Cooking and Foodways
The Catfish Book
What would the state of southern plate and palate be without this staple? What is his great appeal? What is his family tree? How do you hook him? And if so, how do you cook him? But first you have to ...
New Orleans Cuisine
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker
New Orleans Cuisine: Fourteen ...
Garlic Capital of the World
According to Pauline Adema, you smell Gilroy, California, before you see it. In Garlic Capital of the World, the folklorist and culinary anthropologist examines the role of food and festivals in creating ...
You Are Where You Eat
Eating and cooking well are not just industries but ways of life for all New Orleans. Writer and photographer Elsa Hahne has visited the kitchens of thirty-three of New Orleans's home cooks and raconteurs ...
Louisiana Cookery
Creole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans—can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic ...
Secrets of a New Orleans Chef
These are among Tom Cowman's signature dishes: Trout Mousse, Roast Long Island Duck, Liver à l'Orange, Lamb Curry, Barbados Rum Trifle, and, la pièce de résistance, Cowman's Chocolate Cake. The recipes ...
Ozark Country
This study of folklife in the Ozarks surveys one of America’s most fascinating regions and shows its distinctive cultural imprint. The living heritage of Ozark country is detailed here beside the history ...
The Crab Lover's Book
Collected here with the author's family recipes are those from all parts of America, as well as from Europe, Asia, Central America, and the Caribbean. Among these are delicious appetizers, tasty soups ...
Southern Cooking to Remember
Southern food is as delightful and as varied as the region from which it comes - shrimp gumbo simmered in kitchens along the gulf Coast, roast venison from Alabama's piney woods, wild ducks from Georgia's ...
The Crawfish Book
American Indians worshiped them as creators of the world, Napoleon ate them to celebrate his victories, Swedes have them shipped in from halfway around the world, and for Louisiana's Cajuns the humble ...