3 comments about Justin Wilson's Easy Cookin': 150 Rib-Tickling Recipes for Good Eating.

1. i have always loved mr. wilson's shows. this new show and the book really take cooking to a new start. everything or "tang" in it is very easy and taste soooo good! you can control the hot in it, like he say's :"to your own taste!", a must for the beginner threw the advanced cook!!!



2. Rib Tickling and Stomach Turning. That should be the title of this book. By far the weakest link in his series of cookbooks. The recipes were bland and the stories old and silly. Not a good buy.



3. Reviewed by Irene Watson for Reader Views (02/10)
   
   There is nothing better than down-home cookin' and Justin Wilson makes it really easy with his edition of "Justin Wilson's Easy Cookin'." The recipes are simple, quick to make, and certainly the ingredients can be found in any pantry.
   
   As a reviewer I'm asked to try out three recipes. The first one I tried was the "Corn Flour Pancakes." I wasn't sure how they would turn out because pancakes can be tricky at the best of times. These, to my surprise, were fluffy. The touch of cinnamon added a wonderful surprise to the flavor.
   
   I love grits but very seldom make them. The recipe I tried was "Green Onion Grits" and the result was super delicious. The cup of green chopped onions (it may seem like a lot, but it isn't) and the cayenne pepper gave the end result a taste like none other.
   
   The third recipe I tried was "Brown Rice Pudding." It doesn't sound like anything special by the title but it sure it. The liquid is dry white wine - something I've never used in a pudding. The rest of the ingredients were the normal - cinnamon, raisins, eggs, and vanilla. Rather than sugar, Mr. Wilson uses honey. The flavor was fantastic. The subtle touch of white wine made the pudding different than one made with milk. Personally, I felt the pudding was too sweet for my liking. The one cup of honey and 2 cups of raisins made the end result very sweet. In the future, I will cut the honey by half.
   
   Mr. Wilson is not only a known Cajun cook with other published cookbooks, but he was also known as an international- humorist. He appeared on the "Ed Sullivan Show" and "The Tonight Show." He died in 2001, but his cooking legacy carries on. It's a privilege to try out some of the recipes in "Justin Wilson's Easy Cookin'."

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.

5 comments about The Heaven on Seven Cookbook: Where It's Mardi Gras All the Time!.

1. After discovering a mutual love for cajun food, some Chicago natives recommended checking out Heaven On Seven whenever we got to Chicago - and we did. I had the Shrimp Voodoo, and remember loving it! The same friends later gifted us a signed version of this cookbook. We've tried a number of the recipes - even when often faced with daunting lists of hard to find ingredients like nectars. Almost anything we've tried is far too sweet and tastes nothing like the food we experienced at the resturant. Overall - this is a disappointment.



2. Chef Bannos has some of the best Cajun/ Creole cooking in the country and most of his greatest hits are featured in this book. Unlike "traditional" Cajun cookbooks, Bannos does not restrict himself to Louisiana. Jamaican, Italian and Greek influences are fused effortlessly with Cajun Creole foundations. A perfect example of this, and my favorite recipe in the book is Bannos' jerktoufee, a wild and wonderful blending of Jamaican jerk and Cajun etoufee.
   Do yourself a favor and buy this book.



3. Years ago the Chicago Trib did an article on this place and I clipped it and hung it on my frig. I made several of the dishes and was intriged enough to visit NOLA.
   
   After visiting NOLA I had to visit this place. Wonderful.
   
   The book is GREAT. And the recipes are very easy to follow. Also you don't have to have HARD TO FIND spices..



4. Years ago the Chicago Trib did an article on this place and I clipped it and hung it on my frig. I made several of the dishes and was intriged enough to visit NOLA.
   
   After visiting NOLA I had to visit this place. Wonderful.
   
   The book is GREAT. And the recipes are very easy to follow. Also you don't have to have HARD TO FIND spices..



5. Why Chef Jimmy is so generous in sharing the actual recipes from his fantastic restaurant, I'll never know, but I'm not complaining. Used to eat at Heaven on 7 all the time while living in Chicago and now I can make some of my favorites at home far, far away. His honey-jalapeno dressing alone (good on salads, coleslaw, cornbread, crabcakes...heck, anything) is worth the price of the book. Buy it for yourself and as a gift for any cook/foodie friends.

1 comments about Creole.

1. My wife and I love this book. Every recipe we have tried is fantastic. Every recipe has a picture that shows the final dish. The quality and binding of the book is the best I have seen.

5 comments about Leon Galatoire's Cookbook.

1. I was born and raised in South Louisiana, in the town of Buras. I fined your opinion concerning the red beans and rice recipe completely inaccurate. If you read the package your hard red beans come in you will find they call for between 8 and 10 cups of water. Further more this is the way my grandmother, being of cajun ascent, has prepaired her red beans for many years with outstanding results, at home and church gatherings. Red beans and ricely yours Barry Brooks



2. I have been going to Galatoire's since I was a young child. On a recent trip to New Orleans, my husband and I were lucky enough to find this cookbook. As a wonderful birthday surprise, my husband made the stuffed eggplant. As anyone who has had the stuffed eggplant at Galtoire's knows, the name of the dish is a misnomer. The stuffed eggplant is a wonderful gastronomic event filled with shrimp and crabmeat. Later we made the crabmeat au gratin with the leftover crabmeat - it was sublime. I am looking forward to trying some of my other favorite dishes from the restaurant such as the crab maison and oysters en brochette. Anyone who has been to Galatoire's knows there are no descriptions of the food -- only names and prices. One of the things I love about the book is knowing what some of the dishes are. I will surely sample more on my next visit to New Orleans. Galatoire's is an institution and I am so pleased to have some of their recipes.



3. Cajun and Creole cooking are often lumped together as a single cuisine. There is some justification for doing this, as there is a lot of overlap between the two cuisines, and they share many of the same dishes. However, they are not identical. If Paul Prudhomme represents the far Cajun end of the Cajun-Creole spectrum, Galatoire represents the far Creole end. Traditional Creole cooking, such as that served up in New Orleans at Galatoire's, Antoine's and Brennan's, is not the fiery hyper-spiced food of Prudhomme. Traditional Creole cooking is subtle, refined, and Continental in character. Seasonings are used merely to accent the flavor of the food, rather than to overwhelm it. Galatoire's book is an excellent example of this type of cooking. The recipes are delicious, suprisingly easy, and yes, even somewhat low in fat.
   The chicken, shrimp, and ham jambalaya is nothing short of spectacular. My wife and I have cooked and eaten many different jambalayas, including recipes from Prudhomme, Justin Wilson, and from the excellent book by Terry Thompson. We have also had it in many restaurants in South Louisiana and elsewhere. We both agree that Galatoire's is the best we have ever tasted. His technique is somewhat unorthodox. The rice is cooked separately and then combined with the other ingredients for the last 10 minutes. This produces grains which are fluffy and separate, yet fully absorb the flavors of the meat, shellfish, vegetables, and seasonings. The Crawfish Etoufee, Shrimp Creole, and other recipes are also excellent.
   So why did I only give it four stars? While the recipes are great, there are some problems with the mechanics and layout of the book. 1) There are a fair number of typos 2) The recipe for Crawfish Cardinal has you produce a stock as the first step, which is then never mentioned again in the recipe. 3) Recipes for sauces are in another part of the book from the recipes which call for them. Listing the page numbers for the sauces in the main recipes would have been helpful. 4) A few recipes are repeated verbatim in different chapters of the book (i.e. appetizers and main dishes). This seems awkward and unnecessary.
   5) For a few recipes, a variation is described for the main recipe, and what is traditionally used is mentioned at the end. For example: Cobia Courtboullion is described. At the end of the recipe, Redfish is mentioned as what is traditionally used in South Louisiana. I would prefer to have the traditional recipe given first.
   These problems are primarily editorial and easily fixed. I would love to see Galatoire come out with a competently edited second edition of this book. I believe it would become a classic among Cajun-Creole cookbooks.
   In conclusion, despite the problems mentioned, the recipes in this book are great and make it well worth owning. If you love Creole cooking and prefer flavor to heat, buy this book!



4. The cookbook is spectacular with wonderful recipes and pictures of tasty dishes. Galatoires is without question one of the top 10 restaurants in the USA, and Leon has done a fantastic job of translating the aura of the menu onto the recipe page.



5. This book is not worth it....hands down. It is simple, unispired food and not worthy of an association with Galatoire's. This is the first time that I have been disappointed in an Amazon buy this with offer. No wonder Leon Galatoire no longer works at the restaurant.

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!!!

3 comments about Louisiana Seafood Bible, The: Shrimp.

1. All my life, my parents would test new recipes on the family in addition to creating seafood masterpieces passed down from my Maw Maw to my mother. I have stolen many of these recipes and claimed them as my own. My friends are always impressed with my culinary skills. They don't know that I just took what was given to me as a child. I highly recommend the Shrimp Manicotti recipe. I have cooked this for people who don't consider themselves seafood lovers and have won them over. In the past I would not share my recipes with friends. I thought I was only as good as the recipe. Now with this book, I can no longer keep them a secret. I know you won't be disappointed. I also encourage to you to keep an eye out for future editions of this book. Shrimp is only the beginning.
   
   Happy Eating!
   
   Lisa Horst



2. One of the most popular and edible products of the sea, there are more than two thousands of species of shrimp. Indeed, fishing for shrimp has served as a significant commercial industry in Louisiana from the 1870s down to the present day. Louisiana chefs and kitchen cooks have been experts in shrimp-based cuisine and now the husband and wife team of Jerald and Glenda Horst have compiled 77 mouth-watering recipes showcasing shrimp in molds, casseroles, gumbos, salads and more. Of special note is that "The Louisiana Seafood Bible: Shrimp" is divided into two major sections. The first are a series of chapters about shrimp including its history, commercial fishing, sizes, buying shrimp, canning shrimp at home, storing fresh shrimp, and more. The second section is devoted to the recipes themselves complete with ingredient lists and preparation instructions. Each recipe is guaranteed to be 'kitchen cook friendly', please any palate, and satisfy any appetite. Beautifully illustrated throughout, the recipes range from Shrimp and Mango Spinach Salad; Shrimp Fontenot; and Shrimp Louisiane Casserole; to Jacked Shrimp; Aloha's Barbecued Shrimp; and Gingered Shrimp with Pea Pods. A superbly presented compendium of shrimp oriented information and recipes, "The Louisiana Seafood Bible: Shrimp" is enthusiastically recommended for family and community library specialty cookbook collections.



3. The information is fantastic. It answered all the questions I have had over shrimp in Louisiana as to what happens when and in what order. It also showed how to identify all the different species easily. I enjoyed the recipes in one place, the only one I missed is corn and shrimp soup
   or chowder.

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 Justin Wilson Gourmet and Gourmand Cookbook, The.

5 comments about Every Day's a Party: Louisiana Recipes For Celebrating With Family And Friends.

1. What can I say, it's EMERIL!! I have "wow-ed" many friends and family members with recipes from this book. The recipes are simply the best!! People ask me for the recipes I make from this book every time I make something.



2. Another great book from Emeril!!! He gives you recipes for every occasion. They are sure to please!



3. This book lacks pictures of the featured recipes. There are several pictures of New Orleans and people, but none of the completed dishes. If you're like me, pictures are what draw you towards preparing a recipe. What's a cookbook without food photographs?



4. I expected more from Emeril. This was a disorganized mess. This book is a case of celebrity appeal rather than quality appeal. I will keep using it for a door stop!



5. There are plenty of pictures, but none of them are food related. That is a HUGE turn off. It would be nice to know what a cooked quahog should look like.