Cajun & Creole Books - Page 11

Culinary Secrets

Margo Douanchand Hayes, Mary Ann Monsour

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Great recipes-Easy to Make and Taste Wonderful 5 out of 5 stars.
4 of 4 people found this review helpful.

This cookbook is a great collection of Louisiana recipes. It offers a large variety of dishes ranging from Appetizers all the way to Dessert, and even includes After-Dinner Drinks! Each recipe is easy to understand and suitable for all cooks, whether you are a master chef or merely a beginner. I recommend this cookbook to anybody who wants to experience true Louisiana flavor!

Editorial Review:

"Culinary Secrets: Treasures from Margo & Mary Ann's Louisiana Kitchen" is hot off the press & certain to become treasured by all who read it! This book is a collection of recipes from many of the cooking and entertaining classes which the authors began teaching in 1995 at their shop, The Culinary Shoppe, in Baton Rouge, Louisiana. It also includes recipes from some of the guest chefs who have taught classes at their shop, along with a few from friends and some from their personal and family recipe collections. This easy-to-read book is divided into eight chapters, ranging from Great Beginnings: Appetizers & Beverages to Encore: Gifts to Make & Give.

Yo, Blacken This!: Hell's Kitchen Meets the French Quarter at the Delta Grill (Game & Fish Mastery Library)

M. B. Roberts

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

What kind of recipes spring from a restaurant said to be the spot where New Orleans' French Quarter meets New York City's Hell's Kitchen? Hot, flavorful dishes with attitude and punch. Yo, Blacken This! includes original recipes from the best Cajun restaurant in New York City.

Chef Greg Tatis, a native New Yorker, trained with legendary Cajun Chef Paul Prudhomme for 8 years at the famous K. Paul's in New Orleans. He then returned to New York to open the Delta Grill in December 1997. His recipes include Cajun favorites with a personalized interpretation such as jambalaya, crawfish etouffee and alligator sauce, blackened portabello mushrooms with smoked salmon salad and pepper crusted duck breast in raspberry sauce.

The Delta Grill is a comfortable, funky roadhouse-style restaurant within spitting distance of Times Square and NYC's theater district. Patrons are likely to look up from their Fried Green Tomatoes and Dixie beer on any given night to see the starting lineup from the New York Knicks, actors, rappers and movie critics.

Yo, Blacken This! features the story of this exciting little reataurant along with great southern recipes with unmistakable New York attitude.

Serving Louisiana

LSU AgCenter

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Editorial Review:

Serving Louisiana
Author: LSU AgCenter friends and Faculty

The beautifully photographed, hardbound, 228-page book features more than 240 recipes, including contributions from famous Louisiana chefs like John Folse, Paul Prudhomme, Mike Anderson, Joe Major, the late Justin Wilson, world champion jambalaya cook Byron Gautreau, and other tried and true favorites from friends and faculty of the LSU AgCenter. The recipes from the heart and soul of Louisiana range from the basics, such as how to make a roux, to such traditional favorites as Louisiana baked oysters, crawfish etouffee and seafood au Gratin. Serving Louisiana also offers an abundant harvest of useful and fun information on such topics as nutrition and food safety, a Cajun glossary, table-setting and entertaining. 228 pages / 244 recipes / 2002 / Hardback

4-color cover and title pages

Arnaud's Creole Cookbook

John Demers

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The New Cajun-Creole Cooking

Terry Thompson

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

I use this book for almost every occasion! 5 out of 5 stars.
2 of 2 people found this review helpful.

I hosted a Mardi Gras party and lucked-out finding this absolutly wonderful book. The recipes are easy to follow and everything that I have made (at least a dozen or so)has turned out great. I am constantly being asked for these recipes so now I am buying several copies to give to those close family and friends who have mentioned that they would like to buy it. The best of the best: Shrimp in mustard sauce, Sun-dried tomato pesto, Jezebel sauce, Cajun-Country bread pudding w/rum sauce and Chantilly cream, and on and on.

My favorite Cajun cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

All of the recipes that I have tried in this book, from the staples to the exotic, are wonderful. Some of them (such as the Red Beans & Rice or the Artichoke-Heart Casserole) have become favorites to be prepared whenever I want to impress or just enjoy good eating.

Recipes include background information about how dishes came about, when they should be served and with what. They range from simple, everyday dishes to elaborate, impressive feasts.

If you buy only one Cajun cookbook, buy this one. Its the one to have. I'm buying another one because I wore mine out.

Editorial Review:

With almost 1/4 million copies in print, the success of Terry Thompson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine. This revised and repackaged edition is sure to find a ready market in a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table.

Recipes from Mulate's

Monique Boutte Christina

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Editorial Review:

Mulate’s has been a cornerstone of Cajun country’s proudest traditions of food, music, and love of good times for over 15 years. Now you can try your hand at customer favorites like blackened alligator, Mulate’s crabmeat stuffing, Zydeco Gumbo, Mulate’s homemade bread pudding, and more.

Full of the restaurant’s history, the only thing missing here is the sound of the accordion! After cooking your meal at home, try your hand at Cajun dancing or organize a Cajun dinner party and host your own fais-do-do!

Nun Better

St. Cecelia School of Sacred Heart Parish

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Favre Family Cookbook: Three Generations of Cajun and Creole Cooking from the Gulf Coast

Jeff Favre, Scott Favre, Bonita Favre

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Customer Reviews:
Total reviews: 5 Average rating: 4.5 of 5

Wonderful Book, Wonderful People - Highly Recommend 5 out of 5 stars.
10 of 10 people found this review helpful.

I have had the good fortune of being at some of the Favre cookouts and events they gave hosted the past couple of years. My wife and I have always loved the food - the Favre's have always put on a terrific display of food. With this book we have now been able to cook some of these meals at home. The recipes are very easy to follow and the results are truly delicious. Our favorites are Meemaw's Super Bowl Shrimp Creole, Scott's Paneed Pork Chops, and Chicken a la Clark - and those are the only ones we have tried so far! It is obvious that the Favre family has put a lot of time and effort into this book. Besides the wonderful recipes, there are terrific pictures, interesting stories, amusing Favre anecdotes, and helpful cooking tips. The book is top-notch and The Favre's should be very proud.

We highly recommend this book. Bon Apetite...

Editorial Review:

As you dig into a Strawberry Cheese Ball appetizer, savor a family favorite like Gambino's Boiled Crawfish, and finish off the meal with a delicious serving of Profiteroles with Vanilla Ice Cream & Chocolate Sauce, read family facts about the Favres from Kiln, Mississippi.

The Picayune's Creole Cook Book

Times-Picayune

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Historical Cooking 5 out of 5 stars.
3 of 5 people found this review helpful.

And hysterical if you're reading how to skin the squirrel before you cook it! A fantastic book with authentic Louisiana recipes originally published in 1947. Adapt those recipes that call for cooking on the hearth or for large quantities -- the jumbalaya would feed an army. Great food history as well as great food.

Historical insight into Creole life one hundred years ago 5 out of 5 stars.
3 of 3 people found this review helpful.

As stated on the inside jacket, the book dates back nearly 100 years; started in 1900. The information and idiosyncracies of the local dialect are treasures alone. The recipes' collection is unrivaled. Must reading for any cuisine historian.

Creole Cookery

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

An historical cookbook that STILL works! 5 out of 5 stars.
0 of 0 people found this review helpful.

This photoreproduced volume of the original 1885 edition is an historical work of some local importance -- the second collection of Creole recipes ever published. As hundreds of civic groups have done since, the thirty-two ladies of the still-existing Christian Woman's Exchange compiled this book as a money-raiser so they could buy or build a permanent roof over their heads. "The recipes which make up the collection," they assured the reader, "are the contributions of housekeepers experienced in the science of cookery as practiced throughout the South, and more particularly as it is understood and applied by the Creoles of Louisiana." Their effort was quite exhaustive and the result, 120 years later, is a still perfectly usable recipe book -- many of them are in regular in the public cooking demonstrations at the Hermann-Grima House in the French Quarter, which the Christian Woman's Exchange eventually made their headquarters. It's also a fascinating reference source in the foods and eating habits of our ancestors. Besides okra soup and parsnip fritters (I'll pass), you'll find Sauce Piquante (yum!), Baked Red Snapper, Fried Tomatoes with Peppers, Peach Sherbet, and Roll Jelly Cake [sic]. In fact, there are more than 150 cake recipes. Also a dozen ways to prepare oysters, three dozen pickling recipes, and more than a hundred puddings. It's instructive of the distinction between "creole" and "cajun," though, that you won't find jambalaya, dirty rice, or similar rural staples.

Editorial Review:

First published by the ladies of the Christian Woman's Exchange in 1885, "Creole Cookery" is an exhaustive collection of nineteenth-century Creole recipes. Reprinted here in its original format, "Creole Cookery" serves as both a historical reference to the foods and habits of the day as well as a usable recipe book for contemporary kitchens. All of the recipes contained in this volume are Creole favourites and standbys, including okra soup, parsnip fritters, onion custard, boiled trout, stuffed eggplant, bewitched beef, and fried tomatoes. Over 150 cake recipes exemplify the Southern sweet tooth and there are ample recipes for shellfish, puddings, meats, preserves, ices, breads, pickles, and more. To read this recipe book is to step back in time and delight in the language, attitudes and customs of the late-nineteenth century.