Fresh From Louisiana

Author : George Graham
Publisher : Harvard Common Press
Page : 242 pages
File Size : 52,8 Mb
Release : 2020-11-17
Category : Cooking
ISBN : 9781592339761

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Fresh from Louisiana by George Graham Pdf

Master the art of all the most delectable styles of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 easy-to-use recipes. George Graham—a lifelong Louisianan, a former chef and restaurateur, and now an award-winning food writer and blogger—is a brilliant cook, a warm, funny, and engaging storyteller, and an ace photographer. He brings all these talents alive in Fresh from Louisiana, his second cookbook, following on the heels of his masterful Acadiana Table. George makes Louisiana cooking not just easy for home cooks to learn, but fun and interesting, too. The recipes range from George's pitch-perfect versions of classic Louisiana dishes to imaginative, brand-new ideas that use the signature flavors of the region's cuisines in utterly new ways. You can start a glorious Louisiana meal with a Corn and Crab Bisque, a Crawfish Boil Chowder, or Mini Bell Peppers Stuffed with Crabmeat. For a main course, why not try a Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, or a Gulf Shrimp Pasta Primavera? There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Brûlée, plus sides, sandwiches, cooling drinks, and breakfast and brunch fare. For soul-satisfying everyday dinners with family to amazing weekend feasts with friends, this beautiful book—with more than 100 color photos—brings the intriguing and delicious flavors of Louisiana home, wherever you might live.

Author : Helana Brigman
Publisher : LSU Press
Page : 258 pages
File Size : 55,8 Mb
Release : 2013-03-11
Category : Cooking
ISBN : 9780807150481

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The Fresh Table by Helana Brigman Pdf

Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.

Author : George Graham
Publisher : Unknown
Page : 323 pages
File Size : 54,5 Mb
Release : 2016-10-15
Category : Cooking
ISBN : 9781558328631

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Acadiana Table by George Graham Pdf

Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.

Author : Donald Link,Paula Disbrowe
Publisher : Clarkson Potter
Page : 256 pages
File Size : 52,8 Mb
Release : 2012-06-13
Category : Cooking
ISBN : 9780770434205

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Real Cajun by Donald Link,Paula Disbrowe Pdf

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

Author : Paul Prudhomme
Publisher : Harper Collins
Page : 362 pages
File Size : 52,9 Mb
Release : 2012-03-13
Category : Cooking
ISBN : 9780062039422

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Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme Pdf

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. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

Author : Anonim
Publisher : Unknown
Page : 798 pages
File Size : 52,6 Mb
Release : 2011
Category : Electronic
ISBN : NWU:35556041615469

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Sabine-Neches Waterway Channel Improvement Project, Southeast Texas and Southwest Louisiana by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 420 pages
File Size : 47,8 Mb
Release : 1984
Category : Fisheries
ISBN : MINN:30000010395956

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Statistical Digest by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 40,9 Mb
Release : 1985
Category : Fish trade
ISBN : PSU:000033260877

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Processed Fishery Products, Annual Summary by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 450 pages
File Size : 51,6 Mb
Release : 1970
Category : Forest products
ISBN : UOM:39015027116766

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Resource Bulletin SO. by Anonim Pdf

Author : Mary Land
Publisher : Univ. Press of Mississippi
Page : 404 pages
File Size : 42,9 Mb
Release : 1954
Category : Cookery, American
ISBN : 1617034223

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Louisiana Cookery by Mary Land Pdf

Author : Jean R. Watson,David Francis Carney
Publisher : Unknown
Page : 16 pages
File Size : 40,9 Mb
Release : 1988
Category : Coastal ecology
ISBN : ERDC:35925000879434

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Crisis on Louisiana's Coast by Jean R. Watson,David Francis Carney Pdf

Author : Andy Smith,Andrew M. Smith, Sr.
Publisher : Unknown
Page : 310 pages
File Size : 50,8 Mb
Release : 1991-07
Category : Cooking
ISBN : 0961856432

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The Louisiana Proud Collection of Home Cooking by Andy Smith,Andrew M. Smith, Sr. Pdf

Author : Paul Prudhomme
Publisher : Harper Collins
Page : 378 pages
File Size : 53,8 Mb
Release : 2012-03-13
Category : Cooking
ISBN : 9780062030498

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Chef Paul Prudhomme's Louisiana Tastes by Paul Prudhomme Pdf

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Author : Emeril Lagasse
Publisher : Harper Collins
Page : 372 pages
File Size : 51,7 Mb
Release : 2009-05-05
Category : Cooking
ISBN : 9780061871030

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Louisiana Real & Rustic by Emeril Lagasse Pdf

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.

Author : Anonim
Publisher : Unknown
Page : 590 pages
File Size : 53,8 Mb
Release : 1985
Category : Fisheries
ISBN : UOM:39015020670058

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Current Fisheries Statistics by Anonim Pdf