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Chasing the Gator by Isaac Toups,Jennifer V. Cole Pdf
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. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.
When her celebrity chef boss is taken down in a sexual harassment scandal, Chelsea Boudreaux’s dream of getting her own cooking show comes true. Her hometown of Duchesne, Louisiana, provides the perfect backdrop for her modern takes on traditional Cajun fare. Vindicating herself to the mother who never believed in her is icing on the cake. Bryce Cormier never left Duchesne and has no regrets, except that falling in love as a trans guy in a tiny town is easier said than done. When Chelsea comes home after more than a decade away, Bryce thinks he may have found the perfect woman. At least until Chelsea’s burgeoning celebrity spills over and turns his world upside down. It turns out love is like a good gumbo—what seems simple is complex, and the best results require a bit of courage. And like all the recipes say… First, you make a roux.
The Roux Brothers Cooking for Two by Albert Roux,Michel Roux Pdf
Realizing that time is a vital factor in deciding what to make, the authors have created 150 simple and relatively inexpensive recipes. Arranged thematically, the recipes cover breakfasts and brunches, light summer and winter meals, formal summer and winter dinners and outdoor eating.
French Country Cooking by Michel Roux,Albert Roux Pdf
This collection of recipes represents the French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. Typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area.
A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.
Perfect for fans of The Hazel Wood, this genre-bending page-turner from New York Times bestselling author Madeleine Roux follows two girls who transport themselves into the world of their favorite book only to encounter the sinister alternate reality that awaits them. No matter how different best friends Adelle and Connie are, one thing they’ve always had in common is their love of a little-known gothic romance novel called Moira. So when the girls are tempted by a mysterious man to enter the world of the book, they hardly suspect it will work. But suddenly they are in the world of Moira, living among characters they’ve obsessed about for years. Except…all is not how they remembered it. The world has been turned upside down: The lavish balls and star-crossed love affairs are now interlaced with unspeakable horrors. The girls realize that something dark is lurking behind their foray into fiction—and they will have to rewrite their own arcs if they hope to escape this nightmare with their lives.
Pastry dispels the myth that pastry-making is complicated and beyond the reach of many cooks. Designed in an easy-to-follow format, this chunky compilation presents all the classic pastries in the simplest possible way, along with an inspiring collection of original recipes. Trained in the classic French style, and with more than thirty years experience as a top chef, Michel Roux has a wealth of culinary expertise to offer on this subject. Each chapter is based on a particular dough and starts with a step-by-step technique spread. The recipes that follow use the basic pastry in a variety of ways - both sweet and savoury. Recipes range from great classics, such as quiche lorraine, pecan pie and lemon tart, to contemporary ideas for canapés, seafood pastries and filo croustades. Classics are given a modern twist, while innovative recipes offer new flavour combinations or a lighter style of cooking. Superbly illustrated throughout, this cookbook is destined to become the new authoritative guide to pastry-making.
Madeleine Roux's New York Times bestselling Asylum is a thrilling and creepy photo-illustrated novel that Publishers Weekly called "a strong YA debut that reveals the enduring impact of buried trauma on a place." For sixteen-year-old Dan Crawford, the New Hampshire College Prep program is the chance of a lifetime. Except that when Dan arrives, he finds that the usual summer housing has been closed, forcing students to stay in the crumbling Brookline Dorm. The dorm was formerly a sanatorium, more commonly known as an asylum. And not just any asylum—a last resort for the criminally insane. As Dan and his new friends Abby and Jordan start exploring Brookline's twisty halls and hidden basement, they uncover disturbing secrets about what really went on at Brookline . . . secrets that link Dan and his friends to the asylum's dark past. Because Brookline was no ordinary asylum, and there are some secrets that refuse to stay buried. Featuring found photographs from real asylums and filled with chilling mystery and page-turning suspense, Asylum is a horror story that treads the line between genius and insanity, perfect for fans of Miss Peregrine's Home for Peculiar Children. Don't miss any of the books in the Asylum series, or Madeleine Roux's shivery fantasy series, House of Furies!
This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes. Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, soufflé and custard. Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Soufflé, Crème Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulée.
The author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes—including many low-carb, vegetarian, and vegan options—that can be made quickly and without a lot of fuss. The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go—they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical. In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes. THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc. The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame. “Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch. Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them.
Shanti's quest hangs on the edge of a knife... With Isaru's state critical, Shanti and the crew must leave him in the Hollow. They return to Colonia, this time with leverage that might see her parents saved. But things go from bad to worse when the Sanctum seeks retribution. Shanti finds herself a hunted woman. Former friends have turned to enemies as she flees to the Ruins. There, she hopes vainly that the Sphere Priests will know the true location of Anna's prophecy. They point her in the last place she expected -- the domed cities of the Shen Collective. When she meets with the Collective's overseer, a godlike AI, she learns the incredible truth. That truth will change everything...
French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.
