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.

    This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.

    150 photos.

    --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

    Plum Crazy Carrots. Brazilian Avocado Cream. A Classic Cold Vinaigrette. French Chou Chou and Germantown Slaw. From artichokes to zucchini, Bert Greene's not-strictly-vegetarian vegetable cookbook is loaded with close to 500 recipes for vegetable soups, casseroles, crepes, flans, quiches, souffles, tarts, breads, cakes, pies, and even sorbets. Alphabetically arranged according to vegetable, the recipes celebrate 30 not-strictly-green wonders of the garden. Temptations all, the dishes Greene creates are luscious beginnings, sturdy main attractions, and triumphant finales. Broccoli and Pasta Timbales are perfect appetizers, Asparagus and Shrimp Salad an inspiring lunch, Cloaked Chicken and Peas in Cream a hearty supper. In addition to the recipes, Green offers tips on shopping for vegetables, preparing vegetables, and enjoying vegetables, as well as fascinating tidbits of history, lore, and personal anecdotes that give the book an engaging, conversational tone. Winner of a 1985 Tastemaker Award. Main selection of the Book-of-the-Month Cooking & Crafts Club. Selection of the Better Homes & Gardens Family Book Service. 197,000 copies in print.

    Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages. Best of the Best from Louisiana was the second volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles.

    Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews.From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later.With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.

    

    Signed and inscribed by co-chairman of committee.

    Included are:-Sweet muffins: blueberry, chocolate chip, papaya cashew, marzipan raspberry muffins-Savory muffins: beer cheese, Irish soda bread, pepperoni pizza muffins-Spread: lemon glaze, nutted-cheese spread, tahini peanut-butter spreadPlus many, many more. There's even a special section on creating your own muffins! Everyone knows there's nothing like hot, homemade muffins, so get cooking...and bon appetit!

    In June of 2000 the restaurant was sold, and then sold again in 2006. This book is about the restaurant and its food while Margaret Fox owned it. From the cover flap. "This is a book about a restaurant and the food for which it is justly famous; about the woman who started it, runs it, and cooks there; it is about cooking and about small towns, and finally it is about the people who have come to the restaurant to eat, to work, to enjoy. There are a 125 recipes. There is [also] a lot said here about the joys and the pitfalls of operating a small restaurant--information that is not a part of the typical "cookbook."

    An illustrated course with Drawings by Paul Bugat and Photographs by Peirre Ginet.

    This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas

    Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

    Recipes combine past traditions with present-day thinking, and represent the best of traditional British food. Wholefood is not new: good, plain home cooking from fresh ingredients is wholefood at its best, and these days more people are concerned with the quality of the food they eat, and are rejecting packaged and prepared dishes. Traditional recipes are ones which have survived the years, and they are brought up-to-date with new healthy versions in this book. Traditional country skills include: baking bread; making preserves, cheese and butter; and brewing beer and country wines. The recipes range from dinner party fare to everyday family meals.

    8vo

    "Some Like It South!" features recipes rich in Southern tradition, which reflects the diversity of the people of Pensacola. A treasure for those who like to cook and eat. Recipient of 2005 Writer's Digest Magazine Cookbook Honorable Mention Award.

    The recipes come form home and around the world. They range from quick and easy to time-consuming and complex, but all are clearly explained and intended for cooks at all levels of culinary skill.

    Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

    Hailed as "the most innovative cook in America today" by the "Washington Post," Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. "In Madeleine's Kitchen" is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.

    ISBN:0307492745. Golden Press. Come discover all the wonderful things you can make with Hersey's chocolate

    A culinary classic, the award-winning The Literary Gourmet is a collection of dining scenes from the masterpieces of world literature, accompanied by historically-accurate recipes that were tested in the kitchens of New York's Four Seasons Restaurant.

    Color photographs.

    It's an extra pair of hands, the fastest cook's helper you can find. Produce one-dish meals - from processor to wok to dinner in minutes. Adapt your favorite recipes for processor speed-ups. Knead yeast doughs in less than a minute, adapt cake, cookie and pastry recipes to processor methods. Special holiday section. You'll love Phony Minestrone, Heavenly Chicken, Super Roast Brisket, Make Bake Pizza, Chalah, Terrific Trifle.

    

    The basement cafe is legendary and has become a favorite lunch spot for locals and tourists alike.The Lion House has come to mean good food. Now, with the publication of this trilogy of Lion House Cookbooks, cooks across America can enjoy traditional and international recipes that have made The Lion House famous worldwide.

    Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes.

    Bert Greene, the highly acclaimed chef and cooking teacher, combined his creative kitchen know how with his infallible sense of what tastes just right. A cornucopia of recipes are served up with conversational friendliness, culinary gossip, shopping wisdom and old-fashioned stove-top logic.

    More than 200 easy-to-follow recipes. Supplementing the recipes is advice about ingredients, equipment and technique.

    In The American Table he reveals a heretofore unimagined treasure trove of American dishes. Line drawings.

    

    

    580 pages, illustrated.

    The updated classic cookbook includes 1,300 taste-tested blue-ribbon recipes, hundreds of preparation techniques, meal-planning hints, cooking tips, microwave and crockery cooker instructions, and more.

    This wonderful revision has a fresh look and more than 20 new mouthwatering recipes that recall the authentic dishes of our American past.