The Crescent City Cookbook A Celebration Of New Orleans Cuisine 40 Creole Cajun Recipes From Nawlins Martha Stephenson by Martha Stephenson 9781986113717, 198611371X instant download after payment.

Nicknamed the Crescent City, and the Big Easy the Louisiana city of New Orleans is a vibrant, 24-hour destination. Not only is it a great place to party but it's also a melting pot of cuisines drawing its history and identity from French, American and African cultures. If you are searching for traditional New Orleans Creole and Cajun food, then this is where you will find it. The main differences between the two styles of cooking are very simple. Creole food's origins have their roots in European, Caribbean, African and Native American cuisine, whereas Cajun cooking gets its inspiration from the bayous enjoying Southern and French influences. Creole cuisine can be described as city food, and Cajun cuisine is very much country food. Take Gumbo, for instance, the Creole recipe is more of a tomato based soup, while Cajun Gumbo is more of a stew. However, if you aren't heading South anytime soon, you can enjoy making our 40 Creole & Cajun Recipes. We have brought together classic and traditional dishes from New Orleans that you can create in your own kitchen. You will discover amazing appetizers, sides, and snacks including:- * Fried Green Tomatoes with Shrimp Remoulade * Roasted Louisiana Oyster Crostini * Shrimp & Corn Chowder Delicious mains include Chicken ?touff?e, Gumbo, and Crawfish Pie. We even bring you a Louisiana Alligator Creole Stew. Desserts include Pecan Pie, Doberge Cake, and Bread Pudding not to mention iconic cocktails including the Hurricane, French 75 and The Sazerac. And if that weren't enough, as an added bonus we have also included a selection of Mardi Gras desserts and drinks to celebrate this world-famous carnival. So, let the good times roll with The Crescent City Cookbook, a celebration of New Orleans cuisine.