5 comments about La bouche Creole (La Bouche Creole).

1. My wife and I bought this on our honeymoon in 1983 and it has become a staple in my cooking. In fact, I dug this up on Amazon.com on the off-chance I could find a copy, because is so dog-eared and stained that some old favorites are alomost unreadable. Simple recipes, with simple ingredients, pretty much idiot proof. Even the basic sauces are things a novice could use. This is the true creole and cajun cooking before the new cooks on the networks. Also, forget the recipes- this book has a fascinating group of narratives about the old Louisiana and New Orleans. They are worth the price of admission.



2. A little old lady in a New Orleans gift shop recommended this book and promised me that I would be happy with it even though I didn't recognize the author and it wasn't a glamorous book. She was absolutely right. I have made about a dozen and a half of the recipes in this book and every single one of them has been a crowd pleaser. My family is loud and rowdy, so when a meal makes them go silent except for the occassional utterance of "oh my gawsh, that's good", you know it's a winner. Most of the recipes require you to do things "the long way." I haven't noticed any tips on how to shave time. Soniat's writing is personal and folksy, and his stories are touching, and he lets you know that good cooking is a labor of love and you just can't take shortcuts.
   
   My particular favorites in this book are the Chicken-Corn Maquechoux (a delicious, light stew that makes the whole house smell good while it simmers away), and his simple bread pudding recipe (which I've made once as published and ever since by adding some cinnamon and soaking the raisins and apples in a splash of rum for a couple of hours first--take his advice and make sure the loaf of french bread is really stale for this one; the final textures is fantastic).
   
   I cannot recommend this book highly enough.



3. I have used this cookbook for years; it has brought wonderful concoctions to our table as well as being just good reading. It is an insight not only how to prepare an exciting meal but the background into a fascinating culture.



4. This is a very interesting book, with lots of insights into Creole culture and foodways.
   The author has a relaxed and engaging style, and the book is an entertaining read.
   Some of the recipes could have used better editing, but overall even a novice cook should have good results using them.



5. I'm from Louisiana and received this as a wedding present. It is the most authentic book I've found so far. It helped me to not be so homesick when I live in Ohio (the land of bland).

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

4 comments about Palace Cafe: The Flavor of New Orleans.

1. If you want to enjoy real New Orleans cooking with a unique flair, this is the book for you. As a New Orleans native, I have many cookbooks with local recipes, but this one has not only wonderful recipes, but surprising insight into the Brennan family and a behind the scenes peek into a great restaurant. Each recipe is extraordinary combining unusual ingredients into fabulous dishes, such as the red bean dip with homemade potato chips and the delectable fish recipes. The instructions are concise and easy to follow. Buy this book if only for the famous white chocolate bread pudding. This is a true epicurean delight, and the Brennan family is a New Orleans treasure.



2. I really enjoyed this cookbook. The recipes were not difficult and were delicious. In addition to that the book itself is lovely. Between the pictures, family stories and tips on so many pages, I felt as though I were in New Orleans cooking with a friend! Dickie Brennan - I will be waiting in line for your next cookbook.



3. Dickie Brennan's Palace Cafe: The Flavor Of New Orleans showcases more than 170 recipes enhanced with a wealth of culinary tips as well as anecdotal stories from the "first family of Creole" and insights into the Palace Cafe, one of New Orleans finest and most popular restaurants. Featuring complete menus, the "user friendly" recipes range from Milk Punch; Pork Grillades with Andouille Goat Cheese; Crabmeat Cheesecake with Pecan Crust; and Shrimp Remoulade; to Oyster and Eggplant Soup; Ponchatoula Strawberry and Spinach Salad; Grilled Rib-Eye with Roasted New Potato Port Salut Hash; and White Chocolate Creme Brulee, Dickie Brennan's Palace Cafe is a superbly presented volume enhanced with occasional full color culinary photography and would grace any dedicated gourmet's cookbook collection.



4. The Palace Cafe is one of my required stops whenever I'm in New Orleans. I discovered this cookbook at the airport on my way back to Chicago. The book is a high-quality publication. It has the real recipes, family history and famous menues. There are short sidebars with each recipe. The photography is georgeous, although I wish there was more of it. This book is truly the taste of New Orleans.

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.

3 comments about Cajun Cooking for Beginners.

1. I don't know where this woman learned to cook, but she sure needs to go back to school. I was born and raised in New Orleans and went to college in Lafayette, Louisiana so I know Louisiana cooking. Her recipes are trite and unimaginative. Do yourself a favor and buy a cookbook .... Save your money and avoid indigestion, don't use this book. END



2. The other reviewer completely missed the point. This is a starter's book, of course it will seem basic to someone from New Orleans. I was also raised in New Orleans, and,like most people here, I was raised cooking. However, those poor souls raised north of I-10 need some help. Ms. Bienvenu is a well respected culinary writer in the New Orleans area, and offers solid advice to the uninitiated.



3. Having been raised north of I-10 and not needing help with my cajun cooking, I love to read cookbooks all the same, even though cooking is not one of my favorite chores. Cajun Cooking For Beginners has inspired me to cook some of the old favorite dishes, using it's recipes for reference. My family thanks you.

2 comments about Jambalaya: The Official Cookbook of the Louisiana World Exposition.

1. It's a pretty good book. The stuffed mushroom apetizer is really good and simple.



2. I have the original hardbound, dated 1980, and have since purchased several of the spiral-bound books as gifts. It's an easy layout to follow, and the recipes are all user-friendly. I love every dish I've tried in this book (which is most of them,) particularly the red beans and rice, the jambalayas, eggs bechamel, bread pudding, and the pork tenderloin medallions.
   You can't go wrong!

5 comments about Emeril's Creole Christmas.

1. Having received this as a gift, I must confess that I have never cooked from it, but have perused it many a time.

   Included our recipes for a Christmas Eve Dinner for ten, Christmas Day Brunch, New Year's Eve Dinner, along with stuffing suggested gifts, mail order sources, shopping lists, and wonderful writing about the holidays and wine suggestions.

   On the "want-to-try" list are: Sugarcane Ham with Spiced Apples and Pears, Creole Christmas Fruitcake with WHiskey Sauce, Jiffy Pop Firecracker Shrimp, Crab Bisque with Crab Boulettes.

   Delightful book with great writing and photos and organization.




2. I was overjoyed with the delivery of the book. I purchased it used, at a fantastic price. There the joy ended. The recipes are ones that only a person looking for the completely abnormal meal would like this book. Only the section of Gifts to Make was worth reading. The recipes called for ingredients that are difficult to obtain and mostly of unusual taste. Would have cried if I had paid full price.



3. I bought this cookbook for my sister, who is a big Emeril fan! I was a little worried after reading the reviews and as soon as the book came in, went through it to check it out.
   My mom and I both went through the book and cooked 2 Christmas dinners out of it! Yes, before I gave it to my sister. She was bummed that we hadn't gotten it for her. I wrapped it up and gave it to her used and I'm buying my mother her own copy as well. The food and stories were fantastic!!! and BAMBAMBAM!!!!! on the poinsietta cocktail, I highly recommend it for your next Christmas gathering!!!! loved it!!



4. If you're only familiar with Emeril from his TV appearances, this book may surprise you. It lacks the flamboyance and loud flashiness, replacing them with a certain elegance and gourmet style. It includes a Christmas Eve dinner for ten, Emeril's Christmas Day brunch buffet, New Orleans New Year's Eve dinner, a New Year's Day supper family style, the Chef's holiday favorites, and Emeril's "stocking stuffers."
   
   The book is filled with gorgeous photographs of lavish decorations and settings. They artfully set the mood in this book--one of no expense spared in the interest of fabulous holiday memories. Each section of the book is done as a menu, so that you can make the menu whole or steal individual recipes. None of these menus are quick things, and this book isn't designed for the cook who doesn't like to spend more than a half-hour in the kitchen. Shopping lists are included, as well as wine pairings.
   
   This is not the cookbook for someone on a budget: it calls for such expensive ingredients as caviar, truffles, and huge amounts of fresh raspberries, some of which can be tough to find depending on where you live. The book also assumes at least a little experience with basic cooking techniques--novices shouldn't be starting with a gourmet cookbook using expensive ingredients. Not all of the recipes cost so much, however, and they aren't all complicated; for example, the spiced pecans are extremely inexpensive and easy, and they're so good that we've made them more than 15 times at least (and we don't often repeat recipes). They're so good, in fact, that people request them specially when they come to visit at holidays.

   So try the salad of new potatoes and roasted walnuts with warm bacon vinaigrette, or the truffle risotto with parmesan croutons. Make the andouille cheese bread or the white cheddar truffle eggs. Save this book for an occasion when you really want to pull out all the stops, whether it's Christmas or some other important time in your life. The photos alone will inspire you to do great things in the kitchen!




5. I absolutly love to cook, have been to culinary school, also not afraid of new things. I have tried most of these recipies and many have become regulars. The smoked salmon terrine although is expensive we normally make on every holiday now. Sugarcane Baked Ham with Spiced Apples and Pears is super. Beef Tenderloin with Fresh Horseradish and Black Pepper Crust was suprizing ly good, I ont like horseradish at all, but it was paired so beautifully in this recipie it was sublime. Jiffy Pop Firecracker Shrimp we make everytime we have shrimp in the house. the Chocolate Chocolate Pudding Cake with Chocolate Ganache, Creole Christmas Trifle, Creole Christmas Fruitcake with Whiskey Sauce and the Banana Cream Pie with Caramel Drizzle and Chocolate Sauces is to die for, however this recipie is written with the assumption you have made custards b4 and know you need to temper it beford adding the hot milk mixture. I have not made the Lobster Cheesecake with Christmas Caviar Sauce but hope to soon. the big boy cookies and the spiced pecans...Ummm yummy, I am soo happy to have bought this book. If you are open to try new things, If you like to occasionally like to indulge and eat like something so decatend and pretend that it is a common thing, this book is definatly for you. Emmeril, you are my hero.

2 comments about Cajun: A Culinary Tour of Louisiana.

1. This was not the usual cook book; it was a font of information on the history and culinary tastes of the area. The background information on food and preparation was told in a delightful manner and piqued my interest enough to try most of the recipes. The directions were easy to follow, the results marvelous. I would love to dine in Ms Bluysen's establishment in Paris, and if not that, please publish a book of the local Parisienne recipes.



2. Having grown up in Louisiana, when I received this book as a gift I was sceptical that I'd find anything interesting or new in it. But what a suprise! Variations on the classic fare (gumbo, jambalaya, etouffee, etc)as well as recipes that seem inspired by our native ingredients such as sweet potato soup proved me wrong. The photographs are beautiful, and the recipes I've tried work.

1 comments about Cajun Men Cook: Recipes, Stories & Food Experiences from Louisiana Cajun Country.

1. I am a cajun living in Michigan, and I collect Cajun cookbooks. This one is acurate and fun. Thanks, Kathy Rajala

5 comments about Galatoire's: Biography of a Bistro.

1. Anyone who has an abiding affection for New Orleans and its layers of tradition should read this book. I loved it. Authors Burton and Holditch observe and participate. In so doing they seem to say to you.....here have a seat. come. dine with us.
   
   Of course there is the history of this great restaurant which fascinted me. But beyond that, I felt as if I have been there: in the kitchen, offices, even the outside alleyways with the smell of oysters wafting through the soft Louisanna air. And beyond that still are the sometimes eccentric and quirky characters that populate the community, the kitchen, and the offices. Its a splendid cook's tour done with integrity and savoir faire.



2. Galatoires, as Burton and Holditch portray it, is a microcosm of New Orleans traditions reflected in the history of the Galatoire family, the loyal generations of staff, food tastes as they have evolved, and the eccentric, and sometimes famous, patrons throughout the years who have made the restaurant so successful. The layout with photographs and numerous anecdotes convey the vitality of this venerable institution. We even tried some of the recipes and created a little bit of Galatoire heaven in our own kitchen. The many facets of this book will appeal to a broad spectrum of readers. Whoever thought anyone could portray the life of a restaurant so vividly on the printed page!



3. One-hundred-year-old Galatoire's restaurant, the greatest dining institution in New Orleans, where great restaurants are numerous, has at last found its chroniclers. Kenneth Holditch and Marda Burton, authors and long-time devotees of the place, have published Galatoire's: Biography of a Bistro, a charming, gossipy, witty account of the history and character of this famed eatery.



4. Burton and Holditch lovingly recount the 120-year history of this famous eatery, synonymous for many with New Orleans itself. Along the way we are regaled with anecdotes about the Galatoire family owners (now in the fourth generation), dedicated staff, and loyal customers. From Tennessee Williams to the Duke and Duchess of Windsor, an impressive parade of celebrities, socialites and royalty have dined at this New Orleans landmark. The authors also include some traditional recipes. I recommend this book to anyone who likes good food, good times, and the Big Easy.



5. Enjoyable walk through the long run of Galatoire's. Recommended for anyone who has eaten there as I have a number of times. You don't need to be a regular to savor the stories. Here's hoping Galatoire's returns even better after Katrina. Steve