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| little local new orleans cookbook: Little Local New Orleans Cookbook Stephanie Carter, 2019-08-20 The Little Local New Orleans Cookbook brings the essential flavors of New Orleans to your table. From festive cocktails and finger foods to big celebration fare, you’ll find recipes for Sazerac and Hurricane cocktails, Creole gumbo, jambalaya, blackened redfish, king cake, sweet pralines, and other traditional dishes. Written by a regional food expert and beautifully illustrated, this little cookbook is the perfect keepsake for the Big Easy. |
| little local new orleans cookbook: Little Local New Orleans Cookbook Stephanie Carter, 2019-08-20 The Little Local New Orleans Cookbook brings the essential flavors of New Orleans to your table. From festive cocktails and finger foods to big celebration fare, you’ll find recipes for Sazerac and Hurricane cocktails, Creole gumbo, jambalaya, blackened redfish, king cake, sweet pralines, and other traditional dishes. Written by a regional food expert and beautifully illustrated, this little cookbook is the perfect keepsake for the Big Easy. |
| little local new orleans cookbook: Bayou Cook Book Holmes, Jr., Thomas J., 1976 |
| little local new orleans cookbook: Little Local New Orleans Cookbook W. W. Norton & Company, Incorporated, 2009-08-20 Corrugate 6-pack register display for Little Local New Orleans Cookbook (9781682684238) |
| little local new orleans cookbook: River Road Recipes Junior League of Baton Rouge, 2010 This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies |
| little local new orleans cookbook: The Buster Holmes Restaurant Cookbook Buster Holmes, 2010 Buster Holmes opened his first food counter in New Orleans in 1944. The establishment became famous for its red beans and rice (for only twenty-six cents!). This historic cookbook, first published in 1980, is back by popular demand, offering 174 recipes such as cauliflower salad, Creole gumbo, pickled shrimp, fig cake, and the incomparable Buster Holmes red beans and rice. |
| little local new orleans cookbook: Carb Wars Judy Barnes Baker, 2007-03 This book is filled with delicious low-carb recipes that let you indulge your cravings while still maintaining a healthful lifestyle.--Global Books in Print. |
| little local new orleans cookbook: The Best of New Orleans Cookbook Ryan Boudreaux, 2020-03-03 A taste of New Orleans--right in your own kitchen Just like a big bowl of gumbo, New Orleans is a melting pot of cultures and flavors. Its vibrant cuisine is as unique as the city itself, evidenced by the delightful scent of Creole and Cajun cooking wafting through the streets. Let The Best of New Orleans Cookbook transport you there with amazing dishes--straight out of Bourbon Street--you can make right in your own home. More than just decadent recipes, you'll find the flavor of NOLA all over this New Orleans cookbook--from profiles of iconic culinary landmarks like Café du Monde to where to find the ingredients that define its cooking, like andouille, crawfish, and Louisiana hot sauce. Because eating and drinking go hand and hand in New Orleans, you'll also find recipes for the libations it's most famous for--so mix yourself up a Sazerac, grab this New Orleans cookbook, and let's get cookin'! Inside The Best of New Orleans Cookbook you'll find: Top five picks--A local's guide to favorite places and things to do when visiting, including the five best bars and spots to enjoy raw oysters. Cook with confidence--Learn what the Cajun Holy Trinity is, how to whip up a roux, and what it takes to fry like a pro. A little something extra--Look for a lagniappe at the end of most every recipe for tips, tricks, and historical highlights related to the dish. Enjoy Big Easy cooking with this fun, easy New Orleans cookbook. |
| little local new orleans cookbook: La Cuisine Creole Lafcadio Hearn, 1885 |
| little local new orleans cookbook: The EatFit Cookbook Molly Kimball, 2019-10 |
| little local new orleans cookbook: Batch Joel MacCharles, Dana Harrison, 2016-05-03 “In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community. |
| little local new orleans cookbook: Cooking Up a Storm Marcelle Bienvenu, 2008-10-29 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 the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy. |
| little local new orleans cookbook: Cheers to the Publican, Repast and Present Paul Kahan, Cosmo Goss, Rachel Holtzman, 2017-09-19 Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year. |
| little local new orleans cookbook: Creole Gumbo and All that Jazz Howard Mitcham, 1992-01-01 A celebration of New Orleans cookery offers three hundred seafood recipes and includes anecdotes and folklore that trace the development of Cajun and Creole cooking |
| little local new orleans cookbook: Down South Donald Link, Paula Disbrowe, 2014-02-25 The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount. |
| little local new orleans cookbook: The Picayune's Creole Cook Book The Picayune, 2013-07-16 A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals. |
| little local new orleans cookbook: The Dooky Chase Cookbook Leah Chase, 1990 A New Orleans landmark, Dooky Chase's restaurant is a celebrated bastion of fine Creole food. As the unquestionable authority in its kitchen, Leah Chase offers here a collection of recipes from the restaurant menu and her personal files that have delighted patrons and friends for decades.--Page 2 of cover. |
| little local new orleans cookbook: Crescent City Cooking Susan Spicer, Paula Disbrowe, 2007-10-23 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 of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook. |
| little local new orleans cookbook: Shaya Alon Shaya, 2018-03-13 An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food. --Yotam Ottolenghi, author of Jerusalem: A Cookbook Breathtaking. Bravo. --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta. |
| little local new orleans cookbook: The Commander's Palace New Orleans Cookbook Ella Brennan, Dick Brennan, Lynne Roberts, 1984 A collection of over 175 recipes for American regional dishes gathered from Commander's Palace, a restaurant in New Orleans which specializes in Southern cuisine. |
| little local new orleans cookbook: Smitten Kitchen Every Day Deb Perelman, 2017-10-24 NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| little local new orleans cookbook: Uglesich's Restaurant Cookbook John Uglesich, 2004 Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy. |
| little local new orleans cookbook: The Cajun Vegan Cookbook Krimsey Lilleth, 2022-09-27 Plant-based foodies rejoice: you can finally indulge in New Orleans' iconic cuisine thanks to the 130+ recipes in this first-ever Cajun vegan cookbook. Classic dishes like jambalaya, étouffée, gumbo, and hushpuppies have gone vegan in this delicious cookbook which blends Louisiana's beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious. 130+ recipes inspired by the Big Easy (including 90+ gluten-free options): • Breakfasts and Breads: Molasses & Roasted Pecan Pancakes, Backwoods Buttermilk Biscuits and Gray, and Strawberry Peach Heart Tarts • Soups, Salads, and Poboys: Southern Belle Pepper Salad, Gulf Coast Oyster Mushroom Soup, and Swamp Queen Poboy • Entrees: Heart of the Bayou Étouffée, Jambalaya Collard Wraps, and Chili-Rubbed Butternut Squash Steaks • Sides: Fried Green Tomatoes, Kale & Tempeh'd Black-Eyed Peas, and Cajun Potato Wedges • Dressings, Sauces, and Toppings: Tangy Tabasco Dressing, Cajun Nacho Sauce, and Smoky Maple Bacon Bits • Desserts: French Quarter Beignets, Cinnamon King Cake, and Salted Pecan Pralines • Drinks: Jalapeño Cauldron Lemonade, Café Au Lait, and Hurricane Party Each of the recipes was created under the influence of powdered sugar, café au lait, Louisiana jazz, and a sprinkling of '90s jams by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen. May this cookbook inspire you to try new things, have fun with your food, and be reminded that life is one big party. Enjoy! “Krimsey’s restaurant was a real favorite of ours. We had her food at Billie’s rehearsals often…fortunately for all of us, she just put out a Cajun vegan cookbook.” - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed |
| little local new orleans cookbook: Mosquito Supper Club Melissa M. Martin, 2020-04-21 Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent. |
| little local new orleans cookbook: Turkey and the Wolf Mason Hereford, 2022-06-21 NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Delish, Food52 Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans. |
| little local new orleans cookbook: Cooking Up a Storm Sam Stern, Susan Stern, 2014 Sam Stern shares dozens of his favourite recipes for all occasions. It is especially geared toward teen readers and is bursting with over 120 healthy, tasty and simple recipes and food ideas. |
| little local new orleans cookbook: Jubilee Toni Tipton-Martin, 2019-11-05 “A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste |
| little local new orleans cookbook: Drag Queen Cookbook Poppy Tooker, 2019-09 Poppy Tooker says her new book “Drag Queen Brunch” was a community effort that practically wrote itself. It combines brunch recipes from Tooker and New Orleans restaurants and short profiles of local drag queens Vinsantos, Jessica Champagne, Laveau Contraire and a dozen others. There are 60 recipes for cocktails and traditional brunch dishes such as grits and grillades, pain perdu and calas. Restaurant recipes include Brennan’s bananas Foster, Palace Cafe’s crabmeat cheesecake, Saba chef and owner Alon Shaya’s shakshuka and chef Isaac Toups’ boudin breakfast burritos. The coffee table book features Sam Hanna’s vibrant images of queens and brunch dishes. It also incorporates local history, including Tooker’s favorite ghost story of Julian Eltinge, a cross-dressing actor popular in the early 1900s.--Gambit. |
| little local new orleans cookbook: Treme Lolis Eric Elie, 2013-07-23 “Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain |
| little local new orleans cookbook: Real Cajun Donald Link, Paula Disbrowe, 2009-04-21 An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit. |
| little local new orleans cookbook: Growing Up Cajun Walker, 2018-11 Explore the Cajun traditions of the Walker family, creators of the Slap Ya Mama Cajun Seasoning company. Through family stories, Cajun lore, and some of the most prized recipes in Louisiana, this collection is sure to leave you feeling a little Cajun yourself. |
| little local new orleans cookbook: Game-Day Eats Eddie Jackson, 2019-10-29 Create epic feasts for game days at home with this full-color cookbook from former NFL star and celebrity chef Eddie Jackson that includes 100 fresh and inventive recipes for tailgating at home. There’s nothing like day full of football and great food. While many fans tailgate on game days—gathering in the stadium parking lot to grill and eat with family and friends—the real fun of the weekend for former pro-football star and celebrity chef Eddie Jackson is “homegating”: throwing a party in your own living room or den. With homegating, the party doesn’t have to stop once the game starts. Game-Day Eats combines Eddie’s two greatest passions—cooking and football—in one hearty cook’s playbook. Eddie gives you 100 recipes centered around eating, drinking, and spending time with friends while enjoying the game in your own space. The key to a great homegate is food that can be cooked while spending time with your guests. Because you’re cooking in your own kitchen, you can go way beyond brats, chili, and cheeseburgers. With Game-Day Eats you can enjoy mouthwatering Roasted Herb Wings and Chipotle Rib Nachos as well as fun surprises like Jalapeño Honey Chicken Biscuit Sliders and Citrus Beer Floats. Eddie shows how anyone at any culinary skill level can create festive feasts any day of the week. Each inventive and hearty recipe includes steps that can be done ahead of time or prepped very quickly so that you never have to miss a play—whether you're gathering for a traditional Sunday afternoon or for a weeknight game. With influences from Eddie's international culinary escapades and pro days traveling the country, and illustrated with 150 mouthwatering full-color photos, the food in Game-Day Eats is sure to win over your favorite crowd. |
| little local new orleans cookbook: My Shanghai Betty Liu, 2021-03-11 One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate. |
| little local new orleans cookbook: Scandinavian Comfort Food Trine Hahnemann, 2016-10-20 The Scandinavians excel in comfort – family, friends, a good atmosphere, long meals, relaxation and an emphasis on simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge. Trine Hahnemann is the doyenne of Scandinavian cooking and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live. |
| little local new orleans cookbook: New Orleans Cookbook Rima Collin, Richard Collin, 1987-03-12 Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic. |
| little local new orleans cookbook: The Mezze Cookbook Salma Hage, 2018-09-28 A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food. This cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy. From the author of the acclaimed The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, also published by Phaidon. |
| little local new orleans cookbook: A Confederacy of Dunces Cookbook Cynthia LeJeune Nobles, 2015-10-12 In John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. Whether issuing gibes such as canned food is a perversion, or taking a break from his literary ambitions with an occasional cheese dip, this lover of Lucky Dogs, café au lait, and wine cakes navigates 1960s New Orleans focused on gastronomical pursuits. For the novel's millions of fans, Cynthia LeJeune Nobles's A Confederacy of Dunces Cookbook offers recipes inspired by the delightfully commonplace and always delicious fare of Ignatius and his cohorts. Through an informative narrative and almost 200 recipes, Nobles explores the intersection of food, history, and culture found in the Pulitzer Prize--winning novel, opening up a new avenue into New Orleans's rich culinary traditions. Dishes inspired by Ignatius's favorites -- macaroons and toothsome steak -- as well as recipes based on supporting characters -- Officer Mancuso's Pork and Beans and Dr. Talc's Bloody Marys -- complement a wealth of fascinating detail about the epicurean side of the novel's memorable settings. A guide to the D. H. Holmes Department Store's legendary Chicken Salad, the likely offerings of the fictitious German's Bakery, and an in-depth interview with the general manager of Lucky Dogs round out this delightful cookbook. A lighthearted yet impeccably researched look at the food of the 1960s, A Confederacy of Dunces Cookbook reaffirms the singularity and timelessness of both New Orleans cuisine and Toole's comic tour de force. |
| little local new orleans cookbook: Lush Life Valerie Rice, 2021-05-04 Lush Life is a California dream of a cookbook that will inspire readers to eat and drink what's in season, grow their own, cook it fresh, and pour a luscious beverage. |
| little local new orleans cookbook: Little Local Texas Cookbook Hilah Johnson, 2019-08-20 30 classic Texas recipes to treasure The Little Local Texas Cookbook brings the essential flavors of Texas to your table. From traditional BBQ to celebratory party treats, you’ll find recipes for slow-roasted beef ribs, chicken-fried steak, chili cheese enchilada breakfast tacos, Texas sheet cake, and other classic dishes. Written by a regional food expert and beautifully illustrated, this little cookbook is the perfect gift for Texans and tourists alike. |
| little local new orleans cookbook: Crescent City Collection Junior League of New Orleans, 2000 Crescent City Collection: A Tale of New Orleans presents culinary and historical traditions, lovingly passed from generation to generation. The recipes and culinary sidebars entice the taste buds, offering a veritable buffet of delicacies with creative ideas and preparation tips. |
Little (2019) - IMDb
Little: Directed by Tina Gordon. With Regina Hall, Issa Rae, Marsai Martin, Justin Hartley. A woman is transformed into her younger self at a point in her life when the pressures of …
LITTLE Definition & Meaning - Merriam-Webster
The meaning of LITTLE is not big. How to use little in a sentence. Synonym Discussion of Little.
Little (film) - Wikipedia
Little is a 2019 American fantasy comedy film directed and co-written by Tina Gordon. It stars Regina Hall, Issa Rae and Marsai Martin, and follows an overbearing boss who is transformed …
LITTLE | definition in the Cambridge English Dictionary
LITTLE meaning: 1. small in size or amount: 2. a small amount of food or drink: 3. a present that is not of great…. Learn more.
little - Wiktionary, the free dictionary
Jun 8, 2025 · Little is used with uncountable nouns, few with plural countable nouns. Little can be used with or without an article. With the indefinite article, the emphasis is that there is indeed …
little, adj., pron., n., adv. meanings, etymology and more | Oxford ...
What does the word little mean? There are 50 meanings listed in OED's entry for the word little , four of which are labelled obsolete. See ‘Meaning & use’ for definitions, usage, and quotation …
Little Definition & Meaning - YourDictionary
Little definition: Short in extent or duration; brief.
LITTLE Synonyms: 616 Similar and Opposite Words - Merriam-Webster
How are the words small and little related? Both small and little are often interchangeable, but small applies more to relative size determined by capacity, value, number.
Preschool in Blue Bell, PA | Miss Joan's Little School
Miss Joan’s Little School is a small, privately owned preschool that has been a vital part of the Blue Bell community since 1982. Our experienced staff provides an early learning education in …
LITTLE Definition & Meaning | Dictionary.com
Little can also describe a small amount of something. Real-life examples: A chef might add a little salt to a recipe. There might be a little rain on a cloudy day.
Little (2019) - IMDb
Little: Directed by Tina Gordon. With Regina Hall, Issa Rae, Marsai Martin, Justin Hartley. A woman is transformed into her younger self at a point in her life when the pressures of …
LITTLE Definition & Meaning - Merriam-Webster
The meaning of LITTLE is not big. How to use little in a sentence. Synonym Discussion of Little.
Little (film) - Wikipedia
Little is a 2019 American fantasy comedy film directed and co-written by Tina Gordon. It stars Regina Hall, Issa Rae and Marsai Martin, and follows an overbearing boss who is transformed …
LITTLE | definition in the Cambridge English Dictionary
LITTLE meaning: 1. small in size or amount: 2. a small amount of food or drink: 3. a present that is not of great…. Learn more.
little - Wiktionary, the free dictionary
Jun 8, 2025 · Little is used with uncountable nouns, few with plural countable nouns. Little can be used with or without an article. With the indefinite article, the emphasis is that there is indeed …
little, adj., pron., n., adv. meanings, etymology and more | Oxford ...
What does the word little mean? There are 50 meanings listed in OED's entry for the word little , four of which are labelled obsolete. See ‘Meaning & use’ for definitions, usage, and quotation …
Little Definition & Meaning - YourDictionary
Little definition: Short in extent or duration; brief.
LITTLE Synonyms: 616 Similar and Opposite Words - Merriam-Webster
How are the words small and little related? Both small and little are often interchangeable, but small applies more to relative size determined by capacity, value, number.
Preschool in Blue Bell, PA | Miss Joan's Little School
Miss Joan’s Little School is a small, privately owned preschool that has been a vital part of the Blue Bell community since 1982. Our experienced staff provides an early learning education in …
LITTLE Definition & Meaning | Dictionary.com
Little can also describe a small amount of something. Real-life examples: A chef might add a little salt to a recipe. There might be a little rain on a cloudy day.
