Tony Chachere's Cajun Country Cookbook
Tony Chachere's Cajun Country Cookbook is a classic from one of the masters of this regional cuisine that blends the flavors of the French and Louisiana southern cuisines. Enjoy a wide range of flavorful recipes like Grated Yam Bread, Creole Salt Pork, and Creole Style Homemade Peach Ice Cream.
Format: Softcover spiral bound, 196 pages.
Copyright: 1988, Revised Edition
Publisher: Tony Chachere's Creole Foods
Author: Tony Chachere
Description: "Ole Master" of fine Cajun cuisine. His fishing and hunting camp on Bayou Big Alabama, in the Atchafalaya Swamp near Opelousas, is famous as a gourmet haven. His culinary talents have delighted palates from all over the United States, Mexico and Canada. For when good fellows get together Tony invariably heads for the kitchen while everyone else heads for dinner plates and the "chow line". His effervescent shout of "Tonight, I'm gonna make 'em cry!" is a promise of unsurpassed culinary delicacies soon to be conjured up.
Tony has fished or hunted practically every noteworthy lake, bayou and wood in Louisiana. He has fished Canadian and Mexican streams, hunted duck, deer and quail in Texas, white wing doves in Old Mexico, and pheasant and grouse in the Dakotas. Everywhere he's been he has enchanted native palates with his Cajun cooking, at times cooking for as many as 800 people. He's also picked up many good recipes along the way.
With his special knack, his famous Tony's Creole All-Purpose Seasoning, his new but already well-known Tony's Creole Roux, and his fabulous Tony's Creole BBQ Sauce ("You'll have to hide it from the children"), developed through the years, he's made them even better.
Since Tony's first book made his appearance, Tony has been a frequent guest on TV talk shows in Louisiana, Mississippi, Texas and as far East as Baltimore, Maryland. He has cooked for the governor of Louisiana, gave cooking demonstrations at the American School Food Association's national convention and features about him and his recipes have appeared in the food pages of numerous newspapers.
Tony is presently keeping busy by making personal appearances on TV and in department stores promoting his cookbook and his commercial products. "Tony Chachere's Cajun Country Cookbook", his first, is now in its 18th printing. His second book is his cookbook adapting Cajun cooking to the microwave oven, and this present cookbook consists of Louisiana's Creole Seafood Recipes.
Tony says that with this book, as was true with his first and second, you can "make 'em cry!"
Condition: Good condition.
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