5 comments about Patout's Cajun Home Cooking.

1. Great book for those of you interested in real Cajun cooking done very well. Alex Patout is from the Heart of Acadiana, so he knows what he's talking about. Definitely not for vegetarians.



2. I thought it looked a bit bland when we got it. There were not a lot of bright pretty pictures. However, every recipe I've tried has turned out great. The recipes are easy to follow. THey do require some typical 'cajun' types food (Tasso for example) but mostly the recipes have on hand ingredients.

   Enjoy.




3. I remember Alex's palce in New Iberia from the early 80's. Great food, my wife and I lived in Lafayette and ate there once a week. We bought the book years ago, shortly after it was published. We still use it today. Try Shrimp Mrs. Ann. You can use fish instead of shrimp and it is still wonderful. The green beans in a roux is very good. There are a number of books on Cajun cooking, this is one of the best.



4. My passion has been cooking for over fourty-years. Since I am a Cajun, most of my dishes are also, and no one did it better. Alex book has allowed me to create even better dishes with much less effort. He is the master.



5. My husband is Cajun, I'm from New York, so making gumbo, etoufee or chicken stew is daunting. The highest complement he can give is that it tastes like his grandma's -- and every recipe from this book hits that high water mark. The only change I make is to omit the okra from the gumbo.
   
   Try the Sweet Potato Casserole with Pecan Topping - it will be come the staple at your Thanksgiving table.

No comments about Crescent City Moon Dishes and Spoons.

1 comments about The Plantation Cookbook.

1. I am from New Orleans, and received this book as a gift in 1988. It has been one of my favorite cookbooks ever since. It is an excellent resource for authentic Creole dishes. If you want to add gumbo, etouffee, turtle soup, and the like to your repertoire, this is the book for you. The book also contains some great party food recipes--the chicken liver pate recipe is the best I've ever come acrosss. The Plantation Cookbook is a fabulous cookbook; I value it as much as Julia Child's "The Way to Cook", Rose Levy Berenbaum's "The Cake Bible", and James Peterson's "Sauces".

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.

2 comments about Tout de Suite a la Microwave I : A gourmet's cookbook of French, Acadian and Creole recipes.

1. THIS IS THE BEST COOKBOOK OF FRENCH- CREOLE AND ACADIAN RECEIPES YOU WILL EVER FIND, NOT TO MENTION YOU CAN COOK ALL THE RECEIPES IN THE MICROWAVE. WE HAVE A MOTOR HOME AND WHEN WE GO TO LOUSIANA THE FIRST AND SECOND EDITION OF THIS COOKBOOK GOES WITH ME. WE LOAD UP WITH PRAWNS, SHRIMP,CRAWFISH AND LOBSTER AND I COOK WITH DELIGHT. I HIGHLY RECOMMEND THIS COOKBOOK AS WELL AS THE SECOND COOK BOOK WHICH IS ALSO FOR SALE ... THE RECEIPES ARE EASY, QUICK, AND HAVE MINIMUM MUSS AND FUSS. I HAVE COOKED ALMOST EACH AND EVERY RECEIPE AND HAVE HAD ABSOLUTELY NO PROBLEMS AT ALL. HIGHLY RECOMMENDED 5 STAR DINING ALL THE WAY!!!!!!!!!!!!!



2. As before item is in excellent condition. Is for wife and she is very happy

1 comments about La Cuisine Creole: A Collection Of Culinary Recipes From Leading Chefs And Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine (1885).

1. I gave this book to my boyfriend who loves to cook cajun foods. He loves the descriptions with all the recipes and said it is like reading history and reliving it through food.

5 comments about TABASCO: An Illustrated History.

1. I have read both Rothefeder's book and Bernard's book. The former appears to be full of factual errors, some of them so ludicrous as to be laughable. The obvious anti-McIlhenny bias held by Rothfeder makes his work less believable, editorialized, and speculative. In contrast, Bernard's book is riveting, full of details, historical documents, and illustrations to which no one else has had access. The fact that the McIlhenny's have held their company together through ups and downs, profitably, is a testament to what is right about their business philosophy. Bernard's book was published by McIlhenny Company, but since he IS the company historian, you can bet that everything in there is accurate. It is the OFFICIAL history of Tabasco for good reason. If you're a fan of the sauce, you'll love this book.



2. I purchased this book for several of my family members. It is so much more than a beautiful coffee table book, although, it is extraordinarily eye pleasing and informative! Not only are the recipes easy and delicious, they really represent a terrific display of authenic history of our Louisiana culture. The McIlhenny family history is as interesting as the story of how "Tabasco" became such a beloved icon of Avery Island and all of South Louisiana. I would reccomend it as a gift to your favorite "person who has everything"!



3. Wonderful photos, well written and a very thorough and fun to read history of our favorite hot sauce, Tabasco.



4. February 27, 1973. That's the day Avery was born. Nine months earlier, her mother and I spent a magical weekend at the Holiday Inn in New Iberia, Louisiana. We were both students at Tulane University in New Orleans.
   
   Avery's mother and I didn't have much (any) money. We had heard that there was a very special place where they made Tabasco sauce and that one could tour the island and visit the salt mine for free.
   
   So we drove from New Orleans to New Iberia, checked into the Holiday Inn and went on the (free) tour of the McIlhenny estate. It was magical: decades before it became politically correct to preserve wildlife such as the snowy egret (a bird), the McIlhenny family set aside an island paradise for anyone to see who bothered to make the (unadvertised) trip.
   
   My wife and I named the wonderful girl conceived on our trip to Avery Island 'Avery".
   
   Avery has married and has given me twin grandchildren, Anna and Jackson. I look forward to the day when I will walk Avery Island with them.



5. I loved this book. Super archival photographs, detailed company/family history, and some tasty recipes.
   
   Really captures that part of America at that time, late 1800's in the South.
   
   The images of company forms, newspaper clippings, photos of Avery Island, workers, peppers, and so much etc are superb.
   
   If you want to learn more about McIlheney and Tabasco, this is the perfect book.
   
   Great gift book too.

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

1. 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.



2. 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+



3. We've been to the Musky many times over the years, and the food doesn't disappoint. When the DM cookbook came out, my friends and I decided to tackle it by sharing a few recipes over a potluck dinner. What a fun and a delicious evening we had! The coconut salmon was exotic, easy, and a crowd pleaser. The shrimp-stuffed avocado was gorgeous and decadent, but it can also be served unstuffed, on some interesting greens, with shrimp and avocado arranged over the top for lighter fare. We followed this by the wonderful jalapeno cheese rolls, steamy and fragrant from the oven. Next was the exquisite French pepper steak, with its unusual preparation that left guests wondering as to the secret ingredient. Finally, for us chocolate lovers, the Double Musky pie could not be missed. The recipes really lived up to the restaurant and were loads of fun to prepare.



4. I bought this cookbook specifically for the blackened salmon recipe. It said something about getting a cast iron skillet white hot or orange hot and that you can't get the skillet hot enough. It proceeded to explain how the smoke, flame, etc. is natural. Sounded like fun. Outrageously hot skillet, spicy buttery flames jumping, smoke billowing, fish cooking. Yeah!
   
   Well, ..., it was fun to read but pure BS. We used a propane burner to get the skillet merely red across the bottom and, even though it was too cool (according to the book) proceeded. Actually, it was way way too hot. Once the skillet temp was decreased to a normal blackening temperature, the fish came out great.
   
   The book is now gone. I don't know what parts are fun fiction and what parts are tasty recipes. I'm not going to waste my time trying to figure it out. A recipe writer should never assume common sense will keep a couple beered up guys from following directions.



5. Boycott Alaska!
   Until they change there policies and stop Aerial wolf killing and a Safe buffer zone for Denali Park Wolves. The The Double Musky Inn does not support these things.
   Here is what one of the owners says about predator control:
   
   I don't agree with irresponsibility with regards to our resources, but if it's within the law, and ethically done, then by all means get it done. Maybe I don't have the whole background to this string, but I grew up with my parents operating one of these lodges that cater to the "Filthy rich"...I have the utmost respect for our land and the ... See Morecreatures, but there is an opportunity and a following that allow people to employ others and make a decent wage. With regards to animals, they are a renewable resource if harvested legally and responsibly. It shouldn't matter who harvests them or how much they pay for the opportunity, as long as it's done right.
   ********
   The thing is its not done right and the filthy rich pay to kill wolves, shoot bear CUBS and its ok with this guy.

5 comments about Dooky Chase Cookbook, The.

1. As an official honorary citizen of New Orleans, I have enjoyed many a meal at Dooky Chase. Since I live in Los Angeles I was delighted to be able to get some of Mrs Chase's wonderful recipes. They are practical, easy to read, and absolutely delicious--though of course no one can duplicate her particular genius by themselves.
   I also loved reading her anecdotes of the restaurant and the stories behind some of the recipes. I think the "culture" around a cuisine is a major part of the pleasure.
   
   Leah Chase is major figure in our country's heritage. I mean it. The book is a delight.



2. It has some wonderful recipes that sound mouthwatering! I would really like a copy of this book! Most of the recipes are fairly easy. Even the vegetable loaf sounds good and I tend to stay away from foods that sound like meat replacement.



3. I just ordered this book and if it is anything like her restaurant, then this should be a great book. I visited her restaurant in May 2005 and I had the best catfish po'boy, red beans & rice, and jambalaya. Her husband "Dookie" was there and he asked me where I was from. I told him Chicago and he told me stories about Ramsey Lewis and when he use to tour with different bands. He was the most pleasant person to talk to and he walked me out to my car when the order was complete. I will not go back to New Orleans until they rebuild Dooky Chase. The food is worth the drive to New Orleans and the hospitality is among the best of any city that I have traveled.



4. I loved both of Leah Chase's companion cook books, but particularly enjoyed the prints of her invaluable pieces of art work which adorn her spectacular restaurant. The receipes in the two books are mostly duplicative, but they are simple and excellent! She is a Queen in her own right and an outstanding mentor to so many in our country.



5. Previous reviewers have already said about all there is to say about Mrs. Chase's book...and I agree with every word they've written! In addition, though, I thoroughly enjoyed Mrs. Chase's remembrances of her youth, especially those involving her childhood "in the country." Those vignettes let readers have a glimpse of the influences that shaped her culinary artistry, and also serve as a series of quick verbal sketches that portray those times with a light (but accurate) touch.

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.