5 comments about The Double Musky Inn Cookbook: Alaska's Mountain Cajun Cuisine.

1. A true Alaskan gem, easily one of the best places to eat for thousands of miles in any direction.
   
   This Cookbook has all the classic recipes and even goes into detail on how they make their broths.
   
   You will love this simple, easy to read cookbook. Buy it today!



2. What book. You dummies sent it to the wrong address.I had previously changed my address. Then I emailed you a letter and my concerns were not respondedto. The situation is comic. itrid again to change my address and it did,t work again.



3. Having actually dined at this charming restaurant, I was delighted to find the cookbook with their actual recipes. I enjoyed it so much that I purchased a second for my stepmom. Keep up the fantastic job and for anyone thinking about visiting Alaska, this is a "must go to" place to dine.



4. My husband and I used to eat at this restaurant when we traveled to the Kenai/Palmer/Seward area from Anchorage. Their food is absolutely the most wonderful, the essence of the restaurant is comfortable for anyone, from jeans to suits. I flew home for my uncle's funeral in December and found that they have a cookbook, as soon as I returned home I ordered from Amazon - this is a must have cookbook, if not for the recipes, which are incredible, but for the memories.



5. Our friends in Alaska presented us with this great book but unfortunately we were unable to visit the actual restaurant. I like cookbooks with commentary, especially the kind that describes the history of the place or the meal.
   
   We have tried many recipes and all have been perfect. The Ceviche (Seviche/Cebiche) was outstanding. In fact, I am having some tonight with some Halibut I caught in the Bay of Alaska. The Pecan Breaded Chicken was another winner as was the beer-battered Halibut - high end Fish & Chips. Especially helpful was the long list of sauces, rubs, spices and marinades. Having these ready before hand really speeds things up and makes the food zing. The Cherry Creme Cheese Pie adds a pound per bite and yet it is worth every calory.
   
   My Grade - A+

5 comments about Cajun-Creole Cooking.

1. No other Cajun recipe book compares to this one. I wanted Grandma's recipes, and now I have 'em! The Jambalaya and Fricassee recipe's are famous at my house.



2. This is a wonderful book, filled with tasty, authentic recipes and history. The New Orleans French Loaves are the easiest, tastiest bread I've ever made. This book is a treasure.



3. My girlfriend gave me this book when we started dating. It was the first cookbook I ever owned, I had no idea what a gem it was. Since then my mother gave me all her Cajun-Creole books (about 25 in all), books signed by Emeril and Paul Prudhomme, none compare, this is without a doubt my favorite.

   Everyone lays claim to 'authentic' Cajun-Creole recipes, recipes need to have this ingredient or that or else they're not Cajun-Creole. If there were such a standard (there isn't), then this book would have to serve as the measure.

   My wife often suggests that giving me this book helped convince me to marry her ;-)




4. I not only recommend this book, I have bought it-- TWICE!
   
   I owned an earlier version of this book and used the recipes in it as the basis for my parties while in the Navy. I have a few of my mother's recipes but this book is the basis for all of my friends thinking that I am an outstanding cook. Instead, I was a thirty-something bachelor who can read and follow directions. This book is that good.
   
   The recipes are absolutely delicious and after Hurricane Katrina hit I ordered a new copy of this- PRONTO!
   
   My only complaint about the book is that occasionally the recipes assume you know the basics. Maybe most people know that you have to soak dried beans before cooking them but I didn't and so my first attempt at Red Beans and Rice was a disaster. But most of you aren't going to be such amateurs in the kitchen as I was when I did that. I look forward to reading the latest version just to see if those oversights were eliminated.
   
   Aside from that, I wholeheartedly recommend this book. I read the reviewer who said he had a separate copy in a safe deposit box. Good Idea!



5. Terry Thompson-Anderson's newest edition of Cajun-Creole Cooking was a
   pleasant surprise. It is the fourth time I have purchased her book (because friends didn't return them) and this update is even better. Terry was a consultant when we opened the original Cajun-Creole restaurant
   Cafe Nola in Philadelphia. Her recipes won us a following that kept us in
   business for 16 years. I used her latest book for the Mardi Gras celebration at our even longer-running Copabanana which has been doing Tex-Mex for 30 years. I look forward to her newest "Texas on a Plate" for refining my Texas recipes at Copa. My kitchen staff was wowed by the depth of flavors her recipes produce.

5 comments about Prime Time Emeril: More TV Dinners from America's Favorite Chef.

1. I found the following on PCRM.org website: "Celebrated Food Network star Emeril Lagasse offers among the worst of the celebrity books. Although he offers a few low-fat salads and vegetable dishes, most of the recipes are loaded with fat and cholesterol. From ham hock wontons to chicken pot pies, these dishes should be off-limits for anyone with a weight problem."



2. Uncomplicated but delicious recipies. Even through all the status and hype Emeril remains down to earth and offers cookbooks which, like his shows, offer recipies busy people can use regularly. Very useful for everyday cooking.



3. don't go many days without peeping out Emeril doing His Magic in the Kitchen.the Man got skills for days.a tight funky Band&the way he blends His food is always on point.this Book is another example of why the Man is the Best at His Craft.



4. Some are difficult. I was hoping he would talk more about his excellent but short-lived sitcom. That is why I shorted the book one star. Lets all kick it up a notch and buy this book. Time to eat,delicisious Great recipes and also book brings the Greatest Chef to my home.
   
   [...]



5. Prime Time Emeril is a treat to the taste buds, and a traveling smorgasbord offering page after page of adventurous dining. What I liked best about this book is the introduction to each recipe giving some background information about the dish itself, but also reveals a part of Emeril as a man and a chef. The intros made me feel like Emeril is more real and more approachable than most chefs of his stature. It's a worthwhile book to own and it made a lovely present to me from my husband. Pork Chops and Applesauce: A Collection of Recipes and Reflections

5 comments about A Trim and Terrific Louisiana Kitchen.

1. This cookbook has been our favorite for the last couple of years. At first glance, the recipes appear to be too simple to be exciting, but somehow they pack a lot of complexity and flavor into a few ingredients. It is the PERFECT cookbook for everyday after work cooking, but there are also plenty of recipes that you will want to serve your guests too. Their grilled flank steak recipe is a standard at every summer party I throw, and it gets rave reviews every time.



2. I am very delighted with the purchase of this cookbook. Due to health reasons within the last few years, I have been adding lowfat cooking to my menu. Holly provides some very lowfat and tasty recipes anyone will enjoy. The Heavenly Cheesecake was a sweet treat to my whole family. A good lowfat cookbook to add to anyone's cookbook collection! I recommend it.



3. No, that is not an oxymoron! I was raised in Louisiana and Texas and I am very picky about "home cooking." This book has delicious and light recipes that are easy to make. My entire family loves the food from this book. I find myself reaching for this one over and over again. The stuffed artichoke tastes just like you get in New Orleans!



4. I received this book as a wedding gift in 1997. Just about every recipe that I have tried has been wonderful. The White Chili is a great change from Tortilla Soup and the pasta recipes are very easy and light. This is a wonderful addition to your cookbook collection.



5. This is one of my very favorite cookbooks. I received it as a gift in 1993, even signed by Holly!!! It is marked up and stained on many pages. You can't go wrong with this cookbook if you want to eat healthy and still have lots of flavor. I recommend the Chicken Fricassee....it even impressed a real cajun cook....my mother in law!!!

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

1. Absolutely the best Louisiana cookbook out there! As a native of south Louisiana, I've never found a Louisiana cookbook that has truly authentic dishes--like the ones I grew up with--but this one does. And every recipe I've tried from this book has been delicious. It's not a large book, but EVERY recipe is worth making.



2. This is one of the finest cookbooks I've used and definitely the best I've seen with regards to New Orleans cuisine. The recipes rarely require anything extraordinary and substitutes are suggested in those rare cases where required. In addition, she adds pronunciations which are often helpful for those of us who are creloe deprived.
   
   Ms. McKee has done a fantastic job bringing the recipes to life. I could smell the fresh pralines cooling in her kitchen and couldn't wait to make a batch of my own. If you love Southern cooking, this small book will be a wonderful guide.



3. Oh my goodness ! Have you ever wanted to cook down home creole dishes ? If so, this is the book for you. Simple instuctions and obtainable ingredients. I just made the Seafood Gumbo and it is out of this world. (Don't forget to make it the day before ;) The Chocolate Eclairs are to die for and easy to make. This little book is a must have for every good cook and my guys love every recipe. If I could give it more than 5 stars, I would. Buy it ! Buy one for a friend. A wonderful cookbook.



4. I picked up this book at the airport as I was leaving New Orleans. I had tried many of the dishes at restaurants in the city, then recreated them with the cookbook at home. The instructions are easy to follow, and the recipes are very much like what I had in New Orleans. My family wants me to make every recipe in the book.



5. Gwen Mckee'sThe Little New Orleans Cookbook is a simple cookbook of fifty-seven classic Creole recipes, from trout amandine to jambalaya to New Orleans vs. microwave bread pudding, and more. Straightforward instructions, along with notes offering delicious variations or bits of history and tradition, make the recipes easy-to-follow. An excellent introduction to a wondrous and flavorful style of food preparation, The Little New Orleans Cookbook is a marvelous addition to personal and professional ethnic cookbook collections.

5 comments about Justin Wilson Number Two Cookbook: Cookin Cajun.

1. ... is exactly what this book is worth. This was poorly written, poorly put together, and in generally bad taste. The recipes are plain recipes that anyone with a Better Homes and Gardens cookbooks can put together. The Cajun stories are dumb. They are NOT funny. Justin Wilson and his publishers should be ashamed for pushing this out onto the American cooking public.



2. The previous reviewer of this book is an idiot...



3. Hey look, I've haad this book for a while and love it all! Easy to use, [very] funny and light-hearted! ...



4. I don't think any of justin wilson's books are essential for would be cajun chefs. His books are fun and this book has some nice recipes.
   
   Wilson's version of cajun cooking is different from what you see on most books in the genre. I know i own more than a dozen books on cajun or creole cuisine and only wilson makes constant use of bitters, worchester sauce and sauterne wine. Those three ingredients seems to find their way into almost every savory recipe in this book even though you will see little off them in the exellent "cajun cuisine" book or paul prudommes seminal book the finest on the subject. Wilson was the first to admit he was no chef just a damn good cook and these three ingredinats provide the flavor backbone for most of his dishes.
   
   Of course you see this in his shows with the hot sauce ever ready and always with the lea and perrins and the big bottle of wine. That's how he approaches cajun food and most of the time the result is quite good. This is a man who became famous first for his humours stories and then he worked the cooking in.
   As far as i know he has never owned a restaurant in which his food would stand the ultimate test. It is not essential as prudomme's book is but it is a fun addition to any collection.
   
   One nice segment of the book is the one on leftovers. The turkey hash is superb and the ham souffle. He has an idea for cold leftover mac n cheese that i did not try. You take cold mac n cheese and pour mayo over it with some paprika. Other highlights are the turnip casserole and the "i don't know chicken". Funny but also quite good.
   
   Enjoy it.
   
   
   
   
   ...........socks



5. The man made plain, simple good food. The book is a reflection of the type of cooking we saw on his shows. His roots were Cajun, but he was not afraid to experiment and make a dish his own. If you are looking for traditional Cajun recipes, this is not the place to start, but it is a great source for some good eatin'.

No comments about The Justin Wilson Gourmet and Gourmand Cookbook.

3 comments about Classic Cajun: Culture and Cooking.

1. 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!!



2. 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.



3. I have never tried cajun cooking but after watching Lucy's show I wanted too! I ordered her book, and every recipe I've tried is mouth watering delicious! My kids will now eat "greens" because they are absolutely to die for. Ingredients are few, directions simple, and every single recipe turns out perfect! Lucy's book has put excitement into our meals again. You must try her book to believe everday, ordinary food, can be so delicious!

No comments about You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans.

1 comments about Cajun & Creole: 50 Classic Recipes: The very best of spicy cooking New Orleans style--all the traditional dishes shown step-by-step, from Seafood Gumbo to Jambalaya.

1. Of all the NO cookbooks I have this is one of the better ones. It is clear, Ingreaients arre readily available and the recipes are great. I would recommend this cookbook to anyone.