1 comments about Tony Chachere's Cajun Country Cookbook.

1. I bought the book because I knew that it had the actual recipe for Tony Chachere's Cajun Seasoning in it, and I could modify the recipe to reduce the amount of salt.
   
   Wonderful book. Great recipes. A welcome addition to my cookbook collection.

5 comments about Enola Prudhomme's Low-Calorie Cajun Cooking.

1. Low Calorie Cajun Cooking started in Enola Prudhomme's restaurant. She had been making lower-calorie recipies there for family, but the menu contained none of them. When some patrons inquired, she tried putting one or two of them on the menu and met with great success. Today, half of the menu features these "heart smart" recipies. The crawfish etouffee is marvelous!



2. A clinical dietician recommended this book to me and I love it. She let me borrow it and now I am ordering it as a result. Great recipes. Really like Enola Prudhomme's introduction and how the book came to be.



3. Enola Prudhomme's Low Fat Cajun Cooking is not only filled with fantastic recipes. It includes nutritional information on every meal, basic cooking tips for low fat cooking, and cooking techniques for all cooks. This is a fantastic recipe book as well as a necessary reference in my home!



4. I first bought this book about 4 years ago. I used the recipes for dinner parties, and my guests loved the food (of course I did, too)! I loaned the book out several times, didn't get it back the last time, and now I am ordering it again. The recipes are authentic Cajun, easy, and delicious. Shrimp etouffe and shrimp Creole are our favorites.



5. For those who love the aroma, taste, and challenge of cajun cuisine but want to eliminate its correlation with the human waistline, this book will be a welcome addition to the culinary library. It is packed full of hints for preparation and of course many excellent recipes. It is quite common in low-cal cookbooks that the flavor and texture get sacrificed in the quest to maintain the hourglass shape, and to some extent this is true here. But the author/chef has done a good job of preserving the bare essentials of the Cajun cooking experience. Recipe recommendations: 1. Seafood gumbo. 2. Shrimp Salad 3. Crabmeat Casserole 4. Shrimp and Crabmet Jambalaya 5. Shrimp Creole 6. Blackened Catfish 7. Cajun Catfish 8. Chicken and Sausage Jambalaya. 9. Blackened Chicken Breast 10. Cajun-Style Chili 11. Blackened Pork Chop 12. Blackened Lamb Chop 13. Sweet Potatoes with Orange 14. Dirty Rice 15. Cajun Couche-Couche 16. Jalapeno Cornbread

5 comments about Good Time Eatin' in Cajun Country: Cajun Vegetarian Cooking (Healthy World Cuisine).

1. This book was a great disappointment. Anyone interested in vegetarian cooking who simply loves cookbooks would be better off purchasing a more thorough volume and simply adapting the recipes by removing the meat and making substitutes.



2. This book gave me some idea of how to serve up food with Cajun flavors but minus the meat and dairy. This book could have been jazzed up a little more though.



3. This book is very complete and has lots of vegan breakfasts as well as main meals. Preserves and baking is included as well. Sure is a great way to spice up a veggie menu!



4. Although this book is already eight years old, it is a new favorite to me since I just bought it. Being a vegetarian, until I found this book, my experience with Cajun cooking has been limited to an occasional Red Beans and Rice. Now I am happily preparing Jambalaya, Courtbollion,and Gumbos that are vegan and low in fat.

   Never having been pleased before with recipes for vegan cakes, I have to caution the reader that I haven't ventured into the dessert section at the back of the book. Some vegans may find the use of honey as a sweetener a problem and want to make substitutions.

   The breakfasts, main dish and side dish recipes are wonderful, and have given me the courage to read non-vegetarian Cajun recipes with an eye as to how to adapt them to my diet.




5. Very excited to see this book exists -- I've been thinking about writing my own to fill the void of Vegan (or almost-vegan in this case)Cajun Cookbooks. It's not fancy, but includes many of my favorite dishes, and things I can't wait to make that I haven't had since before I could cook for myself. This book is humble, as is the cuisine, not to be confused with New Orleans' flamboyance.

2 comments about Stir the Pot: The History of Cajun Cuisine.

1. Louisiana Food. Louisiana History. Louisiana Culture. All three of these alluring topics are blended and cooked-down to a flavorful étouffée in Stir the Pot. The authors themselves - a chef, a historian, and a folklorist - form the perfect mixture to create this heart-warming collection of historical accounts, stories, techniques, and economic to religious influences that have driven the evolution of Cajun cooking for over two centuries.
   
   But don't just take my word for it. The back cover of the book boasts commendations from renowned historians and authors John Mack Faragher and Jay Gitlin, and from Comander's Palace owner Ella Brennan. Emeril Lagasse, the star chef of the Food Network, states "I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference." And I believe that everyone, familiar or not, will enjoy this book throughout.



2. Excellent guide to Cajun food and French/Cajun history. A must read for any food history inthusiast.

3 comments about La Meilleure de la Louisiane: The Best of Louisiana.

1. I've used this book for 20 years - it's the best for authentic Louisiana cooking. The recipies are true, easy to follow, and always good. In case your wondering I was born and raised in Louisiana, so I do know good cajun food.



2. My husband purchased this cookbook and now we are giving it as Christmas gifts. The recipes are clear and concise and extremely delicious. They cover the best recipes from South Lousiana Cookeries. Every recipe is a keeper especially for entertaining.
   SMB



3. I have bought this book about 15 times already. when I use it with guest, they enjoy the book and food, so much, as they leave thru the door I give my book away and get me a new one.....they are just getting harder to get..

4 comments about Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking.

1. This was my first Jessica Harris cookbook, but I now own all of them. In the early 90's it was not so common to include history as precursor to a recipe, but it has always been her style. A great beginning cookbook which embraces the African Diaspora.



2. I "stole" this book from my mother and my ex "stole" it from me. I am real happy to have found it online. All the wonderful foods of my youth are in there...and it's great to be able to explain to your dinner guest the origins of a particular dish. You will love it so much, you'll ask for seconds (smile)



3. Africa has not been given its place among the world's great cuisines, and its influences on American cooking have not been properly acknowledged. This book is a step in the right direction.

   If you enjoy both traditional recipes, and learning about the people and places that developed the traditions, then this book is for you. "Africa's Gifts to New World Cooking: Iron Pots and Wooden Spoons" contains about 180 recipes from over a dozen countries in Africa, the Caribbean, and the Americas, all of them pieces in the culinary puzzle of the African diaspora.

   The recipes are categorized as "Appetizers"; "Soups"; "Sauces and Condiments"; "Vegetables and Salads"; "Starches"; "Main Dishes"; "Desserts and Candies"; and "Beverages". Each category contains a mix of African and African-influenced New World recipes, for example, in the "Main Dishes" section we find "Chicken Pelau" (from Trinidad and Tabago), then "Moqueca de Peixe" (Brazil), then "Caldou" (The Gambia), and "Roast Chicken" (United States). Each recipe is introduced by a short paragraph about its history or the author's thoughts.

   In addition to the recipes, the book contains an informative introduction, and a glossary of ingredients and utensils. There is also an index. This book is a worthwhile addition to any cookbook shelf, as is the author's book of African recipes "The Africa Cookbook: Tastes of a Continent".




4. I was surprised to find Brazilian recipes in this book with their correspondent names in Portuguese. There are several mistakes I would love to see Ms. Harris correct to proper Portuguese.

1 comments about The Picayune's Creole Cookbook.

1. The reprint of this classic cookbook shouldn't be missed: The Picayune's Creole Cook Book reproduces the second, 1901 edition in its entirety, returning to print a classic which preserved traditional creole cooking upon the brink of its extinction. Introductions explain history and recipes alike. No photos, but those interested in Creole history and culture won't miss them.

No comments about The Plantation Cookbook.

1 comments about Cookin' country Cajun: Cooking from the true Acadian country of Louisiana.

1. This book has come delicious recipes and very nice color photos. My only complaint (and hence 4 stars instead of 5) is foods are often pictured or spoken of and no recipe is given. Also, the author's recipes are sometimes a bit confusing sounding like they came out of Grandma's recipe box rather than being edited for a cookbook. If you can get past the confusion though it gives the feel that you are using old family recipes.

1 comments about Best of Cajun and Creole Cooking.

1. This 2003 cookbook by Alex Barker (Alex is a SHE) comes to us from Gramercy Books (Random House) and Regency House Publishing Limited. The work was printed and bound in hardcover in Italy and the numerous beautiful photographs of the dishes were supplied by Food Features. The nice dust jacket sort of hides the actuality of a budget binding, much like what we used to see on the old Whitman Classics, "shiny cardboard".
   
   The book is pretty brief at 80 pages in length and the dimensions are 8 1/4" x 10 1/4" x 3/8". The one-page index will get you where you need to go in regard to the recipes, which are just over 100 in number.
   
   The layout of the recipes is not very convenient. Each one might commence anywhere on a page, the beginning of each recipe is difficult to spot as it blends in with the surrounding text, and there are typically a couple of recipes per page. Sometimes you only get a segment of a recipe without turning the page which is bothersome if you display your recipes in a cookbook shield while you cook. The fonts are fairly small and thin, tough to read easily while you're cooking. The actual recipe directions are pretty good with adequate detail.
   
   In "The Best of Cajun and Creole Cooking" you will find most of the signature recipes of New Orleans and of Cajun Country in general. Some examples include "Muffuletta" (sandwich); (chicken and shrimp) "Jambalaya"; and, "Shellfish Étouffée". The ingredient lists for all recipes are pretty long and I did not detect many dishes which one could prepare "on a tight budget," "Banana Bread" serving as an exception to this caveat.
   
   Here is the Table of Contents:
   1. Appetizers
   2. Brunches & sandwiches
   3. Meat & poultry entrées
   4. Fish entrées
   5. Vegetables & sides
   6. Desserts
   7. Index
   
   Honestly, a comparable and superior cookbook choice for these specialty dishes would be this one:
   
   The Best of New Orleans (The Best of ...)
   
   If you are really into collecting each and every available Cajun/Creole recipe, you might find a few in here to expand your collection but, as I said, there are better cookbooks available for this interesting realm of cooking.