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Cajun & Creole Cooking:     more books (100)

Kenny's Cajun-Creole Cookbook by Kenny Miller, 1997-01 Creole Cooking (Step-By-Step Cookbooks) by Gallery Books, 1990-05 Delicious Dishes : Creole Cooking For Children by Dulaney Montgomery, Berthe Amoss, 1991-07-01 Creole Cooking (Global Gourmet) by Sue Mullin, 2000-06-01 100 Greatest New Orleans Creole Recipes, The (100 Greatest Recipes Series) by Roy Guste Jr., 1994-11-30 The Southern Accent: Cajun & Creole Cookbook by Elena Embrioni, Frances Wood, 1997-04 Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle R. Bienvenu, 2007-08-10 Emeril's Creole Christmas by Emeril Lagasse, 1997-10-08 Lafcadio Hearn's Creole Cookbook by Lafcadio Hearn, 1990-09-30 Louisiana Creole and Cajun (Nfais Report Series) by Margaret Maring, 1985-01 Creole by Babette de Rozières, 2010-05-19 Bouche Creole II, La by Leon E. SoniatJr, June Soniat, 1998-05-31 Stir the Pot: The History of Cajun Cuisine by Marcelle Bienvenu, Carl A. Brasseaux, et all 2008-06-30 Beans, Greens, and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables by Damon Lee Fowler, 1998-03-02

lists with details

101. Oysters En Brochette Recipe From Cajun/Creole Cooking
     cajun creole cooking. by. Terry Thompson. Makes 4 servings. (Modified fromcajun - creole cooking by Terry Thompson, 1986, HP Books, Los Angeles, CA).  
     http://www.fishingnj.org/recoyst.htm
     
     Extractions: Minced fresh parsley Cook bacon over medium heat until half done. Cut each slice into 8 pieces and set aside. Melt butter or in a heavy 2-quart saucepan, add Worcestershire sauce, liquid smoke, lemon juice, garlic powder, salt, cayenne, black pepper and reserved oyster liquor. Cook over medium heat 5 minutes. Cool slightly. Preheat broiler. Place oysters in butter mixture, turning gently to coat well. Using 6 oysters per skewer, thread vegetables and oysters on 4 skewers, alternating vegetables and oysters with a bacon piece between each item. Lay skewers across top of a baking pan with ends of skewers resting on sides of pan. Drizzle remaining butter mixture over top of vegetables and oysters. Broil 4 inches from preheated broiler 3 minutes per side, turning once. To serve, place a mound of white rice in center of each plate; slide oysters and vegetables from skewers onto rice. Drizzle each serving with buttery drippings from baking pan. Sprinkle with minced parsley. Makes 4 servings. (Modified from Cajun - Creole Cooking

102. Experience Great Cajun & Creole Food And Recipes With Chef John Folse & Co.
     Table of Sauce and Soup Consistencies Using The Roux of cajun and creoleCooking. THE BUTTER BASE ROUXS (The Classical and creole Rouxs).  
     http://www.jfolse.com/fr_rouxs.htm
     
     Extractions: Nora Ephron Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook's need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking. Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.

103. Cajun Creole Foods Main Menu
     Welcome to our main menu page that is dedicated to cajun and Creolecooking. Today s cajuns are the descendants of 1,600 French  
     http://www.yumyums.org/cajun.html

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