Cajun cookbooks that we love!

Louisiana Seafood Bible: Fish Volume 2 by Jerald Horst

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This compendium of fish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry–past and present–is discussed and a fascinating interview with the father of coastal Louisiana’s most modern finfishery is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested fish recipes for decades.

Louisiana Seafood Bible: Fish Volume 1 by Jerald Horst

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Enjoy a taste of Louisiana’s freshest catches. Whether fried or baked, pan seared or grilled, fish fits any plate and is sure to please any crowd. This collection offers fish lovers an assortment of home-style recipes-which are sure to make the day’s catch taste its best-with the biological facts. Also included are discussions on the Louisiana seafood industry past and present and a fascinating essay following a day in the life of a fisherman.

Louisiana Seafood Bible: Crabs by Jerald Horst

 

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This compendium of crab information offers biological facts and scores of home-style recipes. The Louisiana seafood industry–past and present–is discussed and a fascinating essay about a day in the life of a crabber is included. Jerald Horst has worked in the seafood industry, and he and his wife have collected and tested crab recipes for decades.

Louisiana Seafood Bible: Crawfish by Jerald Horst

 

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This compendium of crawfish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry–past and present–is discussed and a fascinating essay about a day in the life of a crawfisher is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested crawfish recipes for decades. From the birth of the crawfish industry in the 1800s to present-day obstacles to commercial fishing, this encyclopedic cookbook provides an abundance of history as well as recipes, health information, and Louisiana culture. Highlights include the mudbug’s popularity explosion in the 1950s, an illustrated guide to peeling the crustacean, and “Four Star” recipes for Crawfish Omelets and Delta Crispy Crawcakes.

 

 

Louisiana Seafood Bible: Oysters by Jerald Horst

    

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A cookbook for today’s oyster renaissance. Whether it’s the straightforward simplicity of a casserole, the velvety smoothness of a soup, or the explosiveness of a certain po-boy, oysters enrich a variety of dishes. This fourth volume of the Louisiana Seafood Bible provides more than 75 of the best oyster recipes in the state. Also included are interviews, shucking techniques, and a history of the Croatian immigrants whose lives and culture are intertwined with the oyster business.

Louisiana Seafood Bible: Shrimp by Jerald Horst

 

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Seventy-seven home-style shrimp recipes are interspersed with historical, biological, and food preparation advice. From an inside look at the seafood industry in Louisiana, past and present, to techniques on how to identify fresh shrimp at the local market, this complete resource includes all the information shrimp lovers need. Taking readers from the shrimp boat to the table, the authors share the art of catching, buying, peeling, storing, freezing, and thawing shrimp so that they can be turned into a delicious dish.

Da Cajn Critter by Pamela D. Lyles

 

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Life is celebrated in the kitchen. New Orleans native, Pamela D. Lyles knows firsthand that cooking creates bonds that last a lifetime. Da Cajn Critter: The Lifestyles, The Rules, and Makin’ Groceries unites culture and family with 185 simple recipes of rich heritage that create uniquely flavored dishes using everyday ingredients.