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'No Baloney on My Boat' is a cookbook filled with dozens of recipes
for tasty and nutritious foods that can be prepared in advance for
outdoor adventures fishing, sailing, hunting, camping, etc. It's a
small cookbook, portable, easy to carry around and filled with
simple recipes. And the baloney sandwich isn't one of them! It
contains recipes for summer spaghetti, antipasto salad, marinated
shrimp & corn, grilled tuna and other nutritious foods. All the
dishes are easy to prepare either before leaving home or once
you're on the boat, at the camp, or on the beach. Ideal for fishing
or hunting trips, camping trips, picnics, beach parties and patio
events.
"I'm happy to see the real story of the evolution of Cajun cuisine
finally put in print. For anyone who is unfamiliar with the
subject, this book will be a great reference. -Emeril Lagasse "The
real history of America's favorite cuisine. The authors dish up a
delightful blend of foodways and lifeways. This book cooks!" -John
Mack Faragher, Professor of American History, Yale University Cajun
foods such as gumbo, crawfish etouffee, and boudin are increasingly
popular, yet relatively little is known about the history of this
fascinating cooking tradition. Stir the Pot explores how Cajun
cuisine originated in a seventeenth-century French settlement in
Nova Scotia and came to be extremely popular on the American dining
scene over the past few decades. From debunking myths about Cajun
cooking to exploring the fascinating place that food holds in
everyday life and special occasions in Acadia, the authors present
the complex history of this well-loved ethnic cuisine in a most
palatable manner. Includes sections on "The Evolution of Cajun
Cuisine," "The Role of Food in Cajun Society," and "The Cajun
Culinary Landscape" as well as a glossary of terms and extensive
bibliographic resources.
After Hurricane Katrina tore through New Orleans in 2005, Cooking
Up a Storm was published to tell the story-recipe by recipe-of 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.
Cajun Cooking For Beginners is a 48-page saddle-stitched soft cover
book that teaches the basics of authentic Cajun cooking. It
contains about 50 simple, easy-to-follow recipes; cooking tips and
hints; a glossary of Cajun food terms, such as roux, gumbo,
jambalaya and etouffee; and definitions of basic cooking terms,
such as beat, blend, broil, saute and simmer.
A 104-page hardcover book containing about 100 Cajun and Creole
recipes, plus old photos and interesting stories about the author's
growing up in the Cajun country of south Louisiana. Recipes include
Shrimp Bisque, Andouille & Black Bean Soup, Crawfish-Okra
Gumbo, Smothered Okra, Stuffed Tomatoes, Eggplant & Rice
Dressing, Stuffed Pork Chops, Chicken & Oyster Pie, Apple Cake,
Roasted Pecans.
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