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Cajun kitchens
Cooking in Cajun country
Karl Breaux with Chere' Dastugue Coen.
Salt Lake City : Gibbs Smith, c2009.
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 cooks traditional meals as well as the modern methods of preparing delicious home-cooked meals.
     
Under the Cajun moon
Mindy Starns Clark.
Eugene, Or. : Harvest House Publishers, 2009.
Bestselling author of the popular Smart Chick Mysteries and Whispers of the Bayou, Mindy Starns Clark delivers another exciting mystery to her eager fans.Chloe Ledet grew up in the shadow of her larger-than-life father, a famous chef and New Orleans' restaurateur. When Chef Julien falls ill, he decides to finally publish his secret recipes-a decision his financial partners vehemently oppose.As her father lies dying, Chloe earnestly searches for the source of Julien's special seasonings. Dodging the desperate efforts of those who absolutely do not want the secrets revealed, Chloe realizes that the closer she gets to the source, the more danger she encounters!Framed for murder, Chloe's prayers become more fervent. Can she safely trust the mysterious Cajun leading her on a cat-and-mouse escape through the very heart of Cajun country? Will she survive-even triumph? Or by trusting this handsome stranger, has she gone from the frying pan into the fire?
     
Cajun and Creole cooking with Miss Edie and the Colonel : the folklore and art of Louisiana cooking
Edie Hand & William G. Paul.
Nashville, Tenn. : Cumberland House Pub., c2007.
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 preparation and delicious flavorings, "Cajun and Creole Cooking with Miss Edie and the Colonel" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.
     
The 100 greatest Cajun recipes
Jude W. Theriot.
Gretna : Pelican Pub. Co., 2006.
Includes index.
     
In a Cajun kitchen : authentic Cajun recipes and stories from a family farm on the bayou
Terri Pischoff Wuerthner.
New York : St. Martin's Press, 2006.
Includes bibliographical references (p. 269) and index.
     
Creole nouvelle : contemporary creole cookery
Joseph Carey.
Lanham, Md : Taylor Trade Pub. : Distributed by National Book Network, 2004.
Top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to their fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating. Book jacket.
     
The best of Cajun & Creole cooking
Alex Barker.
New York : Gramercy Books, 2003.
This spectacularly color illustrated cookbook features over 100 easy-to-prepare recipes with Cajun and Creole flavors. Cajun and Creole cooking, which combines influences from French and Spanish settlers, Native Americans, and African-Americans, has become one of the most exciting cuisines in the world today. Try your hand at making Jambalya, Swinging' Louisiana Gumbo, Shellfish Etouffee, Muffuletta sandwiches, and other tasty dishes from the cosmopolitan river port city of New Orleans and the surrounding area. With "The Best of Cajun #38; Creole Cooking," you can prepare masterpieces in your very own home.
     
Eula Mae's Cajun kitchen : cooking through the seasons on Avery Island
Eula Mae Dore and Marcelle Bienvenu ; foreword by Paul McIlhenny.
Boston : Harvard Common Press ; [S.l.] : Distributed by National Book Network, c2002.
More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.
     

Bam! Thinking of adding some flame to your cooking? Recipes from the kitchens of Cajun chefs will do just that

Cajun cooking is a style of cuisine based on the blending of south Louisiana country and French cooking. This home-style cuisine makes use of local ingredients and spicy flavors.

Cajun meals

Rabbit fricassee
Venison pot roast
Chicken fricot
Rappe pie
Roasted wild duck

recipes

Cajun dishes are usually served over, or with, white rice. Potatoes, turnips, cabbage, corn, wild greens, broad beans, and lima beans are often used. And seasonal fruits and berries, as well as pumpkins and squash, are enjoyed. Boiled crawfish, bisque, and etouffee recipes are examples of Cajun cooking.

Spices are not forgotten when cooking Cajun. Think hot peppers! Remoulade, a salad dressing associated with Cajun foods, is spicy. Highly seasoned, peppery pork roasts are a hallmark of Louisiana cuisine. This recipe uses fresh cayenne and jalapeno peppers for that extra kick.

Frog legs, andouille sausage, crawfish, and voodoo greens are excellent opportunities to partake in Cajun cuisine. Dare to be bold! Entice your guests with the tastes of the Cajun cuisine. They will be rushing back for more once they taste the spicy, flavorful dishes made in your Cajun kitchen.

Article by: St. Louis Public Library staff