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Author : Alain Bosse
Publisher :
ISBN 13 : 9781770503137
Total Pages : 240 pages
Book Rating : 4.5/5 (31 download)
Download or read book The Acadian Kitchen written by Alain Bosse and published by . This book was released on 2018-08-20 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The history of the Acadian culinary tradition, with recipes from the past and present."--
Author : George Graham
Publisher :
ISBN 13 : 1558328637
Total Pages : 323 pages
Book Rating : 4.5/5 (583 download)
Download or read book Acadiana Table written by George Graham and published by . This book was released on 2016-10-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Author : Simon Thibault
Publisher : Nimbus Publishing (CN)
ISBN 13 : 9781771084901
Total Pages : 0 pages
Book Rating : 4.0/5 (849 download)
Download or read book Pantry and Palate written by Simon Thibault and published by Nimbus Publishing (CN). This book was released on 2017-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "What is Acadian food? It is humble, homey, and comforting. It is made with love and devotion from a larder that is small but mighty, and holds history within itself. And it is made to be eaten. In Pantry and Palate, journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies' auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut, from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese, to Acadian staples like Classic French Canadian Tourtière and Seafood Chowder, and a delicious roster of desserts from Rhubarb Custard Pie to Acadian Panna Cotta. Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks (The Up South Cookbook), Pantry and Palate is magnifique from page to plate."--
Author : Marcelle Bienvenu
Publisher : Hippocrene Books
ISBN 13 : 9780781811200
Total Pages : 222 pages
Book Rating : 4.8/5 (112 download)
Download or read book Stir the Pot written by Marcelle Bienvenu and published by Hippocrene Books. This book was released on 2005 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.
Author : Peter S. Feibleman
Publisher : New York: Time-Life Books
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (781 download)
Download or read book American Cooking: Creole and Acadian written by Peter S. Feibleman and published by New York: Time-Life Books. This book was released on 1971 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Peter S. Feibleman
Publisher : New York : Time-Life Books
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (781 download)
Download or read book American Cooking: Creole and Acadian written by Peter S. Feibleman and published by New York : Time-Life Books. This book was released on 1971 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anecdotes about past and present life in Louisiana accompany traditional Creole and Acadian recipes.
Author : George Graham
Publisher : Harvard Common Press
ISBN 13 : 1558328696
Total Pages : 323 pages
Book Rating : 4.5/5 (583 download)
Download or read book Acadiana Table written by George Graham and published by Harvard Common Press. This book was released on 2016-11-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Cher'e Dastugue Coen
Publisher : Gibbs Smith
ISBN 13 : 1423612469
Total Pages : 161 pages
Book Rating : 4.4/5 (236 download)
Download or read book Cooking in Cajun Country written by Cher'e Dastugue Coen and published by Gibbs Smith. This book was released on 2009-09 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cookstraditional meals as well as the modern methods of preparing delicious home-cooked meals.
Author : Trent Angers
Publisher : Acadian House Pub
ISBN 13 : 9780925417053
Total Pages : 193 pages
Book Rating : 4.4/5 (17 download)
Download or read book Acadiana Profile's Cajun Cooking written by Trent Angers and published by Acadian House Pub. This book was released on 1991 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cajun Cooking, Part 2 picks up where Part 1 left off. It contains such delicious dishes as Shrimp & Crab Bisque, Fresh Vegetable Soup, Seafood-Stuffed Bellpepper, Broiled Seafood Platter, Yam-Pecan Cake. The recipes appear in the same easy-to-follow format as in Part 1, except they're in real large print for arm's-length reading.
Author : Nicole Denée Fontenot
Publisher : Hippocrene Books
ISBN 13 : 9780781809320
Total Pages : 396 pages
Book Rating : 4.8/5 (93 download)
Download or read book Cooking with Cajun Women written by Nicole Denée Fontenot and published by Hippocrene Books. This book was released on 2002 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this treasury of Cajun heritage, the author allows the people who are the very foundations of Cajun culture to tell their own stories. Nicole Denée Fontenot visited Cajun women in their homes and kitchens and gathered over 300 recipes as well as thousands of narrative accounts. Most of these women were raised on small farms and remember times when everything (except coffee, sugar and flour) was home-made. They shared traditional recipes made with modern and simple ingredients.
Author : Library of Congress
Publisher :
ISBN 13 :
Total Pages : 1708 pages
Book Rating : 4.:/5 (1 download)
Download or read book Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2013 with total page 1708 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Library of Congress. Cataloging Policy and Support Office
Publisher :
ISBN 13 :
Total Pages : 1938 pages
Book Rating : 4.3/5 (91 download)
Download or read book Library of Congress Subject Headings written by Library of Congress. Cataloging Policy and Support Office and published by . This book was released on 2006 with total page 1938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bobby Potts
Publisher :
ISBN 13 : 9780935031409
Total Pages : 64 pages
Book Rating : 4.0/5 (314 download)
Download or read book Cookin' Country Cajun written by Bobby Potts and published by . This book was released on 1989 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael W. Twitty
Publisher : UNC Press Books
ISBN 13 : 1469660253
Total Pages : 130 pages
Book Rating : 4.4/5 (696 download)
Download or read book Rice written by Michael W. Twitty and published by UNC Press Books. This book was released on 2021-02-07 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Author : Jean K. Durkee
Publisher :
ISBN 13 : 9780960536207
Total Pages : 0 pages
Book Rating : 4.5/5 (362 download)
Download or read book Tout de Suite À la Microwave: French, Acadian & Creole recipes written by Jean K. Durkee and published by . This book was released on 1977 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Library of Congress Subject Headings written by and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Karen Page
Publisher : Little, Brown
ISBN 13 : 0316267783
Total Pages : 980 pages
Book Rating : 4.3/5 (162 download)
Download or read book Kitchen Creativity written by Karen Page and published by Little, Brown. This book was released on 2017-10-31 with total page 980 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
