Books for the Chef in Your Life

Name: Creole Made Easy with the Creole Sausage Queen
Brand: Julie Frederick Vaucresson
SKU: 9781455627981
Price: 32.95 USD
Availability: InStock

For those who delight our palates all year long, how about giving them a unique addition to their favorite shelf? We have cookbooks and local food histories, not just from every corner of America, but for every meal of the day, starting with Austin’s Breakfast Tacos, to lunchtime with Texas Hamburgers, to dinner in Big Sky Country. And for dessert, try New England Pie. For your baker, there’s the delicious dough of Southern Breads, or the sweetness from Gottleib’s of Savannah, an institution since 1884 and home of the Chocolate Chewie. For chefs who like it hot, how about recipes from the Chili Capital of the US: Cincinnati Chili, or the Sizzling History of Miami, or the meaty wonders of Memphis BBQ? This year, feed the hungry heart of your favorite chef with just the right book about local food and cooking.

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Creole Made Easy with the Creole Sausage Queen

The Dooky Chase Cookbook

Justin Wilson Gourmet and Gourmand Cookb

$24.99

Gumbo Shop

$19.95

Favorite New Orleans Recipes

$17.99

Favorite New Orleans Recipes

$17.99

Lagniappe Leftovers

$14.95

New Orleans Classic Gumbos and Soups

$19.95

Creole Made Easy with the Creole Sausage Queen

9781455627981

$32.95

Since 1899, Vaucresson’s Sausage Company has produced its beloved brand in the Seventh Ward of New Orleans. Julie Frederick Vaucresson shares stories from the Vaucresson and Frederick families along with scores of recipes using both the sausages and a new line of mustards. Also included are classic dishes from the fabled Bourbon Street Vaucresson Café Creole (circa 1963-1972) along with other homestyle recipes from the Frederick family, with color photographs of many of the recipes.

La Cuisine Creole

9781429097444

$19.95

Lafcadio Hearn's La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture. Among its recipes, collected from leading chefs and noted Creole housewives, are gumbos with oysters, okra, and shrimp; grenouilles frites or fried frogs; plum, sweet potato, and gingerbread pudding; and a number of beverages, several of which use absinthe as the main ingredient. Lafcadio Hearn spent close to a dozen years in New Orleans, starting in 1877. During that time, his writings significantly shaped the impressions, myths, and symbols of the Crescent City, many of which live on to this day. Although Hearn was born in Greece in 1850, he chronicled Creole culture and the natural and domestic worlds of New Orleans - most notably its language and cuisine - as if he were born and raised there. Later in life, he became a citizen of Japan and is considered by the Japanese to be one of the greatest Japanese writers of his time.

The Dooky Chase Cookbook

9781455627660

$27.95

Dooky Chase's Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant's kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades. Spiced with exquisite works from the African American art collection that hangs in the restaurant's dining room, this cookbook pairs the flavors of Leah Chase's dishes with anecdotes recounting the restaurant's traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant's favorite offerings and features a new chapter on drinks. Dooky Chase's longtime chef and proprietor passed away in 2019, but these pages honor Leah's legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.

Southern and Smoked

9781455626380

$35.00

In South Louisiana, food is more than just sustenance. It is a way to bring friends and family together and it connects us to our history and our culture. Few places are more tied to these culinary roots than Louisiana's River Parishes, which stretch along the levees of the Mississippi River between New Orleans and Baton Rouge. Here the many cultures and diverse people who call the area home--Cajun, Creole, German, French, Spanish, African, and Native American--have mingled to produce a rich tradition of harvesting the largesse that Louisiana provides all year long. That abundance is crafted it into delectable dishes by the families who have cultivated these lands for generations.
Chef Jarred Zeringue celebrates this seasonal bounty in this approachable guide to Cajun cooking. Featuring the flavors and culture he learned alongside his mother, grandparents, and many aunts and uncles, Jarred offers an intimate window into how his family--like so many in Louisiana's River Parishes--cook from the land, using the freshest ingredients in a lifestyle that embodies the farm to table philosophy. With nearly 90 recipes divided by the seasons, Jarred shares the traditional tastes of his childhood, with an emphasis on the smoked meats for which his smokehouse is renowned.

Cajun Pig

9781467144469

$21.99

Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. The culinary star of these gatherings? 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 step back 300 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. Author Dixie Poche' traverses Cajun country to dive into 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 mouth-watering dive into Cajun devotion to the pig.

Gumbo Shop

9781455627219

$19.95

For decades, patrons of the quaint Creole restaurant on Saint Peter Street have enjoyed the standards of New Orleans cuisine in one of its most natural settings. Around the corner from Saint Louis Cathedral, half a block from Jackson Square and within sight of the Mississippi River, the mural-walled dining room and tropical garden patio provide the backdrop for the gumbo, etouffée and jambalaya that flow from the kitchen. The word "gumbo" evokes images of black iron kettles, slowly simmering with a mélange of exotic ingredients, skillfully seasoned and crafted for pleasure. It also describes the New Orleans culture. In this book of recipes, peppered with vignettes of local lore, Gumbo Shop shares its culinary traditions for your enjoyment.

Lagniappe Leftovers

9781455626540

$14.95

"Susanne Duplantis is out to save the world one leftover at a time. You'll think twice before ever throwing edible food away again!"--Poppy Tooker, host of Louisiana Eats! radio show

"With this fun, family-friendly cookbook, there's no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: 'What in the world am I going to make?'"--Adrian Miller, James Beard Award-winning author

"You'll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste."--Cynthia Graubart, James Beard Award-winning author

Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne's guidance, you'll begin to see leftovers as a delicious way to save time, food, and money.

New Orleans Classic Gumbos and Soups

9781589806306

$19.95

A guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB. Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.