5 comments about 100 Greatest New Orleans Creole Recipes, The (100 Greatest Recipes Series).

1. I love this cookbook so much that I am buying a replacement as I have worn out the first one over the 10 years I have it. A personal fav is the Jambalya, easy to make and delicious. The recipes give alternatives (chicken instead of shrimp etc) and the range of recipes is huge. If creole is of interest to you, this book will get you started in a great way.



2. Oh my...tried all of the recipes and there is not one that is not delicious. Like the way you can substitute other fish for oysters. Very interesting to read about the restaurants that feature the recipe. You don't need a lot of ingredients to make a true New Orleans dish. Try it...you' like it!



3. This book has some really good recipes. I am just disappointed that it didn't have photos. I gave it as a gift and the recipient was happy with it.



4. I found recipes in this book that I'd hunted for for a long time. This is not a cookbook with complex recipes but one with foundation recipes that I've eaten but have been unable to recreate. Sometimes things get modified too much and they become someone else's idea but can never become your own. These recipes are simple and give you room to insert your taste and creativity. The Bread Pudding Whisky Sauce is such a recipe. I've hunted, mixed and read all sorts of ideas and none of them worked like what I'd tasted in NOLA. The recipe in this cookbook works.
   
   I will use this book for future cooking however you can't be afraid of butter.



5. I absolutely love to "read" cookbooks, but this one fell very short of my expectations

1 comments about Classic Cajun Deux.

1. After a series of introductory notes on the Cajun people and their cuisine, Lucy Henry Zaunbrecher organizes her compilation of authentic Cajun recipes in a thoroughly "user friendly" presentation that marks Classic Cajun Deux: More Culture & Cooking as something truly special by way of ethnic cuisine. Each recipe is enhanced with a personal bit of commentary. From Veal New Orleans; Smothered Deer Meat a la Raymond; Oyster Bacon Wrap-Arounds; and Garfish Patties; to Old Fashioned Wilted Salad; Max Dollar's Buttermilk Candy; Gumdrop Cake; and Pineapple Chiffon Pie, Class Cajun Deux is a very special and highly recommended addition to any family cookbook collection.

3 comments about New Orleans Classic Seafood (Classic Recipes Series).

1. 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.



2. My New Years resolution was to learn to cook the wonderful foods of New Orleans. I have purchased many cookbooks and tried many recipes. This is the greatest New Orleans cookbook ever. Kit gives the history of many restaurants and chefs before and after Katrina. You will find it fascinating. The recipes are wonderful. Pictures beautiful. This is a must if you enjoy New Orleans and New Orleans food.



3. The seafood dishes I've made are delicious with easy directions to follow, and wonderful flavors of New Orleans. The photographs are fabulous and let you see what the dish should look like - something I really appreciate. The little stories with each recipe about the restaurant and the chef make it fun reading even if you're not cooking. I bought one as a gift and enjoyed looking at it so much, I went back and bought one for myself.

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. 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.



2. 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.



3. 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.



4. 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. I am so glad I ordered this cookbook, I married a man whose relatives are from New Orleans...So it comes in handy!!!
   It has a lot of great classic recipes. The cookbook was used , but in great condition.
   Thank you for the preview of the book, that was a big selling point.
   R. Warren

5 comments about Best of the Best from Louisiana 2: Selected Recipes from Louisiana's Favorite Cookbooks (Best of the Best from Louisiana II).

1. Although I haven't cooked any of the meals from this book I can't wait to try them. They all look delicious and easy to make. Definately worth the cost plus some!!



2. I have had this book for years and also the Best of the Best from Louisiana II. This is a great book (and set) to own. I have many friends out of state and out of the country and I always use this book for personal gifts. Everyone is always thrilled to receive it. I live outside of New Orleans proper and the recipes are authentic and delicious, a great combination of most of the best recipes of the state. This book is truly the Best of the Best!



3. I received the book faster than expected and in great condition. I would use this seller again.



4. Book has some great recipes - as all do, but in this series, if you are repetedly liking those pulled from a certain other cookbook or two, they are easily referenced for you to find and use that books full repetoire.
   
   I feel like the amount of time spent cooking and eating the food generated by this book is all worth while. But be cautious with where you start when you pick it up as it will suck you in and you may lose track of what you went in there looking for ...



5. This would be a wonderful cookbook for someone who didn't already have a library of other cajun cookbooks. I, however, have many from local parrishes in louisiana as well as some from the restaurants featured in this book. Because of this, the material was slightly redundant for me. i should also mention that I have been cooking cajun for > 20 yrs so I had a lot of these recipes down pat w/ my own flavor added. i would definitely buy this book for someone newly married or single, or who was just beginning to cook cajun. the recipes are authentic and awesome, not too difficult.
   I bought this used but in mint condition so it was a steal. i ended up giving the cookbook to my brother who loves to cook cajun but is recently married and starting a family.

1 comments about Hooks, Lies & Alibis: Louisiana's Authoritative Collection of Game Fish & Seafood Cookery.

1. This book was purchased for my husband as a gift. He has enjoyed using it ever since he has received it and the recipes he made have been delicious.

5 comments about Pirate's Pantry: Treasured Recipes of Southwest Louisiana.

1. I think every single woman I know has this cookbook. It's as if you get one after a certain age as a "right of passage" or something in this town. I have this cookbook, my mother has it and my Grandmother had it. We have never ran across a recipe in this book that was not great! Buy it! You will NOT be disappointed.



2. I've had (earlier printing - plastic bound) version of this cook book for at least 25 years. I absolutely love it. Unfortunately, after much use the binding broke and my cook book was a total mess, although I still frequently used it. I actually went online to order one for my new daughter-in-law and was delighted to see it in hard cover. So, I bought four (my daughter-in-law, my daughter, one as a gift for a friend and another for myself). I am delighted with the quality of this cook book. I come from a long line of great cajun cooks (my mom and both sister also have the cook book). I've eaten cajun food all of my life. These recipes are delicious, truly cajun and easy to prepare. The informative welcome to each section is a delightful extra. I would strongly recommend this cook book for anyone who enjoys cooking delicious meals. I will purchase them again for gifts for friends and family.



3. Being born & raised in Southwest Louisiana, I learned how to cook from generations before me. This cook book is the closest thing to real Southwest Louisiana food. I have had my copy for numerous years and have worn it out but continue to use it. I give this book as a gift on every occasion that is appropriate (& some that are not). This is the only book I would recommend to anyone with an interest in Cajun food. It's awesome! Karen - Lake Charles, Louisiana transplanted to Omaha, Nebraska.



4. I am into my second copy of this great cookbook. The first was worn out years ago. As one from Louisiana this cookbook has it all and it is laid out in an easy to follow manner. You cannot go wrong with this one. Once you try some of these recipes you will not be able to go back to your usual bland fare and will wonder why you have squandered so much money in resteraunts all of these years.



5. I have used this cookbook for years. My husband is from Louisana and introduced me to it. This time I bought it for my daughter. The recipes are authentic and easy to follow. It makes a great gift too!

5 comments about Chef Paul Prudhomme's Fork in the Road.

1. This is a book that I purchased years ago, and it is outstanding. I am writing this review for the sole purpose of sharing my thoughts on this book after having it an using it for years. I would highly recommend this cookbook, but only if you like to cook. I feel that one should consider his or her own personal interest, finances, interest when purchasing cookbooks. I don't feel that this is a good book for beginners or people that like to eat but hate cooking. Many of the recipes in the book have long spice/ingredient lists and people would be shocked at how much some of the spices and ingredients may cost in order for them to make one dish. So, if you don't like cooking you may spend $40-50 to make a dish and if you don't cook anything else out of the book, you would have been better off eating out.
   
   All that said, you would not regret the final product if you like cooking or you can committ to making the dishes. I like everything. Personal favorites include sweet pepper cream shrimp, turkey rex, and the new chicken and shrimp gumbo! I live in Southeast Texas and I am very familiar with cajun and creole cooking. Enjoy this book. Peace.



2. I own every cookbook from Prudhomme, and this is by far the worst. If you want a diet cookbook, look elsewhere. The fruit syrups and other substitutes he has you make will go bad in your refrigerator before you use them. The taste of the finished products? Yuck! If you want Cajun food, fit it into your calorie budget or exercise more.



3. This book is nothing like his previous. With this book he tries the healthier side. The recipes are good, but like with anything healthy, he sacrificed some taste. It is written with his always step-by-step walk through of the recipe. How it should look, how it should taste, etc. at each step of cooking.



4. I really love this Book.
   
   My little sister got me this book years back ago after she found out I like his seasoning blends. I thumbed through it then and thought it would be a good book to try. All those years went by and it sat on the shelf with many of the other cookbooks I own. It wasn't until a year ago, when my doctor told me to change my diet, that I discovered the wonders that lie between these pages.
   
   I have cooked maybe 10 different recipes now from this book, and each one of them I swear is the best in the book. Chef Paul has taken many regular cajun dishes, many of which he serves in his own restaurant in New Orleans, and found ways to make them healthier. Included with each recipe is the nutritional information, as well as a little historical information pertaining to the dish.
   
   Tonight it was the Bronzed Talapia, (pg. 127 if you already have it), A variation of "Blackened" style cooking, but without the butter. Wonderful and delightful. As with the others I have tried, it will be one I come back to for sure.
   
   If You are a fan of Cajun Foods or if you just want to try some very flavorful and healthy recipes from a very famous southern chef give this one a try. You won't be disappointed.



5. As a true Prudhomme-head it's hard to believe that he can create "light" recipes. We've had this book for years and we return over and over to some of our favorites. They ain't exactly weight-loss recipes, but the recipes in some of his other books start with "take one stick of butter," so using apple juice (a secret) and other secret ingredients does lighten the calorie content considerably.
   
   If you love K-Paul's Kitchen in New Orleans, you gots to have some of Paul Prudhomme's cookbooks - another is "Fiery Foods I Love". The way he combines various types of peppers (white, black, cayenne) and onion and garlic powders creates pure magic.
   
   And while I'm on the subject of Magic, if you're not in the mood to create your own Prudhomme spice melange, you can always purchase or order his Magic spice combinations at[...]
   
   Nope, I don't work for the guy, just a "big" fan!

No comments about Tom Fitzmorris's New Orleans Food (Revised Edition): More Than 250 of the City's Best Recipes to Cook at Home.