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Author: Dixie Poché Publisher: Arcadia Publishing ISBN: 1439662177 Category : Cooking Languages : en Pages : 177
Book Description
Explore the recipes and history behind an array of sweet treats from the Sugar State with help from the author of Classic Eateries of Cajun Country. Louisiana is famous for its culinary delights, and the state’s rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea’s Lunchroom’s pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport’s Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poché dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country’s pain perdu and many more. “Desserts Past, Present, and Future are the stars of Dixie Poché’s new book, Louisiana Sweets: King Cakes, Bread Pudding, and Sweet Dough Pie. The Lafayette-based travel writer gets rather Dickensian (but trade that tacky soot for powdered sugar) as she lays outs a picture of the state’s love affair with sweets through history, anecdotes, recipes, restaurant profiles, and more.” —Country Roads Magazine
Author: Dixie Poché Publisher: Arcadia Publishing ISBN: 1439662177 Category : Cooking Languages : en Pages : 177
Book Description
Explore the recipes and history behind an array of sweet treats from the Sugar State with help from the author of Classic Eateries of Cajun Country. Louisiana is famous for its culinary delights, and the state’s rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea’s Lunchroom’s pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport’s Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poché dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country’s pain perdu and many more. “Desserts Past, Present, and Future are the stars of Dixie Poché’s new book, Louisiana Sweets: King Cakes, Bread Pudding, and Sweet Dough Pie. The Lafayette-based travel writer gets rather Dickensian (but trade that tacky soot for powdered sugar) as she lays outs a picture of the state’s love affair with sweets through history, anecdotes, recipes, restaurant profiles, and more.” —Country Roads Magazine
Author: Kody Chamberlain Publisher: ISBN: 9781607064138 Category : New Orleans (La.) Languages : en Pages : 0
Book Description
In 2005, New Orleans police detective Curt Delatte rejoins the hunt for a spree killer who is terrorizing the city, aware that the investigation must be completed quickly because, in a matter of days, Hurricane Katrina is going to hit the city and all of the evidence could be washed away.
Author: Darra Goldstein Publisher: Oxford University Press, USA ISBN: 0199313393 Category : Cooking Languages : en Pages : 947
Book Description
Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".
Author: Publisher: ISBN: Category : Languages : en Pages : 128
Book Description
To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.
Author: Dixie Poché Publisher: Arcadia Publishing ISBN: 1467144460 Category : History Languages : en Pages : 176
Book Description
"Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. The author traverses Cajun country to dive in to the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig."--Back cover.
Author: Dixie Poché
Author: Dixie Poché
Author: Kody Chamberlain
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Author: United States. Congress. House. Committee on Ways and Means
Author: Darra Goldstein
Author: Bernard D. Reams (Jr.)
Author: United States. Congress. House
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Author: 
Author: Dixie Poché