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Books : Cooking, Food & Wine : Regional & International : U.S. Regional : Cajun & Creole
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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.
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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.
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Celebrating New Orleans' food culture, one specialty at a time.
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.
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Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.
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The first edition was published in 1991, and it has been re-designed three times since. This edition includes the original narrative and recipes, all of which have been reviewed, some of which have been tweaked and polished to make them more accurate and easy to follow. -Author
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Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
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There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."
The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.
There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.
Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.
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Breakfast At Brennan's and Dinner Too is a most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant.This 288 page hardbound edition includes many of Brennan's original signature dishes such as Bananas Foster as well as numerous current, culinary creations published for the very first time. Each recipe has been home tested to ensure its accuracy.Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 X 11 inch book also includes photographs of the restaurant's elegant decor and surroundings. Significantly, Breakfast At Brennan's And Dinner Too is much more than a collection of recipes. In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. - A great gift for any occasion!
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Eating and cooking well are not just industries but ways of life for all New Orleans. Writer and photographer Elsa Hahne has visited the kitchens of thirty-three of New Orleans's home cooks and raconteurs and has served up an expansive smorgasbord inspired by this vibrant city's love affair with food.
Almost every cultural group that has made its mark on New Orleans is represented in these pages: Creole, African American, Native American, Isleño, German, Cajun, Italian, Irish, Greek, Hungarian, Croatian, Cuban, Honduran, Mexican, Indian, Filipino, Chinese, Vietnamese, and more.
With thirty-three first-person accounts and over one hundred black-and-white and full-color photographs, You Are Where You Eat proves that the local population remains as passionate about cooking after the hurricanes of 2005 as at any time before. Among the eighty-five recipes are such classic New Orleans dishes as red beans and rice, catfish court bouillon, crawfish bisque, filé gumbo, grillades, and daube glacé, but also more recent arrivals to local tables: yakamein, pork tamales, crawfish samosas, and Vietnamese spring rolls.
Elsa Hahne is the creator of the touring exhibit You Are WHERE You Eat--Stories and Recipes from the Crescent City, which was supported by the Louisiana Division of the Arts and the Louisiana Endowment for the Humanities. Her work has appeared in numerous international magazines and newspapers.
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Williams-Sonoma Foods of the World New Orleans offers an insider+s view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live.Featuresn 50 authentic recipes, from Crawfish Beignets and Cheese Grits SoufflŽ to Bananas Foster and Carnival King Caken 225 full-color photographs showcase the New Orleans street scenes, open-air markets, native ingredients, and local restaurantsn Suggestions for wine and cocktail pairingsn In-depth features on local festivals and holidays, native seafood, traditional desserts, famous food icons, and moren An original illustrated map, full-color glossaries, and a source guide for essential ingredients
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Rice Cooker Meals: Fast Home Cooking for Busy People contains 60 quick and easy meals you can make in a rice cooker, most in 30 minutes or less. Enjoy delicious, multicultural recipes that are less expensive and healthier than fast food. Includes Mexican, Italian, Tex-Mex and Cajun recipes! And one-pot cooking means less mess to clean up! You'll see how easy it is to cook jambalayas, seafood dishes, pastas, "casseroles", soups, rice side dishes, and various vegetable recipes including potatoes, cabbage, and sweet potatoes. "IN A RICE COOKER?" Yes, they're all cooked in a rice cooker. Here are a few recipes from the book: Easy Chili, Mexican Rice, Tex-Mex Pasta, Shrimp Jambalaya, Cabbage Casserole, Cajun Pepper Steak, Chicken Fried Rice, Rice & Shrimp Pilaf, Chicken & Sausage Gumbo, Chicken Fajita Stuffed Potato, Black-eyed Pea & Sausage Soup, Candied Yams with Marshmallows, Easy Smothered Potatoes & Sausage, and Black-eyed Pea & Sausage Jambalaya. The cookbook also has two indexes so the recipes are easier to find: indexed by chapter and indexed in alphabetical order. It has numerous testimonials from good cooks affiliated with the LSU AgCenter Homemaker Clubs. They tested the recipes and gave their honest opinions. It includes short articles about time-saving tips on food preparation, how a rice cooker knows when the food is cooked, how to teach children to safely cook with a rice cooker, how to brown meat in a rice cooker, plus many more.
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Welcome to Louisiana! & Welcome to Homegrown! Let Justin Wilson introduce you to the bounty of Louisiana and the food of friendship and family. In Justin Wilson's Homegrown Louisiana Cookin' Justin serves up all the recipes from his "Homegrown" television series in addition to hundreds more for:
* Appetizers
* Salads and Dressings Gumbos and Soups
* Sauces and Gravies Rice, Pasta, and Stuffings
* Seafood Poultry and Eggs
* Meats
* Game Vegetables
* Breads
* Desserts Beverages
* Preserves
So, come to Louisiana and enjoy some good cookin' and eatin' --I garontee!
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A 160-page hardcover book containing 100 recipes selected by the editors of Acadiana Profile, “The Magazine of the Cajun Country.” For example, Boudin, Couche Couche, Maque Choux, Mirliton, Crawfish Etouffee, Chicken Fricassee, Pralines–the classics of South Louisiana cuisine.
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Two deliciously distinctive cuisines united in one comprehensive, easy-to-use volume. Elegant and sophisticated Creole cooking ideas are presented alongside hearty and rustic Cajun food, so you'll never be stuck for inspiration.
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From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection.Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages.
Best of the Best from Louisiana was the first volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles.
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