{"title":"Cookbooks","description":"Take a Louisiana cooking class without leaving your kitchen. Our Cajun and New Orleans cookbook collection features recipes from generations of Southern cooks, from gumbo to beignets and everything that makes Louisiana food legendary.","products":[{"product_id":"after-the-hunt-cookbook","title":"After the Hunt","description":"\u003cp\u003eAfter the Hunt explores man's hunting history from cave man through American colonization. Travel through time as ancient man learns to create tools, nets and traps for hunting then, cultivates a gluttonous taste for wild game delicacies and grand game banquets that continue for days. From China to Egypt from Greece to Rome, the hunt was a revered sport that prepared men for war. Visit game parks of the noblemen and review the hunting privileges that were reserved for the aristocracy alone. Through Medieval Europe to the Renaissance the hunt was immortalized in paintings, tapestries, china, furniture, symphonies and song. With every page the reader comes to understand that man's love affair with hunting is not just about the kill, but about the pursuit of an ancient, innate treasure. Conquer the wilds of North America with early colonists and travel down the Mississippi River to the \"Land of Louis\" for a glimpse into Louisiana's magnificent hunting camps. After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays proper homage to Louisiana as Sportsman's Paradise and to the hunter of yesterday, today and tomorrow. More than 500 unique game and game fish recipes are included in this 870-page tome.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":31945390391436,"sku":"10620","price":85.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/after-the-hunt.jpg?v=1580323871"},{"product_id":"brennans-new-orleans-cookbook","title":"Brennan's New Orleans Cookbook","description":"\u003cp\u003eOne 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 since.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32015004139660,"sku":"10624","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/brennans-new-orleans-cookbook.jpg?v=1580324048"},{"product_id":"chef-john-folses-plantation-celebrations-cookbook","title":"Chef John Folse's Plantation Celebrations","description":"\u003cp\u003eJohn Folse is a Louisiana chef and restaurant owner, and a leading authority on Cajun and Creole cuisine. 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Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32031261753484,"sku":"10630","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/chef-paul-prudhommes-louisiana-kitchen.jpg?v=1580324262"},{"product_id":"cooking-up-a-storm-cookbook","title":"Cooking Up a Storm","description":"\u003cp\u003eAfter 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. 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She now presents her research in COOKING WITH CAJUN WOMEN: RECIPES AND REMEMBRANCES FROM SOUTH LOUISIANA KITCHENS, a cookbook featuring more than 300 recipes and as many anecdotes of times when everything (except coffee, sugar, and flour) was homemade.\u003c\/p\u003e\n\n\u003cp\u003eThese 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 Maque Choux Corn, Crawfish Etouffée, Seafood Gumbo, Fig Cake, and Pecan Pralines, along with unusual creations and other staple fares. An in-depth essay, \"Twentieth-Century Cajun Women, Agents of Cultural Preservation,\" as well as answers to typical questions by non-Cajuns and an extensive resource guide complete this remarkable contribution to the perpetuation of the Cajuns heritage and history.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32035134636172,"sku":"10633","price":34.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/cooking-with-cajun-women.jpg?v=1580324326"},{"product_id":"creole-gumbo-and-all-that-jazz-cookbook","title":"Creole Gumbo and All That Jazz","description":"\u003cp\u003eThese 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.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32035590209676,"sku":"10635","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/creole-gumbo-and-all-that-jazz.jpg?v=1580324353"},{"product_id":"crescent-city-cooking-cookbook","title":"Crescent City Cooking","description":"\u003cp\u003eOne 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.\u003c\/p\u003e","brand":"Crescent City","offers":[{"title":"Default Title","offer_id":32035701948556,"sku":"10636","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/crescent-city-cooking.jpg?v=1580324356"},{"product_id":"emerils-delmonico-cookbook","title":"Emeril's Delmonico","description":"\u003cp\u003eFor 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 simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations.\u003c\/p\u003e","brand":"Emeril","offers":[{"title":"Default Title","offer_id":32047250342028,"sku":"10639","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/emerils-delmonico.jpg?v=1580324421"},{"product_id":"emeril-s-new-orleans-cooking","title":"Emeril's New Orleans Cooking","description":"\u003cp\u003eEmeril 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 easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.\u003c\/p\u003e","brand":"Emeril","offers":[{"title":"Default Title","offer_id":32047250505868,"sku":"10640","price":26.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/emerils-new-orleans-cooking.jpg?v=1580324422"},{"product_id":"hungry-town-cookbook","title":"Hungry Town","description":"\u003cp\u003eTom 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.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32149110358156,"sku":"10648","price":33.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/hungry-town.jpg?v=1580324570"},{"product_id":"lost-restaurants-of-new-orleans","title":"Lost Restaurants of New Orleans","description":"\u003cp\u003eFrom 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 forty recipes from various cuisines fill the pages of this culinary adventure through New Orleans' past.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32394713956492,"sku":"10654","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/lost_restaurants_of_new_orleans.jpg?v=1580324715"},{"product_id":"louisiana-cookery","title":"Louisiana Cookery","description":"\u003cp\u003e\u003cspan\u003e\"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 hand.\" In this book, Land collects, refines, and comments on recipes and cooking history from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include such oddities as \"Squirrel Head Potpie\" and \"Poached Alligator Tail,\" as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described, with intriguing historical tidbits about the state's contributions to alcoholic beverages. The book reveals the recipes of numerous drinks, unique to this area, but now widely known and enjoyed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCreole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans---can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans 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-hand.\u003c\/p\u003e\n\u003cp\u003eIn this book, Land collects, refines, and comments on recipes from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include \"Squirrel Head Potpie\" and \"Poached Alligator Tail,\" as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described with intriguing historical tidbits about the state's contributions to alcoholic beverages. The book reveals the recipes of numerous drinks unique to this area but now widely known and enjoyed.\u003c\/p\u003e\n\u003cp\u003eMore than a simple cookbook, Louisiana Cookery offers commentary on and history of the dishes, including entertaining and informative accounts of how certain recipes were created, with quotes from chefs famous and unknown. Land's simple, witty style gives lucid insights into both Louisiana cuisine and the cultural roux from which it arises.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32394752065676,"sku":"10655","price":30.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/51XWP_2BwTEjL._SX333_BO1_204_203_200.jpg?v=1582743701"},{"product_id":"louisiana-real-rustic-cookbook","title":"Louisiana Real \u0026 Rustic","description":"\u003cp\u003e\"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 \u0026amp; 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 of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, etouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.\u003c\/p\u003e\n\n\u003cp\u003eOn a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.\u003c\/p\u003e\n\n\u003cp\u003eLouisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or \"Cajun\") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.\u003cbr\u003e\n\"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 \u0026amp; 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 of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.\u003c\/p\u003e\n\n\u003cp\u003eOn a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.\u003c\/p\u003e\n\n\u003cp\u003eLouisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or \"Cajun\") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32413141303436,"sku":"10656","price":27.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/louisiana_real_rustic.jpg?v=1580324779"},{"product_id":"mcilhennys-gold-book","title":"McIlhenny's Gold: How a Louisiana Family Built the Tabasco Empire","description":"\u003cp\u003eIn this fascinating history, Jeffrey Rothfeder tells how, from a simple idea—the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico—a secretive family business emerged that would produce one of the best-known products in the world.\u003c\/p\u003e\n\n\u003cp\u003eA delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny's Gold is the untold story of the continuing success of an eccentric, private company; a lively history of one of the most popular consumer products of all times; and an exploration of our desire to test the limits of human tolerance for fiery foods.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32414075093132,"sku":"10657","price":24.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/mcilhenny_s_gold.jpg?v=1580324897"},{"product_id":"my-family-table-cookbook","title":"My Family Table, A Passionate Plea for Home Cooking","description":"\u003cp\u003eRenowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.\u003c\/p\u003e\n\n\u003cp\u003eIn My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. \"If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal.\"\u003c\/p\u003e\n\n\u003cp\u003eFrom organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32479863996556,"sku":"10658","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/my_family_table.jpg?v=1580324915"},{"product_id":"my-new-orleans-the-cookbook","title":"My New Orleans, The Cookbook","description":"\u003cp\u003e\u003cspan\u003eMy New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. 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Legends, lore, and musings accompany each recipe, topped off with delicious photographs. Selections include bread pudding from Bon Ton Cafe, bananas Foster from Brennan's, cherries jubilee from Broussard's, sweet potato pie from Dooky Chase, creme caramel from Galatoire's, pecan pie from Camelia Grill, creme brulee from Arnaud's, turtle cookies from the once-ubiquitous McKenzie's bakeries, pralines from the Poor Clares, and banana cream pie from Emeril's.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKit Wohl is an author and artist with a passion for the culinary arts. Her first book, Arnaud's Restaurant Cookbook, received national acclaim. She has also written and photographed The P\u0026amp;J Oyster Cookbook and several titles in the Classic Recipes Series, including New Orleans Classic Seafood, New Orleans Classic Appetizers, New Orleans Classic Gumbos and Soups, and New Orleans Classic Brunches, all published by Pelican. 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Most of these delicious concoctions were created in the home kitchen; however, through the decades, restaurant chefs have added vastly to the repertoire and refinement of these recipes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNew Orleans Classic Gumbos and Soups will make your taste buds sing and dance. These fifty recipes accompanied by beautiful photographs and musings play all of the notes. Variations on the theme are endless, much as every piece of improvisational jazz is a musical celebration all its own. Featured chefs and restaurants adding their own riffs to the traditional dish include John Folse, Frank Davis, Commander's Palace, Gautreau's, Arnaud's, Dakota, Dooky Chase, Antoine's, and many other friends and family from uptown, downtown, and back-of-town.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. 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From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32481048133772,"sku":"10661","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/new_orleans_classic_gumbo_soups.jpg?v=1580324929"},{"product_id":"new-orleans-classic-seafood-cookbook","title":"New Orleans Classic Seafood","description":"\u003cp\u003e\u003cspan\u003eIt makes perfect sense that New Orleans, with its passion for living in and savoring the moment, coupled with its knack for nostalgia, would be the home of so many meals to be loved at dinner and remembered for years. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32481051181196,"sku":"10662","price":25.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/new_orleans_classic_seafood.jpg?v=1580324930"},{"product_id":"new-orleans-food-cookbook","title":"New Orleans Food","description":"\u003cp\u003eTom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the food in his favorite town for more than thirty years. Just after Hurricane Katrina, Fitzmorris put the finishing touches on his collection of recipes for the best of New Orleans food, gathered and developed during his tenure as the Big Easy's resident foodie.\u003cbr\u003e \u003cbr\u003e Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the towns Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether you're nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32481068843148,"sku":"10663","price":27.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/new_orleans_food.jpg?v=1580324933"},{"product_id":"new-orleans-kitchens-cookbook","title":"New Orleans Kitchens","description":"\u003cp\u003e\u003cspan\u003eNew Orleans-with its sultry, romantic atmosphere and constant influx of different cultures-is known as the most unique city in America. The local cuisine is both distinctive and influential, and the city's rich history shines through its art. A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNew Orleans distinctive cuisine derives from a world of influences ”French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban” but its local ingredients produce an easily recognizable Louisiana flavor. 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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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAn 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. 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Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32036194615436,"sku":"10667","price":27.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/river_road_recipes.jpg?v=1580325306"},{"product_id":"something-old-something-new-cookbook","title":"Something Old \u0026 Something New","description":"\u003cp\u003eThis cookbook from Chef John Folse combines the best of both worlds. It features 200 traditional Louisiana Cajun and Creole recipes along with a healthier, modified version beside them. In this day and age of diets and health food, this book offers great alternatives to some of Louisiana's best recipes. Featuring more than 200 pages of color photos and family stories associated with the original recipes, this cookbook is a must-have for all food enthusiasts. \u003cbr\u003e\u003c\/p\u003e","brand":"Cookbooks","offers":[{"title":"Default Title","offer_id":32413570662540,"sku":"10669","price":60.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/something_old_something_new.jpg?v=1580325411"},{"product_id":"talk-about-good-ii-cookbook","title":"Talk About Good II","description":"\u003cp\u003eMuch like its predecessor Talk About Good!, the Junior League of Lafayette brings you Talk About Good II -- a unique cookbook which represents the best of gourmet cooking -- \"Cajun Style\". 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Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its origin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. The fertile land and the abundant waterways of their new surroundings yielded all the fresh ingredients needed to transform everyday meals into extraordinary feasts, feasts Chef Theriot now helps you create.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e Trained as a French chef and a specialist in Cajun cuisine, Chef Jude W. Theriot is a member and past president of the International Association of Culinary Professionals. He resides in Lake Charles, Louisiana, with his wife, Deborah, and is the author of six other cookbooks: La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana, New American Light Cuisine, Cajun Quick, Cajun Low-Carb, and Cajun Healthy, all published by Pelican.\u003c\/p\u003e","brand":"NolaCajun","offers":[{"title":"Default Title","offer_id":32412572909708,"sku":"10672","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/the_100_greateast_cajun_recipes.jpg?v=1580325518"},{"product_id":"encyclopedia-cajun-creole-cuisine","title":"The Encyclopedia of Cajun \u0026 Creole Cuisine","description":"\u003cp\u003eChef Folse's seventh cookbook is the authoritative collection of Louisiana's culture and cuisine. The history of the predominant cultures that settled Louisiana and ultimately influenced our cuisine is traced from the Native Americans to the Italian immigrants of the late 1800s. With more than 850 full-color pages featuring dynamic historic Louisiana photographs and hundreds of recipes, this is the ultimate cookbook to complete your collection. \u003cbr\u003e\u003c\/p\u003e","brand":"NolaCajun","offers":[{"title":"Default Title","offer_id":32412486860940,"sku":"10676","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/3293\/4796\/products\/the_encyclopedia_of_cajun_creole.jpg?v=1580325529"},{"product_id":"p-j-oyster-cookbook","title":"The P\u0026J Oyster Cookbook","description":"\u003cp\u003e\u003cspan style=\"color: #333333; font-family: gothic, 'Century Gothic', CenturyGothic, AppleGothic, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eThe P\u0026amp;J Oyster Cookbook is a collection of more than 120 oyster recipes provided by chefs who revel in cooking the luscious bivalve plucked from the Gulf of Mexico. Featuring recipes from legendary New Orleans restaurants such as Commander's Palace, Galatoire's, Mother's, and Dickie Brennan's Bourbon House, this beautifully photographed volume also includes favorite recipes handed down through several generations of the P\u0026amp;J Oyster Company's owners, the Sunseri family. Collectively, these delectable oyster dishes will take your taste buds around the city and through the country, with a few side trips to other parts of the world. Easy to prepare and suitable for almost any occasion, these recipes have been home-kitchen tested to help ensure that each dish is a success.\u003c\/span\u003e\u003cbr style=\"box-sizing: border-box; color: #333333; font-family: gothic, 'Century Gothic', CenturyGothic, AppleGothic, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-style: initial; text-decoration-color: initial;\"\u003e\u003cbr style=\"box-sizing: border-box; color: #333333; font-family: gothic, 'Century Gothic', CenturyGothic, AppleGothic, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-style: initial; text-decoration-color: initial;\"\u003e\u003cspan style=\"color: #333333; font-family: gothic, 'Century Gothic', CenturyGothic, AppleGothic, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eP\u0026amp;J Oyster Company is the oldest continuously operating oyster house in America. 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