Cajun & Creole Books - Page 6

The 100 Greatest New Orleans Creole Recipes

Roy F. Guste

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

The Real Deal 5 out of 5 stars.
21 of 21 people found this review helpful.

I've used this book for about six years now, and have never been disappointed. Mr. Guste's Chicken Creole is soulful and authentic, and his Gumbo is gospel truth. He does not trifle with passing fancies such as lite, fusion or lo-fat anything. His ingredients are unapologetically authentic: many cooks outside the South may need to do some creative substitution. A minor complaint is that this cookbook, like most nowadays, seems not to have been edited at all, and a few ingredients and steps are missing, so a smart user will read carefully and in some cases extrapolate. But the recipes are simple and honest, well within the skills of the average cook, and the results will make you appreciate the only high cuisine native to America.

Adapts dishes for home use and simplifies many of the steps involved in producing the classics 5 out of 5 stars.
4 of 4 people found this review helpful.

The best of Louisiana cookery comes from a restauranteur and French-trained chief who uses his background to select the definitive and best dishes of New Orleans. Creole cooking has a reputation for complexity: not so in The 100 Greatest New Orleans Creole Recipes, which adapts dishes for home use and simplifies many of the steps involved in producing the classics. No color photos here - but the simplified dishes don't need them.

The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans

Gwen McKee

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

Editorial Review:

Want to capture the cuisine of New Orleans? Here it is! Now you can re-create that special Crescent City magic right in your own kitchen.

In the same manner and style of The Little Gumbo Book, author Gwen McKee presents fifty-seven classic New Orleans dishes, with entertaining notes and stories woven throughout. All are popular favorites that originated in, became famous in, or simply are enjoyed in New Orleans.

In clear presentations that include microwave, low-calorie and substitution suggestions, there are easy methods for Shrimp Creole, Crawfish Etouffee, Remoulade Sauce, Seafood Gumbo and Blackened Redfish, as well as a way to prepare Perfect Boiled Shrimp—with an incredible sauce.

Ever heard of calas, mirlitons, courtbouillon, grillades, cushaw or maque chou? Delicious, and all quite achievable. Learn secrets to success with red beans and rice, po-boys, muffulettas and Oysters Rockefeller. there are two special seasonings to highlight your Creole cooking, and so many things to do with French bread—wait till you try Frenchies!

Within these pages, you will learn how simple it is to make yummy Chocolate Eclairs, to flambe elegant Bananas Foster, to bake a fun Mardi Gras King Cake, to whip up a batch of Creamy Pralines...Mmmmm...welcome to delicious New Orleans!

Tout de Suite a la Microwave I : A gourmet's cookbook of French, Acadian and Creole recipes

Jean K. Durkee

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

Tout de Suite a la Microwave I: FRENCH,CREOLE&ACADIAN 5 out of 5 stars.
9 of 9 people found this review helpful.

THIS IS THE BEST COOKBOOK OF FRENCH- CREOLE AND ACADIAN RECEIPES YOU WILL EVER FIND, NOT TO MENTION YOU CAN COOK ALL THE RECEIPES IN THE MICROWAVE. WE HAVE A MOTOR HOME AND WHEN WE GO TO LOUSIANA THE FIRST AND SECOND EDITION OF THIS COOKBOOK GOES WITH ME. WE LOAD UP WITH PRAWNS, SHRIMP,CRAWFISH AND LOBSTER AND I COOK WITH DELIGHT. I HIGHLY RECOMMEND THIS COOKBOOK AS WELL AS THE SECOND COOK BOOK WHICH IS ALSO FOR SALE ... THE RECEIPES ARE EASY, QUICK, AND HAVE MINIMUM MUSS AND FUSS. I HAVE COOKED ALMOST EACH AND EVERY RECEIPE AND HAVE HAD ABSOLUTELY NO PROBLEMS AT ALL. HIGHLY RECOMMENDED 5 STAR DINING ALL THE WAY!!!!!!!!!!!!!

Tout de Suite a la Microwave I : A gourmet's cookbook of French, Acadian and Creole recipes 5 out of 5 stars.
1 of 1 people found this review helpful.

As before item is in excellent condition. Is for wife and she is very happy

Editorial Review:

Tout de Suite a la Microwave I. Home economist and author Jean K Durkee has adapted for microwave cooking the best of the French, Acadian and Creole recipes for which the South Louisiana "Cajun Country" has become justly famous. Learn how to cook a Roux and Gumbo, Crabmeat Mornay, Bananas Foster and more-all in the microwave!

Classic Cajun: Culture and Cooking

Lucy Henry Zaunbrecher

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

A true "cajun" cookbook!! 5 out of 5 stars.
3 of 3 people found this review helpful.

This book is a treasure! I am from Southern Louisiana but now live in Colorado. I never really wanted to learn to cook when I was young, but now that I am older and a mom I want to pass on my heritage to my children. This book is very authentic. It is exactly like my mother cooks--with no weird ingredients. The recipes are fantastic and the commentary witty. It also has a glossary for those persons who don't understand some of the cajun terminology. This book was my "early" Mother's Day present. And, I couldn't be any happier.

Excellent and True 5 out of 5 stars.
2 of 2 people found this review helpful.

I have been cooking cajun foods for over 40 years and my mother before me. This book is so true to the authentic "French" cajun cooking found in homes in and around Lafayette, Louisiana that I sometimes am surprised at its accuracy. I watch Miss Lucy on PBS and this book follows her show. I just purchased two more books as gifts for my children and will give it to them as the truest representation of the preparation and enjoyment of "French" cajun cooking. On her show, her accent is alittle too corney but look beyond that and enjoy!!

Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks

Paul Prudhomme

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Customer Reviews:
Total reviews: 5 Average rating: 3.5 of 5

Editorial Review:

Paul Prudhomme blackened our taste buds forever with Chef Paul Prudhomme's Louisiana Kitchen, which kicked off a craze for his spicy, rich brand of regional Southern fare. Sixteen years later and noticeably thinner, Prudhomme brings us his latest, Chef Paul Prudhomme's Louisiana Tastes, which nods to the trends toward simplified and healthier cooking while taking into account the expanded choice of international ingredients now available in most supermarkets. Blackening is now called bronzing, but Prudhomme's food still explodes with flavor, even when those dry seasoning mixes are simplified, sometimes to a mere six ingredients.

Many dishes, like Beef in Four-by-Four Chile Cream and Andouille Shepherd's Pie, still call for calorie-laden cream, sour cream, mayonnaise, cheese, butter, and sausage in various combinations. But there are plenty of healthy options, such as Chicken Smothered in Black Beans (which uses a mere two tablespoons of oil), meatless Stuffed Eggplant Pirogues, and a brown-rice salad topped with roasted nuts and raisins. Besides the lighter fare, there's also a noticeable international tilt; Prudhomme plays creatively with imported exotica such as balsamic vinegar and coconut milk, but always in a Louisiana context. Shrimp in Tropical Cream is a Creole-cum-Indian curry studded with diced papaya and mango, while Crab Claws Vinaigrette fuses white balsamic vinegar, rice vinegar, and Japanese mirin rice wine with his signature mix of cayenne, black pepper, and onion and garlic powders.

Prudhomme's recipes usually require a commitment, as he doesn't stint on the number of ingredients or cooking steps. But the average two-page length of the recipes is deceptive: They read long because Prudhomme is beside you every minute, describing how the food will taste and bringing up interesting tidbits related to the cooking process. Novice cooks who pay attention will pick up valuable tips, while devotees will appreciate how Prudhomme's palate has expanded beyond the borders of Louisiana. --Dana Jacobi

Prime Time Emeril: More TV Dinners from America's Favorite Chef

Emeril Lagasse

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Customer Reviews:
Total reviews: 17 Average rating: 3.5 of 5

Editorial Review:

With his ubiquitous Food Network cooking programs, Good Morning America appearances, five bestselling cookbooks, six celebrated restaurants, and starring role in an NBC sitcom, celebrity chef Emeril Lagasse may be the ultimate "food ambassador." "Nothing makes me happier than getting people involved with food, excited about food, and cooking food," he says in the introduction to Prime Time Emeril: More TV Dinners from America's Favorite Chef. We may wonder if Emeril's over-the-top antics actually inspire his legions of viewers to spend more quality time in the kitchen, but there's no argument that he gets people excited about food. The mere addition of garlic, heavy cream, butter, or the slightest drop of truffle oil to one of Emeril's decadent dishes and his studio audience explodes with a fevered enthusiasm akin to a frenzied mob of face-painted hockey fans up in the nosebleed seats during the playoffs. As an Amazon.com customer from Boutte, Louisiana, writes, when it comes to Emeril "...there are two competing factions. Those who love and worship Emeril and those who refuse to." But, as Emeril might say, we "won't go there."

Prime Time Emeril is packed with menu ideas highlighting Emeril's well-known Louisiana-by-way-of-Fall River-Massachusetts cuisine. Recipe introductions feature witty Emerilisms (his "roux theory": a nice, dark brown roux requires about 25 to 30 minutes cooking time, or the amount of time it takes to knock back two beers) and chapter titles like "Pork Fat," "Y'All Southern?" and "Macho Meats," among others, set the tone. Comfort food is on the menu, including Chicken, Bacon, and White Bean Soup Portuguese-Style and Baked Ziti with Italian Sausage and Fennel ("love in a bowl"), along with more elegant fare such as Apricot-Glazed Cornish Game Hens with Sausage-Rice Pilaf Stuffing and Chilled Roasted Beet and Fennel Soup with Apple-Mint Crema and Toasted Pistachios. Any Super Bowl party would welcome his Turkey Chili; Baked Crabmeat, Artichoke, and Spinach Dip; or Kicked-Up Chicken Drummettes with Blue Cheese Sauce. And just imagine the killer next-day sandwiches Emeril's Spiced Baked Ham with Sweet Potatoes would provide.

Emeril may want his readers "to be at ease with making homemade pâtés or consommés, pickling, and home smoking," and maybe Prime Time Emeril will inspire them to be more adventurous in the kitchen, but odds are they'd be more than happy just watching him on TV, sprinkling his signature Essence on everything in sight and shouting "Bam!" --Brad Thomas Parsons

Creole

Babette de Rozières

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

Caribbean cooking at its best 5 out of 5 stars.
0 of 0 people found this review helpful.

My wife and I love this book. Every recipe we have tried is fantastic. Every recipe has a picture that shows the final dish. The quality and binding of the book is the best I have seen.

Editorial Review:

CREOLE contains 160 tasty and quick-to-prepare dishes that reflect the cultures of the many different nations and continents that have influenced Creole cooing, including Spain, France, India, and Africa, among others. It is written by a true authority on Creole cooking, the original fusion cuisine of the West Indies. Every recipe is illustrated with a specially commissioned photograph, combined with images that evoke the landscape, colors, and people of the Caribbean.

Emeril's Creole Christmas

Emeril Lagasse

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Customer Reviews:
Total reviews: 24 Average rating: 3.0 of 5

Editorial Review:

It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp (yes, you do make it with popcorn)--these are the dishes guaranteed to make your holiday season festive. Your guide to this Creole Christmas is Emeril LaGasse, renowned chef and owner of several restaurants in New Orleans and Las Vegas, and also the host of two television cooking series, The Essence of Emeril and Emeril Live. In addition to great appetizers, entrées, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself. And if the recipes themselves weren't mouthwatering enough, the book is studded with gorgeous color photographs guaranteed to send you running for the kitchen--or your travel agent. Spend Christmas in New Orleans with Emeril Lagasse and laissez les bon temps roulez!

Jambalaya for the Soul: Humorous Stories and Cajun Recipes from the Bayou

Jesse Duplantis

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

Oh boy... 3 out of 5 stars.
3 of 6 people found this review helpful.

When I bought this book to read I thought it was going to be stories that Jesse has told before, rewritten in great detail with time and thought put into them, but if you've seen his videos (A Merry Heart Doeth Good Like a Medicine) these are just transcripts of those stories, word by word. It's sad because it's his storytelling that's so hilarious, and he'll scream and hoot and hollar and make noise... but in the book, things that made you fall on the floor laughing during the videos were dumbed down into long drawn out phrases like "Brrrrrrgggffff rafffffftaffff" and it's barely amusing. The only thing this book is really good for is if you want the cajun recipes, otherwise I suggest checking out his videos.

Great Stories but Questionable Recipes 4 out of 5 stars.
2 of 4 people found this review helpful.

Some of the recipes didn't sound too good- but many of them are very good. My husband has had a ball trying to make many of them. The stories are funny, yet most of them bring home their point very well. I appreciated that this was not in your face Christian writing, but rather gentle reminders that we all need to take care of ourselves spiritually.

Tell Me More: A Cookbook of Spiced With Cajun Tradition and Food Memories

Junior league of Lafayette

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

There are better Cajun Cookbooks available 3 out of 5 stars.
3 of 3 people found this review helpful.

First: the positive-
The drawings in this book are wonderful. They are very true to life (at least for the part of Louisiana my husband comes from.)
The stories are the reason I bought this book. There is a lot of information regarding the culture and traditions of the Acadians and the lifestyle of Southern LA. The recipes are good.

Second: the needs work part-
These recipes were gathered together from a group of people. Because of this, many of the recipes are not typically cajun recipes. For example, there are many pasta recipes which have nothing to do with Cajun cooking. If you are looking for a cookbook with traditional Louisiana cooking try Talk about Good.

However, if you collect cookbooks and want to add an interesting cookbook to your collection, this is the one. Just realize that you will find many recipes in this book that are already in other cookbooks. If you are interested in reading about Louisiana and want some traditional recipes, this is a good book to get. Just realize that there will many non-Louisiana recipes included in this book.

Editorial Review:

This cookbook spiced with Cajun traditions and food memories, is bursting with recipies and stories chronicling Cajun ways, past and present. You'll learn to make dishes using basic pantry items. The book features prints and cover by the late nationally known Cajun artist Floyd Sonnier. Over 60,000 copies have been sold.