Cajun & Creole Books - Page 7

TABASCO®: An Illustrated History

Shane K. Bernard

Amazon Price: $32.97 List Price: $49.95 Usually ships in 24 hours By: University Press of Mississippi Amazon Marketplace: 24 new & used starting at $21.29

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

Editorial Review:

Tabasco®: An Illustrated History is the first and only book about the McIlhenny family and company based on previously untapped documents in the McIlhenny Company Archives. This chronicle examines the origin of Tabasco® sauce, from its post-Civil War creation on Avery Island, Louisiana, to its evolution into the "gold standard" of pepper sauces and a global culinary icon.

It also examines the often stranger-than-fiction stories that are inexorably bound up with the rise of Tabasco®--Edmund McIlhenny's creation of the sauce in the midst of Reconstruction- era economic ruin; John Avery McIlhenny's adventures in Theodore Roosevelt's Rough Riders volunteer cavalry regiment; Edward Avery McIlhenny's explorations in the unforgiving Arctic; and Walter S. McIlhenny's amazing heroics in World War II, which eventually secured him the rank of brigadier general, even as he modernized his family business and ensured its success into the late twentieth century.

In addition to the central narrative, Tabasco®: An Illustrated History contains numerous detailed sidebars, as well as over a dozen historical recipes selected from handwritten McIlhenny family cookbooks and other archival sources. This book boasts hundreds of fascinating photographs, both in color and black-and-white, many of which are previously unpublished.

Cajun and Creole Cooking with Miss Edie and the Colonel

Edie Hand, William G. Paul

Amazon Price: $18.36 List Price: $22.95 Usually ships in 24 hours By: Cumberland House Publishing Amazon Marketplace: 27 new & used starting at $14.86

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

Editorial Review:

This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences.

Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking.

The second part analyzes the varied ethnic influences - French, Spanish, Italian, African, and American Indian - that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs.

The final section consists of 150 recipes prepared by Miss Edie and the Colonel in a modern kitchen and field tested for their accuracy and simplicity. The recipes include classic sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.

An appendix lists culinary resources, popular Cajun and Creole restaurants, famous Louisiana festivals, measurement conversions, and a bibliography of books on Louisiana history, culture, and cuisine. Part of the proceeds from the sales will go to the Louisiana Disaster Recovery Foundation in Baton Rouge, Louisiana.

The Plantation Cookbook

Junior League New Orleans

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Secret Ingredients

Junior League Of Alexandria

Amazon Price: $24.95 List Price: $24.95 Usually ships in 7 to 12 days By: Favorite Recipes Press (FRP) Amazon Marketplace: 13 new & used starting at $1.18

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

Now this is a cookbook! 5 out of 5 stars.
2 of 2 people found this review helpful.

This is my first review to write, although I've read many others. I felt compelled to do this as I saw no review had been written about this book and it really deserves one! It's beautiful to begin with and has many great, colorful illustrations. The recipes are interesting and different without being too tedious or difficult. There are even sections with information about herbs & spices, wine and food pairings, substitutions and large food quantities. I love it!

Enola Prudhomme's Low-Calorie Cajun Cooking

Enola Prudhomme

List Price: $19.95 By: William Morrow Cookbooks Amazon Marketplace: 49 new & used starting at $0.33

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

Cajun cooking for the rest of us 5 out of 5 stars.
7 of 7 people found this review helpful.

Low Calorie Cajun Cooking started in Enola Prudhomme's restaurant. She had been making lower-calorie recipies there for family, but the menu contained none of them. When some patrons inquired, she tried putting one or two of them on the menu and met with great success. Today, half of the menu features these "heart smart" recipies. The crawfish etouffee is marvelous!

Great!!!! 5 out of 5 stars.
6 of 6 people found this review helpful.

A clinical dietician recommended this book to me and I love it. She let me borrow it and now I am ordering it as a result. Great recipes. Really like Enola Prudhomme's introduction and how the book came to be.

One of the Best Cookbooks on the Market! 5 out of 5 stars.
4 of 4 people found this review helpful.

Enola Prudhomme's Low Fat Cajun Cooking is not only filled with fantastic recipes. It includes nutritional information on every meal, basic cooking tips for low fat cooking, and cooking techniques for all cooks. This is a fantastic recipe book as well as a necessary reference in my home!

Editorial Review:

If you love the spice that Cajun food adds to your life, but not what it adds to your waistline, then Enola Prudhomme's Low-Calorie Cajun Cooking is for you.

Now you can eat authentic Southern-Style Oven-Fried Chicken, Blackened Catfish, Shrimp and Crabmeat Jambalaya, Crawfish Etouffée, Turkey Sausage Gumbo, or Sweet-Potato Muffins without worrying about calories.

New Orleans Classic Seafood

Kit Wohl

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

A Fresh New Look at Seafood 5 out of 5 stars.
3 of 3 people found this review helpful.

Chefs from iconic restaurants - uptown, downtown, back of town - daily elevate fish and shellfish from basic boiled beauties to traditional (and untraditional) classics. Trout Meunière can make you sob. Soft-shell crabs seem like crispy clouds. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, sautéed, steamed, sauced and sassy as all get out. These are their recipes refined to be made easily at home.

The recipes in this book demonstrate how the low, the high, and the in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match. The photographs make it easy to duplicate these dishes at home, they are fabulous and lick-the-page wonderful. A must for every kitchen.

Editorial Review:

In New Orleans, it has often been said that people don't eat to live - they live to eat. Famous for its culinary delights, especially its seafood, and the pride it takes in its cooking heritage, New Orleans is a city of food and a city for food lovers."New Orleans Classic Seafood" is a lavishly illustrated cookbook that celebrates the city's legendary love of seafood in all its forms. It features 45 mouthwatering, and authentic, New Orleans recipes - including Crabmeat Cheesecake, Stewed Shrimp, Pecan Encrusted Trout, and Crawfish Roban.Accompanied by full-colour photographs, legends, lore, and anecdotes, this volume makes cooking New Orleans-style an unforgettable experience.

The Heaven on Seven Cookbook: Where It's Mardis Gras All the Time!

Jimmy Bannos, John Demers

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

People Who Come Back from Heaven Always Say the Same Thing... try the Gumbo! 5 out of 5 stars.
0 of 0 people found this review helpful.

Chef Bannos has some of the best Cajun/ Creole cooking in the country and most of his greatest hits are featured in this book. Unlike "traditional" Cajun cookbooks, Bannos does not restrict himself to Louisiana. Jamaican, Italian and Greek influences are fused effortlessly with Cajun Creole foundations. A perfect example of this, and my favorite recipe in the book is Bannos' jerktoufee, a wild and wonderful blending of Jamaican jerk and Cajun etoufee.
Do yourself a favor and buy this book.

HEAVEN 5 out of 5 stars.
0 of 0 people found this review helpful.

Years ago the Chicago Trib did an article on this place and I clipped it and hung it on my frig. I made several of the dishes and was intriged enough to visit NOLA.

After visiting NOLA I had to visit this place. Wonderful.

The book is GREAT. And the recipes are very easy to follow. Also you don't have to have HARD TO FIND spices..

Editorial Review:

When Jimmy Bannos started experimenting with Louisiana cooking, he transformed his Chicago coffee shop into the best darn Cajun restaurant north of the Mason-Dixon Line. Here, he shares the down-home dishes that made his restaurant a success, including Steak Po' Boy with Grilled Green Peppers and Onions, Coconut-Crusted Shrimp, and Sweet Potato Pie. The hardcover edition has sold more than 30,000 copies worldwide.

Every Day's a Party: Louisiana Recipes For Celebrating With Family And Friends

Emeril Lagasse

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Customer Reviews:
Total reviews: 58 Average rating: 3.0 of 5

No visual appeal 3 out of 5 stars.
7 of 10 people found this review helpful.

This book lacks pictures of the featured recipes. There are several pictures of New Orleans and people, but none of the completed dishes. If you're like me, pictures are what draw you towards preparing a recipe. What's a cookbook without food photographs?

Weak 1 out of 5 stars.
1 of 1 people found this review helpful.

I expected more from Emeril. This was a disorganized mess. This book is a case of celebrity appeal rather than quality appeal. I will keep using it for a door stop!

BAM! 5 out of 5 stars.
0 of 2 people found this review helpful.

What can I say, it's EMERIL!! I have "wow-ed" many friends and family members with recipes from this book. The recipes are simply the best!! People ask me for the recipes I make from this book every time I make something.

Editorial Review:

Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recipes and Emeril's signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration.

You've never had this much fun on President's Day.

Something to Talk About

Junior League of Lafayette Inc.

Amazon Price: $19.11 List Price: $28.95 Usually ships in 24 hours By: Junior League of Lafayette, Louisiana Amazon Marketplace: 14 new & used starting at $9.09

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

Get it already! 5 out of 5 stars.
4 of 4 people found this review helpful.

Being from southern Louisiana, I can attest to the authenticity and quality of these recipes. Made the red beans and sausage recipe for my husband. Although he does not care for traditional red beans and rice, this is now one of his favorite meals. Every recipe we have tried has had that special flavoring that makes it a favorite. There are few cookbooks whose recipes I can make for the first time without reservation. This is one of them. Great buy. Great gift.

Simply Amazing! 5 out of 5 stars.
1 of 1 people found this review helpful.

This cookbook is absolutely wonderful! I am from Louisiana, and I truly value this cookbook. I haven't made a dish yet that my fiance' and I haven't said "Wow, this is amazing!" I would recommend it to anyone!

Editorial Review:

The flavorful Cajun cuisine and celebratory lifestyle of South Louisiana are legendary. Something to Talk About draws upon this well-deserved reputation, offering an abundance of recipes from Louisiana s Cajun Country. Occasional menus, entertaining tips, and vibrant color photography enable readers to re-create the regions bon temps lifestyle in any locale.

Eula Mae's Cajun Kitchen

Eula Mae Doré and Marcelle R. Bienvenu

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

A little piece of Acadiana. 5 out of 5 stars.
5 of 6 people found this review helpful.

Besides a good collection of everyday Cajun food, this book is rich in the history and lore of the area. Thanks to Eula Mae Dore and Marcelle Bienvenue, the history as well as the recipes of this area will not be lost.

Editorial Review:

Cajun cooking is the country cooking of Louisiana, the spicy intersection of French and Southern culinary traditions. Eula Mae Doré has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. Eula Mae's Cajun Kitchen is organized into menus reflecting the rhythm of life on Avery Island, such as Mardi Gras, The Trapper's Camp, A Spring Luncheon, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes such as Sausage and Shrimp Gumbo, Mini Oyster Tarts, Jalapeño Cornbread, and Blackberry Patch Cobbler are complemented with Eula Mae's reminiscences of her family and her years on Avery Island. $1 from each paperback sold will be donated to a hurricane relief fund.