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Cajun & Creole

Most popular at the top

  • Chef Paul Prudhomme's Louisiana Tastesby Paul Prudhomme

    HarperCollins 2012; Not Available

    Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East,... more...

  • Texas Eatsby Robb Walsh

    Ten Speed Press 2012; US$ 25.00

    Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and... more...

  • Chef Paul Prudhomme's Louisiana Kitchenby Paul Prudhomme

    HarperCollins 2012; US$ 13.99

    Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible... more...

  • Real Cajunby Donald Link; Paula Disbrowe

    Crown Publishing Group 2012; US$ 35.00

    An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area?the Acadiana region of Louisiana?is a tough land that funnels its spirit into the local cuisine. You can?t find more delicious, rustic, and satisfying country cooking... more...

  • Chef Paul Prudhomme's Louisiana Tastesby Paul Prudhomme

    HarperCollins 2012; Not Available

    Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East,... more...

  • The Tabasco Cookbookby Paul Mcilhenny; Barbara Hunter; John Besh

    Crown Publishing Group 2015; US$ 16.99

    "Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan." Pierre Franey The world would be a much blander place without that familiar little red bottle with the white diamond label. Ever since Edmund McIlhenny introduced his soon-to-be-famous pepper sauce in 1868, raw oysters and Bloody Marys have depended... more...

  • Taste of Tremeby Todd-Michael St. Pierre

    Ulysses Press 2012; US$ 21.95

    LAISSEZ LES BONS TEMPS ROULER In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home... more...

  • The Fresh Tableby Helana Brigman

    LSU Press 2013; US$ 24.95

    Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and ?touff?e are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh... more...

  • Crescent City Cookingby Susan Spicer; Paula Disbrowe

    Knopf Doubleday Publishing Group 2009; US$ 35.00

    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... more...

  • Prime Time Emerilby Emeril Lagasse

    HarperCollins 2012; US$ 23.99

    With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's P rime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the... more...