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Cajun Caviar Original Cajun Caviar
Cajun Caviar is harvested from native, wild-caught bowfin from the fresh waters of the Atchafalaya basin in Louisiana. Known regionally as the Choupique, Cajun Caviar's premium bowfin produce caviar with a mild, delicate flavor and firm, black pearls. This distinct delicacy is packed with robust flavor in every bite. An affordable luxury, this caviar boasts great versatility. Serve Original Cajun Caviar as the perfect topper for canapés at your next cocktail party or enjoy it as a delicious treat right out of the jar. No artificial additives, colorings or preservatives. With less than 5% salt content, Cajun Caviar ranks among the finest Malossol caviars in the world. Once opened consume within 7-10 days for the freshest flavor. Note: Perishable item. Ships FedEx Overnight Monday-Thursday.
$85.00
Marketplace Books Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Author: Melissa M. MartinWinner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 "Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book." --Epicurious, The 10 Restaurant Cookbooks to Buy Now "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes." --Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.About the AuthorMartin, Melissa M.: - Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 20 years. After graduating from Loyola University in New Orleans, she worked as an adult literacy teacher until she evacuated to Northern California during Hurricane Katrina. While living there, she worked at some of the top Napa Valley vineyards and restaurants, and this is where she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans three years later and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, where she serves family-style meals to small groups of guests who reserve a place at her table months in advance. Find her on Instagram @mosquitosupperclub.
$37.00
Marketplace Books For the Love of the South: Recipes and Stories from My Southern Kitchen
Author: Amber WilsonNamed by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture--a deep devotion to family, friends, and food--in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs.Amber Wilson's popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region's cooking, accompanied by gorgeous photos.In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and mixes them with delightful family anecdotes, which convey her love and respect for her roots. A terrific cook and captivating writer, Amber is also an accomplished photographer. For the Love of the South showcases 100 of her pictures--both black-and-white and color images of ingredient prep and finished dishes, as well as photos that evoke quintessential Southern life.No matter where in the country you live, no matter if you've barely used a stove or are an old hand around the kitchen, Amber teaches you how to master a host of Southern dishes, from starters to desserts. The recipes use inexpensive, readily available ingredients and come with instructive, encouraging directions. Learn to make a roux, perfect the popover, fry okra, lattice a piecrust, and create irresistible gumbos and jambalayas like a true Southerner. From Pain Perdu, Pimento Hushpuppies, Corn Bisque, and Spicy Oven-Roasted Okra to Tomato and Bacon Sandwich with Chipotle Mayonnaise, Nashville Hot Chicken, Cajun Jambalaya, and Bacon-Latticed Apple Pie, there's something tasty for everyone.Amber offers a pantry-full of time- and money-saving kitchen tips--from storing and freezing bacon to prolonging fresh berries in the fridge, seasoning cast-iron skillets, and making vanilla extract--and provides helpful do-ahead and leftover-saving tips for many recipes as well.Grab a chair, sit down for a spell, and enjoy a taste of Southern life and food with For the Love of the South.About the AuthorWilson, Amber: - Amber Wilson is a self-taught home cook with an insatiable desire to honor the culinary culture of the South as well as to create new dishes. Once on a career path in science and offered a job at NASA, she decided to change course and start her blog, For the Love of the South. An homage to her Southern roots, the blog was a finalist in Saveur's Best Food Blog Awards and was one of PBS's Best Food Blogs. Wilson was one of Southern Living's "30 Bloggers You Should Be Following." She lives in Nashville, Tennessee, with her husband, Michael.
$37.00
Cajun Caviar Spicy Cajun Caviar
Spicy Cajun Caviar features the distinct flavor of wild-caught bowfin roe combined with the spicy kick of ghost peppers. Delicately balancing the complex flavors from these two Southern favorites, you can enjoy the heat without the eye-watering, mouth-burning reaction. Bowfin caviar features small, firm caviar pearls with a shiny black appearance that makes for a satisfying snack right from the jar. Spicy Cajun Caviar is also the perfect addition to your hors d'oeuvres menu and adds bursts of flavor on top of any of your favorite canapés. No artificial additives, colorings or preservatives. With less than 5% salt content, Cajun Caviar ranks among the finest Malossol caviars in the world. Once opened consume within 7-10 days for the freshest flavor. Note: Perishable item. Ships FedEx Overnight Monday-Thursday.
$45.00
Marketplace Books I Heart Soul Food: 100 Southern Comfort Food Favorites
Author: Rosie MayesFrom the beloved creator of I Heart Recipes and home cook Rosie Mayes comes a cookbook chock-full of soul food favorites. Learn to cook comfort food the way Mom used to! Here Rosie shares all the secrets of southern classics like fried chicken, mashed potatoes, collard greens, and mac & cheese, plus soulful twists like Sweet Potato Biscuits and Fried Ribs. Authentic, approachable, and mouthwatering, these recipes use easy-to-find ingredients. Perfect for Sunday suppers and other celebrations as well as everyday favorites, these recipes are love on a plate! Organized by meal, the cookbook starts with stick-to-your-ribs breakfast favorites like Blueberry Cornbread Waffles and Shrimp, and Andouille Sausage and Grits, plus plenty of main dishes and sides like Smothered Chicken, Oxtail Stew, Baked Candied Yams, Soul Food Collard Greens, and Sweet Cornbread. Don't forget drinks and desserts like Peach Cobbler, Pralines, and Sweet Iced Tea! Includes 100+ recipes, including 30 fan favorites and 70 never-before-seen recipes, and 90 photographs. A USA Today Essential Cookbook By Black Chefs and AuthorsAbout the AuthorROSIE MAYES is the creator of the blog and social media channels I Heart Recipes (IHeartRecipes.com). She learned to cook from her Louisiana-born family. Ten years ago, she started her YouTube channel when she was working 12-hour days as a certified nursing assistant, but her platform grew quickly, and five years ago she quit her day job to devote herself to I Heart Recipes.
$29.00
Marketplace Books Kevin Belton's Cookin' Louisiana: Flavors from the Parishes of the Pelican State
Author: Kevin BeltonCook your way across Louisiana with beloved chef Kevin Belton's newest cookbook!2021 Foreword Indies, Honorable Mention: CookingKevin Belton's fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state. Kevin Belton's Cookin' Louisiana has 78 recipes (3 from each episode of the coordinating TV series) along with a generous helping of Kevin's captivating stories and humor. Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto.Award: Foreword INDIES Book of the Year Awards - Honorable MentionAbout the AuthorKevin Belton is a nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen. Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Denny Culbert is a commercial and editorial food/travel photographer located in Lafayette, Louisiana. He is also the cofounder of Runaway Dish--a nonprofit supporting the culinary community of Lafayette.
$30.00
Marketplace Books Kevin Belton's Big Flavors of New Orlean
Author: Kevin BeltonChef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, touff e, po'boys, and grillades with grits. Chef Belton's signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen Kevin Belton, a teacher of the fundamentals of Louisiana cooking for more than twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton, which will begin airing in January 2016. He has been a guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook , Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou. Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.About the AuthorBelton, Kevin: - Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.Findley, Rhonda: - Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her 30-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
$27.00
Marketplace Books Hungry for Louisiana: An Omnivore's Journey
Author: Maggie Heyn RichardsonFood sets the tempo of life in the Bayou State, where people believed in eating locally and seasonally long before it was fashionable. In Hungry for Louisiana: An Omnivore's Journey award-winning journalist Maggie Heyn Richardson takes readers to local farms, meat markets, restaurants, festivals, culinary competitions, and roadside vendors to reveal the love, pride, and cultural importance of Louisiana's traditional and evolving cuisine. Focusing on eight of the state's most emblematic foods-crawfish, jambalaya, snoballs, Creole cream cheese, fil , blood boudin, tamales, and oysters-Richardson provides a fresh look at Louisiana's long culinary history. In addition to concluding each chapter with corresponding recipes, these vignettes not only celebrate local foodways but also acknowledge the complicated dynamic between maintaining local traditions and managing agricultural and social change. From exploring the perilous future of oyster farming along the threatened Gulf Coast to highlighting the rich history of the Spanish-Indian tamale in the quirky north Louisiana town of Zwolle, Richardson's charming and thoughtful narrative shows how deeply food informs the identity of Louisiana's residents.About the AuthorMAGGIE HEYN RICHARDSON's award-winning reporting has been featured in the Baton Rouge Business Report. She has covered the food and culture of Louisiana for national outlets as well as numerous regional publications, and she is a contributor to 2014 LSU Press book, The Louisiana Field Guide. She lives with her husband and three children in Baton Rouge.
$25.00
Marketplace Books Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
Author: Howard MitchamA delightful book with excellent recipes . . . -Mimi Sheraton, New York TimesHugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area.-Anthony BourdainCreole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.-TodayAbout the AuthorMitcham, Howard: - HOWARD MITCHAM, who died in 1996, was a renowned chef, poet, artist, and raconteur. He practiced the inventive art of New Orleans cuisine for three decades.
$16.95
Marketplace Books Mammie's Creole Cajun Cast Iron Cookin'
Author: Lurlene BowdenA Historical Cookbook with a little FLARE, "To, LIGHTEN, UP, one's lives and taste buds with a HOT, HEAT in the cuisine of Cooking, using New Orleans, Louisiana; Caribbean Islands; and Bayou SPICES...CANE AND TABASCO. Go back in time to the antebellum, Port City of New Orleans, and its festivity, in a lifetime, never to be experienced in the history of the Americas, again. Fresh, Seafood, Desserts, and Slavery, ALL entwined to present a way of life not to be forgotten or...REPEATED.
$22.00
Marketplace Books Hot Peppers: The Story of Cajuns and Capsicum
Author: Richard SchweidSmitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo. About the AuthorSchweid, Richard: - Richard Schweid is a journalist and author who lives in Barcelona, Spain. His other books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Barcelona: Jews, Transvestites, and an Olympic Season, and The Cockroach Papers.
$26.00
![The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] by Devillier, Justin](//localpalatemarketplace.com/cdn/shop/products/the-new-orleans-kitchen.jpg?crop=center&height=645&v=1679755888&width=645)
Marketplace Books The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]
Author: Justin Devillier, Jamie FeldmarA modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.About the AuthorJustin Devillier, son of a fourth-generation Louisianan, is an avid angler and hunter, and the chef-owner of three nationally lauded restaurants in New Orleans, including La Petite Grocery in the Garden District and Justine in the French Quarter. He was a contestant on Top Chef: New Orleans in 2013, has written for Saveur, was named Chef of the Year by New Orleans magazine in 2014, and won the James Beard Foundation's award for Best Chef: South in 2016 after being named a finalist in 2012, 2013, 2014, and 2015. Jamie Feldmar is the coauthor of Naomi Pomeroy's Taste & Technique and a contributing writer to the New York Times and the Wall Street Journal, among other publications.
$42.00
Marketplace Books Gumbo Tales: Finding My Place at the New Orleans Table
Author: Sara RoahenA cocktail is more than a segue to dinner when it's a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family--and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures--gumbo, po-boys, red beans and rice--and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm--and in many ways has been saved by them since.About the AuthorRoahen, Sara: - Sara Roahen's work has appeared in Tin House, Oxford American, and Food & Wine magazines. She and her husband moved back to New Orleans in 2008.
$19.00
Marketplace Books Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets
Author: Nathaniel Burton, Rudy LombardBefore there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.About the AuthorBurton, Nathaniel: - Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years he was chef at the Caribbean Room of the Hotel Pontchartrain. He was the executive chef at Broussard's Restaurant in the French Quarter.Lombard, Rudy: - Rudy Lombard, a native of New Orleans, graduated from Xavier University, the University of Michigan, and received his Ph.D. from the Maxwell School at Syracuse University. He taught at New York University, Howard University, and directed urban planning projects for the State of Louisiana. Mr. Lombard was also a gourmet cook.Chase, Leah: - Known as the "Queen of Creole Cuisine," Leah Chase is a New Orleans chef, author, and television personality. Chase has been the recipient of a multitude of awards and honors, including a lifetime achievement award from the Southern Foodways Alliance in 2000 and the James Beard Lifetime Achievement in 2016 for her lifetime's body of work that has had a positive and the long lasting impact on the way people ate, cooked and thought about food in New Orleans.
$21.00
Marketplace Books Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
Author: Leigh Ann ChatagnierBring the Big Easy home with these simply irresistible recipes from Shrimp and Creamy Gouda Grits to Tasso, Pear, and Brie Pizza, Jambalaya Pot Pies for Two, and Spicy Crawfish Boil Soup You don't have to live down south to enjoy some of your favorite Louisiana and New Orleans-inspired delicacies This is a cookbook that draws inspiration from classic recipes down in the bayou and transforms them into modern-day dishes for all to enjoy. With a touch of nostalgia and using fresh ingredients that can be found anywhere, all are easy enough for anyone to make at home. Whether you're a beginner in the kitchen or an old pro, you will love whipping up new takes on tradition. Divided into fun, modern chapters such as Everyday Dish, Small Bites, Date Night, and Happy Hour, recipes include: Shrimp touff e stuffed potatoes Crawfish butternut squash mac n' cheese Fried green tomato BLTs with caramelized onion remoulade Smoky bacon and crawfish flatbread Chicken and andouille sausage gumbo with fried okra dippers Muffuletta sliders Pecan praline cinnamon rolls Mango bourbon smash So many more A fusion of deconstructed Cajun ingredients and traditional flavors, Modern Cajun Cooking is a necessity for any season. Gather everyone around the table and celebrate food, life, and love with a fresh and unexpected home-cooked meal.About the AuthorLeigh Ann Chatagnier is the founder of food & lifestyle blog My Diary of Us and author of Natural Baby & Toddler Treats: Homemade, Nourishing Recipes for Baby and Beyond. Cooking has always been a part of her life, and she has always enjoyed creating recipes around fresh, not processed, foods. When her son was born, she knew she wanted to start him off on this healthy path as soon as possible! Leigh Ann lives with her husband and son in Houston, Texas.
$19.00
Marketplace Books Drink DAT New Orleans: A Guide to the Best Cocktail Bars, Neighborhood Pubs, and All-Night Dives
Author: Elizabeth PearceNew Orleans is an American city unlike any other, and its rich diversity is reflected in the world-class bar scene. In Drink Dat New Orleans, Elizabeth Pearce takes us on a tour of the city's many unforgettable drinking spots, including a candle-lit tavern favored by pirates in the early eighteenth century and a watering hole so beloved by locals that several urns containing the ashes of former patrons rest in peace behind its bar. A Louisiana native and co-founder of the Southern Food and Beverage Museum, Pearce brings her lifelong love of food, beverage, and local lore to this ultimate drinker's guide. From the nonstop parties on Bourbon Street to the classy cool of the Garden District, Drink Dat is the perfect way to explore America's most spirited city.About the AuthorPearce, Elizabeth: - Drinks Historian Elizabeth Pearce is the founder and owner of the company Drink & Learn, where she offers tours and presentations chronicling the history of United States through its iconic beverages. She is the Education Specialist for the Herbsaint and Peychaud's Bitters brands. Pearce is also the co-author of the French Quarter Drinking Companion, and is a regular drinks column contributor to the New Orleans Advocate. She likes her whiskey neat.You can learn more about her at drinkandlearn.comMurphy, Michael: - Michael Murphy, a book publishing professional, has been a vice president at Random House, publisher of William Morrow, and founder of the literary agency Max & Co. By day two of his first visit to New Orleans in 1983, he knew he was home. He finally moved to New Orleans in 2009, and will never leave. Murphy is the author of Eat Dat, Hear Dat, and Fear Dat.
$21.00
Marketplace Books Lagniappe Leftovers
Author: Susanne DuplantisSusanne Duplantis is out to save the world one leftover at a time. You'll think twice before ever throwing edible food away again!--Poppy Tooker, host of Louisiana Eats! radio show With this fun, family-friendly cookbook, there's no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: 'What in the world am I going to make?'--Adrian Miller, James Beard Award-winning author You'll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste.--Cynthia Graubart, James Beard Award-winning author Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne's guidance, you'll begin to see leftovers as a delicious way to save time, food, and money.
$14.95
Marketplace Books Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics
Author: Ryan BoudreauxCook like a Cajun with 100 authentic recipesCajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can't find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes.What differentiates this book from other New Orleans cookbooks: An overview of Cajun cooking--Get a crash course on the history of Cajun cuisine, and learn how to master regional cooking techniques. Tips for stocking a Cajun kitchen--Discover the ingredients that set Cajun cuisine apart, and find an easy recipe for throwing together your own Cajun seasoning. Classic and creative recipes--Explore an enticing mix of traditional favorites and modern Cajun cooking, from Seafood Gumbo to Corn Maque Choux. Bring home the vibrant flavors of New Orleans with this top choice in Louisiana cookbooks.
$27.00
Marketplace Books Wildsam Field Guides: New Orleans
Author: Taylor BruceWildsam Field Guides: New Orleans reveals this one-of-a-kind city through local stories, travel intel and modern lore, seeking out the real and rooted things, what's truly authentic and sharing the soul of a place, for travelers and locals alike.Revel in the eccentric and the vibrancy of New Orleans, including: Iconic dishes and where to find them Jazz greats and their instrument of choice A comprehensive list of Mardi Gras Indian tribes A short story by William Faulkner A bartender-approved cocktail crawl Famous cookbooks of the twentieth century A glossary of only-in-NOLA architecture terms Letters from Louis Armstrong and Tennessee Williams About the AuthorCampbell, Scott: - Scott Campbell is an artist and designer from New Orleans, Louisiana.
$22.00
Marketplace Books Brennan's New Orleans Cookbook: With the Story of the Fabulous New Orleans Restaurant
Author: Hermann B. DeutschThe iconic restaurant famous for "Breakfast at Brennan's" was a Creole favorite and New Orleans staple for decades before its closure in 2013. Now available in paperback, these classic recipes are sprinkled with both family and restaurant history and seasoned with the original illustrations. This collection is a must for everyone with a craving for true New Orleans flavorAbout the AuthorDeutsch, Hermann B.: - Hermann B. Deutsch (1889-1970) was a New Orleans journalist and author born in the town of Brüx, Austria-Hungary, now called Most, Czech Republic. He wrote for the New Orleans States-Item for more than four decades and for publications such as the Saturday Evening Post, Cosmopolitan, Esquire, Collier's Weekly, and the Literary Digest. Deutsch's books include Pelican's The Incredible Yanqui: The Career of Lee Christmas. He frequently wrote about Louisiana, with a focus on New Orleans and its cuisine.
$25.00
Marketplace Books The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
Author: Ryan BoudreauxTake a bite out of the Big Easy with this Cajun cookbookJust like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.What sets this cookbook apart: 50 iconic recipes-Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes-A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks-Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.About the AuthorBoudreaux, Ryan: - RYAN BOUDREAUX was born in Lafayette, Louisiana, and raised in Algiers on the West Bank of New Orleans. He has more than 36 years of professional culinary experience in and around the New Orleans area. Ryan lives with his wife, Monique, their 3 dogs, and 12 egg-laying hens in Carriere, Mississippi.
$18.00
Marketplace Books The Dooky Chase Cookbook
Author: Leah ChaseDelectable 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.About the AuthorChase, Leah: - LEAH CHASE is a recipient of the Southern Foodways Alliance's Lifetime Achievement Award. The Southern Food and Beverage Museum created the Leah Chase Louisiana Gallery in her honor.
$27.00
Marketplace Books Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook
Author: Donald Link, Paula DisbroweAn 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, touff es, 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.Award: IACP Crystal Whisk Award - FinalistAward: James Beard Foundation Book Awards - WinnerAbout the AuthorDONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. He won the James Beard Best Chef South Region Award in 2007. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Susan Spicer's Crescent City Cooking. She lives in Austin, Texas.
$37.00
Marketplace Books The Hattie's Restaurant Cookbook: Classic Southern and Louisiana Recipes
Author: Jasper AlexanderHattie's Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattie's Chicken Shack. Now, their traditional and timeless fare can grace your kitchen with the Hattie's Restaurant Cookbook, by Hattie's owner and chef Jasper Alexander. This book traces the restaurant's history from the beginning to the present through recipes, anecdotes, and photographs. From downhome jambalaya to good old-fashioned fried chicken, Alexander seamlessly intertwines Hattie's Southern roots with nostalgic homemade tastes, including: Fried Catfish Pimento Cheese Cajun Coleslaw Mississippi Salsa Sweet Potato Pie Enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home. About the AuthorAlexander, Jasper: - Jasper Alexander is the chef and co-owner of Hattie's Restaurant in Saratoga Springs, NY. He studied at the Culinary Institute of America and is featured regularly in regional papers. He has also made several guest appearances on local television and radio. In 2006, he appeared on Throwdown with Bobby Flay, where he beat Flay in a chicken-frying contest.
$32.00
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