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100 Greatest New Orleans Creole Recipes
Reprinted with a new cover! Introducing the best of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. In The 100 Greatest New Orleans Creole Recipes, Guste presents a selection of choice recipes ranging from “Haute Creole” entrées like daube glacée to hearty red beans and rice. For generations, these dishes have graced the tables of famous dining establishments and family kitchen tables alike, proving that they have universal appeal and popularity. Chef Guste has simplified the steps of some his grander recipes, testing each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of ingredients. Follow these recipes and you can create the true flavor of Louisiana. Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes’ origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining elegant and effortless. Roy F. Guste is a former proprietor and chef of Antoine’s, the famous New Orleans restaurant. He is a food advisor to many restaurants, a frequent lecturer at conventions, and an author of cookbooks and a garden guide..-.
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Guide To The Historic Shops & Restaurants Of New Orleans
The lush world of old New Orleans awaits behind the doors of select restaurants and shops that have delighted patrons for decades. Crossing these thresholds, the discriminating diner and shopper can step into scores of historic establishments, including an antebellum hotel in the Garden district, a dimly-lit absinthe house, a turn-of-the-century perfumerie, romantic antiques shops, and a wisteria-draped courtyard restaurant whose Cajun cuisine includes muffalettas, po’boys, Gulf shrimp remoulade, jambalaya, crawfish, oysters, beignets, and the world’s first cocktail, the Sazerac. More than one-hundred color photographs and reproductions are included..-.
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In A Cajun Kitchen:
For other New Orleans choices click here. This is Terri Pischoff Wuerthner’s heartwarming memoir with recipes that will remind people of the true flavors of Cajun cooking. Her ancestors settles in Louisiana around 1760 and the family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, duck hunts and parties at the family farm. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of 180 authentic Cajun recipes:roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is as much a great work of culinary history as it is a classic American cookbook, destined to take its place alongside other classics by Edna Lewis and James Beard..-.
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Cooking With Crazy Charley Iv
Unabashed promoters of Cajun culture and Cajun Country, Crazy Charley Addison and his wife, Ruth, introduce readers to Cajun history, lore, legend, and most importantly, lots of food and laughter..-.
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