Cajun & Creole Books - Page 8

Stir the Pot: The History of Cajun Cuisine

Marcelle Bienvenu, Carl A. Brasseaux, Ryan A. Brasseaux

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

Louisiana Food, History, and Culture 5 out of 5 stars.
5 of 5 people found this review helpful.

Louisiana Food. Louisiana History. Louisiana Culture. All three of these alluring topics are blended and cooked-down to a flavorful étouffée in Stir the Pot. The authors themselves - a chef, a historian, and a folklorist - form the perfect mixture to create this heart-warming collection of historical accounts, stories, techniques, and economic to religious influences that have driven the evolution of Cajun cooking for over two centuries.

But don't just take my word for it. The back cover of the book boasts commendations from renowned historians and authors John Mack Faragher and Jay Gitlin, and from Comander's Palace owner Ella Brennan. Emeril Lagasse, the star chef of the Food Network, states "I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference." And I believe that everyone, familiar or not, will enjoy this book throughout.

Editorial Review:

From debunking myths about Cajun cooking to exploring the fascinating place of that food holds in Acadia, "Stir the Pot" presents the complex history of this well-loved ethnic cuisine in a most palatable manner.

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.

And Still I Cook

Leah Chase

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

Enthusiastically recommended home-style recipes 5 out of 5 stars.
12 of 12 people found this review helpful.

And Still I Cook is a recipe collection compiled from the culinary author Leah Chase's fifty years of restaurant work and cooking experience. From Baked Cheese Grits with Jalapeno Peppers; Pan-Fried Sac-A-Lait; and Rosemary Chicken; Cabbage Casserole; and Grilled Vegetables on Whole-Wheat Buns, And Still I Cook is an outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm.

Editorial Review:

This second cookbook from Leah Chase contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special menus from organisations that have gathered at the Dooky Chase Restaurant in New Orleans for years, 'off the menu' specials prepared for customers with special needs or a craving for something different, and a number of classic Creole and gourmet recipes, with every recipe guaranteed to warm the heart and nourish the soul. Recipes include her famous Gumbo Z'Hab and Shrimp Clemenceau; new recipes, like the delicious Veggie Jambalaya and Rice Pancakes with Ham and Tomato-Basil Sauce; and old favourites, like Oxtail Stew and Sweet Potato Soup.

Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook

Howard Mitcham

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

Editorial Review:

This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics. As an appetiser, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with titbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.

In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou

Terri Pischoff Wuerthner

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

Editorial Review:

When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore’s picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe’s fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family.  Through a seamless blend of storytelling and recipes to live by, Wuerthner’s In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. 
            When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s.
           Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.

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

Jesse Duplantis

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

Oh boy... 3 out of 5 stars.
3 of 5 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.

Roux to Do

Junior League of Covington

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Roux To Do 5 out of 5 stars.
0 of 0 people found this review helpful.

What a Fabulous Award Wining Cookbook. Hardcover book is excellently illustrated. Easy to prepare and extremely tasty recipes. It is the 2005 WINNER OF THE HOME SECTION OF THE WRITERS NOTES BOOKS AWARDS as well as the HONORABLE MENTION - "BEST BOOKS 2004" COOKBOOKS from USA Book News. A must be in any cookbook collection, especially if you collect Junior League Cookbooks.

2005 Writers Notes Book Award Winner 5 out of 5 stars.
0 of 0 people found this review helpful.

Not just from New Orleans, al-though a food lover never has to leave the Crescent City for good eats, Roux to Do serves up Louisiana fare that is easy to prepare and delicious. The simple recipes strike a balance between meat and fish, while the central focus is roux-that easy to prepare, easy to ruin base for so many southern dishes. Big name chefs lend a hand, but the charming festival art and sidebars will win you over. Cooks from the Deep South to Novia Scotia can find a roux or two in these pages to color their table.

Great Book Easy to Use! 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a great cookbook and it is easy to use!
I have made 10 or so items in this book and people always ask ...How did you make that? It was great!! I just smile and tell them about "Roux To Do"
The salads, chicken cakes and the Pralines French bread to name a few are perfect...A beautiful book that can be displayed on a book holder in your kitchen too.

Brennan's New Orleans Cookbook...and the Story of the Fabulous New Orleans Restaurant [The Original Classic Recipes]

Hermann B. Deutsch

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Customer Reviews:
Total reviews: 2 Average rating: 2.5 of 5

A Great New Orleans Cookbook 4 out of 5 stars.
27 of 31 people found this review helpful.

The Brennan's New Orleans Cookbook is a great, classic New Orleans cookbook. (Note: I was born in NO, live in South Louisiana, and lived in NO for 5 years.) Try the recipes for Stuffed Bell Peppers, Stuffed Mirletons (use shrimp instead of crabmeat), Red Beans, Redfish Courtboullion, and Creole Jambalaya. One day I'm going to start on Page 1 and cook everything in this book!

Outdated in style! 1 out of 5 stars.
4 of 27 people found this review helpful.

This may very well be an excellent cook-book, what do I know?? The style (NO PICTURES) and the typography is so old-fashioned that it bores me to tears! I get no inclination to open it at all!!

It is just does not appetite waking!

The 100 Greatest Cajun Recipes

Jude W. Theriot

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

The 100 Greatest Cajun Recipes 5 out of 5 stars.
0 of 0 people found this review helpful.

While living for nearly a decade on the Alabama and Mississippi Gulf Coasts, I developed a deep love for Cajun cooking. Jude Theriot defines many unique Cajun cooking terms and gives an intersting history of the Cajun quisine. This makes his fine book both an entertaining read, as well as a very useful recipe book. I recommend this book very highly!

Editorial Review:

Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or "something extra," sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.

In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

Chef Paul Prudhomme's Pure Magic

Paul Prudhomme

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Good Cookin, Good Eating 4 out of 5 stars.
14 of 16 people found this review helpful.

There are alot of easy recipes in this book, I have tried many of them. Down home food no matter where your home is. It is not only easy to follow but there are candid stories about how some of the recipes came about. This one stays on the counter.

A Louisiana Legend 4 out of 5 stars.
2 of 2 people found this review helpful.

Paul Prudhomme makes good food and with this book, you can make good food too. I love regional cookbooks that provide the history or the story behind the recipe and this book delivers. The recipes are simple and easy to follow. I wish there were more photgraphs.

I've had this book for a while and I will never part with it.

Editorial Review:

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find:

Sticky Chicken
Lotsa Crab Crab Cakes
Southern Smothered Spuds
Sweet Potato Omelet
Bronzed Fish
Fresh Garlic Pasta
Corn Chowder
Black Bean Soup
Really Rich Beef
and Mushrooms

Also included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées.