Cajun & Creole Books - Page 13

Kosher Creole Cookbook

Mildred L. Covert, Sylvia P. Gerson

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Editorial Review:

Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook which Jewish Week calls "...one of the most unusual cookbooks seen in recent years...".

Audubon Plantation Country Cookbook

Anne Butler, Anne Butler Hamilton

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

Beautiful Cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a beautiful cook book. I bought my first copy locally, intending it as a gift for my mother. I liked it so much that I kept that copy and bought a copy through Amazon to send to her. Its a beautiful cook book, combining history with recipes. Its great for both the cook book collector (my mother) and for people who just want great recipes in a nice book.

Editorial Review:

The art of cuisine is central in the picturesque Audubon plantation country that ranges along the Mississippi River from New Orleans to Natchez. This cookbook combines wonderful local recipes drawn from the plantations in the area with history, humour, people, and places. Vintage photographs of the region and its people make this much more than a cookbook.

Cajun Cooking for Beginners

Marcelle Bienvenu

Amazon Price: $7.95 List Price: $7.95 Usually ships in 24 hours By: Acadian House Publishing Amazon Marketplace: 29 new & used starting at $3.18

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Customer Reviews:
Total reviews: 3 Average rating: 3.0 of 5

A good book for **BEGINNERS** 4 out of 5 stars.
8 of 9 people found this review helpful.

The other reviewer completely missed the point. This is a starter's book, of course it will seem basic to someone from New Orleans. I was also raised in New Orleans, and,like most people here, I was raised cooking. However, those poor souls raised north of I-10 need some help. Ms. Bienvenu is a well respected culinary writer in the New Orleans area, and offers solid advice to the uninitiated.

Being born born on the Bayou doesn't mean she can cook 1 out of 5 stars.
6 of 12 people found this review helpful.

I don't know where this woman learned to cook, but she sure needs to go back to school. I was born and raised in New Orleans and went to college in Lafayette, Louisiana so I know Louisiana cooking. Her recipes are trite and unimaginative. Do yourself a favor and buy a cookbook .... Save your money and avoid indigestion, don't use this book. END

Editorial Review:

A 48-page saddle-stitched soft cover book that teaches the basics of authentic Cajun cooking. It contains about 50 simple, easy-to-follow recipes; cooking tips and hints; a glossary of Cajun food terms, such as roux, gumbo, jambalaya and etouffee; and definitions of basic cooking terms, such as beat, blend, broil, saut and simmer.

Cajun Quick

Jude W. Theriot

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Editorial Review:

In his travels across the country as a cooking school teacher and food professional, Jude Theriot has heard two things loud and clear from his public--they want more Cajun cooking, and they want recipes that are easy to use and quick! Theriot has responded to this call with a new and unique approach to cooking Cajun style in "Cajun Quick."

The recipes in "Cajun Quick" can for the most part be prepared in thirty minutes or less, with no loss of taste or quality. Included are recipes for appetizers, gumbos and soups, salads and salad dressings, breads, seafood, poultry, meats, vegetables, and desserts, all in the Cajun tradition. Theriot also has included with every recipe a lagniappe (a little something extra) section that is filled with helpful tips that he has discovered over the years, from general cooking suggestions to freezing and refrigeration information. Theriot has also added for each recipe dietary information designed to help the cook pick and choose according to the kind of meal he or she wants to prepare.

"Cajun Quick" includes such savory recipes as Acadian Shrimp Dip, Cajun Black Bean Soup, Crabmeat Stuffed Avocado, Peach Oatmeal Bread, Shrimp Etouffée, Quick Dirty Rice, and Cajun Swamp Cake Icing.

The famed Chef John D. Folse of Lafitte's Landing Restaurant in Donaldsonville, Louisiana, provides the foreword for his friend and fellow Cajun chef extraordinaire.

Laissez Les Bon Temps Rouler: Let the Good Times Roll

Tim Hall

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

Editorial Review:

The author writes, "As a child growing up in Central Louisiana, the author was introduced very early to a world of great tastes by his mother, who operated a restaurant and catering service in her hometown of Marksville, Louisiana. The imprint was lasting, and years later, Tim began to emulate those recipes familiar from his youth along with many others gathered from his wide experience in traveling the back roads of South Louisiana. After a long career in the telecommunications field that brought him to the Mid-West, the author and his son started Celebration Catering LLC in LaCrosse, Wisconsin. The full impact of years of cooking traditional Cajun and Southern food for an ever expanding family and circle of friends was brought to bear in this endeavor. Tim and Brandon Hall successfully introduced a wide array of well prepared Cajun and Southern specialties to the LaCrosse, Wisconsin area and gathered quite a following in the process. Featured in Laissez les Bon Temps Rouler are iconic Southern recipes like Fried Chicken, Buttermilk Biscuits, Moms Cornbread, Peach Cobbler and Grandmother Cooks Banana Pudding that are right at home alongside some great Cajun recipes for Chicken and Sausage Gumbo, Jambalaya, Seafood Court Bouillon, Crawfish Etouffee and Shrimp Creole, just to name a few. Masterfully told stories and observations about a culture known for it joie de vivre bring the book and the recipes to life."

La Cuisine Creole

Lafcadio Hearn

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Editorial Review:

Published circa 1885, this pioneering work compiles the recipes of New Orleans in one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes, including "Gombo file, Bouille-abaisee, Courtbouillon, [and] Jambolaya," as well as those for desserts and mixed drinks. Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans greatest literary talents, it shows a more literary flair than most modern cookbooks. Because of that, La Cuisine Creole gives a feeling of the flavor, both culinary and cultural, of late-nineteenth century New Orleans.

Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants

Linda Bauer, Steve Bauer

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

A Must Have Book 5 out of 5 stars.
4 of 4 people found this review helpful.

New Orleans has always, until Hurricane Katrina, been first and foremost famous for its food and restaurants. Recipes from Historic Louisiana is a collection of 120 favorite dishes from chefs at 48 of Louisiana's most famous restaurants. The history, stories and 130 full-color beautiful photographs combine with the recipes to enable you to recreate this incredible cuisine at home. The book is interesting in of itself for its historical content and the recipes are great.

I served the Mashed Sweet Potatoes with Bananas and Vanilla from G. W. Fins restaurant at a recent dinner party and received several requests for the recipe.

The authors present easy-to-follow instructions for all the famous Creole and Cajun dishes that will bring back fond memories of New Orleans for those familiar with the Crescent City. And even if you've never been there, you'll have a hard time trying to decide which recipe to try first.

Some of my favorite recipes from the book are Bananas Foster French Toast, Pesto Cheesecake, Slow Roasted Brisket, and Mashed Sweet Potatoes with Bananas and Vanilla. If you've ever been to Louisiana, or are familiar with its cuisine, you'll love this book. I haven't been there in over 20 years and Recipes from Historic Louisiana was a real stroll down memory lane, in addition to being a cookbook that you'll want to have. The book is beautiful, the recipes are sublime, and a portion of the proceeds from the sale of this book will benefit the National Trust for Historic Preservation Hurricane Relief Fund.

Editorial Review:

A collection of favorite recipes from chefs at 48 enduring eating establishments in storied buildings across Louisiana. Intriguing stories combined with tantalizing recipes enable the reader to discover the pure joy of dining throughout historic Louisiana.

Louisiana Gumbo Cookbook

Floyd Weber; Bea Weber

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

Pleased to see it at Amazon.com 5 out of 5 stars.
0 of 1 people found this review helpful.

Well, I was born in Taiwan and raised in Southeast Texas. So I was always very mindful of my surroundings. What I love most about my environment is the people first and food second. And that explains, sort of, my being a sushi chef in California today. One day years ago, after having quite a stomach full of sweet, delicious crawfish, etc. at The Cajun Cookery, next to IH-10 in Orange, TX, I discovered this lovely little Cajun cookbook called The Louisiana Gumbo Cookbook by Bea and Floyd Weber (Acadian House.) Very resourceful, and full of easy to understand, real... down home Cajun recipes. The restaurant was asking for a hefty price for the book, so no buy, but managed to write down the infos on the book on the menu and kept it until today. Finally decided to give it a search today, and BOY!.... was I surprised to see it onscreen @ Amazon.com Wonderful!

A must-buy for all Cajun history, food fans all over the world!

Lawrence Hsu

email me: sushiman007@msn.com

Editorial Review:

A 192-page hardcover book with more than 100 recipes for the Cajun and Creole gumbo dishes that have made south Louisiana food world-famous. Special sections on the history of gumbo and fil, plus instructions for making rice and gumbo stocks.

Cajun Cooking

Anne Wilson

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Lee Bailey's New Orleans: Good Food And Glorious Houses

Lee Bailey

List Price: $30.00 By: Clarkson Potter Amazon Marketplace: 29 new & used starting at $1.69

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Editorial Review:

Lee Bailey, who grew up in New Orleans, teamed up with renowned restaurateur Ella Brennan to create 18 fabulous menus of stylish food that anyone can make and enjoy. He combines these with a delightful and memorable tour of the city's justly famous houses. Full-color photographs.