Home  - Basic_C - Cajun & Creole Cooking

Books Baby Camera Phones Computers Games DVD Electronics Kitchen Magazines Music Garden Software Tools Toys Video Apparel & Accessories Jewelry & Watches Musical Instruments Health & Personal Care Beauty Sports & Outdoors Office Products

e99.com Bookstore

Images

Newsgroups

1-20 of 111    1  | 2  | 3  | 4  | 5  | 6  | Next 20

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Cajun & Creole Cooking:     more books (100)

The New Cajun-Creole Cooking by Terry Thompson, 1994-10-01 Cajun and Creole Cooking with Miss Edie and the Colonel by Edie Hand, William G. Paul, 2007-11-01 Cajun & Creole Cooking (Cooking for Today) (Spanish Edition) by Carol Bowen, 1999-10 Cajun-Creole Cooking by Terry Thompson-Anderson, 2003-09 Best of Cajun and Creole Cooking by Alex Barker, 2003-04-01 Cajun and Creole cooking by Denise Colette Harding, 1997 Cajun & Creole Cooking: Regional & Ethnic Cooking/12228 by S. S. Petrosov, 1992-06 Creole & Cajun Cooking (Foods of the World) by Denis Kelly, 1993-08-15 Cooking Cajun/Creole by Sonia Allison, 1995-05 Louisiana Creole & Cajun Cooking at Its' Best (Illus) by Tyrone A. Willis, 1991-11 Cajun & Creole Cooking by BHB International, 1997-03 Cajun & Creole Cooking - 1992 publication. by unkn, 1992 Cajun-Creole Cooking - 1989 publication. by Try tompson, 1989 Cajun & Creole Cooking

lists with details

1. Encyclopedia Of Cajun Culture
   Articles about Cajun culture.  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

2. (Home Page) - The Louisiana And Cajun Website Directory
   A searchable directory of Louisiana and Cajun Web sites. Featuring thousands of searchable links on everything from Cajun jokes and Louisiana recipes  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

3. ACADIAN - CAJUN Genealogy History
   An extensive site linking the genealogy and history of the Acadian and Cajun cultures. Offers an Acadian encyclopaedia, timelines, photos, histories  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

4. WHAT IS A CAJUN
   WHAT IS A TRUE CAJUN? The word Cajun comes from the word "Acadien" shorten by saying "Cadien" and finally "Cajun" WHAT IS A TRUE CAJUN?  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

5. Cajuns.com Cajun Food, Cajun Music, Cajun Events, Free Cajun
   Cajun Food, Cajun Music, Cajun Events, Free Cajun Classifieds, and etc all at Cajuns.com Home to all things Cajun!  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

6. The Creole And Cajun Recipe Page
   Louisiana cooking information and recipes from New Orleans' Creole and Acadiana's Cajun cuisines; also culinary basics and many other world and  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

7. Cajun French Music Association
   Dedicated to the promotion and preservation of Cajun music and culture, Hall of Fame located in Eunice, Louisiana. Includes music awards, artist  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

8. KBON 101.1 Louisiana Proud
   SATURDAY 700 AM to 1200 NOON The TeeCajun Cajun Music Program, with Sterling "Tee-Cajun" Burleigh  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

9. Clarence's Cajun And Zydeco Guide Clarence's Baton Rouge
   A comprehensive guide to Cajun and Zydeco radio programs in the United States. Also featuring a link guide to Cajun and Zydeco culture, genealogy  
   http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

10. Acadian Genealogy Homepage
    AcadianCajun genealogy resource includes details on the historical _QUOTATION_In Search of Our Acadian Roots_QUOTATION_ CD-ROM and links to  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

11. Southern Fires: Cajun And Creole Cooking With MaryAmy
    Huge online cajun and creole recipe database and shopping center for cookingenthusiast. Shop for quality cookware for the special chef in your life.  
    http://cooking.cajunet.com/

12. Chef Rick's Southern Cooking-Cajun Low Country And Soul Food
    cajun, creole, soul food and South Carolina Low Country cooking with traditional recipes, howto articles, humor, and food trivia by chef and food writer.  
    http://www.chefrick.com/
    
    Extractions: Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Content Purchasers -Sample Columns -Editors If you're looking for the best of Southern Regional, Cajun Low-country and All-American home cooking , you've come to the right place. Chef Rick is serving up a delicious blend of Cajun, Creole , and Southern home cooking, along with a touch of Soul food and some good old fashioned down-home cooking. You’ll find cooking tips food trivia , advice on choosing and using cookware, and much more. Don’t forget the recipe page where you'll find delicious main dishes Cajun favorites , and wonderful cakes and pies . If you love southern cooking, you'll love chefrick.com.

13. The Creole And Cajun Recipe Page
    creole and cajun cooking uses certain specific ingredients and techniques withwhich you might want to familiarize yourself. Find out what they are here  
    http://www.gumbopages.com/recipe-page.html
    
    Extractions: Mark Twain, 1884 Welcome to the Creole and Cajun Recipe Page! Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics stocks, sauces, seasonings, and the like as well as a few tastes of many other regional and world cuisines. Beware, all ye who enter here Louisiana (and especially New Orleans) has, in my not-so-humble opinion, the best cuisine in the world. However, it isn't always what you'd call healthy ("It ain't da seafood dat makes ya fat ... it's da batta!"), and some of the dishes are probably not for people obsessed with watching their intake of fat. But dawlin' ... talk about good! However, several of the dishes within these pages are indeed pretty good for you, and with some creative substitutions you can make them much more healthy. Use your imagination, but don't declare war on butter and cream; just enjoy them occasionlly, and in moderation.

14. Cajun Seasonings And Cajun Spices For Creole Cooking Recipes, Jlspices.com
    cajun seasonings for spicy creole cooking and recipes.  
    http://www.jlspices.com/
    
    Extractions: Email, Fax or Call Small Containers Size 6 Pak 12 Pak 24 Pak(1 Case) Louisiana Creole Seasoned Salt 4.5 oz. 4 oz. Red Pepper Hot Creole Seasoning 4 oz. Creole Seasoned Garlic Salt 4 oz. Large Containers Size 3 Pak 6 Pak 12 Pak (1 Case) Louisiana Creole Seasoned Salt 15 oz. 14 oz. Red Pepper Hot Creole Seasoning 14 oz. Creole Seasoned Garlic Salt 14 oz. Economy Pack 2 1/2 LB. (40 oz.)

15. My Favorite Recipes
    Recipes and links to Louisiana beer and wine sites.  
    http://www.geocities.com/schuyler_porche/food.htm
    
    Extractions: Delectable Suggestions Tasty creations in the kitchen require bold strokes, an old wooden spoon, and sampling your dishes often. Louisiana: Cajun and Creole Recipes Roux Gumbo Jambalaya Recipes Coming Soon: Red Beans and Rice, and Crawfish Etoufee Louisiana Wine and Spirits: http://www.pontchartrainvineyards.com/ Abita Beer: http://www.abita.com/ (Note: I imagine every family has their own way of making traditional Cajun and Creole dishes, and there is certainly no single way to prepare a dish. I have included these recipes to provide a reference point and encourage you to play with my recipes until you are satisfied with your results. At any rate, my family is from South Louisiana and this is basically how we normally prepare these dishes. email me: schuyler_porche@yahoo.com home links recent events ... research Roux : A good roux is the foundation of many popular Louisiana dishes, and producing a good roux is often the difference between memorable meals and infamous meals. Many books recommend an equal portion of flour and oil, but I find this leads to an oil slick forming on the surface of my gumbo. To make a roux that is sure to please: Use 1 and 1/4 parts flour and 1 part vegetable oil or lard. (I find butter burns too easily for this process.) 1 and 1/4 cups of flour and 1 cup of oil make sufficient Roux for a gumbo that serves approximately 10 large bowls.

16. Cajun And Creole Recipes
    Includes Blackened Red Fish, Andouille Sausage, Jezebel Sauce, and Shrimp Remoulade.  
    http://www.mit.edu:8001/people/wchuang/cooking/Cajun_n_Creole.html
    
    Extractions: Cajun and Creole Recipes Cajun and Creole food... hearty and tasty fare, the kind that sticks to your ribs and spices up your tongue! There's nothing like it. Blackened Catfish Blackened Redfish Cajun Andouille Cajun Blackened Chicken ... Crawfish Etouffee (from The Whole Chile Pepper Book Creole Blackening Powder Dirty Rice (from Paul Prudhomme's Louisana Kitchen page) Gumbo Jamaican Rice and Peas Chicken and Sausage Jambalaya Jerked Chicken ... Shrimp Remoulade (from Great Chefs: New Orleans Back to my cooking page

17. Creole/Cajun: Know Your Ingredients
    Preparation of a roux is dependent on cooking time; the longer you cook, Now, one notso-bad idea is the oil-less roux, pioneered by cajun Chef Enola  
    http://www.gumbopages.com/food/ingred.html
    
    Extractions: Both the rich, complex Creole cuisine of New Orleans and the homey, country-style Cajun cuisine of Acadiana (French Louisiana) rely heavily on many ingredients that are made and grown locally. Substitutions can be made for some, but if you're going for anything like the real thing, try to get authentic ingredients. But first, as my (and everyone's) grandmother says ... "First ya make a roux." Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1, but I tend to use slightly more flour than oil; maybe 1-1/4 cups of flour to 1 cup of oil. It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more. Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux. A blond roux will only take four or five minutes; a dark roux up to 20 or 25 minutes at high heat, or up to an hour at low heat. Roux must be stirred constantly to avoid burning. Constantly means not stopping to answer the phone, let the cat in, or flip the LP record over, and if you've got to go the bathroom ... hold it in or hand off your whisk or roux paddle to someone else. If you see black specks in your roux, you've burned it; throw it out and start over. When you're stirring your roux, be very careful not to splatter any on you. It's extremely hot, and it sticks. They don't call it Creole napalm for nothing ... I have a lovely burn scar on my forearm from last year's Christmas Eve gumbo, when I got sloppy with the stirring.

18. Cajun Cooking, Cajun Recipes, Creole Dishes, Gumbo, Crawfish
    Southern regional, cajun, and home cooking. Traditional Southern recipes. Howtoarticles, humor, and food trivia by a Southern chef and food writer.  
    http://www.chefrick.com/html/cajun-creole.html
    
    Extractions: Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Content Purchasers -Sample Columns -Editors Highway 61 rises from mists as gray as the uniforms of the men who once fought here as it leaves Vicksburg. Meandering through the Mississippi Delta, you pass through hundreds of sleepy towns on your way to the city that never sleeps The Big Easy New Orleans! Being a seaport, this Southern city’s cuisine was flavored by people from many lands. African slaves, Native Americans, and Caribbean seamen added their flavors to the cuisine of the melting pot that became New Orleans. The first settlers were French, usually the second-born sons of aristocrats who left France to seek adventure in the New World. They brought their traditional style of cooking from the continent, and being rich aristocrats, they also brought along their chefs as well! These Frenchmen came to be called Creoles, and made up the upper crust of New Orleans. Their descendents can still be found in the French Quarter today.

19. Olives And Herbs - Boston's Best In Personal Chef Services, Cooking Classes, Pri
    Boston Area Personal chef service focusing on Mediterranean style and cajun/creole foods. Also offering gift certificates, cooking classes, private lessons and small affordable catering services. Includes pricing, sample menus, chef bio and contact info.  
    http://www.olivesandherbs.com
    
    Extractions: Executive Chef A personal chef can provide you with delicious, healthy meals that are simple and easy for you and your family to enjoy. Let Chef Celeste take care of everything else! Featured menus are inspired by the Mediterranean style diet (renowned for its health benefits, go to International Olive Oil Council for more information). This style has many cultural influences including Italian, French, Spanish, Moroccan, Turkish and Greek. Also available are ethnic cuisines such as Creole and Cajun, southern style foods, Mexican, Indian, Thai and traditional American. All foods are prepared with a focus on simplicity that is both appetizing and healthful. Also, Chef Celeste makes sure all of your preferences and food concerns are taken into consideration in the preparation process.

20. New Orleans School Of Cooking - Home
    Features culinary school and training in cajun and creole cooking. Offers store with spices, cookbooks, cookware, pralines, and recipes.  
    http://www.neworleansschoolofcooking.com
    
    Extractions: Password Recovery Create Account Hurricane Katrina We would like to express our sympathies to the families who have lost their homes or loved ones in the aftermath of hurricane katrina. The New orleans School of cooking is currently closed until further notice. We would like to report that all New Orleans School of cooking staff have reported in and all are safe. Feel free to contact us if you have any questions. The New Orleans School of Cooking! Our entertaining classes and the Louisiana General Store are located in a renovated molasses warehouse built in the early 1800s in the heart of the French Quarter. We teach the basics of Louisiana Cooking in a way you'll never forget. Fun is a primary ingredient in our kitchen! Our Creole/Cajun experts teach New Orleans specialities such as Gumbo, Jambalaya and Pralines, and season them with history, trivia and tall tales. It's a "ga-ron-teed" good time for all.

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

1-20 of 111    1  | 2  | 3  | 4  | 5  | 6  | Next 20