Eula Maes Cajun Kitchen or More So Fat Low Fat No Fat

Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

Author: Eula Mae Dor

More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.

Publishers Weekly

Acadiana "Cajun" cooking, America's popular regional cuisine, is captured here by self-taught Dore, who has lived on Avery Island, La., since 1949. With her husband, she managed the Tabasco Company Commissary, cooking for the island's residents, visitors and owners, the McIlhenny family. The book, written with Bienvenu (a Cajun expert best known for co-authoring four books with Emeril Lagasse), is divided into seasons that reflect the rhythm of the island and the cyclical nature of the produce and ingredients used. Within each season, the recipes are divided into menus marking different events, from a May Wedding with Party Pecan Tarts using a flaky cream cheese pastry dough, through a Fourth of July Barbecue with its uncomplicated Commissary Cole Slaw and Eula Mae's Potato Salad (given a kick from Tabasco pepper sauce), to A Family Thanksgiving Feast with a simple Roasted Chicken. Brief descriptions before each recipe ("grits, for those of you not familiar with them, are simply finely ground corn") give the book a homey feel that echoes Dore's dishes, and the reminiscences that she sprinkles throughout add flavor and color to a book that brings this traditional regional style to kitchens everywhere. (Oct.) Copyright 2003 Cahners Business Information.

Library Journal

Avery Island, LA, is home of the Mclhenny Company, manufacturer of Tabasco sauce, and Dor has cooked for the McIlhennys and their employees for more than 50 years, first at the Tabasco Company Commissary and, more recently, for special events and celebrations. With coauthor Bienvenu, another authority on Cajun food, she presents 17 menus organized by season, from "Easter on the Cheniere" to "A Family Thanksgiving Feast" to "St. Patrick's Day in Acadiana," with 100 or so recipes for Cajun-style home cooking. Bienvenu introduces each menu with reminiscences from Dor , and there are black-and-white snapshots of her kitchen, family and friends, and favorite Avery Island spots. For local libraries and other collections on regional cooking. Copyright 2002 Cahners Business Information.

Interesting textbook: Reading Economic Geography or Transnational Urbanism

More So Fat, Low Fat, No Fat: Recipies for Family and Friends That Cut the Fat but Not the Flavor!

Author: Betty Rohd

200 more tempting recipes from the author of So Fat, Low Fat, No Fat that taste so good you'll never believe they're good for you!

Betty Rohde's first book, So Fat, Low Fat, No Fat, introduced the world to her delicious down-home low-fat food. In this new collection of sensible and savory dishes, you'll find recipes designed to please the palate and safeguard the waistlines of people who enjoy a well-stocked table without a lot of fuss in the kitchen. Now you can enjoy:

• Ham Swirls

• Sweet Potato Chips

• Oklahoma Lazy-Daze Tex-Mex Casserole

• Bayou Magic Chicken

• Sausage and Grits for Breakfast

• Old-Fashioned Banana Pudding

• Spaghetti Pizza

• Krispy Chicken

Betty shares her tips for cutting fat and spicing up your diet, as well as menu suggestions for a Christmas morning party, a New Year's buffet, sit-down dinners, informal brunches, and more. More So Fat, Low Fat, No Fat makes having company, whether the occasion is casual or formal, a cause for celebration.

Table of Contents:

Contents

SUCCESSFUL ENTERTAINING Cooking for a Crowd Fat Facts Tips for Cutting the Fat Substitutions Seasoning Tips Appetizers Soups and Salads Poultry Meats and Fish Cheese, Rice, and Bean Dishes Pasta and Pizza Vegetables Potatoes Breads Cakes, Pies, and Cookies Desserts Beverages Breakfast Potpourri Menus Hints and Tips Index Metric Equivalencies