Dat Little Louisiana PLANTATION Cookbook – By award winning chef Remy Laterrade
Size = 6-1/2″ x 9″ — 141 pages
Approximately 38 recipes.
Includes recipes for New Orleans Pralines, Oyster Dressing, Cornbread Dressing, Stuffed Crab, Hogs Head Cheese, Cajun Liver & Onions, Blackened Red Snapper, Stuffed Crabs, Rice Pudding and much more.
This cookbook is a culmination of two art forms. Cooking, along with pen and ink reproductions of some of the plantations seem to be a great combination. This is particularly true when it comes to Louisiana cooking and art. While the recipes are not necessarily particular to the plantations they accompany, the recipes selected are a reflection of the popular Louisiana favorites. This will provide the user with a broad reflection of Louisiana culture to use and to share with others. The recipes are top notch quality offerings that will give the cook the information needed to complete quality Louisiana dishes. The pen and ink will serve as a short guide through at least one segment of the architectural magnificence associated with Louisiana’s history.