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Cajun & Creole Cooking


Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans Lowest new price: $17.99
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Author: Susan Spicer

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 her signature dishes to the home cook’s table.

Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.

Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted

• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes

• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough

There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.

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Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook

Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook Lowest new price: $14.43
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Author: Marcelle Bienvenu

A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author s growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.

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Dutch Oven Cajun and Creole

Dutch Oven Cajun and Creole Lowest new price: $6.43
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Author: Bill Ryan

"There is no healthier way to cook."-Collen Sloan

Bill Ryan serves up some of the finest Cajun and Creole cooking out of a Dutch oven you'll ever taste! With this cookbook, he shares some of his prize recipes and tips for cast-iron cooking. Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn't fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will.

Bill Ryan is the president and founder of the Louisiana Dutch Oven Society and serves on the board of directors of the International Dutch Oven Society as the representative for the Southern states region. He started cooking with Dutch ovens as a hobby in 2000 and has participated in Dutch oven cook-offs since 2007.

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New Orleans Chef's Table: Extraordinary Recipes from the French Quarter to the Garden District

New Orleans Chef's Table: Extraordinary Recipes from the French Quarter to the Garden District Lowest new price: $14.95
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Author: Lorin Gaudin

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 a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing 100 beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.

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The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme

The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme Lowest new price: $39.94
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Author: Paul Prudhomme

Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember--and cook--the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home. Photographs.

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Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant

Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant Lowest new price: $58.69
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Author: Ti Adelaide Martin

Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.

Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.

Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, Commander's Kitchen lets the good times, and the exceptional dining, roll.

Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.

"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm

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The Commander's Palace: New Orleans Cookbook

The Commander's Palace: New Orleans Cookbook Lowest new price: $28.66
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Author: Ella Brennan

There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."

The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.

There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.

Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

Features:

  • this new orleans cookbook is signed by Ella Brennan
  • has drinks, appetizers and soups, salads, egg dishes,

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Brennan's New Orleans Cookbook...and the Story of the Fabulous New Orleans Restaurant [The Original Classic Recipes]

Brennan's New Orleans Cookbook...and the Story of the Fabulous New Orleans Restaurant [The Original Classic Recipes] Lowest new price: $13.49
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Author: Hermann B. Deutsch

One of America's greatest restaurants, Brennan's in New Orleans is known worldwide as a home of fine cuisine. "Breakfast at Brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family's distinctive Creole recipes was first issued in 1961 and has remained a favorite ever since. Author and columnist Hermann B. Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous photographs and drawings illustrate the history of the family and their restaurant. The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Trout Amandine, Pompano en Papillote, and Eggs Benedict. With more than 155,000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants.

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Dooky Chase Cookbook, The

Dooky Chase Cookbook, The Lowest new price: $15.10
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Author: Leah Chase Weiss Award from the National Council of Christians and Jews

Delectable Creole recipes from both the restaurant menu and personal files. Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

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Mme. Bégué's Recipes of Old New Orleans Creole Cookery

Mme. Bégué's Recipes of Old New Orleans Creole Cookery Lowest new price: $7.93
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Author: Elizabeth Begue

Discover the origins of "second breakfast" in New Orleans. Originally published in 1900 from the handwritten notes of Mme. Bégué herself, this collection of dishes from a quintessential New Orleans restaurant are now available in a reprint of the 1937 edition.

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