Chefs' Secrets from Great Restaurants in Louisiana

Released on by Louisiana Restaurant Association
preview-18

  • Chefs' Secrets from Great Restaurants in Louisiana Book Detail

  • Author : Louisiana Restaurant Association
  • Release Date : 1999-01-31
  • Publisher : Pelican Publishing
  • Genre :
  • Pages : 0
  • ISBN 13 : 9781565546219
  • File Size : 2,2 MB
DOWNLOAD BOOK

Chefs' Secrets from Great Restaurants in Louisiana by Louisiana Restaurant Association PDF Summary

Book Description: Louisiana restaurants serve a delicious indigenous American cuisine that has recently gained considerable national recognition. Cajun cooking, which originated in South Louisiana's bayou country, is hot and spicy and relies on easy-to-acquire ingredients. Creole food has a more citified style and developed in the Creole kitchens of New Orleans. Restaurants in Louisiana have developed a style of their own, at times combining Cajun and Creole influences to produce "Louisiana Cooking," a truly original cuisine that relies on spicy sauces, fresh produce and seafood, and thick gravies. The recipes in Chefs' Secrets from Great Restaurants in Louisiana come from famous New Orleans restaurants as well as from carefully tucked-away country restaurants. You'll learn the secrets of chefs from New Orleans' exclusive Commander's Palace, popular K-Paul's Louisiana Kitchen, and Antoine's, one of New Orleans' oldest, most celebrated restaurants. Also included are recipes from Cafe Rani in Covington, Don's Seafood in Lafayette, and The Oaks Plantation Restaurant, hidden on old River Road in Destrehan. Try Creole Seafood Okra Gumbo from New Orleans' famous Gumbo Shop, the Chicken Bienville from Bienville's Courtyard, and K-Paul's Louisiana Kitchen's own recipe for their unique Chicken and Tasso Jambalaya. For the more adventurous, there's Alligator Sauce Piquante from the Royal Restaurant and Pub in Jennings, and Le Lapin en Matelote (Rabbit Stew with Red Wine) from Begue's. And of course, who could resist the trout and shrimp dishes? Try Shrimp Chippewa from Mr. B's, fillet of Trout Bayou Style from Sazerac, and Trout Meuniere from Ralph and Kacoo's. Dessert offerings include Bread Pudding with Whisky Sauce from the Bon Ton Cafe, and a delicious Almond Torte from Stephen and Martin. Once Louisiana's chefs have let you in to their confidence, you're bound to spread the word.

Disclaimer: www.yourbookbest.com does not own Chefs' Secrets from Great Restaurants in Louisiana books pdf, neither created or scanned. We just provide the link that is already available on the internet, public domain and in Google Drive. If any way it violates the law or has any issues, then kindly mail us via contact us page to request the removal of the link.

My New Orleans

My New Orleans

File Size : 99,99 MB
Total View : 4243 Views
DOWNLOAD

It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival,

Chef Paul Prudhomme's Louisiana Kitchen

Chef Paul Prudhomme's Louisiana Kitchen

File Size : 48,48 MB
Total View : 6923 Views
DOWNLOAD

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary

New Orleans Chefs Cookbook

New Orleans Chefs Cookbook

File Size : 73,73 MB
Total View : 6446 Views
DOWNLOAD

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaura