AA31 • Louisana Hometown Cookbook (Electronic Download)

AA31 • Louisana Hometown Cookbook (Electronic Download)
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  • Item #: 978-1-934817-07-0D
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Louisiana Hometown Digital Cookbook (also in book form) is about local, tried and true recipes and fun-filled facts from all-over the state. From the Southern hometown cooking in North Louisiana to Creole cuisine ofNew Orleans to South Louisiana's Cajun favorite recipes, food is about more than mere sustenance inLouisiana... It's about tradition. Nowhere is the tradition ofLouisiana hometown cooking more apparent than in this outstanding new cookbook.

You'll find easy-to-follow recipes for traditionalLouisianafavorites like Crawfish Etouffee, Crawfish Bread, Chicken Sausage Gumbo, Boiled Crawfish, Chocolate Peanut Butter Balls, Chocolate Covered Pecans, Pecan Pralines, Filet Gumbo, Corn Macque Choux, Beignets, and many many more. From Creamy Pecan Pralines to Holy Trinity Mardi Gras Potatoes, King Cake to Cajun Red Beans and Rice, Shrimp or Crawfish Boil toNew OrleansBread Pudding.

Louisianacooking is world renowned, perfectly seasoned, and always a crowd pleaser. Louisiana Hometown Cookbook preservesLouisiana's most cherished dishes... deliciously.

Louisiana’s home cooks are well-known for good food. Now everyone can enjoy that special flavor in the new Louisiana Hometown Cookbook by Kent Whitaker and Sheila Simmons

The 272-page cookbook contains more than 300 of thePelicanState’s favorite recipes submitted by hometown cooks throughoutLouisiana. In addition to selecting recipes that representLouisiana’s signature style of cooking, the editors chose recipes that are easy to prepare. “We pay particular attention to the way the recipes are presented to ensure the ingredients are presented in order of use with instructions that are clear and concise. We focus on good old-fashioned home cooking and bring you recipes that can almost always be made right from your pantry,” says Simmons.

“Don't expect a lot of difficult, gourmet recipes that require a special trip to the grocery store,” adds Whitaker. “Because these are just down-home recipes like your Momma and her Momma made.” Simply reading a few of the recipe titles makes it obvious this is truly aLouisianacookbook with recipes for many classic dishes like... Beignets in the French Quarter... Seafood Gumbo, King Cake, Shrimp Etouffee, and Alligator Stew inSouth Louisiana... And fromNorth Louisiana, there are favorites like Old-Fashioned Buttermilk Biscuits, Hot Sausage Black-Eyed Pea Casserole, and Collard Greens.

Beyond the traditional favorites, a new generation of hometown cooks will enjoy updated favorites like Crawfish Cakes with Creollaise Sauce, Holy Trinity Mardi Gras Potatoes, andParty Pecan Rum Cake. From traditional dishes like New OrleansBread Pudding, Grits and Grillades, Corn Maque Choux, andBanans Foster... to other favorites like Crab Stuffed Deviled Eggs, Cajun Beer Bread, Grannies Hot Crockpot Candy, andGrilled Fish Orleans, Louisianacooking is diverse and delicious and this cookbook brings a taste of it all.

Those of you who confess to reading your cookbooks like novels, will enjoy the sidebars found throughout the book and containing a generous helping of stories about food-related festivals across the state. From the Louisiana Oyster Jubilee inNew Orleans to the Zwolle Tamale Festival, from Mudbug Madness inShreveport to Abbeville's Giant Omelette Celebration, Starks Mayhaw Festival to Mandeville Seafood Festival, Ponchatoula’s Strawberry Festival toRuston’s Squire Creek Louisiana Peach Festival, there is a celebration to suit every taste.

Louisiana Hometown Cookbook is great for the armchair traveler as well as the perfect addition for any home cook’s library. It is a collection of tried and true recipes that will be enjoyed byLouisiananatives, visitors or anyone who enjoys a good cookbook. With so many recipes for dishes that families have enjoyed over and over again, Louisiana Hometown Cookbook, the latest book in the State Hometown Cookbook Series, meets the series’ goal of “preserving your recipes for the next generation of hometown cooks.”