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Sample flavors of Cajun Country’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
"Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. The author traverses Cajun country to dive in to the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig."--Back cover.
There's just nowhere else but South Louisiana to find real knee-slapping, crowd-hooting Zydeco music. Even the big-city chefs can't cook up a Cajun meal the way they do at the roadside restaurants deep in the bayous of Acadiana. Likewise, no other guide matches the amount of in-depth information presented in Cajun Country Guide. It's a study of Cajuns that tells visitors how to find the sights, sounds, and flavors of one of America's most culturally unique regions. Take a vacation to a part of our own country that, in some places, didn't even speak English until nearly fifty years ago. While modern technology is weeding out some of the one-of-a-kind qualities of this subculture, not all of them are gone, or even hard to find, if you know how to hunt for them. And there are no better hunters than authors Macon Fry and Julie Posner. With the handy maps, reviews, and recommendations packed into the Cajun Country Guide, a trip to the bayous won't leave one feeling like a visitor, but more like a native who has come back home.
Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.
Dive into Cajun Mardis Gras, where the party goes down with a wholly different flourish Everyone knows about Louisiana Mardi Gras and its glitz, glam, parades and masquerades. But in Cajun County, the festival turns communities into stage shows of wild revelry. Called Courir de Mardi Gras in the rural parishes, you'll find masked runners and horsemen bedecked in colorful, tattered clothing, cavorting through the countryside on a begging quest for gumbo ingredients. It's an outrageous celebration--derived from the French medieval Festival of Begging--on the eve of Lenten season's fasting. In exchange for neighborly generosity, the revelers sing, dance, act a fool, chase chickens and unite the community with an abundance of mirth that reverberates year-round. Join author Dixie Poche and take part in the wild spectacle and otherworldly whimsy of Courir de Mardis Gras.
Take a bite out of the Big Easy with this Cajun cookbook Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook apart: 50 iconic recipes—Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks—Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.
"Louisiana is famous for its culinary delights, and the state's rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea's Lunchroom's pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport's Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poche dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country's pain perdu and many more."--Publisher's description.
Includes more than 100 essential Louisiana eating (and drinking) experiences.
Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style.
Researched and written by residents of the city, this guide has been updated to give information on sights, music, shops, restaurants, nightlife and festivals. Details include how to spend the perfect Mardi Gras, where to find the best Creole and Cajun food and trips out of the city.