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

Verlander, Lisette; Murphy, Susan

Softcover

ISBN 10: 087905784X ISBN 13: 9780879057848

Publisher: Gibbs Smith, 2000

Synopsis

We've included both traditional and more up-to-date recipes, as well as the tips, techniques, and ingredient information you'll need to share the secrets of South Louisiana's spirited cooking. Cookin' Cajun Cooking School's family stories illuminate traditional celebration lore in New Orleans' unique Creole culture, where a Big Easy goo time is always accompanied by great food.

About this title

About the Authors

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.

From the Inside Flap

Creating mouthwatering Cajun and Creole dishes in your own kitchen is just minutes away with the help of this book. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans' cooks--Lisette (Big Lisette) Verlander and Susay Murphy. Big Lisette shares Verlander family recipes with friends and customers. She's a cook who knows how to bring satisfaction with great food and old-time stories. You'll think you've pulled up a chair in her kitchen. Susan Murphy, a culinary expert who began teaching at the late Lee Barnes' Cooking School, has been T Cookin' Cajun Cooking School since 1989. Her close attention to techinique and her energy and style are informatively entertaining with the Cajun and Creole eating experience.

Excerpt. © Reprinted by permission. All rights reserved.

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.

Edition details

• Publisher: Gibbs Smith
• Publication date: 2000
• Language: English
• ISBN 10: 087905784X
• ISBN 13: 9780879057848
• Binding: Paperback
• Number of pages: 96