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Marketplace Books Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans
Author: Todd-Michael St Pierre Create a little slice of old NOLA at home with dozens of recipes to cook up a variety of delicious po' boy sandwiches featuring the South's favorite ingredients from spicy Andouille sausage to rich Cajun crab cakes. Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including: - Blackened Shrimp - Andouille Sausage - Barbecue Brisket - Cuban-Style Pork - Fried Oysters - Pecan-Crusted Trout - Fried Alligator Tail - Bánh Mì Style - Creole Crab Cakes About the AuthorTodd-Michael St. Pierre is a Cajun and Creole foodie and New Orleans native. He has served as a judge for the Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael's books have been featured in The San Francisco Chronicle, The Denver Post and on AOL Food. His work can be seen at ToddStPierre.com.
$19.00
![Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] by Hereford, Mason](//localpalatemarketplace.com/cdn/shop/products/turkey-and-the-wolf.jpg?crop=center&height=645&v=1679755949&width=645)
Marketplace Books Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
Author: Mason HerefordNEW YORK TIMES BESTSELLER - A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf "Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!"--Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.About the AuthorA native Virginian, Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appetít named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives. JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award-nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award-winning Eat a Little Better with President Obama's White House chef and senior policy advisor for nutrition policy, Sam Kass.
$30.00
Marketplace Books Beyond Gumbo: Creole Fusion Food from the Atlantic Rim
Author: Jessica B. HarrisFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards. Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries. From Puerto Rico's tangy lechon asado to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados. To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world. With a comprehensive glossary of ingredients and lists of mail-order sources, Beyond Gumbo will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisineAbout the AuthorHarris, Jessica B.: - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.
$27.00
Marketplace Books Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook
Author: Donald Link, Paula DisbroweThe James Beard Award-winning chef behind some of New Orleans's most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim 'N Nick's BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.Award: IACP Crystal Whisk Award - WinnerAbout the AuthorDONALD LINK is the chef-owner of Herbsaint, Cochon, Cochon Butcher, Pêche, and Calcasieu in New Orleans. He won the James Beard award for Best Chef South in 2007 and is a finalist for the 2017 James Beard award for Outstanding Chef. His first book, Real Cajun, won the James Beard award for Best American Cookbook. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Real Cajun and Susan Spicer's Crescent City Cooking. She lives in Austin, TX.
$37.00
Marketplace Books Creole Calas Criers
Author: Lurlene BowdenAlong the streets today in New Orleans, Louisiana, walking upon the, weathered, WELL-traveled cobblestones, surrounded by the, enclosing, brick townhouses exploiting their French architecture and decoration in the Black, wrought iron gates, windows, and balconies, one can feel "danger in the air" blended with the delightful aroma of fried Pastries, Seafood, laughter, fun, loud bands, music, and different cultures and nationalities of people/visitors, as well as, the faint cry of the "Street Siren from the Sea"... "B-E-L-L-E...T-A-U-T...C-H-A-U-D!" This illustrious port city, during the antebellum South's Empire in international trade, commerce, and Cotton crops, murder, intrigue, crime, social extravagance, and extreme wealth, was sentenced with the verdict that "Hung over" its corrupted, Man Infested, Destiny!" Spanish and French Royalty, immigrants, nations, principalities, privateers, buccaneers, ladies of the evening, and, "a den of thieves," pirates, roamed the market place, daily, in search of money and lots of it. New Orleans was the capital of the Americas and the "heartbeat" of the world's economy. Slavery, legal and illegal gambling of Large, sums of money, products, and Large, plantations of land, and, a Civil and Political War, were to fall, as Rome... "The glorious SOUTH, polluted from within." Enjoy her memories of a time lost, as you bake these Recipes in your kitchen from the CREOLE/CAJUN lifestyle, YOU requested.
$22.00
Marketplace Books The Picayune's Creole Cook Book
Author: The PicayuneOne of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
$21.00
Marketplace Books Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans
Author: Marcelle BienvenuAfter Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story--recipe by recipe--of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.About the AuthorMarcelle Bienvenu, the Queen of Cajun Cooking, is a food writer and cookbook author. She lives in St. Martinville, Louisiana. Judy Walker has written a number of cookbooks on Southwestern food and currently lives in New Orleans where she works as the food editor at the Times-Picayune of New Orleans.
$32.00
Marketplace Books Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz (Repackage)
Author: Todd-Michael St PierreDive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and laissez les bons temps rouler. In Trem , jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Trem by serving up its down-home dishes and new twists on classic New Orleans favorites like: - Muffuletta Salad - Chargrilled Oysters - Crawfi sh and Corn Beignets - Shrimp and Okra Hushpuppies - Chicken and Andouille Gumbo - Roast Beef Po' Boy - Creole Tomato Shrimp Jambalaya - Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Trem , this book will have your taste buds tapping to the beat of a big brass band.About the AuthorTodd-Michael St. Pierre, Cajun/Creole Foodie and south Louisiana native, is the author of popular cookbooks, like Taste of Tremé, A Streetcar Named Delicious & The Southern Po'Boy Cookbook! And of Children's picture books, including, The Louisiana State Bird Pageant, Chicory & Roux (A Pelican Publishing title) & A Woolly Mammoth on Amelia Street! Coming soon "Sabrina's Sombrero" a bilingual book from Prytania Press! He has served as a judge for The Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael's books have been featured in The San Francisco Chronicle, The Advocate, The Times-Picayune, The Denver Post, The Christian Science Monitor, The Daily Meal, Southern Living Magazine, Louisiana Cookin' Magazine and on AOL Food. He also contributes, as a writer, to elementary and middle-school textbooks published by Oxford University Press, McMillan, Pearson & HarperCollins! His website is LouisianaBoy.com
$32.00
Marketplace Books Chasing the Gator: Isaac Toups and the New Cajun Cooking
Author: Emeril Lagasse, Isaac Toups, Jennifer V. ColeA badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.About the AuthorIsaac Toups has four times been named a James Beard Best Chef of the South Semi-Finalist or Finalist since opening Toups' Meatery in 2012 with his wife, Amanda. He was named an Eater Young Gun of the South, Eater New Orleans' Chef of the Year, and a Top Chef fan favorite. Before opening Toups' Meatery, he honed his skill for a decade as a fine-dining chef at restaurants such as Emeril's Delmonico. His cooking has been featured by the Wall Street Journal, Food & Wine, CNN, and Tasting Table, among many other outlets. He is a passionate advocate for the protection of America's wetlands. Jennifer V. Cole spent nearly a decade getting to know the intricacies of the South at Southern Living magazine, where she served as deputy editor and where her annual restaurant lists were considered the final word on where to eat in the region. Her writing appears widely in other publications, including Food & Wine, Garden & Gun, and Wildsam Field Guides.
$37.00
Marketplace Books Life Is What You Bake It: Recipes, Stories, and Inspiration to Bake Your Way to the Top: A Baking Book
Author: Vallery LomasONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe - ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, The Washington Post, Time Out, Glamour, Taste of Home, Southern Living, Library Journal "As much about a collection of recipes that makes your mouth water and tugs at your heart with food memories as it is about the chronicles and life lessons of a true comeback kid."--Carla Hall Popular baking personality and lawyer turned baker Vallery Lomas debuts her first baking book celebrating more than 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma's Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show (which she famously won!), and of course sweets and breads inspired by her adopted hometown, New York City. Vallery's "when life gives you lemons, make lemon curd" philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life. "Life Is What You Bake It is not only a collection of recipes but also an empowering book that shows us there's often more possible than we can even imagine."--Julia Turshen, bestselling author of Simply Julia, host of Keep Calm and Cook On podcast, and founder of Equity at the Table About the AuthorVallery Lomas is the winner of The Great American Baking Show and the first Black winner of the Great British Bake Off franchise. She hosts the digital show Vallery Bakes Your Questions on Food Network's website and the Food Network Kitchen app. She has also appeared on CNN, the Today show, Live with Kelly & Ryan, the History Channel, and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris--where she perfected both her French and pastry skills--before settling in Harlem. She is a frequent columnist and recipe contributor to the New York Times.
$32.00
Marketplace Books Kevin Belton's New Orleans Celebrations
Author: Kevin BeltonCelebrate like they do in The Big Easy with Chef Kevin Belton's newest cookbook. The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. Kevin Belton's New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day F te, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese. 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. Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans.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 Cajun Pig
Author: Dixie PochéSouthwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poch traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig.
$35.00
Marketplace Books Classic Restaurants of New Orleans
Author: Alexandra KennonEvery New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Souffl Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.About the AuthorKennon, Alexandra: - Alexandra Kennon grew up in the small town of St. Francisville, Louisiana, just a short drive north of New Orleans. After graduating from the Louisiana School for Math, Science and the Arts, she moved down the Mississippi River to attend Loyola University in New Orleans, and the Crescent City's eccentricities and debauchery suited her so well she has since proudly called it home. In addition to writing about Louisiana's rich history, cuisine and culture, Alexandra leads tours of her beloved city and acts for the stage and screen--she is most proud to have originated roles in two Tennessee Williams one-acts.
$35.00
![The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] by DeMers, John](//localpalatemarketplace.com/cdn/shop/products/the-food-of-new-orleans.jpg?crop=center&height=645&v=1679755841&width=645)
Marketplace Books The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes]
Author: John DeMersThis comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants. From Brennan's and Emeril to Commanders Palace--providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers, and he starts by giving you a comprehensive overview of the history and food culture of New Orleans--an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed how-to introduction to the local ingredients and cooking techniques. The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants--from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book Authentic Cajun and Creole recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.About the AuthorNew Orleans native John DeMers is the author of thirteen books including Arnaud's Creole Cookbook and The Best Wining and Dining in New Orleans. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program Steppin' Ou
$18.00
Marketplace Books Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking
Author: Edie Hand, William G. PaulThis is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel"" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.""
$25.00
Marketplace Books And Still I Cook
Author: Leah ChaseThis second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.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.
$24.00
Marketplace Books Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
Author: George GrahamThere's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table.In this beautifully photographed, 125-recipe regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.Book chapters include: First You Make a Roux Sunrise in Acadiana Simmering Black Pots A Little Lagniappe on the Side Farm Fresh The Cajun/Creole Coast If it Flies, It Fries Meats and the Mastery of the Boucherie Sweet Surrender About the AuthorGeorge Graham has lived in South Louisiana for all his life. He has been an avid student, chronicler, and photographer of the region's culture and culinary traditions. Born into a restaurant family and a former restaurateur himself, he has written about Cajun and Creole cuisine for newspapers and magazines, and he has been a finalist on television's Food Network Challenge.George's blog Acadiana Table: George Graham's Stories of Louisiana Cooking and Cajun/Creole Culture has been a finalist for Best Food Blog: Regional Cuisine in Saveur magazine's 2014 Best Food Blog Awards and also for Best Food Blog in the 2015 IACP Digital Media Awards. He lives in Lafayette, Louisiana, with his wife and daughter.
$42.00
Marketplace Books Kevin Belton's New Orleans Kitchen
Author: Kevin BeltonThe next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . . The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes. Kevin Belton's New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton's exciting flavors and engaging writing alongside Eugenia Uhl's mouthwatering photographs make this new cookbook a must-have. 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, Chef Kevin is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.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.
$24.99
Marketplace Books The 100 Greatest Dishes of Louisiana Cookery
Author: Roy F. Guste Jr.Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouff e, jambalaya with andouille sausage--anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from "Haute Creole" entrees like daube glac e to hearty red beans and rice.
$25.00
Marketplace Books Jay Ducote's Louisiana Outdoor Cooking
Author: Jay Ducote, Cynthia Lejeune NoblesFrom Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote's Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge-based chef achieved national culinary celebrity. Fans of the reality cooking show Food Network Star remember Jay Ducote as the runner-up in season eleven, a strong showing that led to appearances on Chopped, Cutthroat Kitchen, and many other programs, including an episode of Beat Bobby Flay in which he outdueled the acclaimed chef. As Ducote and coauthor Cynthia LeJeune Nobles explain, his love of all things culinary started in college, when he cooked under the oak trees on the LSU campus prior to football games. Over the years, Ducote's popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He has gone on to create specialty dishes, including Barbecue Popcorn, Crawfish touff e Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese-Stuffed Jalape os, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now a popular radio host, caterer, and restaurant owner, Ducote provides readers with a wealth of surefire recipes for dishes and drinks to enjoy at a tailgate, a family get-together, or whenever the weather feels right for cooking outside. Celebrating the world of barbecue pits and cast-iron cauldrons, Jay Ducote's Louisiana Outdoor Cooking conveys a passion for the cultures, foods, and flavors of south Louisiana.About the AuthorJay Ducote is a chef, blogger, food and beverage writer, radio host, and culinary personality. He has appeared on numerous cooking and reality competition shows. His Bite & Booze radio show received a Taste Award for Best Food or Drink Radio Broadcast and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters. Cynthia LeJeune Nobles is a New Orleans-based food writer and the author of several books on cooking and Louisiana foodways, including "A Confederacy of Dunces" Cookbook: Recipes from Ignatius J. Reilly's New Orleans and The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat.
$37.00
![Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] by Hereford, Mason](http://localpalatemarketplace.com/cdn/shop/products/turkey-and-the-wolf.jpg?crop=center&height=645&v=1679755949&width=645)
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