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In a While, Crocodile
"Grab your slow-cooker and get ready to take a culinary tour through the Crescent City with mouth-watering recipes such as Laissez les Bons Temps Rouler Shrimp ?touff?e, Flambeaux Gumbo, and Royal Street Red Beans! When Southern sisters-in-law Patrice Keller Kononchek and Lauren Malone Keller transitioned from being care-free young professionals to busy, working moms on budgets, they knew that their restaurant rendez-vous could not stay in their weekly schedules. They were determined to recreate their favorite New Orleans restaurant recipes in their own homes?without the fuss. Presented here is a collection of more than fifty Southern slow-cooker recipes that take the time-consuming aspect out of preparing good food. Compiled from a combination of cherished family and restaurant recipes, this cookbook is a simple and flavorful guide to a traditional New Orleans-style dinner." -- from publisher's website.
Acadiana Table
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Real Cajun
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link t...
River Road Recipes
This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies
Kevin Belton's New Orleans Kitchen
Belton is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world. Here he offers New Orleans classic dishes, as well as foreign favorites with a little New Orleans twist. -- adapted from Amazon.com info
Darkwing
Before there were bats like Shade, Marina or even Goth, there was a young chiropter—a small arboreal glider—named Dusk. . . . It is 65 million years ago, during a cataclysmic moment in the earth’s evolution, and Dusk, just months old, has no way of knowing he will play a pivotal role in creating a new world. What he does know is that he is different from the other newborn chiropters. Not content to use his large sails to glide down from the giant sequoia tree, Dusk discovers that if he flaps quickly enough, he can fly. But this strange gift that makes him feel like an outcast from the colony will also make him its saviour. After most of the colony is savagely massacred by the felids—...
The Nine
In the dark streets of Corma exists a book that writes itself, a book that some would kill for... Black market courier Rowena Downshire is just trying to pay her mother’s freedom from debtor's prison when an urgent and unexpected delivery leads her face to face with a creature out of nightmares. Rowena escapes with her life, but the strange book she was ordered to deliver is stolen. The Alchemist knows things few men have lived to tell about, and when Rowena shows up on his doorstep, frightened and empty-handed, he knows better than to turn her away. What he discovers leads him to ask for help from the last man he wants to see—the former mercenary, Anselm Meteron. Across town, Reverend P...
Victuals
Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016
International Guide to Student Achievement
The International Guide to Student Achievement brings together and critically examines the major influences shaping student achievement today. There are many, often competing, claims about how to enhance student achievement, raising the questions of "What works?" and "What works best?" World-renowned bestselling authors, John Hattie and Eric M. Anderman have invited an international group of scholars to write brief, empirically-supported articles that examine predictors of academic achievement across a variety of topics and domains. Rather than telling people what to do in their schools and classrooms, this guide simply provides the first-ever compendium of research that summarizes what is k...
Celebrity Bake Book
A sensational collection of cake, cookie, tart and pudding recipes, this is a must-have book for any baking fan. Celebrities, chefs and politicians share their favourite bakes to raise money for The Ben Kinsella Trust. Celebrities include TV cook Mary Berry who is one of UK's best-known and respected cookery writers. Other well known contributors include HRH Duchess of Cornwall, Paul Hollywood, Lorraine Pascal, Jamie Oliver, Nigella Lawson, Jane Asher, and many, many more. The book is the idea of Linda Morris and the members of her Cake Club the Baking Belles, a small group of friends who get together, share recipes, bake and eat cake. A keen baker, Linda's son is Ed Shaerf, Chef Patron at One Blenheim Terrace.
