Food & Cooking

Cookbooks on Louisiana's unique cuisine

My New Orleans: The Cookbook (John Besh #1) Cover Image
ISBN: 9780740784132
Availability: Not in stock. Usually arrives in 2-5 Days
Published: Andrews McMeel Publishing - September 29th, 2009

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh.

It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish.

"That Sounds Good!" contains a variety of eats and drinks which reflect the cultural mix and character of WWOZ, New Orleans' celebrated jazz & heritage community broadcast station...from Russell Batiste's "Rockin' Spaghetti" to Dr. John's "Raccoon Stew" to Kermit Ruffin's "Barbecue Smoked Turkey".

But it's far more that just a cookbook. "That Sounds Good!" also preserves the station's 30+ year history, with recollections and images from the WWOZ's past.

This book has been a two year labor of love. It contains recipes and memories not only from musicians, but also staff, volunteers, and other friends of WWOZ.

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: A Cookbook Cover Image
ISBN: 9781400043897
Availability: On Our Shelves Now
Published: Knopf - October 23rd, 2007

Tales of the Cocktail from A to Z Cover Image
ISBN: 9781907434273
Availability: Special Order. May not be available. Call the store for details.
Published: Jared Brown - May 11th, 2012

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook Cover Image
ISBN: 9780307395818
Availability: On Our Shelves Now
Published: Clarkson Potter - April 21st, 2009

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine.

Tom Fitzmorris's New Orleans Food (Revised Edition): More Than 250 of the City's Best Recipes to Cook at Home Cover Image
By Tom Fitzmorris, Emeril Lagasse (Foreword by)
ISBN: 9781584798767
Availability: Special Order. May not be available. Call the store for details.
Published: Harry N. Abrams - May 1st, 2010

Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans Cover Image
By Marcelle Bienvenu (Editor), Judy Walker (Editor)
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ISBN: 9780811865777
Availability: Out of Print
Published: Chronicle Books (CA) - December 1st, 2008

After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm.

You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans Cover Image
ISBN: 9781578069415
Availability: Special Order. May not be available. Call the store for details.
Published: University Press of Mississippi - September 29th, 2008

Chef Prudhomme's Louisiana Kitchen Cover Image
ISBN: 9780688028473
Availability: On Our Shelves Now
Published: William Morrow Cookbooks - April 17th, 1984

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America.

Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant Cover Image
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ISBN: 9780307236371
Availability: Hard to Find
Published: Clarkson Potter - October 18th, 2005

Winner of the James Beard Foundation’s Award for Outstanding Restaurant of 2005

New Orleans: Authentic Recipes Celebrating the Foods of the World Cover Image
ISBN: 9780848731038
Availability: Special Order. May not be available. Call the store for details.
Published: Oxmoor House - October 1st, 2005

Williams-Sonoma Foods of the World New Orleans offers an insider's view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live.

Crescent City Farmers Market Cookbook Cover Image
By Poppy Tooker, Alice Waters (Foreword by)
ISBN: 9781603580991
Availability: Special Order. May not be available. Call the store for details.
Published: Marketumbrella.Org - April 1st, 2009

Thirteen years in the making, the "Crescent City Farmers Market Cookbook" is ready for the audience that has long been awaiting it.

New Orleans Cookbook Cover Image
ISBN: 9780394752754
Availability: On Our Shelves Now
Published: Knopf - March 12th, 1987

River Road Recipes: The Textbook of Louisiana Cuisine Cover Image
By Junior League of Baton Rouge (Manufactured by)
ISBN: 9780961302689
Availability: On Our Shelves Now
Published: Junior League of Baton Rouge -

The Encyclopedia of Cajun & Creole Cuisine Cover Image
ISBN: 9780970445711
Availability: On Our Shelves Now
Published: Chef John Folse & Company - December 1st, 2004

Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes.

AFTER THE HUNT: Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery Cover Image
ISBN: 9780970445742
Availability: On Our Shelves Now
Published: Chef John Folse & Company - November 1st, 2007

After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays homage to Louisiana as Sportsman's Paradise. More than 500 unique game and game fish recipes are included in this 870-page volume.

Hooks, Lies & Alibis: Louisiana's Authoritative Collection of Game Fish & Seafood Cookery Cover Image
ISBN: 9780970445759
Availability: On Our Shelves Now
Published: Chef John Folse & Company - December 1st, 2009

With book lovers still reeling from Chef John Folse’s wild game cookbook After the Hunt, a new book, Hooks, Lies & Alibis, has emerged. Hooks, Lies & Alibis is a tribute to Louisiana’s time-honored fish and seafood tradition and cuisine.

In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks Cover Image
ISBN: 9780061119866
Availability: Not in stock. Usually arrives in 2-5 Days
Published: William Morrow Cookbooks - October 30th, 2007

After five years of suspense since his last encyclopedic cookbook, Chef John Folse presents CAN YOU DIG IT, an ode to vegetables dedicated to Louisiana’s love affair with gardening.

Included are  chapters on the swamp floor pantry, root vegetables, leafy greens, off the vine, grains, exotics and more. Recipes focus on vegetables as the primary ingredient in appetizers, soups, salads, sides, entrées, breads, desserts and even drinks.

While some veggies are delicious straight from the ground, Folse takes great care to include an array of cooking methods for each vegetable included, all bringing out different flavors and textures. Just as his earlier book, AFTER THE HUNT, presented unique recipes for preparing wild game and HOOKS, LIES, & ALIBIS offered new ways of preparing fish and shellfish, CAN YOU DIG IT brings vegetables, which have for too long been considered second-class citizens at the table, to their rightful place.

As in those three earlier “Big Books, CAN YOU DIG IT begins with a look to the past by co-author Michaela York. The history of agriculture is told from ancient man and biblical perspectives; there are discussions of farming in antiquity including Egypt, Greece and Rome; gardens of the Middle Ages and Renaissance are explored; as well as the discovery of America and vegetables’ influence on population and power through the Colombian Exchange. The history section culminates in an overview of Louisiana’s deep roots in agriculture, with particular focus on the farming methods of the seven nations that make up Louisiana culture and cuisine.

Chef John Folse is the owner and executive chef of his Louisiana-based corporations including Chef John Folse & Company Manufacturing, White Oak Plantation and Exceptional Endings Bakery Division. He is CEO/CFO of Home on the Range: A Restaurant Development Company, parent corporation of Restaurant R’evolution, New Orleans, and Seafood R’evolution, Ridgeland, Miss. He is the author of numerous cookbooks and hosts a nationally syndicated television cooking show, A Taste of Louisiana. Additionally, the Chef John Folse Culinary Institute at Nicholls State University is named in his honor.