The Leading eBooks Store Online
for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry...
New to eBooks.com?Learn more
- Bestsellers - This Week
- Foreign Language Study
- Bestsellers - Last 6 months
- Graphic Books
- Health & Fitness
- Political Science
- Biography & Autobiography
- Psychology & Psychiatry
- Body Mind & Spirit
- House & Home
- Business & Economics
- Children's & Young Adult Fiction
- Juvenile Nonfiction
- Language Arts & Disciplines
- Crafts & Hobbies
- Science Fiction
- Current Events
- Literary Collections
- Literary Criticism
- Literary Fiction
- Social Science
- The Environment
- Sports & Recreation
- Family & Relationships
- Study Aids
- Folklore & Mythology
- Food and Wine
- Performing Arts
- True Crime
- Foreign Language Books
- 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...
- Garrett County Press 2011; US$ 9.99
Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the internationally renowned restaurant, featuring rare photographs and fascinating stories that cut across the vast spectrum that populates the Gataloire's... more...
- 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...
- 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...
- 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...
- HarperCollins 2012; US$ 17.99
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...
- 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...
- 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...
- 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...
- 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...