Cajun Cookbook

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Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

by Clarkson Potter
List price: $35.00 Price: $20.30 Buy Now

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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 than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.

Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.



Chef Paul Prudhomme's Louisiana Kitchen

by William Morrow Cookbooks
List price: $28.99 Price: $14.07 Buy Now

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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 than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.


There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!

Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.

Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle









Cookin Cajun Cookbook Devin Devasquez

http://www.youtube.com/watch?v=SHo9_JJyZOA&feature=youtube_gdata

com/cookin-cajun This cookbook is filled with ambrosial cajun recipes that my friends and family are always asking for. These recipes are.

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13 Rout Mac and Cheese Recipes - 03/16/15, via Herald Times

Mouth-watering recipes such as Crock Pot Mac and Cheese, Skillet Mac and Cheese, Cajun Mac and Cheese or Broccoli Pesto Mac and Cheese. These are some of the most luscious mac and cheese recipes from the best bloggers on the web.

Louisiana-inspired Cajun Steamer Bar & Grill look-in Monday in downtown Huntsville - 03/13/15, via Al.com

Click here for the sentimental Cajun Steamer menu. The Hoover-based restaurant was founded by Jeff Thompson, who started the business with a small roadside stand using recipes he grew up eating in Louisiana. After the initial week of operation, the Huntsville store ...

Recipes: A soup of New Orleans - 03/12/15, via Stuff

Do you recall of any good recipes from there we could make for a dinner party ... music and food are unique to the region and reflect its interesting history and mix of people. Creole and Cajun are the bottom of culture and cooking there.

Directory

  1. RealCajunRecipes.com – The Cookbook! | RealCajunRecipes ... How Cajun is this cookbook? Agreeable, we all hail from Vermilion Parish in Louisiana aka “The Most Cajun Place on Earth.” So you can rest assured knowing that true ...
  2. Cajun Cookbook | Cajun Cuisine: Bona fide Cajun Recipes Cajun Cuisine: Factual Cajun Recipes from Louisiana's Bayou Country
  3. Tony Chachere's Cajun Territory Cookbook Tony Chachere's Cajun Fatherland Cookbook: This is the book that launched his famous Original Creole Seasoning as well as his company. It's a true Southern Louisiana ...
Red Beans
Red Beans
Dries red beans cash for use in your favorite recipe. I used these beans to make Buster Holmes World Famous Red Beans and Rice. Read our review of this cookbook.
Photo by cookbookman17 on Flickr
Red Beans
Red Beans
Dries red beans psych up for use in your favorite recipe. I used these beans to make Buster Holmes World Famous Red Beans and Rice. Read our review of this cookbook.
Photo by cookbookman17 on Flickr
Red Beans and Rice
Red Beans and Rice
A move of Red Beans and Rice. Made from Buster Holmes World Famous Red Beans and Rice recipe. Read our review of this cookbook.
Photo by cookbookman17 on Flickr
Cajun cookbook
Cajun cookbook
Image by pinterest.com
Shelter for Cajun Cuisine and More Volume 1
Shelter for Cajun Cuisine and More Volume 1
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