2,465円

2,690円 Emeril’s Cooking with Power includes more than 100 easy-to-follow, time-saving recipes, illustrated with dozens of color photos, specially created for home cooks’ favorite kitchen appliances: the pressure cooker, fryer, multi-cooker, and slow cooker. Whether you’re whipping up quick weeknight mea...

2,845円

1,408円 Recalling childhood visits to her grandmother’s house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes ー for gumbos, jambalayas, and those little something extras known as lagniappe ー that will put Louisiana taste and hospitality on your table. “Gu...

0円 My Cajun Recipes presents Seafood Cornbread Dressing, Crock-Pot Jambalaya – Pastalaya, Crawfish Fettuccine, Cush Cush or Couche Couche, Rice and Gravy. Corn Macque Choux IV, RaginCajun Chili, Stuffed Cornbread, Easy Crawfish Pie. Chocolate Pie, Beignets – A French Doughnut, Pumpkin Spice Cake

0円 My Louisiana Recipes presents Crawfish Etouffee. Pralines, Southern Fried Chicken, Chicken and Sausage Gumbo, Shrimp Casserole, Red Beans and Rice, Sweet Potato Pancakes, Beef Stew, Slow Cooker Jambalaya, Bananas Foster,, Zydeco Stomp Gumbo, Easy Cajun Jambalaya, Bourbon Chicken, Jambalaya, Cajun...

0円 The recipes in this cookbook were collected and assembled in this format as a gift for Georgia and Carl McCain on the occasion of their sixtieth wedding anniversary. The children, in-laws, and grandchildren all contributed their favorites and comments. The collection was compiled and edited by Do...

2,536円 Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region’s salty, oil-rich soil like nowhere else. At once an entertai...

2,122円 Discover the secrets of Caribbean cooking: the methods and ingredients needed to create that authentic Caribbean taste. Embark on a journey around the different islands of the Caribbean and find out how to make the most popular dishes, such as Jerk Chicken with rice and peas, and Curry Goat, as w...

2,115円 This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants. From Brennan's and Emeril to Commanders Palaceーproviding all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Or...

562円 Perfectly seasoned plump sausage hung in a smoke house over a smoldering pecan wood fire for hours is the traditional way to cure andouille (ahn-DOO-we). Baileys Andouille prides itself on doing things the old fashion way. This specialty meat market located in the Andouille Capital of the World, ...

1,921円 A cuisine lover's history of New Orleansーfrom the Creole craze to rebuilding after Hurricane Katrinaーfrom one of the city's best-known food critics. Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than forty years he's written a weekly restaurant ...