New Orleans Cookbook

Author: Rima Collin,Richard H. Collin

Publisher: Knopf

ISBN: 0394752759

Category: Cooking

Page: 272

View: 5063

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

New Orleans Cookbook

Author: Lena Richard,Gwen Bristow

Publisher: Pelican Publishing Company

ISBN: 9781565545885

Category: Cooking

Page: 160

View: 8868

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.

My New Orleans

The Cookbook

Author: John Besh

Publisher: Andrews McMeel Publishing

ISBN: 0740784137

Category: Cooking

Page: 384

View: 2938

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: 7881

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!

Creole Gumbo and All That Jazz

A New Orleans Seafood Cookbook

Author: Howard Mitcham

Publisher: Pelican Publishing

ISBN: 9781455603121

Category: Cooking

Page: 288

View: 1950

Emeril's New New Orleans

Author: Emeril Lagasse

Publisher: Harper Collins

ISBN: 0062306898

Category: Cooking

Page: 368

View: 399

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking. Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

The Commander's Palace New Orleans Cookbook

Author: Ella Brennan,Dick Brennan,Lynne Roberts

Publisher: Clarkson Potter

ISBN: 9780517550496

Category: Cooking

Page: 206

View: 2868

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

Kevin Belton’s Big Flavors of New Orleans

Author: Kevin Belton,Rhonda Findley

Publisher: Gibbs Smith

ISBN: 1423641582

Category: Cooking

Page: 176

View: 6766

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 Seafood Cookbook

Author: Andrew Jaeger,John DeMers

Publisher: Springer Science & Business

ISBN: 9781580080644

Category: Cooking

Page: 161

View: 2274

It's impossible to think about New Orleans cuisine without thinking seafood—soft-shelled crab, catfish, swordfish, oysters, shrimp, speckled trout, snapper, blue crab. And even shark. And it's impossible for anyone in New Orleans to think about seafood without thinking of Andrew Jaeger, third-generation seafood chef and proprietor of the famous French Quarter Restaurant, Jaeger's. This book presents some 125 of his best-loved recipes, lavishly illustrated with full-color photos. It's all you need to have your own personal Mardi Gras.

Food of New Orleans

Authentic Recipes from the Big Easy

Author: John DeMers

Publisher: Tuttle Publishing

ISBN: 1462905447

Category: Cooking

Page: 144

View: 3060

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.

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: 5020

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.

Crescent City Cooking

Unforgettable Recipes from Susan Spicer's New Orleans

Author: Susan Spicer,Paula Disbrowe

Publisher: Alfred a Knopf Incorporated

ISBN: 1400043891

Category: Cooking

Page: 405

View: 6076

Celebrates the tastes, textures, and culinary traditions of New Orleans cookery in a cookbook that marries New Orleans cooking with an international flair, in recipes for such dishes as Indonesian peanut-celery soup, Cajun-spiced pecans, and mint julep ice cream.

Arnaud's Restaurant Cookbook

Author: Kit Wohl,David Spielman,Linda Ellerbee

Publisher: Pelican Publishing Company

ISBN: 9781589803091

Category: Cooking

Page: 223

View: 6320

Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive; with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades. The kitchen is still the largest of any freestanding restaurant in New Orleans. Dining rooms throughout the complex range from the �lovers� lookout� on the mezzanine to small chambers for intimate, private dining. True to the nineteenth-century design, the restaurant today has a serpentine network of passageways through the various buildings. Throughout this cookbook are fascinating stories and scintillating recipes from the 1918 founding through today, as well as photographs, cartoons, drawings, and other Arnaud�s memorabilia.

Chasing the Gator

Isaac Toups and the New Cajun Cooking

Author: Isaac Toups,Jennifer V. Cole

Publisher: Little, Brown

ISBN: 0316465763

Category: Cooking

Page: 256

View: 8715

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts--form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how--and what it means--to cook Cajun food today.

Tom Fitzmorris's New Orleans Food (Revised and Expanded Edition)

More Than 250 of the City's Best Recipes to Cook at Home

Author: Tom Fitzmorris,Emeril Lagasse

Publisher: Abrams

ISBN: 1683352254

Category: Cooking

Page: 384

View: 4393

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 city’s cuisine for more than 30 years. Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved.

Cooking Up A Storm

Recipes Lost and found from the Times-Picayune of New Orleans

Author: Marcelle Bienvenu,Judy Walker

Publisher: Chronicle Books

ISBN: 9781452144009

Category: Cooking

Page: 368

View: 1692

After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.

The Best of New Orleans

Author: Brooke Dojny

Publisher: William Morrow Cookbooks

ISBN: 9780002554770

Category: Cooking

Page: 96

View: 4514

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New. In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filÉ powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

Cooking Up a Storm

The Teen Survival Cookbook

Author: Sam Stern,Susan Stern

Publisher: N.A

ISBN: 9781406352979

Category: Cooking

Page: 160

View: 7067

Sam Stern shares dozens of his favourite recipes for all occasions. It is especially geared toward teen readers and is bursting with over 120 healthy, tasty and simple recipes and food ideas.

Besh Big Easy

101 Home Cooked New Orleans Recipes

Author: John Besh

Publisher: Andrews McMeel Publishing

ISBN: 1449471382

Category: Cooking

Page: 240

View: 344

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!

My Family Table

A Passionate Plea for Home Cooking

Author: John Besh

Publisher: Andrews McMeel Publishing

ISBN: 1449407870

Category: Cooking

Page: 272

View: 3202

The James Beard award-winning restaurateur and Iron Chef champion makes a case for the importance of home-cooked meals while sharing essential advice on everything from organizing a kitchen and stocking a pantry to adapting recipes and sharing mealtimes with family.