Download Who's your mama, are you Catholic, and can you make a roux?: A family album cookbook eBook
by Marcelle Bienvenu
MARCELLE BIENVENU is a cookbook author and food writer who has been preparing Cajun and Creole dishes . is an excellent seasonal based regional cookbook. It's also a warm, charming memoir of life in a large family in Southern Louisiana.
MARCELLE BIENVENU is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A native of St. Martinville, Louisiana, in the heart of the Cajun country, she has written a weekly food column, Creole Cooking, for The Times Picayune of New Orleans since 1984. Bienvenu brings serious credentials to the table.
is an excellent seasonal based regional cookbook. As the subtitle states so clearly, this is "a Cajun/Creole Family Album Cookbook. In addition to this book and several others co-authored with celebrity chef Emeril Lagasse, she writes a food column for the New Orleans Times-Picayune and is a former restaurant owner. The cookbook contains a wealth of cajun classics.
Book 1), Who s Your Mama. Book 2), and Cajun Cooking for Beginners. She co-authored several cookbooks with renowned chef Emeril Lagasse. Yes, my mama is Cajun, I am Catholic, and I can make a roux!!!! I love this book. She also co-authored Eula Mae s Cajun Kitchen with Eula Mae Doré, a longtime cook for the McIlhenny family on Avery Island, and Stir the Pot: The History of Cajun Cuisine, with Carl A. Brasseaux and Ryan A. Brasseaux. A graduate of the University of Southwestern Louisiana, she lives on Bayou Teche in St. Martinville, L. with her husband, Rock Lasserre.
Marcelle Bienvenu's book intersperses little vignettes of family life as she grew up near St. Martinville. It is a charming book and I've seen several recipes that I'm interested in trying out. Funny how Tom keeps giving me Creole and Cajun cookbooks. I'd better get busy and make something from them!.
Marcelle Bienvenu will be at the Academy of the Sacred Heart in Grand Coteau for 'Christmas at Coteau' on. .
Marcelle Bienvenu will be at the Academy of the Sacred Heart in Grand Coteau for 'Christmas at Coteau' on Saturday, December 1, 2012 from 10:00am - Noon at the Acadian House Publishing Booth. Come and meet Marcelle and get her to sign copies of her books - "Who's Your Momma, Are You Catholic and Can You Make A Roux" Volumes 1 & 2, "Cajun Cooking for Beginners" and "No Baloney on My Boat". Hope to see y'all there!! Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 2). 20 September 2012 ·. Hope to see y'all there!! Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1). September 20, 2012 ·.
A Cajun/Creole Family Album Cookbook. A Cajun/Creole family album cookbook"-Cover.
This button opens a dialog that displays additional images for this product with the option to zoom in or out. Tell us if something is incorrect. Who's Your Mama, Are You Catholic & Can You Make a Roux? : A Cajun/Creole Family Album Cookbook. Book Format: Choose an option. Who's Your Mama, Are You Catholic, and Can You Make a Roux? Specifications. by Marcelle Bienvenu. Unlike other cookbooks in this genre, Marcelle Bienvenu does not bow to any trends, heat spicings to absurd extremes or present a faux version of what Louisiana cooking is all about. Bienvenu presents recipes for foods that she loves and grew up on, with wonderful stories that genuinely enhance your enjoyment of the food.
A 104-page hardcover book containing about 100 Cajun and Creole recipes, plus old photos and interesting stories about the author s growing up in the Cajun country of south Louisiana. Recipes include Shrimp Bisque, Andouille & Black Bean Soup, Crawfish-Okra Gumbo, Smothered Okra, Stuffed Tomatoes, Eggplant & Rice Dressing, Stuffed Pork Chops, Chicken & Oyster Pie, Apple Cake, Roasted Pecans. Who s Your Mama, Are You Catholic & Can You Make A Roux? (Book 2): A Cajun, Creole Family Album Cookbook (Louisiana Classic).
Marcelle Bienvenu Acadian House Publishers2006. Recipes from this book. Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Chicken, Andouille, and Oyster Gumbo. Here is a Cajun-style gumbo, a one-pot dish made with chicken and andouille from the farm, with the addition of salty oysters from the bays along the Gulf of Mexico. It is usually served with baked sweet potatoes or potato salad. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.