5 comments about New Orleans Home Cooking.

1. I was so thrilled to find out how truly wonderful this cookbook is and the directions were comprehensive and easy to follow. The end result was FABULOUS New Orleans food!!
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
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2. Dale Curry knows her New Orleans food and that is demonstrated here in a must have collection of the city's favorite recipes. Elegantly written with clear, simple to follow instructions, anyone can follow her methods to a marvelous meal. Every good kitchen library needs a copy!



3. Even one star is a stretch. Get Cooking Up a Storm: Recipes Lost and Found from the Times Picayune of New Orleans for more and better recipes. For example, 11 page index vs. 2 in New Orleans Home Cooking.



4. Love this book. I am from New Orleans and while looking over the recipes, I noticed that a lot of them were familliar. Some were, what I thought, my mother's home cooking. I know of at least fifteen people that have purchased this book after reading through mine. Great book and would recommend to anyone who enjoys "New Orleans Home Cooking."



5. This is a fabulous collection of classic recipes from New Orleans. I really enjoyed the stories that went along with each recipe. Made the stuffed mirlitons. Not only did I impress my friends, but I impressed myself! They were delicious.

1 comments about The Legends of Louisiana Cookbook.

1. This is an informative book on Louisiana culture as well as a very good reference cook book. I enjoyed a lot of interesting tidbits that I was not aware of and many that reminded me of my childhood in the bayou. It also refreshed my memory on a lot of traditional family recipes that I had just forgoten over the years.

No comments about Cook'n Ca'jun Water Smoker Cookbook: Recipes for the Water Smoker & Grill.

4 comments about Frank Davis Seafood Notebook, The.

1. Written as a textbook of sorts, entirely in narrative script, this book actually teaches you how to cook seafood as opposed to how to follow just one singular recipe. It is chock full of valuable information dealing with culinary procedures, use and application of spices, techniques for preparing everything from boiled blue crabs to beer-battered alligator, and the only complete listing of every single fish that swims the waters of the Northern Gulf of Mexico and how to cook them! But the recipes themselves are special--not only unique to the famed cuisine of the Crescent City but so simple to follow and easy to prepare, both for the novice cook as well as the professional chef. It is truly one of those books a serious cook interested in preparing seafood the proper way needs to have on his or her bookshelves, and it is certainly one of those books you'll feel compelled to read from cover to cover for pure entertainment and enrichment.



2. This is my kind of cooking book. It's not just a cookbook, but a textbook on seafood also. The first several chapters are just on purchacing, handling, and cooking techniques for many types of seafood. Then, the cookbook section is loaded with great recipes. Frank has a great personality. He's great to watch on tv here in New Orleans, and his humor and knowledge really come through. If you like books such as this that take you "to school", try "The Bread Baker's Apprentice" by Peter Reinhart.



3. I have borrowed afriend's book long enough - time to have my own. I enjoy using it - others will also.



4. After searching for a cookbook to produce fish entrees at home that are in the style of Pappadeaux in Houston or Mulate's in Louisiana or even Galatoire's in New Orleans, I will assert that THIS IS THE ONE. The Brennan books made my head swim with baking beef bones to produce broth ingredients and boiling shrimp tails to make fish stock, and on and on. Frank Davis explains clearly and simply, without condescending, how to make seafood dishes that taste really good. He even lists possible variations on the recipes, and which fish to buy. This is a wonderful cookbook.

2 comments about Room In The Bowl: The IACP Gumbo Giveback Project.

1. I had the honor of being one of the writers involved with the creation this visually seductive book. Our group of photographers, writers and editors visited with chefs, shrimpers, crabbers, oystermen, restaurateurs, farmers, sausage makers, rice growers, crayfish farmers, and a file gumbo producer over the course of three days last spring.
   
   We began in New Orleans and then fanned out, heading west and south into Cajun country. We covered a lot of ground and met some truly amazing people who are indeed the heart and soul of this book. I was impressed and at times overwhelmed by the pride of place expressed by everyone that I spoke with.
   
   We ate wonderful fresh seafood and gumbo and absorbed as much of the culture of Louisiana as we could. We admired the strength of those who had no choice but to try and continue on with life as usual after Hurricane Katrina. For me, this was one of the most enjoyable and special weeks of my life, and I shall always be grateful for the opportunity to be involved with this special group of people and this project.
   
   All of us who worked on this book were thrilled to donate our time and talents to the project. All net proceeds from the sale of this book will be divided equally between the Southern Food and Beverage Museum in New Orleans and the Culinary Trust of the International Association of Culinary Professionals.
   
   This book contains photographs and essays about the beloved dish known as gumbo - it is not a recipe book. Sales of this book will help to keep the food culture of New Orleans alive and healthy, and give those who purchase it a peek into the tasty world and history of Louisiana gumbo.



2. What would American culture and cuisine be without gumbo? It's been said that making food is all about giving. This is a volume of passion, beauty, charm, wit, and recipes about a dish that reflects a unique American heritage, from its African roots to the post-Katrina rebirth. The book is created by the world's largest group of culinary professionals (writers and photographers), each with his or her own perspective (all done for free). See it, love it, eat it up. It's a book any food lover would love to own, and the proceeds go to a great cause. Don't forget about the impact of Katrina: the people of New Orleans and the South haven't, and there's still much good work to be done. This book is one way to help; if you haven't been to the Southern Food & Beverage Museum in New Orleans, be sure to visit it, and don't miss a permanent collection housed there: The Museum of the American Cocktail.

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 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.
   
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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

1 comments about New Orleans by the Bowl: Gumbos, Jambalayas, Soups, and Stews.

1. I've made a couple of the recipes and love how they turned out.But I would warn that,in my opinion,the serving sizes are for cajuns :)

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.

5 comments about Justin Wilson Looking Back: A Cajun Cookbook.

1. this book is great to read all Justin Wilson's little stories
   
   it has the best recipes of course



2. no I am not cajan but love the cooking ...oh the trinty or just a seafood delight ...I like to cook and love to eat...this cookbook is a easy to read and follow book...



3. Tried a few recipes and they are good! The stories Justin tells are worth the price of the book.



4. My book came a tad bit earlier than I expected, and that was great. Love the book,and in perfect condition.



5. This was purchased for a relative in North Carolina and what a gift for him! I'm from the MS Gulf Coast near New Orleans, LA so I'm fond of the Cajun cooking and Justin Wilson recipies. My Cousin was asking about the Cajun foods and this was the perfect remedy for his craving! Wonderful recipies and just remember what Justin always insisted.....keep adding a pinch or dash until it suits "YOUR TASTE BUDS". Great purchase and deal!!!