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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans
     

Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans

by Lisette Verlander, Susan Murphy, Dick Brennan (Foreword by)
 
Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orleans. Now, creating mouthwatering Cajun and Creole dishes in your own kitchen is just pages away with the help of this popular cookbook. Traditional and contemporary recipes, tips, techniques, and ingredient

Overview

Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orleans. Now, creating mouthwatering Cajun and Creole dishes in your own kitchen is just pages away with the help of this popular cookbook. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans cooks--Lisette Verlander and Susan Murphy, owners of The Cookin’ Cajun Cooking School. Over twenty thousand students a year learn the difference between Cajun and Creole cooking while getting a firsthand experience on how to make this delicious fare under the direction of the authors. You’ll think you’ve just pulled up a chair in their kitchen.

Product Details

ISBN-13:
9780879057848
Publisher:
Smith, Gibbs Publisher
Publication date:
04/21/2000
Pages:
96
Product dimensions:
7.00(w) x 7.00(h) x 0.48(d)
Age Range:
18 Years

Read an Excerpt

Sample recipe:

Pecan Pralines

Traditionally, pralines were made with pecans because pecans are so plenitful in the South. Created by Lee Barnes

1 cup dark brown sugar

1 cup white sugar

1/2 cup evaporated milk

2 tablespoons butter

1/4 teaspoon vanilla

1 cup pecan halves

1. Combine sugar, milk, and bring to a boil, stirring occasionally. Add butter, vanilla, and pecans. Cook until the syrup reaches the "soft ball stage"--238 degrees F. Cool for five minutes; then beat with a wooden spoon until the mixture starts to thicken.

2. Drop by tablespoons onto a well-greased flat surface (aluminum foil works well). The candy will flatten out into large cakes about three to four inches in diameter. When candy cools, store in an airtight container. Yield: 20 pralines.

Meet the Author

Lisette Verlander continues to share lovingly preserved Verlander family recipes with friends and customers. She's a cook who knows how to bring smiles of satisfaction with great Cajun and Creole food and old-time stories.

Susan Murphy, a culinary expert who began teaching at the Lee Barnes' Cooking School, has been teaching at Cookin' Cajun Cooking School since 1989. Her close attention to technique and her infectious engery and warm style informatively entertain with the literal and figurative flavor of the Cajun and Creole eating experience.

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