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Most popular at the top
- HarperCollins 2012; Not Available
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...
- Potter/TenSpeed/Harmony 2016; 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...
- Tuttle Publishing 1998; US$ 15.95
This comprehensive Cambodian 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... more...
- 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...
- 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...
- 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...
- 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...
- 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...
- St. Martin's Press 2007; US$ 8.99
When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner... more...
- University Press of Mississippi 2009; US$ 28.00
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each... more...