Louisiana has a super rich cultural and culinary history that goes all the way back to 1718 when the French first settled there in La Nouvelle-Orléans. Under the leadership of Louisiana governor Jean-Baptiste Le Moyne de Bienville, the area was later owned by other countries and finally became part of the United States. The subsequent culture and unique cuisine, especially in the area of Louisiana, south of I-10 to The Gulf of Mexico, was influenced by the French, Spanish, Germans, Hungarians, Greeks and others to varying degrees. Zydecos Et Pas Salé is the author's attempt to highlight classic dishes that come to mind as well as those not well known outside of South Louisiana.

Meet the author, a proud New Orleanian of Cajun French heritage. A professional chef and restaurateur, co-owner of Zydeco's Cajun Actual with over a quarter century of restaurant experience, takes us on a culinary adventure through the classic and lesser-known dishes of the entire South Louisiana region, from Lafayette through Baton Rouge, New Orleans and points south to the Gulf of Mexico. From mouthwatering main courses to decadent desserts, specialty drinks, sauces, stocks, and sausages, it's all covered. And here's the lagniappe - the author shares some heartwarming stories and anecdotes about growing up in Louisiana.

This book is a must-read for anyone who wants to break free from the usual clichés and experience this incredible cuisine.

Louisiana has a rich cultural and culinary history that goes all the way back to 1718 when the French first settled there in La Nouvelle-Orléans. Under the leadership of Louisiana governor Jean-Baptiste Le Moyne de Bienville, the area was later owned by other countries and finally became part of the United States. The subsequent culture and unique cuisine, especially in the area of Louisiana, south of I-10 to The Gulf of Mexico, was influenced by the French, Spanish, Germans, Hungarians, Greeks and others to varying degrees. Zydecos Et Pas Salé is the author's attempt to highlight classic dishes that come to mind as well as those not well known outside of South Louisiana.

Meet the author, a proud New Orleanian of Cajun French heritage. A professional chef and restaurateur, co-owner of Zydeco's Cajun Actual with over a quarter century of restaurant experience, takes us on a culinary adventure through the classic and lesser-known dishes of the entire South Louisiana region, from Lafayette through Baton Rouge, New Orleans and points south to the Gulf of Mexico. From mouthwatering main courses to decadent desserts, specialty drinks, sauces, stocks, and sausages, it's all covered. And here's the lagniappe - the author shares some heartwarming stories and anecdotes about growing up in Louisiana.

This book is a must-read for anyone who wants to break free from the usual clichés and experience this incredible cuisine.

Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook.

Eric Cook shows off the bold flavors and spirit of multicultural New Orleans....With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style.--Foreword Reviews

With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.

Chef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef's mother's chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking.

Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, now complete with a foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season.

Praised by The New York Times in 2009 as having what might be the best-named cookbook in America this book promises to be a coveted collectible, with curated family recipes accumulated over generations alongside captivating life stories on Bayou Têche.

Featured in the Aug/Sept issue of Garden & Gun by Jonathan Miles, who raves that What sets South Louisiana cuisine apart lies at the nucleus of [one] of this year's finest cookbooks...Bienvenu spices her [book] with anecdotes, digressions, and heaps of mamaw energy.

Tradition and flavor beckons readers into Bienvenu's world. From Backbone Stew (Reintier de Cochon) to Aunt Jenny's Daube Glacé and Poor Al's Fried Turkey, each dish inspires readers to embark on a journey through the tapestry of Cajun and Creole Cuisine.

Relish the stories of the bayou and the warmth of Southern hospitality with Bienvenu's easy, foolproof recipes...the perfect companion for seasoned chefs, aspiring home cooks, and those that cherish the foodways of South Louisiana.

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.

Growing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. Kwéyòl / Creole explores the cuisines and pivotal locales that form the basis of Nina's unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways.

In St. Lucia, when they say Creole, they don't mean French-influenced. The St. Lucian Creole, or Kwéyol, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina's lived. The dishes are full of flavor and the mood is chill.

Full of stunning travel photography and anchored by Nina's singular culinary vision, Kwéyòl / Creole celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.

With more than 1.4 million copies sold, this community cookbook 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. Favorite recipes include Crawfish Bisque, Garlic Cheese Grits, French Market Doughnuts, Spinach Madeline, Beefkabobs, Deviled Oysters, and Lemon Mardi Gras Squares.

If there were community cookbook Academy Awards, the Oscar for best performance would go hands down to River Road Recipes. --The New York Times

In its 83rd printing, this book is in an easy to use and durable concealed wire format with a hardcover.

The Lena Richard cookbook is filled with 330 New Orleans recipes. This is classic Creole cooking at its best.

Made from scratch old Southern recipes featuring family favorites like Court Bouillon, Crawfish Bisque, Shrimp Rémoulade, Jambalaya and Gumbo.

Inside her Southern style cookbook you'll find Cajun recipes for:
Appetizers
Soups
Salads
Vegetables
Meat and seafood
Pies cakes and cookies
Candy
Party menus and much more

The easy-to-follow recipes in this Creole Cajun cookbook make cooking for beginners a snap. While satisfying expert chefs with these tried and tested culinary delights.

Enjoy Creole cuisine when you add Lena Richard's New Orleans classic cookbook to your collection.

Cook like a Cajun with 100 authentic recipes

Cajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can't find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes.

What differentiates this book from other New Orleans cookbooks:

• An overview of Cajun cooking--Get a crash course on the history of Cajun cuisine, and learn how to master regional cooking techniques.
• Tips for stocking a Cajun kitchen--Discover the ingredients that set Cajun cuisine apart, and find an easy recipe for throwing together your own Cajun seasoning.
• Classic and creative recipes--Explore an enticing mix of traditional favorites and modern Cajun cooking, from Seafood Gumbo to Corn Maque Choux.

Bring home the vibrant flavors of New Orleans with this top choice in Louisiana cookbooks.

Cook your way across Louisiana with beloved chef Kevin Belton's newest cookbook!

2021 Foreword Indies, Honorable Mention: Cooking

Kevin Belton's fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state. Kevin Belton's Cookin' Louisiana has 78 recipes (3 from each episode of the coordinating TV series) along with a generous helping of Kevin's captivating stories and humor. Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto.

Take a bite out of the Big Easy with this Cajun cookbook

Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.

What sets this cookbook apart:

50 iconic recipes--Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup.

Learn some lagniappes--A Southern Louisiana colloquialism, lagniappe means a little something extra. That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish.

Top 5 travel picks--Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones.

Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.

Celebrate like they do in The Big Easy with Chef Kevin Belton's newest cookbook.

The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city.

Kevin Belton's New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fête, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese.

The next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . .

The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

Kevin Belton's New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton's exciting flavors and engaging writing alongside Eugenia Uhl's mouthwatering photographs make this new cookbook a must-have.

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.

Straight from the roux bayou, a culinary memoir about how a centuries old Cajun and Creole secret―gumbo―has become one of the world's most beloved dishes.

The product of a melting pot of culinary influences, gumbo reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans―all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many, in America and around the world?

A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often got started with a chicken chased down in the yard. In Gumbo Life: A Journey Down the Roux Bayou, Wells shares his lifelong quest to explore gumbo's roots and mysteries. He spends time with octogenarian chefs to make a gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; and observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged.

Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than a dish: it's an attitude, a way of seeing the world. This is a tasty culinary memoir―to be enjoyed like a simmering pot of gumbo.

This edition includes recipe additions as well as a story about the author's quest for authentic Cajun Dark Roux, which involved a hunt for (thankfully scarce) bear lard.

This second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.

Cook like a Cajun with 100 authentic recipes

Cajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can't find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes.

What differentiates this book from other New Orleans cookbooks:

• An overview of Cajun cooking--Get a crash course on the history of Cajun cuisine, and learn how to master regional cooking techniques.
• Tips for stocking a Cajun kitchen--Discover the ingredients that set Cajun cuisine apart, and find an easy recipe for throwing together your own Cajun seasoning.
• Classic and creative recipes--Explore an enticing mix of traditional favorites and modern Cajun cooking, from Seafood Gumbo to Corn Maque Choux.

Bring home the vibrant flavors of New Orleans with this top choice in Louisiana cookbooks.

From Louisiana to your table with love--50 authentic Cajun and Creole recipes

Welcome to the perfect way to start cooking up sweet and savory Southern flavors in a flash. The Easy Creole and Cajun Cookbook makes it quick, easy, and affordable to spice up mealtime anytime with lots of crowd-pleasing one-pot and 30-minute options.

From authentic Shrimp, Sausage, and Grits to aromatic Crawfish Bisque, this complete Creole and Cajun cookbook delivers everything you need to get started simmering up these timeless and tasty family favorites at home. Get expert tips on how to stock your pantry, must-have kitchen appliances, and how to create and use local seasonings like the magical Cajun Trinity of fresh onions, celery, and bell pepper. Bon appetit!

The Easy Creole and Cajun Cookbook features:

• 50 Classic and creative recipes--Discover lots of delicious Cajun and Creole dishes you can make and serve in minutes.
• Simple ingredients--The recipes found in this Creole and Cajun cookbook use easy-to-find ingredients, and there are even substitution tips if you want to experiment a bit.
• Essential extras--Get quick, easy recipes and storage tips for regional cooking bases, including roux, stock, and seasoning blends.

It's simple to serve up some home-cooked Southern fare with flair with The Easy Creole and Cajun Cookbook.

River Road Recipes III is perfect for anyone who wants to cook dishes with lower fat and calories but still enjoy great Louisiana food. All of the 341 recipes have been modified and analyzed by a registered dietitian and are annotated with fat, caloric, and nutritional information. The famous Spinach Madeline is only one of several fat-modified River Road Recipes classics. The book is seasoned liberally with full-color photos and vignettes from South Louisiana, with a special section featuring recipes from well-known Louisiana chefs and a how-to section on low-fat cooking techniques.

Over 100,000 copies in print!