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Creole/New Orleans

Basic New Orleans Cuisine
Recipes for sausage chicken gumbo, shrimp with remoulade sauce, black-eyed peas, trout pecan with meuniere sauce, muffuletta sandwich with olive salad, creme brulee.
11-010530 min.$ 14.95
GREAT CHEFS OF NEW ORLEANS
Features the Chefs, their restaurants and selection from their kitchen in this 13 volume series.
Great Chefs of New Orleans, Volume 911-809660 min.$ 19.99©1991 0-929714-96-2
Great Chefs of New Orleans, Volume 711-809460 min.$ 19.99©1991 0-929714-94-6
Great Chefs of New Orleans, Volume 211-809060 min.$ 19.99©1991 0-929714-80-X
Great Chefs of New Orleans, Volume 1311-810060 min.$ 19.99©1991 0-929714-75X
Great Chefs of New Orleans, Volume 411-809160 min.$ 19.99©1991 0-929714-91-1
Great Chefs of New Orleans, Volume 611-809360 min.$ 19.99©1991 0-929714-93-8
Great Chefs of New Orleans, Volume 511-809260 min.$ 19.99©1991 0-929714-92-4
Great Chefs of New Orleans, Volume 1211-808960 min.$ 19.99©1991 0-929714-99-7
Great Chefs of New Orleans, Volume 1111-809860 min.$ 19.99©1991 0-929714-98-9
Great Chefs of New Orleans, Volume 1011-809760 min.$ 19.99©1991 0-929714-97-0
Great Chefs of New Orleans, Volume 111-808860 min.$ 19.99©1991 0-929714-88-1
Great Chefs of New Orleans, Volume 811-809560 min.$ 19.99©1991 0-929714-95-4
Great Chefs of New Orleans, Volume 311-403260 min.$ 19.99©1991 0-929714-90-3
GREAT CHEFS: THE LOUISIANA NEW GARDE
Great chefs working in the New Orleans region share their recipes. These young chefs are subtly changing the traditional "New Orleans" style, and they show how to put a new twist on traditional tastes.
Great Chefs: The Louisiana New Garde, Volume 111-403760 min.$ 19.99
Great Chefs: The Louisiana New Garde, Volume 211-403860 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 311-403960 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 411-404060 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 511-404160 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 611-404260 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 711-404360 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 811-404460 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 911-404560 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 1011-404660 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 1111-404760 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 1211-404860 min.$ 19.99©1992
Great Chefs: The Louisiana New Garde, Volume 1311-404960 min.$ 19.99©1992
How to Cook a Blackened Cajun Style Whole Deep Fried Turkey
Are you tired of eating the same old dried out baked turkey? Never have enough oven space to cook all the things you want for that special meal? Learn to cook an authentic Blackened Cajun Style Whole Deep Fried Turkey. Step by step instructions on preparing and frying this tender and delicious bird. No messy oven to clean. No cramped kitchen quarters. Learn to cook a turkey, the cajun way! Complete cooking supplies available.
11-414630 min.$ 19.95©1997
New Orleans School of Cooking
This is an exercise in Cajun and Creole cooking. The New Orleans School of cooking has been spreading the joys of Creole/Cajun food since 1980. Cooking instructor and New Orleans native Joe Cahn will teach you the basics "and then some" of his popular cuisine. His cooking exercises include gumbo, jambalaya, barbecued shrimp, blackened redfish, bananas foster and many more. This tape is highly instructional and hilariously entertaining.
11-019475 min.$ 49.95©1985
Tutta Vetter's Authentic Cajun/Creole Dinner Party
This tape takes you to Louisiana and the kitchen of chef Tutta Vetter. You'll learn how to make shrimp remoulade, chicken sauce piquante, seafood gumbo, sensation salad, shrimp or crawfish etouffee, carmel custard, chocolate pecan pie, and much more. The recipes have been carefully chosen to feature techniques that are basic to all Cajun Cooking.
11-025663 min.$ 29.95©1986


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