Wohl, Kit.
Summary: Stories about the restaurant's history and l60 recipes.
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Publisher / Publication Date: Pelican 2005
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Place a hold to request this item.Boudy, Toya
Summary: Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her...
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Publisher / Publication Date: The Countryman Press 2023
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1 available in Adult Non-fiction, Call number: 641.59763 BOUBelton, Kevin
Summary: "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)...
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Publisher / Publication Date: Gibbs Smith 2021
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1 available in Adult Non-fiction, Call number: 641.59763 BELAlexander, Jasper
Summary: In 1938, Louisiana native Hattie Gray started Hattie's Chicken Shack in Saratoga Springs, New York. Alexander traces the restaurant's history to the present through recipes, anecdotes, and photographs, interwoven with recipes from downhome jambalaya to good old-fashioned fried chicken. Now you can enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home.
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Publisher / Publication Date: Countryman Press 2016
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1 available in Adult Non-fiction, Call number: 641.5 ALEBall, Alan
Summary: Collects recipes inspired by the television program "True Blood," including such themed options as last rites pecan pie, stake and eggs, and drop-dead tuna-cheese casserole, in a work that includes color photographs from the show.
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Publisher / Publication Date: Chronicle Books 2012
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1 available in Adult Non-fiction, Call number: 641.59763 BALWhite, Randy Wayne.
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Publisher / Publication Date: Lyons Press 2006
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1 available in Adult Non-fiction, Call number: 641.5 WHILilleth, Krimsey
Summary: "Classic Cajun dishes like jambalaya, aetouffaee, gumbo, and hushpuppies have gone vegan in this delicious plant-based cookbook created by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen. The Cajun Vegan Cookbook blends Louisiana's beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and...
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Publisher / Publication Date: Blue Star Press 2021
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1 available in Adult Non-fiction, Call number: 641.59763 LILMartin, Melissa
Summary: "Every hour of the day, Louisiana loses a football field's worth of land to the Gulf. And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. In the same way Zora Neale Hurston documented...
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Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2020
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1 available in Adult Non-fiction, Call number: 641.59763 MAROliver, Jamie
Summary: "Oliver returns with his 10th cookbook, this one a colorful and quirky look at down-home American cooking. Traveling to the cities of New York and Los Angeles, as well as Louisiana, Georgia, Arizona, and Wyoming, Oliver paints a somewhat unbalanced portrait of American cuisine"--Amazon.com.
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Publisher / Publication Date: Hyperion 2010