- COOKING / Individual Chefs & Restaurants
- COOKING / Regional & Ethnic / American / Southern States
- COOKING / Regional & Ethnic / Cajun & Creole
- HISTORY / United States / General
- HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- TRAVEL / United States / South / West South Central (AR, LA, OK, TX)
- COOKING / Individual Chefs & Restaurants
- COOKING / Regional & Ethnic / American / Southern States
- COOKING / Regional & Ethnic / Cajun & Creole
- HISTORY / United States / General
- HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- TRAVEL / United States / South / West South Central (AR, LA, OK, TX)
Creole Made Easy with the Creole Sausage Queen
9781455627981
Regular price $32.95 Sale price $24.71 Save 25%Since 1899, Vaucresson’s Sausage Company has produced its beloved brand in the Seventh Ward of New Orleans. Julie Frederick Vaucresson shares stories from the Vaucresson and Frederick families along with scores of recipes using both the sausages and a new line of mustards. Also included are classic dishes from the fabled Bourbon Street Vaucresson Café Creole (circa 1963-1972) along with other homestyle recipes from the Frederick family, with color photographs of many of the recipes.

La Cuisine Creole
9781429097444
Regular price $19.95 Sale price $14.96 Save 25%
The Dooky Chase Cookbook
9781455627660
Regular price $27.95 Sale price $20.96 Save 25%Dooky Chase’s Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant’s kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.
Spiced with exquisite works from the African American art collection that hangs in the restaurant’s dining room, this cookbook pairs the flavors of Leah Chase’s dishes with anecdotes recounting the restaurant’s traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant’s favorite offerings and features a new chapter on drinks. Dooky Chase’s longtime chef and proprietor passed away in 2019, but these pages honor Leah’s legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.

Bouche Creole, La
9781455627110
Regular price $21.99 Sale price $16.49 Save 25%
Southern and Smoked
9781455626380
Regular price $35.00 Sale price $26.25 Save 25%Chef Jarred Zeringue celebrates this seasonal bounty in this approachable guide to Cajun cooking. Featuring the flavors and culture he learned alongside his mother, grandparents, and many aunts and uncles, Jarred offers an intimate window into how his family--like so many in Louisiana's River Parishes--cook from the land, using the freshest ingredients in a lifestyle that embodies the farm to table philosophy. With nearly 90 recipes divided by the seasons, Jarred shares the traditional tastes of his childhood, with an emphasis on the smoked meats for which his smokehouse is renowned.

Cajun Pig
9781467144469
Regular price $21.99 Sale price $16.49 Save 25%Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. The culinary star of these gatherings? The pig.
Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs step back 300 years to demonstrate how to make blood boudin and smoked sausage, ever resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poche' traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouth-watering dive into Cajun devotion to the pig.

Justin Wilson Gourmet and Gourmand Cookb
9780882894300
Regular price $24.99 Sale price $18.74 Save 25%
Gumbo Shop
9781455627219
Regular price $19.95 Sale price $14.96 Save 25%
Joie de Cuisiner de Mme Simms, La
9781565548428
Regular price $15.95 Sale price $11.96 Save 25%This is the French language version of Mrs. Simms' Fun Cooking Guide. Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia.

Favorite New Orleans Recipes
9781455625673
Regular price $17.99 Sale price $13.49 Save 25%
Favorite New Orleans Recipes
9781455625666
Regular price $17.99 Sale price $13.49 Save 25%
Lagniappe Leftovers
9781455626540
Regular price $14.95 Sale price $11.21 Save 25%"With this fun, family-friendly cookbook, there's no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: 'What in the world am I going to make?'"--Adrian Miller, James Beard Award-winning author
"You'll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste."--Cynthia Graubart, James Beard Award-winning author
Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne's guidance, you'll begin to see leftovers as a delicious way to save time, food, and money.

New Orleans Classic Gumbos and Soups
9781589806306
Regular price $19.95 Sale price $14.96 Save 25%A guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB. Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.
