Arlene Coco - Making It Easy: Cajun Cooking (Making It Easy)
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Making It Easy: Cajun Cooking (Making It Easy): summary, description and annotation
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Chef Arlene Coco learned Cajun cooking from the best cook in Baton Rouge . . . her mama. Now she passes these lessons on in a simple, easy-to-read style for the beginning as well as the more adventurous cook. Learn the secrets of preparing a perfect roux, critical in many of the classic Cajun dishes. In addition, here and there among the recipes are little memories of a time when life on the bayou was sweet and simple.
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Library of Congress Cataloging-in-Publication Data Coco, Arlene. Making it easy : Cajun cooking / Arlene Coco. p. cm. ISBN 1-55622-649-7 (pbk.) 1. Cookery, AmericanLouisiana style. 2. Cookery, Cajun. I. Title. TX715.2.L68C63 1998 641.59763-dc21 98-34441 CIP
1999, Arlene Coco All Rights Reserved
Republic of Texas Press is an imprint of Wordware Publishing, Inc. No part of this book may be reproduced in any form or by any means without permission in writing from Wordware Publishing, Inc.
Printed in the United States of America
ISBN 1-55622-649-7
10 9 8 7 6 5 4 3 2 1
9810
All inquiries for volume purchases of this book should be addressed to Wordware Publishing, Inc., at 2320 Los Rios Boulevard, Plano, Texas 75074. Telephone inquiries may be made by calling:
(972) 423-0090
Page iii
Dedication
To my mother, who took the time to inspire me and taught me that any dream is possible.
Page v
Acknowledgements
Writing a book requires a tremendous amount of work from lots of people. I would like to express my thanks to everyone who has helped me with this book. I must start by thanking my husband, Martin, whose patience and understanding is never ending. He holds the important position in my company as "quality control," which can be a daunting job at times. Martin also took care of the vegetable garden, which made the dishes taste delicious and remarkable.
A special thanks goes to my mother, who has helped me gather the family recipes, and my brother Warren and his wife, Donna, who spent the time teaching me the techniques and finer points of cooking wild game.
The staff at Republic of Texas Press, especially Ginnie Bivona, gave me guidance when I needed it most. Ginnie helped me make this dream a reality.
My thanks also to Bonnie Koepp, who took great care with the details and editing.
Also, to my friend Donald James, who has always been there when I needed another chef to check reality.
Writing about something I love is a privilege, and none of it would happen without the support of my dear friends and customers. Thank you most of all.
Page vii
List of Recipes
Lagniappe, or Chefs Secrets
Dry Roux
7
Original Cajun Roux
8
Cajun Sensation Spice Blend
10
Cajun Sass Seasoning Blend
11
Cajun Cream Sauce
12
Breakfast and Brunches
Opelousas Potato Pie
14
Spicy Shrimp and Andouille Crepes
16
Apple Pecan Praline French Toast Bake
18
Mamou Crawfish Boudin Balls
20
Cheesy Garlic Grits and Grillades with Tomato Gravy
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