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2008

Stirrin' It Up December 20, 2008
Carolyn Bercier
Deputy Director
Hermann-Grima/Gallier Historic Houses
820 St. Louis Street
New Orleans, LA 70112
(504) 525-5661
www.hgghh.org
info@hgghh.org

Chef Gunter Preuss
Broussard’s
819 Rue Conti
New Orleans, LA 70112
(504) 581-3866
www.broussards.com

For information on
Reveillon events in New Orleans
www.neworleansonline.com/christmas

Stirrin' It Up December 13, 2008
Chef John Zehnder
Zehnder’s of Frankenmuth
730 S. Main
Frankenmuth, MI 48734
www.zehnders.com

Hans J. Schadler CEC,AAC
Executive Chef/Culinary Director
Colonial Williamsburg Hospitality Group
PO Box 1776
Williamsburg, Virginia 23187-1776
www.history.org

SOUTHERN FOOD
At Home, on the Road, in History
by: John Egerton

Stirrin' It Up December 6, 2008
Brother Luke
Abbey of Gethsemani
Gethsemani Farms
1-800-549-0912 (to order)
http://www.gethsemanifarms.org/

Ms. Anne Butler
Butler Greenwood Plantation
8345 US Highway 61
St. Francisville, LA 70775
http://www.butlergreenwood.com/

THE VIRGINIA HOUSE-WIFE
by: Mary Randolph
with Historical Notes and Commentaries by Karen Hess

SOUTHERN CAKES
Sweet and Irresistible Recipes for Everyday Celebrations
by: Nancie McDermott

Stirrin' It Up November 29 , 2008
Mark Craig
General Manager of Claddagh Oyster House
131 Sydney Street
Charlottetown, Prince Edward Island
C1A 1G5
www.claddaghoysterhouse.com

Chef William "Bill" Coyne
Executive Chef of Union Oyster House
41 Union Street
Boston, MA
www.unionoysterhouse.com

THE 100 GREATEST DISHES OF LOUISIANA COOKERY
An intimate treatise on the subject through the ramblings
of a student and practitioner of the culinary arts of the
exotic region with basic recipes and their variations
by: Roy F. Guste Jr.


ANTOINE'S RESTAURANT
A collection of the original recipes from New Orleans'
oldest and most famous restaurant
by: Roy F. Guste, Jr.

Stirrin' It Up November 22 , 2008
Heritage Turkeys
www.reeseturkeys.com

The Turkey Cookbook
138 New Ways to Cook America's Favorite Bird
by: Rick Rodgers

PRESENTING THE TURKEY
The Fabulous Story of a Flamboyant and Flavorful Bird
by: Sabine Eiche

Stirrin' It Up November 15 , 2008

ANIMAL, VEGETABLE, MIRACLE
A Year of Food Love
by: Barbara Kingsolver

HEIRLOOM VEGETABLE GARDENING
A Master Gardner's Guide to Planting,
Seed Saving, and Cultural History
by: William Woys Weaver

Stirrin' It Up November 8 , 2008

CAJUN
A Culinary Tour of Louisiana
by: Judith Bluysen

 

Stirrin' It Up November 1 , 2008

Gumbo Ya~Ya
Folk Tales of Louisiana

Cooking with the Saints
An Illustrated Treasury of Authentic Recipes Old and Modern
by: Ernst Schuegraf

Being Dead is No Excuse
The Official Southern Ladies Guide to Hosting the Perfect Funeral
by: Gayden Metcalfe & Charlotte Hays

 

Stirrin' It Up October 18 , 2008

The Curious Cook
More Kitchen Science & Lore
by: Harold McGee

Stirrin' It Up October 11 , 2008
TARGIL Seasoning & Butcher Supplies
229 Wartell Ave.
Opelousas, LA 70570
Local: 337.942.6276
Toll Free: 1.800.578.0130
Fax: 337.942.8759
www.targil.com

Meches Meat & Food Market
1508 W Landry St
Opelousas, LA 70570-2625
337.948.8877

Stirrin' It Up June 14 , 2008
www.crescentcityhomebrewers.org

Stirrin' It Up May 31 , 2008

Edible Plants of the Gulf South
by: Charles Allen
www.nativeventures.net

Stirrin' It Up March 29 , 2008

The Shameless Carnivore
A Manifesto for Meat Lovers
by: Scott Gold
www.shamelesscarnivore.com