Best Cajun & Creole Cooking, Food & Wine Books
Here you will get Best Cajun & Creole Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.
1. The Complete Instant Pot Cookbook For Beginners: 600 Everyday Pressure Cooker Recipes For Affordable Homemade Meals (Instant Pot Recipes Cookbook)
Author: by Matilda Armstrong
B08N1SF98F
English
130 pages
Enjoy 600 Foolproof Instant Pot RecipesDo you want quick & easy solutions in the kitchen mastering your Instant Pot? Are you willing to have more free time while cooking delicious meals? Well, if the answer is yes, then that’s why I’m here for.
To help you achieve this, I focused on creating the one and only Instant Pot cookbook for excellent results, easy and effortless to cook recipes for anyone. This simple yet powerful pressure cooker cookbook has plenty of content in the following categories:Foolproof Rice & Grains recipes for quick carbs rechargeQuick and Easy BreakfastsMany Meatless and Vegetarian recipesGreat variety of Soups and StewsSweet & Desserts For Any TasteLots of protein recipes – Poultry, Meat, Fish & SeafoodTons of Appetizers, Side Dishes & SnacksThis complete Instant Pot cookbook and your pressure cooker will provide countless cooking ideas whilst saving precious time.
Enjoy a new, healthier lifestyle based on with your pressure cooker!
2. Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Author: by Melissa M. Martin
Artisan
English
368 pages
An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Apptit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New CookbookLong-Listed for The Art of Eating Prize for Best Food Book of 2021Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques.
Mosquito Supper Club is one such book…. In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book. Epicurious, The 10 Restaurant Cookbooks to Buy Now Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.
Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voiceor just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish touffe, smothered chicken, fried okra, oyster bisque, and sweet potato piecomes Mosquito Supper Club.
3. The Easy Puerto Rican Cookbook: 100 Classic Recipes Made Simple
Author: by Tony Rican
Rockridge Press
English
154 pages
Master the melting pot of Puerto Rican cooking with 100 classic recipes Puerto Rican cooking is rich with diverse flavors and textures that come together to create a unique culinary experience you could only find on the Island of Enchantmentuntil now.
The Easy Puerto Rican Cookbook is packed with 100 classic recipes made simple, so you can create mouthwatering meals in your own kitchen with ease. Discover dozens of weeknight-friendly recipes, including a number of dishes that take 30 minutes or less to prepare and serve.
Simplify your routine with recipes containing five ingredients or fewer, one-pot meals, slow-cooker dinners, and more. The authentic recipes in this Puerto Rican cookbook focus on whole foods, so you get all of the incredible flavors of traditional cuisine without the salt, fat, and processed ingredients.
The Easy Puerto Rican Cookbook includes: 100 delectable recipesGet a true taste of the island with delicious recipes for every meal, from cocktails and small plates to entrees, desserts, and beyond. Staples from scratchTry 16 staple recipes like Chicharrn de Cerdo (Fried Pork Belly), Mojo Criollo (Garlic Marinade), and Pique (Puerto Rican Hot Sauce).
4. The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
Author: by Ryan Boudreaux
English
130 pages
1646114337
A taste of New Orleansright in your own kitchenJust 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 delightful scent of Creole and Cajun cooking wafting through the streets.
Let The Best of New Orleans Cookbook transport you there with amazing dishesstraight out of Bourbon Streetyou can make right in your own home. More than just decadent recipes, you’ll find the flavor of NOLA all over this New Orleans cookbookfrom profiles of iconic culinary landmarks like Caf du Monde to where to find the ingredients that define its cooking, like andouille, crawfish, and Louisiana hot sauce.
Because eating and drinking go hand and hand in New Orleans, you’ll also find recipes for the libations it’s most famous forso mix yourself up a Sazerac, grab this New Orleans cookbook, and let’s get cookin’!Inside The Best of New Orleans Cookbook you’ll find:Top five picksA local’s guide to favorite places and things to do when visiting, including the five best bars and spots to enjoy raw oysters.
5. Chef Paul Prudhomme's Louisiana Kitchen
Author: by Paul Prudhomme
William Morrow Cookbooks
English
352 pages
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America.
No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme’s incredibly good food has brought people from all over America and the world to his restaurant, K-Paul’s Louisiana Kitchen, in New Orleans.
To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted.
Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother’s kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
6. Chasing the Gator: Isaac Toups and the New Cajun Cooking
Author: by Isaac Toups
Voracious
English
256 pages
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou… Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups.
Now the chef of the acclaimed Toups’ Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts – form the backbone of this book.
Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.
7. Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New Orleans
Author: by Marcelle Bienvenu
Chronicle Books
English
368 pages
After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the storyrecipe by recipeof one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy.
Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community’s rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.
8. The Encyclopedia of Cajun & Creole Cuisine
Author: by John D. Folse
English
852 pages
0970445717
Chef Folse’s seventh cookbook is the authoritative collection on Louisiana’s culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes.
Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more.
Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented.
9. Julia Reed's New Orleans: Food, Fun, and Field Trips for Letting the Good Times Roll
Author: by Julia Reed
Rizzoli
English
224 pages
Consummate hostess and lifestyle expert Julia Reed shares her favorite New Orleans recipes and ways to create parties that exude this city’s famously warm hospitality. This follow-up to Julia’s bestseller Julia Reed’s South showcases her entertaining know-how and that of her noted chef friends-and her love of New Orleans.
Held in a variety of venues, from courtyards to gracious interior spaces, the gatherings’ menus include such dishes as grillades, grits, and seafood gumbo, and cocktails ranging from the traditional Sazerac to a Satsuma Margarita. Featured are an elegant holiday dinner, a crawfish boil, and a lunch under the live oaks.
All are presented in luscious photographs and include tips on setting tables, arranging flowers, and crafting playlists to create a festive mood. Julia’s introduction traces the evolution of New Orleans cuisine, from its Creole beginnings to the culinary contributions of other ethnic groups.
Sidebars cover iconic watering holes and local specialties such as the po-boy and the muffuletta, as well as events ranging from Mardi Gras to raucous St. Patrick’s Day. This enticing cookbook is the ultimate primer is for every party-giver and anyone interested in “laissez bons temps roulez.”
10. River Road Recipes: The Textbook of Louisiana Cuisine
Author: by Junior League of Baton Rouge
The Cookbook Marketplace
English
272 pages
River Road Recipes is the nation’s #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like How to Make a Roux. This is the Textbook of Louisiana cooking.
11. The Easy Creole and Cajun Cookbook: Modern and Classic Dishes Made Simple
Author: by Ryan Boudreaux
English
108 pages
164739337X
From Louisiana to your table with love50 authentic Cajun and Creole recipes Welcome to the perfect way to start cooking up sweet and savory Southern flavors in a flash. The Easy Creole and Cajun Cookbook makes it quick, easy, and affordable to spice up mealtime anytime with lots of crowd-pleasing one-pot and 30-minute options.
From authentic Shrimp, Sausage, and Grits to aromatic Crawfish Bisque, this complete Creole and Cajun cookbook delivers everything you need to get started simmering up these timeless and tasty family favorites at home. Get expert tips on how to stock your pantry, must-have kitchen appliances, and how to create and use local seasonings like the magical Cajun Trinity of fresh onions, celery, and bell pepper.Bon appetit!
The Easy Creole and Cajun Cookbook features: 50 Classic and creative recipesDiscover lots of delicious Cajun and Creole dishes you can make and serve in minutes. Simple ingredientsThe recipes found in this Creole and Cajun cookbook use easy-to-find ingredients, and there are even substitution tips if you want to experiment a bit.
12. Mastering the Art of Southern Cooking
Author: by Nathalie Dupree
B00C354IL2
Gibbs Smith
English
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century.
Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine.
From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a souffl and turning out the perfect biscuitall are explained and pictured with clarity and plenty of stories that entertain.
13. Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart: A Cookbook
Author: by Timothy Pakron
Avery
English
288 pages
Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine. Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth.
In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South-making mud pies and admiring the deep pink azaleas-on the plate, Pakron looks to history and nature as his guides to creating the richest food possible.
Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
14. Miss Kay's Duck Commander Kitchen: Faith, Family, and Food–Bringing Our Home to Your Table
Author: by Kay Robertson
Howard Books
English
256 pages
The sassy, country-cookin’ matriarch of the Robertson clan and star of A&E’s Duck Dynasty dishes up her fabulous recipes and stories in this irresistible family cookbook. Writing a cookbook for people who love good food has been a lifelong dream for meand I’m so happy to be sharing some of our family’s favorite recipes with you!
In this book you’ll find everything from Jase’s Favorite Sweet Potato Pie to Phil’s own special recipes, like his scrumptious Crawfish Fettuccine. There’s girly food for a gathering of your best girlfriends, like Aunt Judy’s Cranberry Salad, as well as dishes straight from the hunt like Boiled Squirrel and Dumplings.
In addition to more than one hundred specially chosen recipes, I’ve included old family snapshots of the days before the Duck Dynasty series on A&E and stories of our family and how we live. The dinner table has long been one of our favorite places for telling stories, and there’s always competition to see who can dish out the wildest story.
