New Orleans Cookbook

With the Story of the Fabulous New Orleans Restaurant

Author: Hermann B. Deutsch

Publisher: Pelican Publishing Company

ISBN: 9781455620197

Category: Cooking

Page: 256

View: 3746

The iconic restaurant famous for "Breakfast at Brennan's" was a Creole favorite and New Orleans staple for decades before its closure in 2013. Now available in paperback, these classic recipes are sprinkled with both family and restaurant history and seasoned with the original illustrations. This collection is a must for everyone with a craving for true New Orleans flavor!

A Little New Orleans Cookbook

Author: Norma MacMillan,Cathy Henderson

Publisher: Chronicle Books Llc

ISBN: N.A

Category: Cooking

Page: 60

View: 513

The elegance and exuberance of New Orleans is reflected in this delightful collection of recipes for the Crescent City's traditional dishes. Over the centuries, Native American, French, African, and European influences have combined to produce a distinctive and flavorful cuisine. From French Market Doughnuts, Turtle soup, and Crawfish Pie to Oysters Rockefeller, Shrimp Stuffed with Crab Meat Imperial, and Butter Pralines, the recipes in this strikingly illustrated volume are a tribute to New Orlean's extraordinary culinary traditions.

Top-Recipes from New Orleans. the Big and Easy Cookbook.

Author: Maya Clark

Publisher: Createspace Independent Publishing Platform

ISBN: 9781722016210

Category:

Page: 122

View: 9276

Black & White Paperback Edition Paperback: 122 pages Publisher: CreateSpace The New Orleans cuisine has been formed under the influence of different cultures. According to the geographical location the main meal's ingredient is fish. This is one of the best New Orleans cookbooks. The book contains the brief history of traditional New Orleans dishes along with special cooking methods and of course mouth-watering recipes for every occasion. This amazing New Orleans recipe book has plenty of ideas to satisfy everybody's taste. Do you like seafood? This New Orleans cookbook is for you. Look inside to find delicious New Orleans shrimp or New Orleans bbq shrimp recipe dishes, New Orleans seafood gumbo recipe and many other ideas. Start each meal with the tasty New Orleans appetizers pass on to wholesome first and second courses and finish with delicate New Orleans dessert recipes. We guarantee you an unforgettable flavor of each dish cooked according to New Orleans recipes. Chose also New Orleans food style of cooking best suitable to you. Don't waste time for making tasteless food. Amaze your family with simple and delicious meals for every day. Enjoy cooking your new dishes.

New Orleans Cookbook

Author: Lena Richard,Gwen Bristow

Publisher: Pelican Publishing Company

ISBN: 9781565545885

Category: Cooking

Page: 160

View: 8171

From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook offers menu ideas for both formal and informal dinners.

The Commander's Palace New Orleans Cookbook

Author: Ella Brennan,Dick Brennan,Lynne Roberts

Publisher: Clarkson Potter

ISBN: 9780517550496

Category: Cooking

Page: 206

View: 1945

Contains one hundred seventy-five recipes from the Commander's Palace restaurant in New Orleans, with innovative French cooking techniques for dishes ranging from Oyster Souffle to Lemon Crepes and Duck Fettuccine

Creole Gumbo and All That Jazz

A New Orleans Seafood Cookbook

Author: Howard Mitcham

Publisher: Pelican Publishing

ISBN: 9781455603121

Category: Cooking

Page: 288

View: 7802

Besh Big Easy

101 Home Cooked New Orleans Recipes

Author: John Besh

Publisher: Andrews McMeel Publishing

ISBN: 1449471382

Category: Cooking

Page: 240

View: 4222

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!

Tujague's Cookbook

Creole Recipes and Lore in the New Orleans Grand Tradition

Author: Poppy Tooker

Publisher: N.A

ISBN: 9781455620388

Category: Cooking

Page: 224

View: 6023

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.

Kevin Belton’s Big Flavors of New Orleans

Author: Kevin Belton,Rhonda Findley

Publisher: Gibbs Smith

ISBN: 1423641582

Category: Cooking

Page: 176

View: 2978

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!

New Orleans Chef's Table

Extraordinary Recipes from the French Quarter to the Garden District

Author: Lorin Gaudin

Publisher: Rowman & Littlefield

ISBN: 0762795123

Category: Cooking

Page: 208

View: 9195

New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.

If You Can't Stand the Heat

A New Orleans Firefighter's Cookbook

Author: Robert Medina

Publisher: Tate Publishing

ISBN: 1617771686

Category: Cooking

Page: 381

View: 9394

Robert Medina was raised in New Orleans around family and friends where cooking is a way of life. They still get together to watch their beloved New Orleans Saints and have tailgate cook-a-thons that would rival anything, anywhere. Every sporting event, family event, or even a non-event is turned into an excuse for a party. It's the New Orleans way! Robert spent nearly twenty-four years as a firefighter in New Orleans, where he took over duties as the firehouse cook after honing skills he learned from his predecessors. To this day, he sticks with the credo that if you can satisfy a firefighter's palate, you can satisfy anyone's. If You Can't Stand the Heat...a New Orleans Firefighter's Cookbook brings you into the firehouse kitchen. It contains recipes for classic New Orleans fare as well as many original firefighter recipes from this culinary capital. If you've ever wanted to cook a gumbo, make an etouffee, or just master a basic roux, this book is for you. If You Can't Stand the Heat goes a step beyond the typical cookbook by including as many details as possible. Should the pot be covered while cooking? Should the ingredient be hot or cold when mixed in? These step-by-step instructions take all the guessing out of cooking. If you have ever had the desire to try Southern, Louisiana, or in particular, New Orleans-style cooking, Robert Medina breaks it down into easy-to-follow steps that will turn you into a great firehouse cook practically overnight. It is truly Big Easy cooking made easy!

New Orleans Kitchens

Recipes from the Big Easy's Best Restaurants

Author: Stacey Meyer,Troy Gilbert,Troy A. Gilbert

Publisher: Gibbs Smith

ISBN: 1423610016

Category: Cooking

Page: 216

View: 4829

New Orleans’ distinctive cuisine derives from a world of influences—French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban—but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire’s Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante’s Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo’s.

Gumbo Tales: Finding My Place at the New Orleans Table

Author: Sara Roahen

Publisher: W. W. Norton & Company

ISBN: 0393072061

Category: Cooking

Page: 304

View: 5722

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.