It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp --these are the dishes guaranteed to make your holiday season festive. In addition to great appetizers, entrees, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself.
In Emeril's New New Orleans Cooking, Emeril Lagasse shares the recipes that have made his restaurant "Emeril's" both a local favorite and a number one destination for visitors to New Orleans. He 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.
Fried chicken and a glass of Champagne? Yes, please. Chef Lisa Dupar’s IACP award-winning cookbook explores both the hometown and haute elements of the cuisines Dupar holds most dear. A Georgia girl, who cooked across Europe and landed in the Pacific Northwest, Dupar grew up eating Southern Fried Chicken but quickly developed a taste for life’s more refined and worldly flavors. And she combines high- and low-brow foods with gusto in Fried Chicken and Champagne. Her recipe for “Frogmore Stew: Shrimp, Crab, Andouille Sausage, Sweet Corn in Shellfish Broth” combines elegant ingredients with a touch of rustic sloppiness. And Ginger Molasses Cookies have all the homey simplicity you could want from a cookie—but Dupar isn’t afraid to add black pepper for kick. If by some stretch of the imagination, you can’t find something you’re dying to try from Fried Chicken and Champagne, it’s quite possible you simply don’t like food.
2004 James Beard Award Nominee and 2004 IACP Award Nominee Edna Lewis—whose The Taste of Country Cooking has become an American classic—and Alabama-born chef Scott Peacock join forces in this remarkable collection of 225 recipes and reflections on Southern food. What makes this book unique is that it represents the blending of different styles of Southern cooking: Miss Lewis's Virginia country cooking and Scott's Alabama foods, liberally seasoned with Native American, Caribbean, and African influences, as well as neglected traditional recipes that the two cooks, in their years of research together, unearthed and made their own.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
Nominated for a James Beard Award, this collection of mouth-watering recipes showcases the best foods of the South. Approximately 300 savory recipes exemplify the current trends in Appalachian cooking.
Chef Paul Prudhomme's Louisiana Kitchen is full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Paneed Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme- these and many more are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Red fish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
This is a roots cookbook through and through, and the first lesson to learn is that in Louisiana, the roots run deep. Acadian, Creole, north Louisiana, south Louisiana, Bayou, country, city--each figures into the mix, and Emeril explores them all. He shows you gumbos that can be made with a French roux, African okra, or a file from the indigenous Indians. There are famous Meat Pies from Natchitoches, Louisiana; Creole dishes like Catfish Pecan Meuniere; and classic etouffees, jambalayas, and fricassees--the one-pot meals that are the heart of Acadian (a.k.a. Cajun) cooking.
In Mary Mac’s Tea Room, nose-to-tail ingredients and whole foods make up the majority of ingredients—not for the sake of a trend but for tradition. Recipes from this Atlanta institution are unselfconsciously sustainable … and high in calories. But it’s more than a deep-fried, Southern-best-hits list. Recipes for gelatin molds and fried green tomatoes are interspersed with stories from the restaurant’s past and photos of loyal patrons. As traditional American cuisine lost its soul in the hands of corporate food manufacturers, Mary Mac’s Tea Room held fast to its traditions, and Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room offers its readers a history lesson for the eyes, nose, throat, and stomach.
Award-winning food writer by vocation and southerner by avocation, James Villas presents his guide to the pig from the perspective of the happily entrenched Southern gentleman. With an introduction that recalls the happiest days of his childhood—community gatherings with pig as the marquee star—Villas whets the appetite for the recipes that follow, and they are copious and generously porky. From pig jowl to hocks to more common, but no less delicious, ham and bacon, Villas spares no part of his beloved pig, providing recipes to suit every craving and occasion. A glossary of southern pork terminology as well as specific regional insight from recipe to recipe should keep the non-southern reader well aware of the cultural legacy of hog-worship ensconced in the cookbook. And with recipes as diverse as Brains and Eggs, Stewed Ham Hocks and Lima Beans, and Curried Pork and Apple Mold, Pig is as much a regional tour as culinary guide—not to be missed by anyone even half as enamored of pork as Mr. Villas.
Over 100 recipes show you how to bring a symphony of flavors to everyday meals. If you're cooking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken, Lotsa Crab Cakes, Southern Smothered Spuds,Sweet Potato Omelet, Corn Chowder, and Really Rich Beef and Mushrooms and more! Also included are Louisiana favorites,such as gumbos, jambalayas, and etouffees.
Much more than just seafood recipes, this book is a complete guide to preparing seafood, accessible to a beginner as well as suitable for an expert. There are detailed instructions on how to select, handle, and properly cook virtually every kind of seafood—down to directions on how to determine your fillet’s level of “doneness”—and a helpful appendix of ingredient sources in Louisiana and elsewhere. Full of excellent photographs, this book has everything you need to know, from appetizers to the wine that will perfectly complement your Fried Soft-Shell Crabs.
This cookbook is filled with legendary, historical, and ancestral legends of Afro-Creole culture through the Soumas Family in South Louisiana as well as cultural connections with Louisiana's history from African slaves from French & Irish plantation era.
From collard greens to pound cake, real soul food at its best. 125+ recipes from world-famous Harlem restaurateur.
For everything and anything grilled, the Kansas City Barbeque Society requests you consult the experts. Founded by the editors in 1986, the KCBS provides a community to all who take the culinary arts—and barbeque—seriously. Although they’re not the creators of the barbeque cook-off tradition, KCBS can certainly be credited with feeding their popularity. To date the KCBS boasts over 10,000 members, and it’s from these smoke and meat fanatics that KCBS draws it favorite recipes for this compellation. Recipes come from chefs and home cooks alike, so you can count on a hearty, broad selection of barbeque recipes. Basically the only thing KCBS recommends you do not to grill are your sneakers. Everything else is fair game. Pineapple? Sure! Ravioli? Why not? Pork butt? Clearly. Just make sure you check in with the experts first.
It’s been more than 10 years since Tupelo Honey Café first introduced the denizens of Asheville, North Carolina, to the farm-to-fork flavor of New Southern cooking. And in that time, Chef Brian Sonoskus has cultivated a roster of richly idiosyncratic recipes—125 of them collected here, in the café’s first cookbook. With such a unique cultural heritage (a mishmash of southern, mountain, and its own inborn culture) and a population of vast and various interests, it’s not surprising Asheville—and Tupelo Honey Café—is the seat of some delicious and warmly intimate food. The cucumber-and-tomato-heavy Sunshot Salsa is named after the Asheville farm that supplies it with said bounty, and the Southern Fried Chicken Breasts recipe is prefaced by an explanation of the local “We Still Lay” humane chicken treatment campaign. (“Our community paid attention to where our food comes from long before The Omnivore’s Dilemma,” says author Elizabeth Sims). More than conscientious, the cuisine here is conceptually exciting. In an era where southern food has more than busted out of its soul-food, Kentucky-fried stereotypes, Tupelo is a cookbook to dive into.