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Showing 1 - 6 of 6 matches in All Departments

No Baloney On My Boat! (Hardcover): Marcelle Bienvenu No Baloney On My Boat! (Hardcover)
Marcelle Bienvenu
R439 Discovery Miles 4 390 Ships in 12 - 17 working days

'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.

Stir the Pot: The History of Cajun Cuisine (Paperback): Marcelle Bienvenu Stir the Pot: The History of Cajun Cuisine (Paperback)
Marcelle Bienvenu
R675 R281 Discovery Miles 2 810 Save R394 (58%) Ships in 12 - 17 working days

"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.

Cooking Up A Storm - Recipes Lost and found from the Times-Picayune of New Orleans (Hardcover): Judy Walker, Marcelle Bienvenu Cooking Up A Storm - Recipes Lost and found from the Times-Picayune of New Orleans (Hardcover)
Judy Walker, Marcelle Bienvenu 1
R923 R793 Discovery Miles 7 930 Save R130 (14%) Ships in 10 - 15 working days

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.

Who's Your Mama, Are You Catholic & Can You Make A Roux? (Book 2) (Hardcover): Marcelle Bienvenu Who's Your Mama, Are You Catholic & Can You Make A Roux? (Book 2) (Hardcover)
Marcelle Bienvenu
R498 Discovery Miles 4 980 Ships in 12 - 17 working days

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.

Cajun Cooking for Beginners (Paperback): Marcelle Bienvenu Cajun Cooking for Beginners (Paperback)
Marcelle Bienvenu
R211 Discovery Miles 2 110 Ships in 12 - 17 working days

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.

Louisiana Crawfish - A Succulent History of the Cajun Crustacean (Hardcover): Sam Irwin Louisiana Crawfish - A Succulent History of the Cajun Crustacean (Hardcover)
Sam Irwin; Foreword by Marcelle Bienvenu
R823 R684 Discovery Miles 6 840 Save R139 (17%) Ships in 10 - 15 working days
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