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A cookbook featuring over fifty traditional and contemporary Creole recipes from the venerable French Quarter restaurant, authored by Gumbo Shop president and executive chef Richard Stewart.

Gumbo Shop

 In the same manner and style of The Little Gumbo Book, author Gwen McKee presents fifty-seven classic New Orleans dishes, with entertaining notes and stories woven throughout. All are popular favorites that originated in, became famous in, or simply are enjoyed in New Orleans.

The Little New Orleans Cookbook

 Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes.

New Orleans Cookbook
There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal and desserts and coffees.

The Commander's Palace New Orleans Cookbook

 Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages.

Best of the Best from Louisiana 2

 Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads and many other delectable dishes.

The Picayune's Creole Cookbook
Plenty of recipes from simple to unusual including fried shrimp, blackened tuna, Crawfish Ravioli, Oysters Rockefeller, Jambalaya, Etouffe and Gumbo

New Orleans Seafood Cookbook

 Contains lots of recipes from Justin Wilson's TV Show along with pictures and memories from the King of Cajun Cooking

Justin Wilson Looking Back

 Favorite recipes from The Dooky Chase Restaurant, a New Orleans Landmark. Recipes inclue Crab Soup, Crawfish Etouffe, Squirrel Pie and more

The Dooky Chase Cookbook
Savor a family favorite like Gambino's Boiled Crawfish, and finish off the meal with a delicious serving of Profiteroles with Vanilla Ice Cream & Chocolate Sauce, read family facts about the Favres from Kiln, Mississippi.

Favre Family Cookbook

 Only at Heaven on Seven, a popular Cajun Restaurant in Chicago, will you sample Bayou Chile Relleno, Crawfish and Spinach in Phyllo or Orzolaya-that is, jambalaya made with orzo pasta.

The Heaven on Seven Cookbook

 A good, classic New Orleans Cookbook with recipes like Stuffed Mirletons, Jambalaya, Red Beans and Redfish Courtboullion.

Brennan's New Orleans Cookbook
Plenty of Justin Wilson charm and recipes!

The Justin Wilson Gourmet and Gourmand

 Lots of easy to prepare Cajun recipes from Justin Wilson

Justin Wilson Number Two Cookbook

 This cookbook spiced with Cajun traditions and food memories, is bursting with recipes and stories chronicling Cajun ways, past and present. You'll learn to make dishes using basic pantry items.

Tell Me More
In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon.

The Best of New Orleans

 Creating mouthwatering Cajun and Creole dishes in your own kitchen is just minutes away with the help of this book. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans' cooks--Lisette (Big Lisette) Verlander and Susay Murphy.

The Cookin' Cajun Cooking School Cookbook

 The recipes are written for children, but the results will please the entire family. Recipes are for breakfast, lunch and dinner, snacks and desserts. They include such Creole favorites as pan perdu, jambalaya, shrimp gumbo, pralines and pecan pie. A small mesh bag holds a miniature bottle of Tabasco for those who like it hot and a "king cake baby" to bake in the traditional Mardi Gras cake.

Delicious Dishes - Creole Cooking For Children
The wealth of seafood dishes includes several shrimp Creole variations, redfish with crawfish and scallops, and salt-and-pepper shrimp. Green-pepper steak, poulet au fromage, barbecued ribs and zigeuner schnitzel are among the meat dishes. Side dishes are as diverse as sweet-and-sour cabbage, dirty rice, stewed okra and spinach mold. Desserts include lemon tequila souffle, pecan torte and pesche alla Piemontese (peaches Piedmont style).

New Orleans Chefs Cookbook

 Dishes such as Stuffed Eggplant Bayou Teche with Warm Remoulade Sauce, Quail Louisiana with Fresh Sage and Green Onion Stuffing, Veal Medallions and Louisiana Crabcake with Shitake Cabernet Sauce invigorate the traditional Creole canon of cooking.

Broussard's Restaurant Cookbook

The Kosher Cajun Cookbook

Kosher Creole Cookbook

    

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