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One of the world’s top bartenders shares his wisdom in this seasonal introduction to the world of cocktails. Join Marvin J. Allen, longtime bartender at New Orleans’ Carousel Bar in the Hotel Monteleone, as he doles out sips and tips in this delightful, informative guide. Recipes, histories, and tricks of the trade fill these beautifully photographed pages. Allen tutors readers in basic equipment and ingredients, giving the groundwork needed for them to experiment.
Mandy’s Favorite Louisiana Recipes is a delightful cookbook featuring more than 300 authentic recipes from the kitchens of Creole Louisiana. Written more than sixty years ago, this volume still entertains and instructs. Paperback.
Mandy’s Favorite Louisiana Recipes is a delightful cookbook featuring more than 300 authentic recipes from the kitchens of Creole Louisiana. Written more than sixty years ago, this volume still entertains and instructs.
This is the ePub/eBook version of this title. This is not the print edition.
At McGuire’s Irish Pub the mood is nothing if not fun. McGuire’s boasts its own award-winning wine cellar and microbrewery in addition to its many specialty drinks. The real draw is the food. As anyone lucky enough to have dined at McGuire’s will tell you, the food deserves to be served on a silver platter—or at least eaten with a golden spoon. For five consecutive years, the Pensacola pub has earned the coveted Golden Spoon Award, which denotes it as one of Florida’s top restaurants.
Based on presentations of Meanwhile, Back at Café Du Monde . . ., these foodie monologues invoke your own special comfort foods, recalling tasty memories of life, love, family, and friends to warm your heart, feed your soul, and make you pause to savor the sweetness of life! Accompanied by candid photographs of the many people involved, from speakers to audience members, this book will be a treasure trove of delightful and delicious memories for all. Karen Benrud, a member of the Café Du Monde family of New Orleans, provides the foreword that celebrates the 150th anniversary of the landmark café and its history.
In the farm home of America’s past, the hearth of the home—the kitchen—represented the warmth and well-being of the family that met daily to enjoy hearty, homemade food and converse with pleasure. Award-winning artist Bob Artley evokes this ideal in this beautiful homage to the traditional Midwestern farm kitchen. Filled with heirloom family recipes and cozy memories and accompanied by Artley’s signature pen-and-ink drawings and full-color illustrations, this memoir provides a nostalgic and affectionate look at rural life, family, and food from a simpler time.
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy cleanup. Paperback.
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up. Spiral Bound.
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 edited and modernized version of the 1937 edition. One of the first cookbooks ever published in New Orleans that became a sought-after souvenir of the Bégué’s dining experience, it has been updated with a foreword by renowned food enthusiast Poppy Tooker.
Picture on an imposing castle on the moor—the cavernous main hall, the fire roaring in the hearth, a bearded man reciting Burns, and the merry men home from the hunt enjoying a festive banquet. Paperback.
A book of budget recipes, with no unusual ingredients, More Looking at Cooking presents many savory, easily prepared, and tried-and-true dishes that have withstood the test of time.
This ample sample includes couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk’tban (shish kebob). Even amateur chefs will enjoy using this clear, simple collection of recipes to make these—and many more—classic Moroccan dishes.
For genuine Texas barbecue, there is no better person to ask than Mr. Dickey of Dickey’s Barbecue. With more than two hundred locations countrywide and generations of experience with a grill, this renowned restaurateur has now made his family secrets known. More than one hundred recipes and pointers, from ribs to cocktails, make this cookbook an essential.
Mrs. Simms’ Fun Cooking Guide is written for the economical cook and the relaxed hostess. Many of these tempting recipes can be prepared ahead of time and chilled until time to pop them in the oven or carry them to the dining table. Whether you are cooking for two or a crowd, Myrtle Landry Simms makes cooking New Orleans Creole and Louisiana Cajun country dishes—as well as traditional menus—easy, fun, and best of all, delicious! Hardcover.
In 2003, the Mustard Seed Café and Cooking School became Ohio’s first certified organic retailer. Founded in 1981, this shopping and dining establishment celebrates good food, fresh ingredients, and sustainable living. This encouraging and easy-to-follow book includes 250 natural brunch, soup, salad, fish, meat, vegetable, bean, grain, pasta, drink, and sweets recipes.
The Napoleon House has seduced New Orleans visitors and locals for generations and become a favorite destination for all connoisseurs of atmosphere. In lyrical prose and luminous photographs, Mikko Macchione and Kerri McCaffety tell its story.
For a lifetime of healthy eating, Chef Jude Theriot has created New American Light Cuisine, the American cookbook.
The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs the city where food is more than mere sustenance. It is a social event—a celebration of color and smell and things that taste good.
This gift cookbook is a compilation of favorite hors d’oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans’ finest restaurants and most-skilled chefs. Classic recipes such as Antoine’s Crabmeat Imperial, Cochon’s Watermelon Rind Pickles, and Restaurant Cuvée’s Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan’s Bourbon House Oyster Shooters and Restaurant August’s Honey Island Chanterelle Tart.
It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent recipes for that most luxurious of meals—brunch. In this gorgeously photographed book, Kit Wohl has compiled fifty recipes from the city’s legendary restaurants and chefs, complete with straightforward instructions for attaining easy elegance any time of the day.
Who wants to wait for Jazz Fest to snack on crawfish bread? Got a yen for Sucré’s Mardi Gras King Cake? These fifty recipes from the city’s famous chefs are an all-access, anytime, anywhere ticket to New Orleans celebrations and festivals.
New Orleans lays claim to so many things—jazz, Mardi Gras, festivals, and food—so it makes perfect sense that the Big Easy would be the home of the first cocktail. After all, libations are a New Orleans custom. In this brilliantly photographed book, Kit Wohl has compiled more than sixty luscious beverage recipes, both traditional and eccentric, from the city’s legendary and quirky establishments.
Creole food is the freewheeling legacy of a celebrated, storied city. The culinary practices of Spanish, French, Italian, German, African, and Caribbean cultures combined to become the multi-cultural Creole cuisine that we know today. It is an old and well-developed American regional-cooking style that proves flavor is truly a universal language. Rollicking stories and factoids link taste with tradition.
It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city’s renowned sweet tooth, complete with straightforward recipes for creating easy elegance.
In New Orleans, a city where elegance brushes elbows with ease and dozens of different cultural groups mix without losing their individual flavors, it is no surprise that gumbo enjoys such widespread celebrity. Rich, full-bodied, and savory, gumbo boasts incredible versatility as it bespeaks the comfort, diversity, and good taste of the city that made it famous. Now, this quintessential New Orleans dish, along with soups and bisques, is presented as never before in this beautifully photographed gift cookbook from culinary aficionado Kit Wohl.
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