Acadiana Table: Cajun and Creole Home Cooking from the Heart of LouisianaGrab a seat at The Acadiana Table and explore a cuisine and culture filled with flavor. In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years. Book chapters include: - First You Make a Roux - Sunrise in Acadiana - Simmering Black Pots - A Little Lagniappe on the Side - Farm Fresh - The Cajun/Creole Coast - If it Flies, It Fries - Meats and the Mastery of the Boucherie - Sweet Surrender |
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Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
User Review - Publishers WeeklyAcadiana, the land mass otherwise known as South Louisiana, is a culinary wonderland, and Graham, a food writer and photographer, has spent his life there learning the proper simmering time for ... Read full review
Contents
| 6 | |
| 10 | |
| 18 | |
CHAPTER THREE SIMMERING BLACK POTS | 42 |
CHAPTER FOUR A LITTLE LAGNIAPPE ON THE SIDE | 86 |
CHAPTER FIVE FARM FRESH | 120 |
CHAPTER SIX THE CAJUNCREOLE COAST | 160 |
CHAPTER SEVEN IF IT FLIES IT FRIES | 200 |
Other editions - View all
Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana George Graham Limited preview - 2016 |
Common terms and phrases
½ cup ¼ cup 60 Acadiana Add the onions andouille baking sheet bay leaves beans bell pepper black pepper Blend page 13 boil Cajun Seasoning Blend canola oil carrots celery cheese chicken stock chopped fresh cook crab crawfish crawsh cream Creole Creole mustard Dash of hot diced diced celery diced green onion diced yellow onion dish duck eggs flavor freshly ground black fried gas mark green onion green onion tops grill ground black pepper gumbo hot sauce ingredients Kosher salt lemon juice Louisiana Lower the heat meat medium heat medium-high heat minced garlic minutes mixture muscadine olive oil ounces parsley pecans pig’s platter pork potatoes pound 455 g Preheat the oven recipe refrigerate Remove roux salt and freshly sausage sauté Serves shrimp simmer skillet sliced smoked South Louisiana spoon Sprinkle squash sugar sweet TaBlE TiPs tablespoon 10 g tablespoons 28 ml taste teaspoon tomatoes unbleached all-purpose flour unsalted butter whisk
Bibliographic information
| Title | Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana |
| Author | George Graham |
| Publisher | Harvard Common Press, 2016 |
| ISBN | 1558328696, 9781558328693 |
| Length | 320 pages |
| Subjects | › › › Cooking / Regional & Ethnic / American / Southern States Cooking / Regional & Ethnic / Cajun & Creole |
| Export Citation | BiBTeX EndNote RefMan |