No comments about The Top 100 New Orleans Recipes of All Time.

1 comments about More Swamp Cookin': Another Batch of Recipes from the Louisiana Bayou.

1. This is a really fun little book that not only has some fun recipes but tells a good story, too.

3 comments about Mountain Maid Best Made.

1. Whether you are a gourmet chef or a beginner,I think you will enjoy cooking with the Mountain Maid Best Made cookbook. The recipes are easy to follow and there are many helpful charts in the back of the book that answer any question you might have. There is also a dictionary that gives you the english, french, and creole word for the foods used in the book. I also found the cooking hints helpful and often refer to it when I am cooking out of a different cookbook. Although some of the recipes call for exotic ingredients that might be hard to locate in your part of the world, you can substitute more available ingredients and still get good results. You will be surprized what grocery stores are stocking these days, avacadoes and plaintains, both common in Haitian cooking, are now readily available. This cookbook makes cooking Haitian food easy and fun! I especially like the Banan Pese and rice and bean recipes. The Banana bread is another favorite! I've given this cookbook to my mother and a few friends and they have also liked it. I would recommend it to anyone who enjoys island cooking!



2. We have tried many of the recipes and found them to be just delicious. The BAKED FISH WITH MORNAY SAUCE is just divine.



3. The recipes in this book are sumptious and simple at the same time. I believe you will be impressed by the variety and ease of cooking Haitian food. Haitian food is one of my favorite cuisines, with this book it might become yours as well. Another tidbit is if you Google Haitian food and Boston- you will learn all about Haitian food's aphrodisiatic properties!!!

4 comments about Something to Talk About.

1. 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.



2. 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!



3. I have the set of all 4 Lafayette Junior League cookbooks. This one looks great on the counter or coffee table :) AND has lots of easy and great recipes. The Marinated Shrimp Tortellini and the Oven French Toast are our most favorite and we make them often. Lots of good choices and too many other favorites to mention!



4. This is a great cookbook from the Talk About Good! Series from the Junior League of Lafayette. the Shrimp Grillades and Jalepeno grits are "to die for". This is a great update on the original Cajun Cookbook, Talk about Good! . The menus are great, and the photos are beautiful. Do yourself a favor and buy this book!

1 comments about Hot Peppers: The Story of Cajuns and <i>Capsicum</i> (Chapel Hill Book).

1. Hi, I have an old edition,published by the Ten Speed Press of Berkeley,CA of this book. I was curious to see if it was still in print and was happy to see that it has been re-published by UNC.
   It is a great book about my favorite food additive,the one,the only,
   McIlhenny Co. Tabasco Sauce. I don't know how I could eat food without Tab'! That plus even hotter sauces like Blair's Jersey Death Sauce and the other standby Tapatio.(Trappey's is also featured in this book.)
   Yum!
   The book also has lots of info about New Iberia and S. Louisiana/Acadiana and the Cajun culture that I never knew about.
   Up here in the Pacific NW,about the only Cajun we get is Zydeco music and Cajun-styled food. I did not know hardly any of the history of Acadiana and it's people. After reading the book,Acadiana is on my list to visit.
   Even though it has changed a lot from the good ol' days of genuine Cajun living. I hope there are still echoes of that detectable to a visitor.
   Anyone who loves chilis and their history and Capsicum Frutescens (Tabasco pepper) in particular and want to learn about the Cajun way of life would be happy with this book.

No comments about Chef Paul Prudhomme's Louisiana Cajun Magic (R) Cookbook.

1 comments about Mrs. Simms' Fun Cooking Guide.

1. My grandmother and mother were great cooks but the children were never allowed in the kitchen, until all stoves were cooled down and knives cleaned and put away. Imagine when I got married and didn't have a clue...My first attempt at cooking red beans ended when I was using a potato masher on the beans,(after an hour),to make them thicken some?
   Well the rice was even worse, and butter didn't help at all. I couldn't get in touch with my mom and my mother-in-law could only laugh hysterically.
   Somewhere I found the "Mrs Simms Fun Cooking Guide". ('68 version...in '74). "BLUSHING RICE"...perfect first time...and still is 33 years later. "ROASTBEEF SUPREME"...every Sunday, and guess what? My mom askes every time, "How do you make this?" (I'm not telling, it's the mustard).
   Raising and feeding nine children and having numerous dinner parties, I have never gone wrong as long as my dishes come from this incredible, yet simple cookbook. So easy... so delicious. Always. No matter how low key or high falutin', it is always a winning dish, whatever you choose to serve. JUST STICK TO "THE" RECIPE MRS SIMMS WROTE. Don't add tobasco, or Tony's to the pot,(add it to yours if you wish). Don't tamper with perfection.
   MY original book is so very worn, mostly pages 31 (Roast Beef Supreme....drool, and the gravy, oh..) pg. 32 (who would know what Swiss Steak,out of round steak, could possibly end up like this?), pg. 34 (Chicken Okra Gumbo, need I say more?), pg.47(Smothered Ham and Cabbage, if you hated cabbage, you won't anymore ), pg. 38 (Smothered Pork Chops)...omg!, and thank God for mrs Simms' Blushing Rice to go with it, page 72 in the '68 book....
   For me it all started with my simple question of "How do I cook rice?". And I have tested and tasted it MANY ways. The only way, in my opinion, is the Blushing Way, Mrs Simms Way....
   I hit this site looking for originals, or new, for my children...(9)...
   I plan on keeping my original.
   Lisa Harper-Cairns New Orleans,LA

3 comments about Yo, Blacken This!: Hell's Kitchen Meets the French Quarter at the Delta Grill (Game & Fish Mastery Library).

1. This is an interesting concept. Only in america, for two cents plain. And other cliches. But seriously, its a good book with more than the average number of recipes you can use. They look nice, aside from the alligator, and they're well explained. They taste good, and I want to go to the restaurant when I am in NY. Enjoy !



2. Enjoyed the unique spin to Cajun food in NYC. Love the recipes for Seasoning. I love a new way to prepare seafoods.



3. I've had this cookbook for 8+ years now and it's my favorite one. All the recipes that I've tried have been tremendous hits with guests especially the Bananas Foster.

2 comments about Earl Peyroux's Gourmet Cooking.

1. I have enjoyed Earl's gourmet cooking for over twenty years, and this is the culmination of his wonderful career. The recipes in this book are universally superb. I can read the book and every recipe speaks to me. I can smell the aroma and taste the flavors of each ingredient, and they all fit together perfectly. And they cook together perfectly in reality.

   This is a book for cooks. If you like to produce food that is a joy to eat and a joy to serve, Earl Peyroux's 'Gourmet Cooking' is the cookbook for you.




2. I bought this book strictly for Earl's gumbo recipe. I had eaten gumbo made by an acquaintance of mine and was told she trained under Earl Peyroux and her gumbo was an example of his. So I made it myself, and sure enough, it did taste just like hers. The very best recipe.

1 comments about Serving Louisiana.

1. I LOVE this cookbook. I made the Bread Pudding recipe on pg. 26 last week and it was AWESOME. If you have a crowd coming, then the Bread Pudding with Boubon Sauce on pg. 173 will feed a large group (tastes just like the one from Prejean's in Lafayette). There are recipes that I had forgotten about but found them again in this book. I understand that as many men buy this book as women because of the game recipes.
   
   On top of that, it is from the LSU AgCenter. Anyone growing up with 4-H recipes will love this book.