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Cajun & Creole

  • Besh Big Easyby John Besh

    Andrews McMeel 2015; US$ 12.99

    In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans.   Besh Big Easy: 101 Home-Cooked New Orleans Recipes , is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy... 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...

  • LuLu's Kitchenby Lucy Buffett; Jimmy Buffett

    Grand Central Publishing 2016; US$ 26.00

    Updated with a new introduction and amazing photography, the bestselling cookbook by Lucy Buffett (chef sister of Jimmy Buffett) includes authentic family recipes from her Alabama and Florida destination restaurants, Lulu's. LULU'S KITCHEN is Lucy Buffett's culinary guide to classic Southern coastal cuisine and is packed with more than 120 signature... more...

  • Gumboby Dale Curry

    The University of North Carolina Press 2015; US$ 14.99

    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...

  • Tremeby Lolis Eric Elie; 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...

  • New Orleans Chef's Tableby Lorin Gaudin; Romney Caruso

    Lyons Press 2013; US$ 23.99

    New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is... more...

  • La Cuisine Creoleby Lafcadio Hearn

    Andrews McMeel 2014; US$ 4.99

     Although it was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of La Cuisine Creole . In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, “it partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the... more...

  • Prime Time Emerilby Emeril Lagasse

    HarperCollins 2012; US$ 11.99

    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...

  • 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...

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

    Potter/TenSpeed/Harmony 2016; US$ 16.99

    The authoritative cookbook on Tabasco sauce from previous McIlhenny Company CEO Paul McIlhenny, featuring 80 recipes with your favorite pepper sauce in a newly revised edition.   Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there's no substitute for giving eggs, oysters,... more...