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Focusing on the similarities between French and Southern-style recipes, Chef Jennifer Hill Booker provides combined grocery lists and time-saving tips to create two distinct meals in this unique cookbook.
As the owner and chef extraordinaire of the popular Dooky Chase’s Restaurant in New Orleans, Leah Chase has distinguished herself as a community and civic leader through her dedicated involvement with numerous charities and organizations. The preeminent chef in the Dooky Chase kitchen, Mrs. Chase has established a reputation as one of the best purveyors of Creole cuisine in the nation. Hardcover.
From the antebellum legacies of grand old restaurants like Antoine’s, Commander’s Palace, and Bruning’s to the newcomers like Jacques-Imo’s, Bayona, and Clancy’s, not to mention the legion in between, the countless stories of establishments dedicated to the je ne sais quoi of dining form part of the essential history of New Orleans. This rich mix of history and evocative photographs documents an unparalleled majesty of the senses, a decadent revelry in the past, and the daily marking of pleasure. Hardcover.
Jumbles and puffs, monkey pudding, Dixie biscuits, pond lily salad, lightning cake, and foolish pie are just a few of the delightful names of dishes included in this collection, alongside more familiar foods such as crackling corn bread, lobster croquettes, celery soup, potato pies, and bread pudding. Found by researchers exploring the attic at Catalpa plantation, these “receipts” date back to 1870.
New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this edition, the authors offer 119 recipes they consider most representative of New Orleans home cuisine. Spiral.
In this, her second cookbook, Gail Ashkanazi-Hankin offers a wide variety of delectable, yet healthy, kosher dishes to please any palate during the many Jewish festivals and on any night of the year. While creating and compiling these reduced-fat and reduced-calorie recipes, Mrs. Ashkanazi-Hankin met many talented Jewish cooks throughout the world, including those from the Ashkenazic and Sephardic communities.
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.
This is the ePub/eBook version of this title. This is not the print edition.
Although San Antonio is known for many sights and attractions, it is the amazingly unique cuisine that sets the city apart. Considered the Tex-Mex capital of the world, San Antonio is a festive place filled with the lingering aromas of spicy ingredients and a talent for fun. Chadwick gives an overview of popular attractions in the area, including common festivals and local traditions. With the help of residents, media, and popular Southwestern restaurants, the book provides an impressive compilation of savory recipes with San Antonio inspiration.
First there was the Frank Davis Seafood Notebook, the Matthew, Mark, Luke, and Frank of cooking seafood New Orleans style. Then came Frank Davis Cooks Naturally N'Awlins, a full-spectrum cookbook of the true traditions of old New Orleans. Now there is Frank Davis Cooks Cajun, Creole, and Crescent City, “all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn’t squeeze into the last two cookbooks.” Hardcover.
A cornucopia of flavors, Frank Davis Cooks Naturally N’Awlins includes recipes ranging from appetizers to desserts. He offers step-by-step directions to preparing dishes such as Mudbugs and Macaroni, New Orleans Cheepie Chicken, Cajun Baked Eggs and N’Awlins Fried Grits with Red-Eye Gravy, Pyracantha Jelly, N’Awlins Blueberry Cream Cheese Crumble, Pig-Out Pudding Pie, Beer Bread, and much more.
A culture that continues to capture the fascination of newcomers, the essence of New Orleans runs deeper than tourist attractions. There is a part of New Orleans that doesn’t exist in the French Quarter or on college campuses or in the Superdome. This New Orleans lives and breathes in kitchens large and small throughout the city. Mammas, grandmammas, aunts, uncles, and cousins stir up Southern comfort in the form of home-style food. This is the New Orleans that is found throughout Frank Davis’s fifth book.
The Frank Davis Seafood Notebook is perhaps the most comprehensive cookbook available for seafood. This isn’t surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the “number-one authority on cooking and eating the fresh fish and game of Louisiana.”
Filled with folksy art and creative recipes from affordable restaurants captured in tantalizing photographs—with tidbits of history thrown in as lagniappe—author Jyl Benson serves up just the right taste of this fascinating and ever-evolving city. Included are neighborhood favorites such as MoPho, Purtoo, Toup’s Meatery, Lola, Bhava, and Juan’s Flying Burrito: A Creole Taqueria.
Leon Galatoire, a fourth-generation member of the founding family of Galatoire’s Restaurant, knows that recipes designed for feeding large numbers of people will not work by reducing them proportionally. With this in mind, he has redesigned recipes for home use that retain the tastes he knows so well. Now, for the first time, the classic versions of dishes such as Shrimp Remoulade, Crawfish Etouffée, Stuffed Creole Tomato with Grilled Chicken, and Steak au Poivre can be prepared at home with ease.
Probably the most popular and enduring of all the great New Orleans Creole cookbooks, this fabulous volume contains hundreds of time-tested recipes for which the city is famous. Paperback.
More than 300 recipes make up this elegant hardcover book of sumptuous sweets from the South. Here you will find recipes for cakes, candy, cookies, custards, fruit desserts, pies, ice cream and dessert beverages. All are among the best Southern cuisine has to offer. Among the many delectable egg, cream, and sugar creations, are such rich, indulgent concoctions as Syllabub, Tipsy Parson, and Floating Island, introduced by English and French colonists; and exotic Creole showstoppers such as Cherries Jubilee and Bananas Foster.