New Orleans Stories: Traditions, Folklore, & Cuisine of NOLA

This book examines religious beliefs expressed through ritualized behavior and festivals. Including sections on Catholicism, Mardi Gras, and Voodoo (Vodun).

Selection of tales, songs, riddles, proverbs and other items of folklore from seven regional cultures of the U.S.A.

Introduces a Louisiana Cajun family and their celebration of Mardi Gras including the music, the food, and the costumes. (Children's literature)

Drawing on a vast wealth of evidence - folktales, oral histories, religious rituals, and music - this book explores the pervasive if often unacknowledged influence of African traditions on American life. The result is a bold reinterpretation of American history that disrupts conventional assumptions and turns racial stereotypes inside out... Chapter 6 "The Hidden Heritage of Mardi Gras"

Master the art of all the most delectable styles of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 easy-to-use recipes. George Graham—a lifelong Louisianan, a former chef and restaurateur, and now an award-winning food writer and blogger—is a brilliant cook, a warm, funny, and engaging storyteller, and an ace photographer. He brings all these talents alive in Fresh from Louisiana, his second cookbook, following on the heels of his masterful Acadiana Table. George makes Louisiana cooking not just easy for home cooks to learn, but fun and interesting, too. The recipes range from George's pitch-perfect versions of classic Louisiana dishes to imaginative, brand-new ideas that use the signature flavors of the region's cuisines in utterly new ways. You can start a glorious Louisiana meal with a Corn and Crab Bisque, a Crawfish Boil Chowder, or Mini Bell Peppers Stuffed with Crabmeat. For a main course, why not try a Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, or a Gulf Shrimp Pasta Primavera? There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Brûlée, plus sides, sandwiches, cooling drinks, and breakfast and brunch fare. For soul-satisfying everyday dinners with family to amazing weekend feasts with friends, this beautiful book—with more than 100 color photos—brings the intriguing and delicious flavors of Louisiana home, wherever you might live.
Ebook available @ HFU Library!

A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Ebook available @ HFU Library!

Bill Ryan serves up some of the finest Cajun and Creole cooking out of a Dutch oven you'll ever taste! With this cookbook, he shares some of his prize recipes and tips for cast-iron cooking. Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn't fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will.
Ebook available @ HFU Library!