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Emeril's New New Orleans Cooking
by Emeril Lagasse, Jessie Tirsch (Contributor), Brian Smale (Photographer)What's hot and happening in food? Just ask Emeril Lagasse, the fantastic, award-winning chef who makes New Orleans cuisine newer and more exciting than ever before. A healthy respect for the flavors of classic Creole combines with Emeril's New England-Portuguese culinary heritage in 200 irresistible delights. Over 100 duotone photos.

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Emeril's Creole Christmas
by Emeril Lagasse, Marcelle Bienvenu (Contributor)
Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus, down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Also included are instructions for making stocking stuffers such as homemade Worcestershire sauce, buttercream mints, and cocoa rum balls. 70 color photos.

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Cajun Cuisine : Authentic Cajun Recipes from Louisiana's Bayou Country
by W. Thomas Angers (Compiler), Sue McDonough (Editor), Randy Herpin (Translator) The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!

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Enola Prudhomme's Low-Calorie Cajun Cooking
by Barry Zaid (Illustrator), Enola C. Prudhomme

People who love the spice the Cajun food adds to their life but not what it adds to their waistline, then ENOLA PRUDHOMME'S LOW-CALORIE CAJUN COOKING is for them. Now one can eat authentic Southern-Style Oven-Fried Chicken, Blackened Catfish, Shrimp and Crabmeat Jambalaya, and many other dishes without worrying about calories. The author is the proprietor of the Cajun Cafe in Carencro, Louisiana.

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