Author: Cher'e Dastugue Coen Publisher: Gibbs Smith ISBN: 1423612469 Category : Cooking Languages : en Pages :
Book Description
Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cookstraditional meals as well as the modern methods of preparing delicious home-cooked meals.
Author: Cheré Dastugue Coen Publisher: Arcadia Publishing ISBN: 1625841507 Category : History Languages : en Pages : 176
Book Description
Louisiana's famous Cajun Country is a place where today's travelers can still experience the rich heritage and traditions that began in the eighteenth century. From foodways and folktales to music and festivals, Acadiana offers something you can't get anywhere else. Journey through this historic and unique part of the state with travel writer and historian Cher Coen as your guide Experience Cajun Country through its exceptional cuisine, area events, and historic attractions.
Author: Nicole Denée Fontenot Publisher: Hippocrene Books ISBN: 9780781809320 Category : Cooking Languages : en Pages : 376
Book Description
In this treasury of Cajun heritage, the author allows the people who are the very foundations of Cajun culture to tell their own stories. Nicole Denée Fontenot visited Cajun women in their homes and kitchens and gathered over 300 recipes as well as thousands of narrative accounts. Most of these women were raised on small farms and remember times when everything (except coffee, sugar and flour) was home-made. They shared traditional recipes made with modern and simple ingredients.
Author: Janet Allured Publisher: John Wiley & Sons ISBN: 111854188X Category : History Languages : en Pages : 352
Book Description
Showcasing the colorful, even raucous, political, social, andunique cultural qualities of Louisiana history, this new collectionof essays features the finest and latest scholarship. Includes readings featuring recent scholarship thatexpand on traditional historical accounts Includes material on every region of Louisiana Covers a wide range of fields, including social,environmental, and economic history Detailed, focused material on different areas in Louisianahistory, including women’s history as well as thestate’s diverse ethnic populations
Author: Elizabeth S. Demers Ph.D. Publisher: ABC-CLIO ISBN: 031338133X Category : Social Science Languages : en Pages : 314
Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile
Author: Beaver Club of Lafayette Publisher: Beaver Club of Lafayette Incorporated ISBN: 9780964248601 Category : Cooking Languages : en Pages : 256
Book Description
The culinary flair of Cajun men is legendary. Full of novel food combinations and lore, this cookbook is just like gumbo--spicy, rich, and memorable. Winner of a 1995 Tabasco Community Cookbook Award. Benefits the Beaver Club of Lafayette.
Author: Dixie Poché Publisher: Arcadia Publishing ISBN: 1439662177 Category : Cooking Languages : en Pages : 192
Book Description
Explore the recipes and history behind an array of sweet treats from the Sugar State with help from the author of Classic Eateries of Cajun Country. Louisiana is famous for its culinary delights, and the state’s rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea’s Lunchroom’s pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport’s Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poché dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country’s pain perdu and many more. “Desserts Past, Present, and Future are the stars of Dixie Poché’s new book, Louisiana Sweets: King Cakes, Bread Pudding, and Sweet Dough Pie. The Lafayette-based travel writer gets rather Dickensian (but trade that tacky soot for powdered sugar) as she lays outs a picture of the state’s love affair with sweets through history, anecdotes, recipes, restaurant profiles, and more.” —Country Roads Magazine
Author: Cher'e Dastugue Coen
Author: Cheré Dastugue Coen
Author: Barry Jean Ancelet
Author: Nicole Denée Fontenot
Author: Macon Fry
Author: Janet Allured
Author: Elizabeth S. Demers Ph.D.
Author: Beaver Club of Lafayette
Author: Dixie Poché
Author: Mercedes Vidrine