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Cajun & Creole

Most popular at the top

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

    Potter/TenSpeed/Harmony 2016; US$ 16.99 US$ 12.50

    "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...

  • Tremeby David Simon; Lolis Eric Elie; Nina Noble; Ed Anderson; Anthony Bourdain

    Chronicle Books LLC 2013; US$ 21.99

    Inspired by David Simon's award-winning HBO series Treme , this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup... more...

  • Chef Paul Prudhomme's Louisiana Kitchenby Paul Prudhomme

    HarperCollins 2012; US$ 9.99

    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...

  • Chef Paul Prudhomme's Louisiana Tastesby Paul Prudhomme

    HarperCollins 2012; US$ 7.99

    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...

  • Chef Paul Prudhomme's Pure Magicby Paul Prudhomme

    HarperCollins 2012; US$ 5.99

    Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and MushroomsAlso... more...

  • Gumboby Dale Curry

    The University of North Carolina Press 2015; US$ 17.99

    Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana... more...

  • Real Cajunby Donald Link; Paula Disbrowe

    Potter/TenSpeed/Harmony 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...

  • Texas Eatsby Robb Walsh

    Potter/TenSpeed/Harmony 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...

  • 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...

  • Roux Memoriesby Belinda Hulin

    Lyons Press 2010; US$ 18.99

    Belinda Hulin was stirring in gumbo pots before she could walk. The Louisiana native has long written about food for newspapers and magazines, and she is the author of The Everything Fondue Party Book , The Everything Pizza Cookbook, The Everything Soup, Stew and Chili Cookbook, and Knack Chinese Cooking. She currently divides her time... more...