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One of America s greatest restaurants, Brennan s in New Orleans is known worldwide as a home of fine cuisine. Breakfast at Brennan s is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family s distinctive Creole recipes was first issued in 1961 and has remained a favorite ever…
John Folse is a Louisiana chef and restaurant owner, and a leading authority on Cajun and Creole cuisine. His food manufacturing division,Chef John Folse and Company, was created in 1990 in Donaldsonville, Louisiana.
Chef Prudhomme s incredibly good food has brought people from all over America and the world to his restaurant, K-Paul s Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal…
After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with…
In an effort to illustrate how the seemingly simple culinary traditions of rural South Louisiana and the women behind the stoves promote cultural preservation, Nicole Denée Fontenot spent two years interviewing Cajun women who grew up in the first half of the 20th century. She now presents her research in COOKING WITH CAJUN WOMEN: RECIPES…
These matriarchs shared traditional recipes now made with modern and simple ingredients that reflect the constantly changing influences on Cajun culture, especially as communities became more Americanized. COOKING WITH CAJUN WOMEN present classic Cajun dishes like Macque Choux Corn, Crawfish Etouffee, Seafood Gumbo, and Pecan Pralines, and many more.
One of New Orleans s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level…
Palace Cafe: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate.
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril s Delmonico. In his latest cookbook, America s favorite celebrity chef presents a collection of recipes that are adapted and…
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America s regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and…
With book lovers still reeling from Chef John Folse s wild game cookbook, a new book, Hooks, Lies & Alibis, has emerged. Hooks, Lies & Alibis is a tribute to Louisiana s time-honored fish and seafood tradition and cuisine.
Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years he s written a weekly restaurant review, but he s best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.
Chef Andrea Apuzzo Proprietor, Andrea s Restaurant New Orleans only five-star Italian Restaurant First-class Northern Italian cooking was an almost unknown commodity in the South until Chef Andrea Apuzzo came on the scene. First in Atlanta and then in his adopted home New Orleans, he set new standards of authenticity and taste. Almost from the…
From bistros, cafes, and casual diners to hotel restaurants, this pictorial collection celebrates some of the most memorable former eateries in New Orleans. Authors Peggy Scott Laborde and Tom Fitzmorris provide a historical overview of each place and reminisce about what made it special, while describing a number of the dishes once served. More than…
Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianians associate with great food and recipes. It s a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land s belief that culture and cookery go hand in…
Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out, writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes–authentic versions of some…
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