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In the South, desserts are symbolic of hospitality, and no special occasion can be had without the appropriate dose of sugar. Pies, puddings, candy, ice cream, and cakes are anticipated and expected at every event. Ensuring that each mouthful of sugared bliss will be remembered is a welcomed challenge for every hostess.
In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years. Paperback.
This second cookbook from Leah Chase—now in paperback—contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special menus from organizations that have gathered at the Dooky Chase Restaurant in New Orleans for years, “off the menu” specials prepared for customers with special needs or a craving for something different, and a number of classic Creole and gourmet recipes, with every recipe guaranteed to warm the heart and nourish the soul. Paperback.
Marcelle Reese Couhig has observed that younger generations have no concept of dining as an art form. She personally displays a very intimate relationship with cooking, eating, and the “excitement of a stimulating table.” The personality of a lovely, opinionated lady who was from Jackson, Louisiana, permeates this recipe collection, becoming a guiding hand in food preparation and presentation.
While Atlanta may be a city of change and transformation—its symbol is, after all, a phoenix—it also has an impressive legacy of unforgettable food. Southern cuisine with a twist, Atlanta’s culinary offerings mirror the city itself: sophisticated and diverse, flexible but distinctive.
Audubon Plantation Country Cookbook is a collection of heirloom recipes, family legends, historical facts, vintage photographs, and humorous anecdotes from this area that is as rich in cuisine as it is in history.
Following in the successful footsteps of Audubon Plantation Country Cookbook, named best new cookbook of the year by Louisiana Life magazine, Anne Butler has written Bayou Plantation Country Cookbook. Recipes drawn from life on the bayou and the rich alluvial fields abound with the fresh catch of the day and the newly picked harvest of the garden. Crossing economic lines, Butler introduces the historical people and places of south Louisiana, from the exiled Acadians and their laissez faire way of life to the cotton kings evoking the Gone with the Wind era.
Celebrate your inner hunter’s love of meat with these delicious, practical recipes. From domesticated meats, such as beef and pork, to seafood to more exotic game, including caribou and alligator, enjoy the natural bounty that can be found in the wild. Relish such savory and exciting offerings as Crab-Crusted Grouper or Deep-Fried Turkey. Take a walk on the wild side with Baked Armadillo, Dixieland Fried Frog, and Iguana Stew. From favorite old-style offerings to new and unusual tastes, learn the recipes and techniques needed to bring out the flavor of these meats.
Rich in history and even richer in taste, the desserts in this Pelican Classic cookbook are sure to tingle the taste buds and add that special touch to every type of dinner and party. From Cordavi Restaurant’s Roasted Plum Cobbler to the Square Onion Café’s Silver Moon Caramel Cake, this first-class cookbook also serves as a restaurant guide with photographs, history, and stories accompanying the award-winning recipes. Author Janice Shay includes priceless knowledge about the Charleston area and trivia about each of the restaurants featured in the book.
RodnReel.com is the largest online fish and game organization in the United States. Its members are a community of avid sportsmen and women who have shared information about camp sites, hunting gear, fishing equipment, and all the tips and tricks of their favorite sport. In this outdoor cookbook, they share the end result: the meal. A Contributor’s Bio introduces readers to the chefs in a personal manner. People have come from all over to enjoy the marshes, woods, and swamplands and to share the recipes they have spent lifetimes perfecting.
Cajun cooking, which originated in South Louisiana’s bayou country, is hot and spicy and relies on easy-to-acquire ingredients. Creole food has a more citified style and developed in the Creole kitchens of New Orleans. Restaurants in Louisiana have developed a style of their own, at times combining Cajun and Creole influences to produce “Louisiana Cooking,” a truly original cuisine that relies on spicy sauces, fresh produce and seafood, and thick gravies. Paperback.
Colorful Louisiana Cuisine in Black and White captures the essence of the unique blends that give Louisiana cooking its distinct taste. The combined effort of two Louisianans, one a descendant of slaves and the other a descendant of a plantation family who owned slaves, this edition includes more than six hundred delicious recipes from families that “set a good table.” Hardcover.
This cookbook provides recipes for every edible species of fish and shellfish found from Tampa Bay, Florida, to Mexico. They range from quick and easy to gourmet preparations. From catfish to snapper to shark, there are recipes for every palate and techniques for every level of experience in the kitchen.
The Confederate Cookbook: Family Favorites from the Sons of Confederate Veterans contains over 340 of Dixie’s finest recipes courtesy of contemporary Confederate kitchens from Florida to Alaska. Here you’ll find the delicious, traditional dishes that evoke the flavor of the Old South, as well as savory regional favorites from all over the country. Hardcover.
Cooking With Country Music Stars is a unique culinary collaboration by 37 of country music’s biggest names. In cooperation with the Country Music Foundation, such stars as Kenny Rogers, Dolly Parton, Barbara Mandrell, Hank Williams, Jr., Tanya Tucker, The Judds, Conway Twitty, the Oak Ridge Boys, and Tammy Wynette share their favorite recipes with their legions of fans. Hardcover.
The restaurant’s second cookbook is an invitation into a family experience. Anthony and Gail’s son, John, shares his parents’ lives through recipes, anecdotes, photos, and letters of support they received after Hurricane Katrina.
Kid Chef Eliana keeps the good times rolling in this kid-friendly cookbook of Louisiana cuisine. With nearly thirty exciting recipes from meat pies to boudin balls to Mardi Gras king cake, Eliana undertakes a culinary journey exploring unique gastronomic traditions from all regions of the state. With Eliana’s help, your delicious dishes are sure to satisfy the taste buds of all ages!
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.
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