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The Acadian kitchen : recipes from then and now / by Bossé, Alain,1964-author.(CARDINAL)784980;
Includes bibliographical references and index.Acadian historical timeline -- Introduction -- Salads and appetizers -- Chowders, soups, and fricot -- One-pot meals -- Entrées from the sea -- Entrées from the farm -- Cajun recipes -- French-Acadian fusion -- Jams, jellies, and preserves -- Side dishes -- Bread and things -- Desserts, cookies, and assorted treats."The history of the Acadian culinary tradition, with recipes from the past and present."--
Subjects: Cookbooks.; Cooking, Acadian.; Cooking, Acadian;
Available copies: 4 / Total copies: 4
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American cooking: Creole and Acadian / by Feibleman, Peter S.,1930-2015.(CARDINAL)507987; Time-Life Books.(CARDINAL)137698;
Subjects: Cooking, American; Cooking, Creole.;
Available copies: 1 / Total copies: 1
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Matty Matheson : Home style cookery / by Matheson, Matty,author.(CARDINAL)783578; Bacon, Quentin,photographer.(CARDINAL)355587;
Bread -- Stocks -- Vegetables -- Dips, purees, and spreads -- Dumplings and pasta -- Curries, soups, and a stew -- Sandwiches -- Fried foods and cast-iron cookery -- Roasts, bakes, and a pie -- Smoked -- Grilled -- Desserts.In 'Home Style Cookery', Matty Matheson opens up his his home and shares his approachable and tasty style of cooking. He dispenses more than 125 new and original recipes that he cooks at home for family and friends, along with his secrets for executing them perfectly. Like everything Matheson cooks, the food inside is big, bold, and tasty. Matheson lives in St. John's, NB.
Subjects: Cookbooks.; Matheson, Matty.; Cooking, Acadian.; Cooking, Canadian;
Available copies: 3 / Total copies: 4
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Matty Matheson : a cookbook / by Matheson, Matty,author.(CARDINAL)783578; Bacon, Quentin,photographer.(CARDINAL)355587; O'Rourke, Pat,photographer.(CARDINAL)783579;
Part I: Family -- Part II: Cooking school and restaurants.Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty's memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad's Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty's life--from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world's most recognizable food personalities.
Subjects: Cookbooks.; Autobiographies.; Matheson, Matty.; Cooking, Acadian.; Cooking, Canadian; Cooking; Celebrity chefs.;
Available copies: 7 / Total copies: 8
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Gumbo life : tales from the roux bayou / by Wells, Ken,author.(CARDINAL)658145;
Includes bibliographical references (pages 247-250) and index.Roux awakening -- Academic gumbo: it's a swamp out there -- Gumbo gets going : Hank, Ted Kennedy, and the Great Wall of China -- Gumbo Inc. and the gumbo identity crisis -- The meaning of "T" : man in the land of a zillion chefs -- Feasting among the poule d'eau cookers -- Moby gumbo -- Ready, set, cook! -- Creole gets its Cajun on -- Gumbo hunting in Treme -- My gumbo life -- The glory of gumbo's pantry -- Gumbo as destiny -- Serpents on the Roux Bayou -- Bayou black today -- The gumbo highway and gumbo life converge.In this culinary memoir, Ken Wells delves into the history and culture of gumbo, a dish that reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans. Wells travels his native Louisiana to spend time with chefs cooking gumbo, at gumbo contests, at a gumbo factory, and at an iconic New Orleans restaurant.
Subjects: Cookbooks.; Recipes.; Wells, Ken; Gumbo (Soup); Cooking, Acadian.;
Available copies: 1 / Total copies: 2
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Gumbo life : tales from the Roux Bayou / by Wells, Ken,author.(CARDINAL)658145;
Includes bibliographical references and index."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? In this paperback edition, updated with new information and recipes, seasoned journalist Ken Wells sleuths out gumbo secrets. 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"--
Subjects: Wells, Ken; Gumbo (Soup); Cooking, Acadian.;
Available copies: 1 / Total copies: 1
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Tout de suite à la microwave : a gourmet's cookbook ... / by Durkee, Jean K.,(Kellner);
[1] French, Acadian & Creole recipes -- 2. Mexican, Italian & French recipes.
Subjects: International cooking.; Microwave cooking.;
Available copies: 1 / Total copies: 1
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Cajun cuisine : authentic Cajun recipes from Louisiana's bayou country. by Beau Bayou Publishing Company (Lafayette, La.)(CARDINAL)755105;
Subjects: Cooking, Cajun.; Cooking, American; Cuisine américaine;
Available copies: 3 / Total copies: 3
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One big table : a portrait of American cooking : 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs / by O'Neill, Molly.(CARDINAL)296699;
Nibbles, noshes, and tasty little plates -- Pickles, salsas, and other condiments, savory and sweet -- Steaming bowls: soups, chowders, and other consolations -- Bread: an unrefined history -- Conspicuous consumption of cellulose: salads -- From sea to shining sea: fish and shellfish -- Taming fire: a social history of American stoves -- Poultry in every pot, oven, broiler, and grill -- Cooking for crowds -- Everything but the squeal: beef, buffalo, game, lamb and pork -- Eat your vegetables -- Amber waves of grain -- Ice cream for all -- The sweet life.Presents a celebration of America's culinary traditions that features such favorite recipes as Beacon Hill Chestnut Stuffing, Acadian Mussels, and California Avocado Soup.
Subjects: Cookbooks.; Cooking, American.; Cooking; Cookbooks;
Available copies: 11 / Total copies: 12
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Rice / by Twitty, Michael W.,1977-author.(CARDINAL)345877;
"Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes-everything from Savannah Rice Waffles to Ghananian Crab Stew"--
Subjects: Cookbooks.; Cooking (Rice); Cooking, American; International cooking.;
Available copies: 9 / Total copies: 9
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Results 1 to 10 of 11 |