5 comments about Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking).

1. Although I haven't had this cookbook very long, I love it! It is simply a great read! I know enough about cooking Creole and Cajun food to know that the recipes are authentic and will "work"...but at this stage I am so enjoying the 'notes' before each recipe!
   
   Fitzmorris is a man that truly loves New Orleans food and can write about it! Its a very good read even if you didn't make a single recipe, as written, but used the book as an inspiration for your own concoctions.
   
   The "whys and wherefores" that he made this or that substitution are very well explained. This makes it easy for the cook to make substitutions when they can't get certain ingredients in their particular neck of the woods!
   
   I know it is kind of strange to review a cookbook without actually cooking anything in it...but I swear you'll just love reading it!



2. When I think of food from New Orleans, I think about hardy, mouth watering meals that taste like someone has been cooking all day just for you. In the past I have particularly enjoyed the fish and seafood recipes because I could never quite do justice to these dishes in my own kitchen.
   
   Tom Fitzmorris's New Orleans Food to the rescue. This book contains over 225 traditional recipes including a good quantity of those traditional fish and seafood dishes that I had been trying to replicate without much success. However, after following these unexpectedly simple directions, I was pleasantly surprised that I could actually make the dishes I had been craving and make them taste as good as I had secretly hoped. I also learned a few great new recipes for beef, pork, chicken, and vegetables.
   
   It is important to note that a portion of the proceeds of this book go to Habitat for Humanity. Great food and a good cause too.



3. That's why I wrote the book. So I could find the recipes I use all the time when I need them, so I can improvise new versions. I've given copies to all my friends.
   
   Tastefully yours,
   Tom Fitzmorris



4. Who knows New Orleans food better than Tom Fitzmorris? He's been a restaurant critic here for as long as I can remember. This cookbook is filled with great recipes. Some may be a bit challenging for the inexperienced chef, but all are true to their roots. I've yet to be disappointed with this book. A great addition to any cook's collection.



5. First the quick thing, what I don't like about it is that it's paperback binding, so it won't lay open.
   What I do like about it? The author lived in New Orleans all his life except for after Katrina. He's a food writer who really loves his subject.
   All those foods you've read about, that you've dreamed about, are in this comprehensive book.
   If I were going to do a Julie/Julia thing, this is the book.
   Gumbos, bisques, jambalaya, dirty rice, red beans and rice, beignets are all in here. Along with things like deviled eggs with a New Orleans twist, a simple cream cheese recipe, desserts make me feel like I committed the sin of gluttony just reading the recipes and all sorts of main dishes. Over 200 recipes, and so far all of them sound wonderful.
   Yes, a lot of the recipes are a bit time consuming and you need some basic kitchen skills like how to make a roux to make them, but many of the recipes are pretty simple too.
   If you like seafood, this is also a good cookbook for that, there are a lot of shrimp, scallops, clams, oyster and fish recipes. It's a vital part of cuisine from that part of the country.
   A lot of the reviewers from New Orleans say that the gumbos are just like Mom or Grandma used to make. What better recommendation is there? If this is a style of cooking you've always want to learn, this is the book that covers all the basics.
   As far as the convenience ingredients go, I can adjust for my tastes, but there is something to be said about the consistency you get from convenience ingredients.

5 comments about Emeril's New New Orleans Cooking.

1. I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!! What a treasure! I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans. I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream. I stopped there and looked up the recipe on-line. I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today. This wasn't the first recipe errors I've found in this book, but the most expensive. (Price vanilla bean right now and you'll see what I mean.) Now I understand why this 'treasure' was put out for 'trash'. Quantities are wrong and important directions are omitted. What a waste!



2. Emeril's New New Orleans cookbook is the best of his long list of cookbooks. Each recipe boasts bold flavors and New Orleans' style, while reassuring us that "this aint rocket science" and encouraging us to be creative with ingredients. When anybody asks me what my favorite cookbook is, I show them the sauce-stained NNO and suggest they buy their own copy.
   
   In post-Hurricane-Katrina days, these recipes help keep the beauty of New Orleans alive in our kitchens.



3. This is a great cookbook that I use all the time. Emeril's "Big Easy Seafood Okra Gumbo" recipe is great! I usually substitute chicken for fish and crabmeat to make it a Chicken and Shrimp gumbo. It keeps the cost down and it still tastes great. His "Dr. E's Get-Well Chicken Vegetable Soup" recipe is to die for, especially in Chicago winter days. If you are tired of your same-old dinner menu, give Emeril's recipes a try. It takes time to prepare, but you will not regret every minute you spend on it!



4. 
   Thanks to the person who mentioned Chef Prodhomme's book as being the best basic Louisiana cookbook.
   
   I qualify my comments because I am experimenting with Louisiana cooking for someone who likes the cajun flavors.



5. I have been cooking Louisiana food for a while, so this cookbook is great for me. All the recipes I cooked turned out great! I especially like the chicken soup recipe and the seafood gumbo (no rue, so it's lighter than regular gumbo) recipe. However, Emeril usually underestimate cooking time in this book for soups and gumbos. But I think this book is too complicated for people who are not familiar with Louisiana cooking-- too many ingredients and steps for all the recipes. But if you are a NO foodie, you must own this one.

5 comments about Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan.

1. After having the pleasure of eating at both the original Brennan's in New Orleans and the other location in my home town of Houston, Texas, this book is a joy to own! The recipes are easy to follow and it also gives you the background history of this fine restaurant. I highly recommend this book.



2. Great book, very easy directions and not 15 to 20 different ingredients. My girlfirend and her husband were there last year and raved about the place. She and I each have the book and I've now oredered one for my daughter. This is a must have in your cookbook library.



3. Superbly enhanced with color photography, Breakfast At Brennan's And Dinner, Too showcases original recipes from the menus of New Orleans's world-famous Brennan's Restaurant. From Buster Crab Pecan; New Orleans Barbecued Shrimp; Creole Onion Soup; and Brennan's Blackened Redfish; to Crabmeat Lundi Grass; Tournedos Royal with Sweetbreads; Les Peches Flamees; and the house specialty Brennan Dressing, Breakfast At Brennan's And Dinner, Too is an elegant, "kitchen friendly" cookbook that is as much fun to browse through as it is exciting to draw from for truly memorable dining.



4. I was so disappointed by this book that I actually sent it back. Everything about the book came off as a huge chip on the shoulder of the owners of Brennan's about the success of Commander's Palace...owned by their aunt Ellen.

   At first glance, the book looks cheap, with no dust cover and the words "Official" on a banner in the lower right hand corner. The only time I generally see that are on tourist guide books, not cookbooks.

   A good portion of the book is dedicated to the history of Brennan's and idol worship of the patriarch of the family, which is admirable. However, they can't seem to talk about Aunt Ellen without getting some jabs in, talking about how she expanded the family business and that four of her six first ventures closed. Well, I think that one of those enterprises (Commander's Palace) certainly makes up for the rest...as they say, you need to break a couple of eggs to make an omlette!

   After explaining how they went their separate ways from the rest of the family, the recipe section of the cookbook is very poorly done. The recipes are either extremely simple (3-5 ingredients and very pedestrian) or extremely complicated (10-15 ingredients including other preparations). When another recipe is referenced, unlike other cookbooks where they tell you which page to look for it, this cookbook simply says "see index"; even if the recipe they're referring to is on the next page.

   The breakfast section was the most dissappointing of all. You'd think it would be the main focus of the book given the title, but it is merely several versions of eggs benedict with a few swapped out ingredients. What's even more sad is that each recipe is written like you've never seen an eggs benedict recipe before, so you end up with pages of "cookie cutter" recipes with the only distinction being that they traded trout for the Canadian bacon, or something of the like...and of course you are told to "see index" about how to make a hollandaise!

   This book is written like they had something to prove against Aunt Ellen and it shows. Problem is, Aunt Ellen's Commander's Palace and its cookbook "The Commander's Kitchen" is far and away a much better deal. Not only is "The Commander's Kitchen" a beautiful book, richly photographed, with wonderful stories about the restaurant, great recipes, and a little information about each dish (something lacking from "Breakfast at Brennan's"), it's thicker and less expensive off of Amazon!

   There is a reason we are all talking about Commander's Palace alumni like Paul Prudhomme and Emeril Lagasse years after they've left Commander's and all you can really say about Brennan's is that they were the birthplace of Bananas Foster.

   I will give this book one good mark...the cocktails section is pretty good...but then again, so is the one in "Commander's Kitchen".




5. This is a superb cookbook from one of this country's finest dining establishments. It is not only full of good recipes, but it is elegant enough to display on your coffee table. It is really like a gorgeous history book with wonderful recipes included! When anyone in the know thinks of eating in New Orleans, Brennan's is #1 on the list of restaurants not to be missed. Love this book....

5 comments about Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country.

1. It's hard to learn to cook Cajun food from a cookbook; the food traditions of the Cajuns of Southwest Louisiana have been passed down orally for 400 years, and only in the "Cajun Cuisine" craze of the late '80s-early '90s did Cajun cookbooks really start to become popular.
   
   These recipes are stripped down to the bare basics, because that's how Cajuns do it. Cajuns don't customarily use Emeril's Essence (remember, Emeril is from Boston) or carefully measured spices. It's a dash of this, a dash of that, until it tastes right. Don't make it too spicy; you can add your hot sauce later. You will never be able to make authentic-tasting Cajun food if you follow a recipe to a T.... that's not how it's done! You also need to learn how to modify recipes to suit your tastes... if you don't like file' powder, don't add it (many Cajun cooks don't add file' to anything, some put it on the table for you to sprinkle in yourself, some use it heavily). If you don't like okra, don't use it! Again, not all Cajun cooks do (although in response to the reviewer below, when Cajuns do use okra in gumbo, it is always sliced, and it is always slimy. Some people like it that way.)
   
   This book provides excellent framework-style recipes for you to do what you want with. If you want to add tomatoes, go ahead! No one's stopping you! If you want to pour in a half gallon of Tabasco, feel free! If that's how you like it, that's how you like it. If you want to make your roux with butter (or oil or lard or bacon grease) do it that way! It won't change anything important, the recipe will still be fine. That's the beauty of Cajun food.
   
   In response to the other reviewer who complained about a lack of pictures, the reality is that Cajun food is not as pretty as New Orleans food, and therefore doesn't make for terribly appealing photos. Gumbo looks like brownish-gray glop, but it tastes like heaven. That's just the way it is. If they'd included pictures, the sauces piquantes, the gumbos, the stews, the fricasees and the etouffees would've all looked the same, and how much would that have really helped? Plus, the drawings that are included in lieu of pictures are really adorable.
   
   Get this book, and don't be scared to experiment with it! That's what it's all about!



2. `Cajun Cuisine', published by the very local Louisiana publishing house, Beau Bayou Publishing Company, and with no clearly discernible author, may be the publishing analogue to what in the culinary world is called `rustic' or in the pharmaceutical world, `generic'. Aside from a fairly nicely composed cover photograph of all sorts of raw and prepared Louisiana victuals, there are no frills and only one `pretension', in the form of a semi-scholarly introductory essay on `Arcadian (Cajun) Cuisine' by the retired Director, School of Home Economics, University of Southwestern Louisiana, Marie Louise Comeaux Manual. While this author's credentials are `academic', her essay is not terribly scholarly, as it is poorly written. It does, however, do a decent job of adding some material to our understanding of `Cajun' cooking.
   
   Most foodies know that there is a `Cajun' and a `Creole' cuisine, which seem to coexist in and around Louisiana, centered in New Orleans. The problem is that I suspect few food enthusiasts who have not studied the matter can make a clear statement of the difference between the two. It seems as if the classic dishes of the area such as gumbo and jambalaya, as well as a foundation in French cooking techniques are claimed by both heritages.
   
   According to the `Oxford Encyclopedia of American Food and Drink', the two cuisines are very similar, and the main distinctions that source can make between the two is that `Creole' is an urban cuisine originating with the earliest Spanish settlers from the 17th century and that `Cajun' (from Arcadian), is a rural cuisine deriving from the French émigrés from Nova Scotia in the late 18th century, after being kicked out by the English following the French and Indian Wars (That little opening act for the American Revolution). And, while both cuisines claim gumbo and jambalaya, etouffee and its principle ingredient, crawfish, seems to be distinctly `Cajun'. A second culinary difference is the greater extent of French influence from Arcadia, a purely French colony. This influence can be seen in the fact that Cajun cooking values balanced, but varied seasoning. It's `signature' cooking technique is braising, which is straight out of the French provincial cooking playbook. This is ironic because `Cajun' cuisine is often associated with very spicy foods; however, much of this `heat' was probably added a scant 25 years ago by the famous Paul Prudhomme of New Orleans, who, I believe, virtually invented the `blackened' cooking technique, most famous with `blackened catfish'.
   
   But getting back to this book, my initially cool impression made by the somewhat pretentious introduction was redeemed when I started looking at the recipes. All the recipes are written in a very economical style, with crisp ingredients lists and matter of fact descriptions of procedure. The writing is not the minimalist sparse writing of Elizabeth David in `A Book of Mediterranean Food', but it has few if any `trucs', tips, hints, sidebars, or other accroutremonts of modern cookbook writing. And, it has none of the scholarly observations on origins or variations also found in Ms. David's works. For an experienced cook, this may be a very good thing. It means we have `just the facts, ma'm'. So, an experieced cook can be on their way to reproducing the dishes and fill in the extras where needed. One place a modern cook will especially wish to fill in is in replacing `oleo' with either real butter or a less saturated vegetable oil. In the mid-1980's, we had not heard all the dangers of trans-fats, commonly found in common margerine (oleomargerine).
   
   One advantage of the sparse recipe writing style is that the slim 222 page book can contain a very healthy number of recipes, probably numbering close to 250, if you include the supplementary recipes for dressings, sauces, and condiments. And, this healthy number of recipes seems to cover the full range of `Cajun' specialities. The very best thing is that those classic dishes such as gumbo, jambalaya, and etouffee are represented by several variations. From there, it goes all the way from fried oysters to boudon to beignets. I did find some famous preparations missing, such as coffee with chicory, `poor boy' sandwiches, and `mouffelata' (sic) sandwiches, but as none of these are `cooked' dishes, I'll not feel cheated.
   
   One thing I like about a cookbook with a lot of recipes for dressings and sauces and condiments is that it adds a great source of information on which one can improvise (See Sally Schneider's new `the improvisational cook'). This book is the perfect source for making a few dishes, then striking out on your own in making `Cajun' style dishes without having to resort to Monsieur Prudhomme or Monsieur Lagasse.
   
   The book was very nicely organized and will stand up to some serious stints in the kitchen. I was also very happy to see tables of contents with all recipes listed at the beginning of each chapter. This is something all cookbooks (other than the monster references) should have. The ony annoyance is that the recipes were not printed in the order they appeared in the table of contents. I have no clue why they were different.
   
   But, for a very reasonable list price, we have here an excellent source of basic, authentic `Cajun' recipes with all the essentials and none of the frills.



3. I live in New Orleans, La., and lost ALL my cookbooks (and everything else) as a result of Hurricane Katrina. I purchased Cajun Cuisine and I have tried several recipes - I am very pleased with it.



4. i think this cook is great! the corn and shrimp soup is amazing..the only thing i would have to say is the cook book would be a little better if it gave exact measurements on how much spices to put in the recipie ( i am more of a beginner cook)..but the recipies come out great!



5. I no longer live in Louisiana; I have cooked Cajun and Creole All my life, the recipes in Cajun Cuisine, are simple and quick to prepare, Cajun yes, Cuisine no! School lunch program maybe. However this is my personal opinion!
   
   The best authority on Cajun cooking I have found, was Tony's Cajun Country Cookbook, I've had mine for over 30 years.

5 comments about Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant.

1. Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.

   I am partial to the simplicity of one-pot cooking offered by Cajun cooking. These are wonderful hearty and spicy meals (gumbo, red beans & rice, etoufee, jambalya) that I often cook to serve large groups of people. In fact, Chef Jamie includes many of these recipes in the "crew" section of the cookbook since he used them for staff meals.




2. When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.

   This book is a must for those that "live to eat" (as opposed to those that "eat to live") and truly enjoy the New Orleans and Creole food styles. The recipes we've tried so far have turned out wonderfully (the recipe for the Chocolate Molten Souflee alone is almost worth the price of the book) and, thus far, have been easy to follow. The narratives provided by the authors about both the food and the restaurant itself are a great addition to the great recipes.

   I would recommend this book, and the restaurant, to anyone.




3. This is an excellent compliment to one of the best restaurants. Ilove to cook & eat!! Most restaurant cookbooks have cookbokks which its hard to duplicate their meals. Usually they have recipes so complicated ( require kitchen appliances the average person doesn't have or ingredients impossible to find. Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.



4. If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.



5. The Commander's Palace is consistently rated one of the best restaurants in the United States and is de facto the place where many chefs specializing Louisiana-based cooking obtained their apprenticeships, including Emeril Lagasse and Paul Prudhomme as two of the most famous examples. It specialty is in the time-honoured Creole cuisines with a little bit of Cajun influences thrown around.
   
   This is the second Commander's Palace official cookbook and the one that is currently marketed by the restaurant itself. Written by one of the second generation owners Ti Adelaide Martin and the executive chef in 2000, the late Jamie Shannon (who died 1 year later due to cancer when he was only 40, and this was his sole cookbook), it covers a good range of restaurant meals and also home food that the staff at private social staff functions would prepare.
   
   Compared with the 1984 cookbook, roux has returned to the seafood gumbo recipe on pages 64 and 65. The excess of 1980s low fat craze has been moderated somewhat and a more sensible range of traditional/invented Louisiana influenced recipes like New Orelans style barbecue shrimp recipe. Still, beef has not featured prominently as compared with other New Orleans Creole restaurants, perhaps indicating the restaurant is probably more comfortable with preparing poultry and seafood.
   
   The recipes turn out great, for example, braised lamb shanks with Merlot mushroom sauce is both straightforward and within the reach for many New Zealand household. The results are reliably good, and in fact, very similar to lamb shanks recipes prepared in NZ by the likes of Lauraine Jacobs or Annabel Langbeim, provided you have sourced the fresh lamb shanks.
   
   Also unlike the 1984 book, this book tells you crab boil's spice mixes and Creole seasonings. This makes the book approachable for those of us who are from overseas and require making the spice mixtures from scratch due to mixes simply unavailable in, for example, Australia or Singapore.
   
   I highly recommend this book over the 1984 Commander's Palace cookbook if you are into restaurant souvenir cookbooks, and also to anyone who has never eaten at the place, but are interested to try preparing Louisiana Creole cuisine.

5 comments about The Top 100 Cajun Recipes of All Time.

1. My wife and I are avid fans of Cajun and Zydeco music, and we take trips to Louisiana as often as possible to go to festivals and dance. On one of our trips we stopped by The Cajun General Store in Lafayette to do some souveneir shopping. I spied "The 100 best Cajun Recipes of All Time" on a book rack. It was a humble little pamphlet and very reasonably priced. I figured that any book that made that boast for so little a financial risk was worth a try. That gamble paid off with years of great eating.

   I haven't tried all the recipes, only about 20. Not only have I not been disappointed, I have eaten some of the best food of my entire life. You won't find Paul Prudhomme in this cook book, but you will find Manning "Pete" Broussard of Lafayette Parish. Never heard of him. Well, don't feel bad, no one outside of his family has probably heard of him either. You see, these recipes were collected by Acadiana Magazine over a period of 20 plus years. The were sent in by true Cajuns who probably learned the recipes from their family members who had been perfecting them for generations. Most of the recipes are very simple. For example, there is a chicken stew recipe that I frequently make, and most of the time, I only need to buy chicken to have everything I need to prepare it. If you follow the instructions, you really do not need to be a great cook to prepare great Cajun food. But you do need patience, because most of the recipes require several hours to be prepared right.

   I can't emphasize enough what a great buy this book is. If you like to eat great comfort food, you will be forever grateful that you purchased it. If you don't believe me, try this recipe and see if you are convinced.

   Chicken Stew

   2 tablespoons butter - 1/2 cup flour - 1 onion, chopped - 1 bellpepper, choppped - 1 rib of celery, chopped - 1/2 cup of chopped parsley - 2 cups of water - 1 chicken, cut up - Salt and pepper to taste - 1 teaspoon of garlic salt.

   1. Make a roux by blending butter and flour in a sauce pan and continuously stirring over medium high heat until dark brown. Stir vigourously and don't burn.

   2. Add everything and cook until the chicken is boiled off the bone. Cull out all the bones, cartiledge and skin. Serve over rice.

   Mrs. Mary Colar Franklin, (St. Mary Parish)




2. `The Top 100 Cajun Recipes of All Time' from the editors of `acadiana profile' and `The Justin Wilson Cookbook' are two excellent little sources for Cajun (Arcadian) recipes. Their primary value lies in both their relative authenticity and in their low cost. For a more complete source of `relatively authentic' Cajun recipes at a slightly higher cost for over twice as many recipes, I suggest `Cajun Cuisine' from the Beau Bayou Publishing Company.
   
   It's interesting that all these books come from very local sources. In this regard, they share a characteristic of some of the best Pennsylvania Dutch cookbooks. This is easily understandable, as unlike `Southern' cooking and `Tex-Mex' cooking, Cajun and Pennsylvania Dutch cooking both come from just a few counties in just one state (Louisiana and Pennsylvania respectively).
   
   While both of these books are inexpensive and `kitchen friendly' (will lie flat on the kitchen table while you cook), there are some important differences. The `Top 100' book is simply recipes and nothing but recipes. Justin Wilson's book has fewer recipes (and NO INDEX!) but lots of homey observations so familiar to anyone who saw him on his PBS cooking shows. Another big difference is that in spite of the fact that Wilson was an `amateur' cook, he was an `amateur' in much the same way as Julia Child was an `amateur', in that they did not cook in professional (restaurant) kitchens, but they knew a whole lot about cooking technique and their technique did show a lot of professional touches. To be sure, Child was a much more accomplished teacher and literally a more accomplished researcher into her chosen field than Wilson, whose primary attraction was not `technique', but `bon hommine' (sic).
   
   Two things which set Wilson apart from `The Top 100' is his use of stocks and his cooking with wine. Wine certainly appears in some `Top 100' recipes, but it appears in almost half of Wilson's recipes and many recipes are named for their use of wine (even the French have just a few recipes named for their use of wine).
   
   The biggest question I have about `The Top 100' is whether this means the best recipes of the 100, or the 100 most distinctively Cajun recipes. Since the latter is much less subjective, it would be much more valuable than the former, as one can always use the book to find the most distinctively Cajun recipes and feel free to improve on them. The introduction suggests that the editors had both objectives in mind. I will concede to them the claim that these are the 100 most typical Cajun recipes, as no one should be in a better position to know than a local publisher of local recipes which has been in the business for many years.
   
   On the question of quality, I remain agnostic, but I will do a little survey on my favorite recipe, the turtle soup, to see if there is a chance that `The Top 100' does have `the best recipe'. First, a look at the recipe itself reveals that it is truly a recipe for the amateur cook, as it does not use a prepared stock, unlike both Justin Wilson, Emeril Lagasse (see `Emeril's Delmonico'), and Paul Prudhomme (see `Chef Paul Prudhomme's Louisiana Kitchen'). Thus, it reflects a home kitchen that does not have the resources to prepare stock in advance or a nearby supermarket with ample supplies of chicken stock. It's interesting to see the progression of complexity from the home recipes to Lagasse to Prudhomme to the ultimate classic French recipe in `The Escoffier Cookbook'. On the basis of this little survey, I have to believe that one should qualify the book's title to be `The Best 100 HOME Cooked Cajun Recipes of All Time'. This is evident from the fact that almost all recipes have a source of a local Louisiana home cook! It's also interesting to see the progression in this series from no stock to chicken stock (Wilson and Lagasse) to combination of chicken and turtle stock (Prudhomme) to pure turtle stock (Escoffier).
   
   One thing I notice in both books which simply has never come up in all the hours I have spent watching Emeril on the Food Network. This is the common use of `oil' rather than either butter or pork fat in many recipes. Wilson goes further to specify olive oil, and this is well before we all became familiar with how good olive oil and the whole `Mediterranean diet' was for us. It would be the ultimate irony to find that Justin Wilson's red wine and olive oil recipes were `healthy'.
   
   To make up for this, there is also a fairly common use of `prepared' staples here, such as `American cheese', Worchestershire sauce and Lea and Perrins sauce. (What is surprising is to see Emeril use `A1' sauce also in his Turtle Soup). `The Top 100' uses a bit less of the prepared stuff, but does use `oleo' more often. Please replace `oleo' with real butter. It's actually better for you.
   
   Both books fully embody everything I ever heard about `Cajun' cooking, most especially the use of the trinity of onions, celery and sweet peppers (replacing the French carrots in the classic mirepoix). Even where the three are not used together, celery and sweet peppers seem to find their way into just about everything, especially given the high number of braised and casseroled dishes using lots of aromatics.
   
   I confess that like Jean Shepherd's writing, Justin Wilson's Cajun accent and wry expressions simply don't come across as well in print as they do on the screen, so the extras in his book have limited value.
   
   For the price, I recommend both; however, `The Top 100' may have a longer shelf life.



3. I am so glad I bought this recipe book. There are so many wonderful recipes and I've tried a few already. I love Cajun cooking and I wanted an authentic "on the bayou" recipe book to keep on hand for inspiration. I am so delighted with this book and have recommended it to friends and family. For me, there's nothing better than cooking a meal steeped in love and tradition, and one that is truly tasty for sure. I grew up on similar recipes that took hours to make, that is the essence of comfort food. I love to prepare and then be near a pot of Cajun goodness simmering away on the stove top for hours, having some wine or beer, and enjoying the company of my family or friends while the promise of good food scents the air, rich with savory meats, seafood, veggies, and spices. Top 100 Cajun Recipes of all time - Heaven!



4. I Love it.I actually purchased it as a Christmas gift.I know my son will love it. Linda Hime Stelly



5. This is the best of Cajun cookbooks. The recipes are easy to do and the flavor and taste is pure LA!! AWESOME BOOK!

5 comments about Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine.

1. A June visit to New Orleans, with dinner at Arnaud's, inspired the purchase of this cookbook. The book more than exceeded my expectations, with interesting anecdotes, beautiful photographs and doable, delicious recipes. The only thing missing is the recipe for the distinctive remoulade sauce they use for Shrimp Arnaud, a great favorite. However, they do sell the sauce so all is not lost. This cookbook is the next best thing to actually going to the restaurant, and offers some truly original recipes.



2. I enjoyed reading this book...have yet to make a recipe from it...I have some Cajun recipes written on paper from friends and each time I wan't to make something Nola...I keep returning to the tried and true.



3. During my last visit to New Orleans my new bride and I became engaged at Arnaud's over a meal that celebrated our happiness. We use Arnaud's Cookbook to make our special occasion meals and when we entertain. The Trout Meuniere and other amazing recipes bring back those memories along with the lavishly photographed restaurant and dishes. The stories and history that accompany it make it special reading, and we keep it prominently displayed on our coffee table. When most cookbooks don't show the finished dish, this one is chock full of delicious pictures to inspire. It you have never been to New Orleans, it will give you a taste and a real feeling of an amazing city.



4. After eating at this restaurant in New Orleans recently and seeing the book on the bar I wanted to purchase it. By ordering off of Amazon I got it for $10 less. It is a beautiful book with excellent pictures (many old) from the restaurant plus all the great recipes.



5. I have always loved the elegance in which Kit writes so passionately about her beloved city and it's multifaceted culture including restaurants, premier places to visit and beautiful things to experience. A must buy if you go to New Orleans...or not...because it will make you want to go after reading...oh, it's soooo good!

5 comments about The Little Gumbo Book: Twenty-seven Carefully Created Recipes That Will Enable Everyone to Enjoy the Special Experience of Gumbo.

1. I've lived near New Orleans but have moved away. This book is authentic. Make gumbo by these recipes and you can't go wrong. I have used it many times and sent a few as gifts. Gives a lot more than basic recipes. A real "how to" cook book.



2. I've lived in Louisiana all of my life and learned how to make a roux when I was knee high to a grasshopper by watching my Aunt Mace stir and stir and stir it in her big black cast iron skillet or pot. Almost every recipe my Mama and Aunt Mace made started out with the words, "First you make a roux..."
   
   I'm very happy to report that this book has the most wonderful recipes for roux and gumbo that I've ever read. My youngest daughter recently moved from Louisiana to Tennessee and was looking for a jar of roux in the grocery store. The store manager had no idea what she was talking about and had never even heard of gumbo. I immediately thought to buy her this book for Valentine's Day. I taught her to make a roux during the holiday season, so she's halfway to gumbo already.
   
   A coworker gave me a copy of this book back in 1988 and I've completely worn out my copy. It's a one-of-a-kind treasure that should be in every kitchen, especially if you enjoy true Southern cooking.



3. I've got to say, this is the best Gumbo Cook book ever! I've missplaced mine and am so glad to see it is available to order another one. I have a friend who wants to learn how to make gumbo and this book immediately came to mind. this will be a present to her.



4. This book is spectacular. I thought I knew how to make gumbo before I got this book. It was recommended to my by a friend who grew up in Slidell La. The basis for any good gumbo is the roux. This book takes you through a step-by-step description on how to make a great roux and the perils of doing it wrong. A great book for novices and for experts as well. A++++



5. I recently purchased a preowned book entitled The Little Gunbo Book and much to my surprise the cost was very reasonable, the condition of the book was excellent, and the time required to order and deliver could not have been faster. The next time I purchase a book Amazon will be my first inquiry. T. Whitehead

5 comments about The Encyclopedia of Cajun & Creole Cuisine.

1. If you can only have one Cajun/Creole book, this is it! I first ran across this book while working for a former head-chef of Commanders Palace. When I saw it I said I have to get a copy of my own, no matter what it costs. I cannot recomend it highly enough. If you like this cuisine, then you need this book. It is great on history as well as recipes.



2. The history and pictures make it so special...not just as a cookbook, but a coffee table book to be kept out to look at



3. These recipes remind me of the food my grandmother made. Finally, a collection of authentic cajun foods instead of some crappy recipe someone has added too much red pepper to and called cajun because that's what they think cajun food is. I've tried numerous recipes and recommend all but especially the jambalaya and pralines. Fantastic recipes!



4. Wonderful cookbook... we cannot stop trying recipes. Such a wonderful book to gain more knowledge on the Cajun and Creole culture.



5. This book is fabulous. When I don't know where to start with a recipe, I see if there's something in here, and I'm never disapppointed. My only complaint is that it is more of a coffee table book - I can't keep it in my kitchen because I don't have enough counter space for it...and running back and forth makes it tricky when I'm trying to cook. Would love it if they'd come out with a slightly smaller version that's more kitchen counter-friendly.

5 comments about Justin Wilson's Homegrown Louisiana Cookin'.

1. I had only recently heard of Justin Wilson. My husband and I love cajun food and I wanted to learn how to make it at home. Someone told me about him and a new fan was born!!! My husband bought me this book and another of Justin's to start out with.

   The recipes are simple and delicious. I had no trouble making them, even as a first-timer. You can interchange a lot of the different kinds of meat as well - for example with the crawfish etoufee, we have made with shrimp as well as petite lobster.

   The little stories in his book are entertaining as well. If you enjoy eating cajun, you will love this book!!!




2. I love this book! Can't wait to try out some of the recipes. I really enjoy the pictures and stories also! Worth the cost!



3. Excellent cookbook. Easy to follow receipes. My husband pours over that book and tries a new one each week. He cooks on the weekends. I am more of a meat and potatoes eater but I have liked everything he has tried so far.



4. I acquired this cookbook when it first came out and harbored high expectations for the content. At this point, they are all pretty much dashed.
   
   I cook every day and have for years. The best of these recipes is mediocre. On one occasion, I clearly recall preparing yet another of Justin's dishes and, just as it was nearing completion, my wife strolled into the kitchen with a wrinkled nose and said, "What stinks?" Sadly, she was right.
   
   I DID give the book an extra star here because I loved the homegrown photographs which were snapped by Justin's pretty wife. I thought that they were really good and quite reflective of his regional cooking.
   
   If you really want an outstanding cajun cookbook, grab a copy of Paul Prudhommes, "Chef Paul Prudhomme's Louisiana Kitchen":
   
   Chef Paul Prudhomme's Louisiana Kitchen
   
   I actually did love old Justin and I think his cooking show was more fun than any other which ever aired on television -- but you can safely skip these recipes.



5. This book is fabulous! There are so many wonderful recipes in it- I am going to try every one of them!