Bøger om Cajun people

"Dooky Chase's Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant's kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades. Spiced with exquisite works from the African American art collection that hangs in the restaurant's dining room, this cookbook pairs the flavors of Leah Chase's dishes with anecdotes recounting the restaurant's traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant's favorite offerings and features a new chapter on drinks. Dooky Chase's longtime chef and proprietor passed away in 2019, but these pages honor Leah's legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans."--

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.

"Just like a big bowl of gumbo, New Orleans is a melting pot of cultures and flavors. Its vibrant cuisine is as unique as the city itself, evidenced by the ... scent of Creole and Cajun cooking wafting through the streets. Let [this book] transport you there with amazing dishes--straight out of Bourbon Street--you can make right in your own home"--Publisher marketing.

"An outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm."-Midwest Book Review"Delight in the recipes and 50 years of reflections from Leah Chase and her New Orleans restaurant, Dooky Chase, a benchmark for Creole cooking. . . . It's like having Chase cooking with you."-Desert Leaf magazineReflecting on the long course of life, one often finds that wonderful meals, taken in the company of family and friends, rise to the foreground of memory.And Still I Cook contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special dishes for organizations that have gathered at the restaurant 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 necessary to warm the heart and nourish the soul.Leah Chase began working at the Dooky Chase Restaurant in 1946, under the watchful eye of her new mother-in-law. She soon transformed the po'-boy and lottery-ticket shop into one of the first restaurants in the country where African Americans could sit down and enjoy a carefully prepared meal. But her influence does not end at the restaurant. In 1997, she was presented with the Neiv Orleans Times-Picayune Loving Cup for the hundreds of hours she dedicated to the New Orleans Museum of Art and other nonprofit organizations in the city.She received the Southern Foodways Alliance's Lifetime Achievement Award in 2000 and, in the same year, was presented with the Ella Brennan Savoir Faire Award for Excellence, conferred by the New Orleans chapter of the American Culinary Fed-eration. In 2009, the Southern Food and Beverage Museum created the Leah Chase Louisiana Gallery in her honor. She is the author of The Dooky Chase Cookbook and is the subject of a biography written by Carol Allen, titled Leah Chase: Listen, I Say Like This. Both are published by Pelican.

With 110 full-color photographs Amber Wilson, creator of the popular food blog For the Love of the South, beautifully evokes the joys and comforts of Southern food and life with this highly personal, accessible volume that includes more than 100 delicious recipes accompanied by entertaining recollections of her life growing up on the bayous of Louisiana, including time spent in the kitchen with her family. Her relaxed, encouraging voice will inspire home cooks to make a roux for gumbo, whip up homemade mayonnaise for a perfect chicken salad, and confidently create pie dough from scratch.Interwoven with the recipes are engaging family anecdotes?Wilson's first sip of chicory café au lait at the age of three with her grandmother; the spicy aromas, unmistakable sounds, and table-setting rituals for shrimp boils with her extended family; watching her grandparents effortlessly work together to make blackberry pie?all of which convey her love and respect for her roots. The recipes and anecdotes are accompanied by her intimate photographs of ingredient prep and finished dishes, as well as landscapes that depict Southern life.Wilson makes it easy to master a host of Southern dishes, from starters to desserts, with clear, straightforward recipes; inexpensive, readily available ingredients; and techniques such as shallow pan-frying and oven-roasting that replace the more daunting deep-frying. She also offers a pantry full of kitchen tips?from storing and freezing bacon to prolonging the freshness of berries in the fridge, seasoning cast iron skillets, and making vanilla extract?and provides many helpful do-ahead and leftover-saving tips for many recipes. This delightful book reflects the generosity, hospitality, and sense of tradition that are the heart of Wilson's beloved Southern culture.

Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes-being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

This fantastic cookbook contains a broad range of recipes for making vegetarian side dishes prepared in the traditional New Orleans style. These interesting and exciting recipes are perfect for vegetarians, and they will also appeal to those simply looking to broaden their culinary repertoire. Contents include: ¿Artichokes¿, ¿French Artichokes Boiled¿, ¿Puree of Jerusalem Artichokes¿, ¿Fried Artichokes¿, ¿Artichoke Sautés¿, ¿Jerusalem Artichokes Boiled¿, ¿Artichokes á la Vinaigrette¿, ¿Stuffed Artichokes¿, ¿Asparagus¿, ¿Boiled Asparagus¿, ¿Asparagus Vinaigrette Sauce¿, ¿Asparagus Tips with Green Peas¿, ¿Beans¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

With more than 1.4 million copies sold, this community cookbook is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Favorite recipes include Crawfish Bisque, Garlic Cheese Grits, French Market Doughnuts, Spinach Madeline, Beefkabobs, Deviled Oysters, and Lemon Mardi Gras Squares. "If there were community cookbook Academy Awards, the Oscar for best performance would go hands down to River Road Recipes." --The New York Times In its 83rd printing, this book is in an easy to use and durable concealed wire format with a hardcover.

It's the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic. Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true culinary crossroads.

Published circa 1885, this pioneering work compiles the recipes of New Orleans in one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes. Written by Lafcadio Hearn, one of New Orleans greatest literary talents, it shows a more literary flair than most modern cookbooks.