Cooking in Cajun Country

( 2 )

Overview

100 LIP-SMACKING RECIPES THAT'LL KNOCK YOUR SOCKS OFF!

Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With loads of authentic Cajun recipes from Louisiana's Acadian parishes, Cooking in Cajun Country will help you create insanely tantalizing recipes that you'll make over and over again.

• Andouille-Stuffed Pork Loin

• Butter Beans with Sausage

• Grand Chenier ...

See more details below
Hardcover
$15.19
BN.com price
(Save 10%)$16.99 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (11) from $1.99   
  • New (6) from $2.17   
  • Used (5) from $1.99   
Sending request ...

Overview

100 LIP-SMACKING RECIPES THAT'LL KNOCK YOUR SOCKS OFF!

Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With loads of authentic Cajun recipes from Louisiana's Acadian parishes, Cooking in Cajun Country will help you create insanely tantalizing recipes that you'll make over and over again.

• Andouille-Stuffed Pork Loin

• Butter Beans with Sausage

• Grand Chenier Crawfish Jambalaya

• St. Martin Alligator Eggs

• Pecan Island Catfish Étouffée

• Baked Ducks Landry

• Sweet Potato en Brochette

• Crawfish Bisque

• Cajun Pain Perdue

• Tried-and-True Pecan Pie

"Cajun" Karl Breaux is a French-speaking Cajun born in Lafayette. He has received awards from the governments of France and Louisiana for his efforts to protect the French language.?Karl has cooked for many years and has his own television show, Cajun Karl's Cook'n Adventures, and website, www.cajunkarl.com.

Journalist Cheré Dastugue Coen has been covering the food scene of Louisiana for years, first in her hometown of New Orleans and now in Lafayette, the heart of Cajun country, where she writes a weekly food column.

Read More Show Less

Editorial Reviews

From Barnes & Noble
If, as some anthropologists maintain, every culture possesses an identifiable cuisine, Cajuns are well on their way towards fulfilling that requirement. Cajun cuisine is among America's most famous, but least understood cooking styles. This cookbook serves as a tutorial with benefits, providing not only a kitchen-centered course on Cajun culture but also more than 100 authentic Cajun recipes. And the fixings are unforgettable: for example, sample Stuffed Pork Loin, Sweet Potato en Brochette, Baked Ducks Landry, or Tried-and-True Pecan Pie. Worth a second helping.
Read More Show Less

Product Details

  • ISBN-13: 9781423604877
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 8/1/2009
  • Pages: 160
  • Sales rank: 643,826
  • Product dimensions: 8.50 (w) x 8.40 (h) x 0.50 (d)

Meet the Author

Journalist Cheré Dastugue Coen has been covering the food scene of Louisiana for years, first in her hometown of New Orleans and now in Lafayette, the heart of Cajun Country, where she writes a weekly food column.

Karl Breaux is a French-speaking Cajun, born in Lafayette, who has received awards from the governments of France and Louisiana for his efforts to protect the French language. Karl has cooked for many years at hunting camps, family outings, and public events.

Read More Show Less

Read an Excerpt

Bayou Goula Prime Rib

This makes a beautiful centerpiece for a glamorous meal-and a happy crowd as well.

1 cup Creole mustard

3/4 cup crushed garlic

8-pound rib-eye roast (do not trim fat)

1 (3.4-ounce) bottle Montreal Steak Seasoning

Preheat oven to 450 degrees.

Combine the mustard and garlic. Rub mixture on the roast. Sprinkle the seasoning on the roast to coat. Place on baking pan and bake 20 minutes. Turn oven to 325 degrees and cook for 1 hour and 40 minutes more. Let sit for 15 minutes before carving.

Serves 8

Read More Show Less

Table of Contents

6 Foreword

10 Welcome to Cajun Country

18 Chapter 1: The Acadian Coast

38 Chapter 2: The Wetlands

56 Chapter 3: Upper Prairie

76 Chapter 4: Lower Prairie

96 Chapter 5: The Bayou Region

114 Chapter 6: Southwest Louisiana

132 Chapter 7: Marshes and Coast

152 Food Festivals in Cajun Country

153 Cajun Food Websites

154 Cajun Tourism Websites

155 Bibliography

156 Index

Read More Show Less

Customer Reviews

Average Rating 5
( 2 )
Rating Distribution

5 Star

(2)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted August 27, 2009

    Cookbook explains nuances, regions of La.'s Cajun country by Cheramie Sonnier

    Published Aug. 13, 2009, in The Advocate newspaper of Baton Rouge: "Cooking in Cajun Country" by Karl Breaux with Cheré Dastugue Coen (Gibbs Smith, $16.99, paperback) deserves praise for explaining in simple language what Cajun cooking is - and isn't. It explains the nuances of the cuisine and how it has developed and evolved over the 244 years since the first Acadian settlers arrived in Louisiana 10 years after being deported from Nova Scotia by the English. The 160-page book discusses the difference between Creole and Cajun, and points out that real Cajun cuisine is flavorful, not overly seasoned with hot sauce or cayenne pepper. The book divides Cajun country, which it says covers 22 parishes from Mississippi to Texas, into seven regions, with some parishes appearing in more than one region: the Acadian Coast (what are now Ascension, Iberville, St. John the Baptist, West Baton Rouge and St. Charles parishes), The Wetlands (including Lafourche and Terrebonne parishes), Upper Prairie (St. Landry), Lower Prairie (Lafayette, Acadia and Vermilion), the Bayou Region (St. Martin, Iberia), Southwest Louisiana (Cameron, Calcasieu, Vermilion, Iberia) and Marshes and Coast. Cajun country's cuisine differs from region to region, the authors write, and they offer explanations of the sometimes subtle differences along with recipes from each region. As a consequence, the book includes six recipes for gumbo, and each chapter includes recipes for everything from side dishes to desserts. Its 100 recipes range from Belle Rose French Onion Soup to Dark Sugar Pralines.Breaux describes himself as a French-speaking Cajun born in Lafayette with his own television show, "Cajun Karl's Cook'n Adventures." He likes to fish and hunt, and the book reveals that. The recipes are the type that Louisiana men like to cook at fishing or hunting camps. While it includes no photographs, "Cooking in Cajun Country" is attractively designed and illustrated. The book does include listings for food festivals in Cajun country, along with Web sites for additional information; Cajun food Web sites; and Cajun tourism Web sites. "Cooking in Cajun Country" would be a good choice to give as an inexpensive gift to someone who wants to learn about south Louisiana and easy, home-style Cajun cooking.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 22, 2009

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)