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Cajun & Creole Cookbooks
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Justin Wilson
Justin
Wilson
The man who lead the Cajun
cooking movement, taught everyine to have fun cooking Cajun, plus his Creole
stories, make Justin Wilson a true legend. Now you can go down memory lane with
with recipes from the master. This is a must have Cajun Storybook/Cookbook.
Hot
Swiss N' Cider
DIp
Saw Mill Gravy
Eggplant
Appetizer A La
Justin
Peach Brandy Chicken
French Salad Dressing A La Justin Turtle Etouffee
Crawfish Stew Sweetbreads
Veau Aux Champignons A La Pierre
89 Pages
with Photographs
76 Recipes
$10.99 s+h Add
to Basket
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Justin Wilson
#2 Cookbook: Cookin’
Cajun
Dese recipes in dis book may
not be what some people in South Louisiana would call Cajun. Dey are.
Howsomeever, Cajun ‘cause the main Cajun ingerdients are dem. Dat is, seasoning,
fun, imagination, and common sense, It has been and is a pleasure to cook as I
do wit’ help an’ a lot of advice from people mentioned in ma dedication. Cook
from dis book an’ have your enjoys all the way plumb. You will, I
garontee!
*Cornbread
dressing
*Fired Catfish
*Sweet &
Sour Turkey
Wings
*Fried
Turkey
*Stuffed
Cucumbers *Red Beans & Rice With SmokedSaucage
*Chow-Chow
*Corn Pone
*Refrigerated
Biscuits
*Beer
Birthday Cake
112
Pages
118 Recipes
$10.99 s+h
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Justin Wilson
Gourmet & Gourmand
Justin Wilson, the world’s foremost Cajun humorist and an
acclaimed Cajun cook, symbolizes the unique Cajun culture of South Louisiana.
His bayouland humor fascinates audiences throughout America, and his syndicated
television cooking shows bring to countless thousands the secretes of the spicy,
savory, cooking for whic Cajun Country is famous. In this cookbook, Justin
shares with readers across the land a wide range of recipes that will stimulate
even the most jaded palate and stir the most lethargic taste buds to life- "I
Garontee!". Recipes range from Cajunized Mexican Corn Bread, to Turnip Casserole
with Shrimp, to Venison Etouffee, to a variety of jambalayas, to an exotic
Alligator Sauce Piquant. If that is not enough to wet one’s appetite, there is
also Catfish and Cornbread Stuffing, Crawfish Chili, Rabbit and Turnip Etouffee,
Leftover pasta and Eggs, and Quail in Peach Brandy Sauce.
128 Pages
$21.99 +S&H Add
to Basket
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Justin
Wilson
Looking Back
Justin Wilson is synonymous
with Cajun cooking. More than forty years ago, he helped to initiate the Cajun
cooking craze. Here, he takes a look back at his career and at some of his
earliest recipes. Justin updated these renowned recipes and added suggestions,
Louisiana and Cajun history and his famously funny anecdotes. Complementing
these spicy tidbits are photographs that capture the essence of this Cajun cook
and Humorist.
*Sweet
Potato Surprise
Cake *Louisiana Hot
Sauce
*Marinated
Shrimp *Jambalaya Black Eye Peas
*Catfish
Cordon
Blu *Corn Pone
*Louisiana
Pecan
Pie
*Dirty
Rice
*Peach
Brandy
Chicken
*Shoo-Fly Pie
*Shrimp
A La
Creole
*Okra Gumbo
200 Recipes
236 Pages
$25.99 +S&H Add To Basket
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Talk About
Good:
Le LIVER de la CUISINE de LAFAYETTE
Members of the
Lafayette Junior League, Their Relatives and Friends
Cookbook Award Hall
*750,000 Cookbooks sold
Talk About Good takes you on a
journey through south Louisiana’s traditions, cultural
heritage and
the culinary artistry of “CAJUN” food. An original cookook
from Cajun country. Classic collection of time-honored recipesNot only
are we talkin’ about
good food, WE’RE TALKING ABOUT THE BEST!
Talk About Good! Has over 40 years of success and its...
* A Classic southern collection of southern Louisiana cusine and a culmination of basic family recipes.
*450 pages with over 1,200 recipes cross indexed.
*A versatile cookbook that starts with a “roux” and ends with the gumbo
*Great Louisiana Souvenir and perfect gift for all occasions.
*Won the Walter S. McIlhenny Tabasco Community
449 Pages
1200 Recipes
$22.99 s+h
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Cajun and Creole Cooking
with Miss Edie and The Colonel
Edie Hand &
Col. William G. Paul
This is
a unique Louisiana cookbook that teaches the fundamentals of
Louisiana's Cajun and Creole cuisines and explains their similarities
and differences. Filled with traditional recipes field tested for their
ease of perparation and elicious flavorings, Cajun and Creole Cooking
with Miss Edie and the Colonel consists of three parts. The First part
discusses the basic terms, techniqques, tools, and ingredients of
Louisiana cooking. The Second part analyzes the varied ethnic
influences-french, spanish, Italinan, African, and American Indian-that
have contributed to Cajun and Creole cuisines. Significant events in
Louisiana culinary history are highlighted as well as unique cultrual
food customs.
150 Recipes
352 Pages
$29.99+S&H
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Cajun:
A Culinary Tour of
Louisiana
Judith Bluysen
Out of the melting pot of French,
Africans, and other groups who made their homes in Louisiana Over th centries,
there has emerged a true Amercian original-a unique culture, cuisine, and way of
life known as Cajun. Full of spice but with a touch of elegance, Cajun cooking
is now spreading its roots, served up across the country and abroad. Form
traditional boudin blanc, dirty rice, jambalya, and bread pudding to innoviate
new interpretations like Cajun Thanksgiving feast and Creole-infected brunch.
Cajun classics are included alongside inventive new diswhes that draw on the
rich heratiage of this cuisine.
Part cookbook and part cultural tour,
Cajun both informs and inspires. The enticing step-by-step recipes for
appetizers, main courses, desserts, and lagniappe-those additions to meals such
as sauses and breads-are pared with bref essays that explore the history of the
Cajun and Creole People.
72 Recipes
155 Pages
$34.99+S&H Add
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Mike Anderson's
Seafood
Established over two decades ago, Mike Anderson’s has become
synonymous with serving fresh South Louisiana Seafood We invite you to try these
recieps from many of our signature dishes prepared with fresh jumbo lump
crabmeat, fresh shrimp, crawfish, and a wide variety of fresh fish. Mike
Anderson’s Seafood-Where we’ve learned that when you care, it
shows.
439 Recipes
204 Pages
$19.99+S&H Add
to Basket
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Best of Cajun & Creole
Cooking
Alex Barker
Cajun and Creole cooking envolved using the
abundant ingredients native to southern Louisiana, particualary fish, shellfish,
and game, and crups such as corn and rice. Out of this rich mix of Cultures and
ingredients came delicious dishes such as Jambalaya, Swingin’ Louisiana Gumbo,
Chicken, or Shellfish Etoufee, Grillades and Grits, and Blackened Fish
Stakes.
80 Pages
12.99+S&H Add
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100 Greatest
New Orleans Creole Recipes
Roy F. Guste Jr.
Introducing the best of Louisiana cookery from restaurateur and
French-trained chef, Roy F. Guste, Jr. Anyone who has savored a
favorite dish in New Orleans will find it in this definitive work. In
this book, he presents a selection of choice recipes ranging from
"Haute Creole" entrees like daube glasee to harty red beans and rice.
Mr. Guste has simplifed the steps of some of the grander recipes. He
has tested each one using only four sausepans, a skilit and the bare
minimum of utensils. The key to producing authenitc Creole food, as he
emphasizes, is the simplicity of the process and the freshness of
ingredients. Follow these recipes and you can create the true flavor of
Louisiana.
100 Recipes
214 Pages
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100 Greatest Cajun Recipes
Jude W. Theriot
Can't be done? Can you capture the esscence of Cajun cooking in only
one book? It isn't easy, but in The 100 Greatest Cajun Recipes, Chef
Jude W. Theriot shares his list of core recipes that define the soul of
Cajun cooking. Along the way he shares secrets, hints, and personal
asides in his lagniappe, or "Something extra", sections. These helpful
sections include freezer suggestions and, as in the case of Pain Perdu,
explain how the dish got its name. In recounting the history of the
Cajuns from their Canadian beginnings through their migration
South to Louisiana, Theriot conveys the spirit and resolve
of a proud community. To know the spirit is to know what drives them to
cook with such passion.
100 Recipes
223 Pages
$15.99 +S&H
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La Cuisine des Cajuns sur le Bayou
Joyce Naquin
Written in English and original French, it
also comes with Temperture Conversion Charts, conversions from Metric
to English Measure, and a French/English Glossary.
Recipes Include:
Microwave Pralines
Meringue
Bread Pudding
Pistachio Salad
Turkey-Sausage Gumbo Corn Soup
Crawfish Stuffed Tomatoes Challot Dressing
Crawfish Eggplant Casserole Frank's Lagniappe
110 Recipes
96 Pages
$9.99+S&H
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Mandy's
Favorite Louisiana Recipes
Natalie V. Scott
Originally published in 1929, this splendid collection of authentic
Southern Louisiana recipes has proven its popularity thought the test
of time. Its more than 300 savory dishes and homespun homilies will
have your taste buds tantalized and you vocal cords humming. Included
are culinary delights as New Orleans pralines, spicy crawfish bisque,
gumbo, and more than a dozen appetizing oyster dishes.
300 Recipes
61 Pages
$7.99+S&H
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Celebrations on the Bayou
Junior League of Monore
Whether it's a holiday feast or casual summer supper, Celebrations on
the Bayou captures the rich heritage that has made Southern
entertaining a legend. Celebrations on the Bayou recreates a way of
life, a spirit, and a flair for entertaining found only along the
bayous of Louisiana. The authours of the bestselling Cotton Country
collection created this exceptional new cookbook featuring 30 parties
designed to help you celebrate all occasions and moods.
300 Recipes 262 Pages!
$19.99+S&H
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