4 comments about Justin Wilson's Outdoor Cooking with Inside Help.

1. If you like Fried turkey, "dirty rice" and a host of other great cajun delights. This is the cookbook for you. Many laughs are tucked away in each page as well.



2. This was a horrible book! The recipes in this book were loaded with too much salt and other spices. Justin Wilson tries to cover up his lack of cooking skills with spice. Also, his endless 'cajun' stories were boring and took up too much space in the book. Besides, they just weren't funny. This is NOT a book to buy. I'd give it NO stars if I could.



3. I think it says something that the bad review above is from LA and the good one from Houston. This is Louisianna country cooking at it's finest and it is supposed to be salty and spicy and the cajun tales, just like my grandfather used to tell while working the grill out back, are an integral part of the experience. Anyhow, I grew up with this cookbook in the house and recommend it to one and all.



4. All of the recipes I have sampled from this book (as all of Justin Wilson's books) have been very good to excellent.

5 comments about Brennan's of Houston in Your Kitchen.

1. This is one of the greatest cookbooks ever produced. Chef Walker's preparation techniques as well as the "Chef's Tip's" throughout the book allow you to make these dishes exactly as they do in the restaurant. Even the recipies that are common in alot of other cookbooks take on a uniqueness in this book that makes it a "must have" book for anyone interest in creating good food. I was fortunate to be able to take a cooking class with Chef Walker called "Breakfast at Brennan's". One of the dishes he prepared was "Eggs Hussard", from page 72 in this book. Wow!The best egg dish I have ever tasted. It even makes the popular Eggs Benedict seem bland with comparison. Using the recipe from this book, I have prepared "Eggs Hussard" for family and friends with the same results and taste as that prepared by Chef Walker. I have also prepared several other recipies from this book with equal success. Chef Carl is truely a gifted chef and he fully shares his recipes, techniques, and tips in this great cookbook.



2. Absolutely wonderful southern and creole recipes. I haven't cooked anything from this book that hasn't received rave reviews. You can't go wrong!



3. This beautiful 192-page book is a triumph for Chef Carl Walker. This eclectic and inventive collection of recipes has been carefully accented with full-color photographs and personal anecdotes. It is a wonderful gift for fans of Brennan's, and even for home cooks who have never made their way to Houston.

   The book is organized by course: Beginnings (Lagniappes, Drinks, and Appetizers), Garden and Beyond (Salads and Soups), Breakfast, Meats and Poulty, Seafood, Accompaniments (Sides, Sauces and Seasonings), and Fantastic Desserts.

   Each recipe features an expected yield, list of ingredients, paragraph-style instructions on how to prepare the ingredients, and a Chef's Tip. The Chef's Tips include technique suggestions, ingredient substitutions, and reminders on how to prepare the raw ingredients.

   The desserts section is especially decadent. For example, the Chocolate Praline Cheesecake is a masterpiece by Pastry Chef Melissa Piper Reilly. This luscious dessert uses a chocolate crumb crust filled with caramels, pecans, and chocolate-laced cheesecake filling.

   This beautiful cookbook will be a delight for chefs and bakers alike. Enjoy!




4. Also available in a hardcover edition (0970472986, $24.95), culinary author and chef Carl Walker draws upon his Creole and Texas styles of cooking that made Brennan's of Houston a very successful restaurant. Capitalizing on fresh ingredients, all of the recipes comprising this mouth-watering collection are kitchen-compatible and "user friendly". Enhanced with color photography, the recipes range from Chili-Fried Gulf Oysters; Creole Barbecued Shrimp; and Braised Red Cabbage; to Champagne Fennel Cream; New Orleans-Style Pralines; and Creole Bread Pudding Souffle. A master-piece of its kind, Brennan's Of Houston In Your Kitchen will prove to be an invaluable and popular resource for even the most novice of kitchen cooks seeking to replicate gourmet quality dishes for their family dining table!



5. Brennan's is a famous New Orleans restaurant started up in the 1940s. The family opened up a sister restaurant in Houston in 1967. The cuisine served in the Houston branch has become well known in its own right, and is affectionately known as "Texas Creole"
   
   When a cookbook comes from a restaurant, its important to know if the restaurant is any good. Brennan's is one of the best restaurants in Houston. The food, ambience, service and live music are all excellent and although there is a dress code and the waiters wear suits, it isn't pretentious or snobby. I liked the food there so much that I bought this cookbook so that I could make some of the dishes at home! By the way, it is not diet cuisine - most of the dishes are rich and well seasoned, with lots of nuts, butter, cream and oil. Totally fattening, extremely filling and very satisfying.
   
   The book has a good number of color photos, mostly of the food but also some of the interior. It also includes some information about the history of the restaurant. Some restaurants keep their signature dishes secret, but not Brennan's - in this cookbook you will find the recipes for many well-known specialities such as Creole Bread Pudding Souffle and Bananas Foster. There are chef's tips included with the recipes, and overall the book is very user friendly.
   
   This book is highly recommended, both for its faithful recreation of the restaurant's dishes, and for the overall excellence and originality of its recipes.
   
   LIST OF CHAPTERS:
   
   Introductions
   Best of Beginnings - Lagniappes, Drinks& Appetizers
   From the Garden and Beyond - Salads & Soups
   Breakfast at Brennan's - Creole Jazz Brunch
   Chef Carl Recommends - Meats & Poultry
   Brennan's Favorites - Seafood
   Accompaniments - Sides, Sauces & Seasonings
   Grand FInales - Fantastic Desserts
   Our Texas Creole Story
   Source Guide & Index
   
   SAMPLE RECIPES to tempt your palate and give you an idea of the style of cuisine:
   
   Salmon & Smoked Corn Salsa
   Grilled Yellowfin Tuna with Crabmeant Mango-Papaya Relish
   Gulf Seafood Pontchartrain
   Texas Bobwhite Quail
   Jicama Slaw
   Southern Pecan Crusted Catfish
   Smoked Salmon Cheesecake
   Texas Cornbread Pudding
   Cajun Enchiladas with Roasted Tomatillo Salsa
   Ancho Pepper and Cumin Sweet Potato Smashers
   Spiced Pumpkin Seed Chicken
   Bayou Gumbo
   Roasted Peanut Soup with Honey-Cajun Shrimp
   Risotta Jambalaya
   Creole Bread Pudding Souffle (this is to die for!)

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

1. 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!



2. 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!

5 comments about Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril.

1. I tend to think Emeril's books get a lot of low rated reviews because people seem to either love or hate the guy. I've always looked at Emeril as an entertainer first as opposed to a chef whose receipes I'm going to run out tomorrow and try to make. While the title of this book may lead to the belief that these these may be recipes related to those things that camein aluminum tins. The TV refers to his TV show as he presents 150 recipes from his year on the Food network.
   
   There are some very exotic dishes to be found in the pages of this book. Things like Creole Spiced Blue Crabs with Green Onion Dipping Sauce and Rock Shrimp Stuffed Flounder,or Emeril's Potato Truffle Charlotte. From Fall River, MA to New Orleans you get 150 classic recipes. Whether its Cajun or dishes inspired by his Portugese heritage, there's quite a diversified set of recipes to be found here, all with Emerils enjoyable way of presenting them in a fun an entertaining way.
   
   Honestly I will never make most of these dishes. It's just a blast to read. As I said I love wathcing and reading Emeril with his knowledge about food and cooking.



2. I got this because I told someone I liked Emeril (about the five times a year I manage to catch his show). It's a gorgeous book and I highly recommend it for any avid Emeril fan. The recipes are well organized, the layout is beautiful, and it's a collector's item for a fan. For a cook who doesn't love/watch Emeril, it doesn't offer much.
   
   I also tend to do a lot of healthy and low-fat cooking, which this book is not amenable to. The food is delicious, but you pay for that it fat in calories.
   
   Many of the recipes are accompanied by a narrative from Emeril about, for example, the different types of potatoes you might use in this recipe, or the techniques used in cooking it, or a cooking history lesson. These make the book a stand-out item, but again, it mostly stands out for the rabid Emeril fans.



3. My wife and I are big fans of Emeril, and we love watching his shows. This book has some REALLY good receipes, and you can choose ones as simple or as fancy as you like. The directions are spelled out pretty well, and the ingredients lists in the margins make sure you have everything. My wife was born and raised and New Orleans, and even she is impressed with some of "my" cooking from this book. Thanks Emeril!



4. The excellent Fish 'n' Chips recipe alone merits the three star rating. A number of other intesting looking recipes. Emeril's lively style suffuses the text and makes it fun to read.



5. Great food but really fattening. Not really good for the Novice cook.

No comments about Skinny Cajun: Tasty Reduced-Fat Cajun Cooking & Culture.

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!!!

2 comments about Creole Feast.

1. After returning from New Orleans this past year, I found that this book allowed me to recreate some to the delicious temptations that I was able to indulge in during my stay. I found the recipes easy to understand, and utterly delicious!



2. I picked this book up years ago and of the some 50 cookbooks I own, this is the one I keep coming back to. If you've ever been to the Big Easy and indulged in New Orleans cuisine, you will find this book scrumptious. The recipes are typical Creole and Cajun French and simple. Corrinne's biscuits are a delight! You'll feast in culinary delights if you master these recipes of the Master Chefs of Nawlins, darlin'. If you buy this book, buy a scale. Good luck and Bon Appetite!

3 comments about Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook.

1. Creole Gumbo (makes 12 quarts = 48 servings, can be made in smaller batches)

   Recipe below evolved and adapted for the beach from "Creole Gumbo and all that Jazz" by Howard Mitcham,who nails it far better than anyone in print. This book is highly recommended.

   6 quarts chicken stock or water 6+ washed tomatoes 2+ lbs washed medium shrimp 12+ washed live crabs (essential, buy 18 before boarding ferry)

   Bring stock to boil. All in same stock, boil tomatoes 1 minute, skin and seed. Boil shrimp 4 minutes, shell and fridge the meat. Boil live crabs 20 minutes. Eat some crab meat for lunch, return all crab parts, well crushed with shrimp shells, to same stock. Boil vigorously 15 minutes, no longer. Strain stock well e.g. through paper towels and colander.

   stick butter flour bunch scallions 3+ onions 1+ heads of garlic 3+ red or green peppers 4+ sticks celery

   Melt butter in heavy nonstick. Add flour bit by bit till thick slurry. Stir with spatula over med heat till deep tan or as dark as you dare, without burning. Add chopped veggies (chop garlic and onions at last minute) and saute till soft. Move to heavy gumbo pot if this wasn't it.

   3 lbs okra, fresh or frozen 2+ lbs good ham 3 bay leaves bunch fresh thyme bunch parsley 2-3 tbsp Worcestershire sauce 1-3 tbsp tabasco sauce 1+ tbsp freshly ground black pepper 1/2 lb double smoked bacon 2+ lbs fresh Andouille sausage or similar hot sausage, or kielbasa

   Add okra sliced into rounds, diced tomatoes, diced ham, thyme tied into bunch, minced parsley, bay, any meat you crave and have (chicken? beef browned in bacon fat?). Add enough stock to cover solids and keep sloppy. Add some Worcestershire, tabasco, pepper. Slice and cook bacon, crumble and add. Braise sausage in inch of water till ready to eat, poking with fork to release fat. Slice and save.

   Simmer gumbo 2-4 hours, low enough and stirred often enough to never stick at bottom. Tasting over next few hours, remembering flavors will "cure" and salt gets added at end, gradually add more W,t,p to taste. Add sausage 30 minutes before serving, shrimp 10 minutes before serving, add any seafood you crave and have (oysters? lobster? crawfish tails?). Salt generously to taste, serve with ample cooked rice.




2. I have used this book fro over a decade and am about to order a fresh copy. It is a great read and a great, practical cookbook. I have used it constantly.



3. I am born and raised here in New Orleans. Katrina took my first hard cover copy of this book and now my soon to be X wife took the replacement. This will be the third time I've bought this book. It is that good.

No comments about Tom Fitzmorris's Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything.

No comments about Justin Wilson Gourmet and Gourmand Cookbook, The.