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Biltmore: Our Table to Yours
Ever since the first family and guests arrived for the opening of
Biltmore House in 1895, the name Biltmore has been synonymous with
elegance, gracious hospitality, and the welcoming spirit of George and
Edith Vanderbilt. From the heights of grand cusine to the savory
pleasues of fresh farm produce, these original recipes created by
today’s estate chefs are sure to delight your fiends and family
just as if they were guests of the Vanderbits
184 Pages
$26.99
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Mrs. Wilkes’ Boardinghouse Cookbook
With a History by John T. Edge
With over 250 recipes, and culinary historian John T. Edge colorful
telling of Mrs. Wilkes’ crntrabution to Savannah and Southern
Cuisine, the Mrs. Wilkes’ Cookbok is a tribute to a way of
cooking and eating that must not be forgotten.
175 Pages
$29.99
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Cooking From the Coast to the Cascades
By: The Junior League of Eugene, Oregon
Cooking From the Coast to the Cascades offers and abundance of fresh
recipes from the picturesque state of Oregon. Whether your lifestyle is
that of elegant dining, outdoor entertaining, or quick weeknight meals,
the Junior League of Eugene’s third cookbook as recipes for
everyone to enjoy. Tucked among the over 200 tested recipes are scenic
photographs, references to our award-winning wines, and narratives
celebrating the various lifestyles in Oregon.
$24.99
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Broussard's Restaurant Cookbook
By: Gunter &
Evelyn Preuss
Trained in Paris, Joseph
Broussard, opened a French Quarter Restaurant whic became one of the most famous
places to dine in the "Big Easy". This book will make your dishes
head-and-shoulders above the others. Each recipe has been fine tuned to
perfection. You will taste the difference in these Creole Creations. Great for
Everyday Use, or the most elegant parites Broussard's Cookbook will provide
you the best of the Best! This is a must have for your
collection!
Crabmeat
Terrine Crabmeat Ravigote
Frozen
Poppy
Sead &Cinnamon Parfait
Rumtoff
Louisana Crabcakes With Creole
Mustard-Caper
213 Pages with Photographs
$19.99 s+h Add
to Basket
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The Justin Wilson Cookbook
By: 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
89 pages
with Pictures
$10.99 s+h Add
to Basket
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The Justin Wilson Gourmet and Gourmand
Cookbook
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 A Cajun Cookbook
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
255
Pages
$25.99 s+h
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to Basket
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The 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 Smoked
Saucage
*Chow-Chow
*Corn Pone
*Refrigerated
Biscuits
*Beer
Birthday Cake
112
Pages
$10.99 s+h
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to Basket
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Potluck Suppers
160 Pages WIth
Photographs
$14.99 s+h
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to Basket
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Mike Anderson's Cookbook
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.
204 Pages $19.99 s+h Add
to Basket |
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