“bienvenu s”

A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author's growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricass??e, Stuffed Mirliton, Shrimp Stew, Grillades, Red Bea... More

"They want you to be their ruler." "What?!" That's when I fell out of my chair. Danielle Fairbanks is a normal teenager. That is, until she discovers a secret in France. Suddenly, Danielle's entire life is changing before her eyes. Thanks to an ancient prophecy, she now has to worry about being kill... More

Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus, down to the shopping lists and suggested wines, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced ... More

Philippe Perrot shows, through a delightful tour of the rise of the ready-made fashion industry in France, how clothing can not only reflect but also inculcate beliefs, values, and aspirations. Richly detailed, entertaining, and provocative, this book reveals to us the sources of many of our contemp... More

After Hurricane Katrina devastated New Orleans thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper... More

A 104-page hardcover book containing about 100 Cajun and Creole recipes, plus old photos and interesting stories about the author's growing up in the Cajun country of south Louisiana. Recipes include Shrimp Bisque, Andouille & Black Bean Soup, Crawfish-Okra Gumbo, Smothered Okra, Stuffed Tomatoes, E... More

Cajun Cooking For Beginners is a 48-page saddle-stitched soft cover book that teaches the basics of authentic Cajun cooking. It contains about 50 simple, easy-to-follow recipes; cooking tips and hints; a glossary of Cajun food terms, such as roux, gumbo, jambalaya and etouffee; and definitions of ba... More

Chef Emeril Lagasse, named "Best Southeast Regional Chef" in 1991 by the James Beard Foundation, introduces readers to the Creole tradition with an American twist. It includes 175 recipes that reflect the heart of Louisiana cooking and ingredients that reflect its soul. Includes 58 photos."Nowhere e... More