No comments about The Justin Wilson Gourmet and Gourmand Cookbook.

5 comments about The Evolution of Cajun and Creole Cuisine.

1. Chef John Folse's THE EVOLUTION OF CAJUN AND CREOLE CUISINE is an absolute must for any kitchen, whether it is home to a well-seasoned chef or a ripe, budding cook. Folse's description of the seven nations that settled Louisiana, the intermarriage of their cultures and cuisine and the recipes found between the covers of this book culminate in a "mouth-watering" explosion of down-home, Louisiana flavor.

   The recipe format was easy to follow and ingredients were easy to find in most any supermarket. From cooking the roux to garnishing the final dish, EVOLUTION turns the simplest meals into culinary masterpieces.




2. For anyone who loves the magic of the south especially the festivities behind louisianas Marty Gras would love to get a nibble if not more from this book. It is a very straightforward and beautifully prepared recipe book that will take you through years of shopping and parties with friends and families.Enjoy!



3. I am a Creole who grew up thinking everybody ate gumbo at least once a week. Using this cook book is like having my momma looking over my shoulder telling me how to make all her favorite dishes. I have purchased at least a dozen of these books for gifts to family and friends.



4. John Folse is a great representative of South Louisiana Cajun Cooking and loves the history of the area. He relates the melting pot of the many nationalities that contributed to the culinary richness of South Louisiana cooking. This is an excellent book to learn all about all kinds of "roux", recipes and techniques of Cajun cooks. It's a fun book!



5. This is the only cookbook I've ever actually sat down and read. I learned so much about cooking that I was inspired to try some of these recipes. They're a little bit challenging but I think the average home cook can make these recipes work in their own kitchens. My family loves the ones I've made. If you are a semi-serious cook, or a professional chef, this is one book you can't pass up for your library!

4 comments about Mardi Gras to Mistletoe: A Cookbook of Frestive Favorites from the Junior League of Shreveport-Bossier.

1. The book not only has wonderful new recipes but it has a lot of history about Louisiana traditions in the copy. It is a very good book to read as well as to use for the recipes. It is a beautiful book that could easily be a coffee table book because the pictures are so wonderful. For cooking it has some difficult as well as easy recipes. I especially like the shrimp and grits casserole and the turnip green casserole.



2. This is a beautiful book that not only has great recipes but also has beautiful pictures of life in Shreveport-Bossier! The proceeds from the sale of this cookbook go to fund community events supported by the JLSB. My favorite recipe is the Chipolte Prawns with Goat Cheese Polenta which is a recipe straight from local favorite restaurant Bella Fresca! It is one of many "secret" recipes that are shared in this great text. Also, try the cranberry salsa, herbed tomatoes, and turtle candy. Enjoy!



3. This cookbook not only has great recipes, but the photography of the food and of the area is outstanding. The history of the area that is provided in the cookbook provides answers to questions about the origins of our traditions. I reviewed the recipes and they are among the top recipes of the area, including some from well known restaurants that were a delightful suprise (Superior's Queso). A variety of excellent recipes are provided, from TexMex to authenic Cajun. The crawfish corn soup (chowder) is wonderful. This cookbook would be a welcomed gift for someone who once lived in the area as well as for us natives who are still here.



4. Mardi Gras to Mistletoe was a well-received gift and a great addition to my lady friend's cookbook collection. I have enjoyed the recipes she has used to prepare a number of fabulous meals. The photographs add visual appeal and a wonderful touch to a collection of mouth-watering recipes that add flavor to any occasion. Mardi Gras to Mistletoe is sure to inspire whether a novice or a well-seasoned cook. It is a must have. Mardi Gras to Mistletoe: A Cookbook of Festive Favorites from the Junior League of Shreveport-Bossier

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!!!

5 comments about Louisiana Real and Rustic.

1. Mr. Alan M. Shurgin from Waller County, Texas who has a review below, obviousley has issues that will require professional help if they are to be resolved. This was not supposed to be a vegetarian cookbook. Nor was it supposed to be sensitive to someone's cultural dining needs. If it isn't your kind of book, don't buy it you idiot! On the other hand, if you're looking for a good number of highly refined recipies, then this might be right up your alley.



2. i was given this book as a gift a few years back - i've tried many of the dishes and can recommend this as a great guideline for cajun/creole cooking. having read some of the reviews, particularly the one entitled "Pork Fat Does Not Rule", i must ask the reviewer....why did you buy this book (or did you even buy it; perhaps this is your political forum?)? if you are indeed Jewish and have ever watched Emeril cook on television, what did you expect? Clearly this person knows nothing about the history of New Orleans nor about Cajun or Creole cuisine. Why in the world would a vegetarian consider buying this....why would anyone buy this book for a vegetarian?? Further, it is not Emeril's charge to please each and every ethnic, religous, vegan/vegetarian in the USA......Look, cookbooks are guidelines for inventing and creating interesting and tasty meals. One can certainly substitute kosher turkey bacon, chicken fat from kosher sources, smoke-flavored soy-based products, etc., etc., for the pork fat/meats and come away with a happy stomach and satisfied mind. Emeril knows how to cook, and how to enjoy life. Use your imagination and you can enjoy this book, regardless of your ethnic/religious background. A solid cookbook!!



3. I've built some of my own recipes from Emeril's book. This is a good asset to have in the kitchen.



4. This book shows Emeril's incredible ability to take simple, everyday ingredients and transform them into something amazing. I am a Louisiana girl born and raised, and I turn to Emeril when I want good food with a twist.



5. I purchased this book for an aspiring young chef & he loved it, has already tried several recipies. Very good purchase.

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 The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme.

1. This book has changed my taste buds forever. The food is SO good! IT takes a little more work than most of today's cookbooks, but the results are worth it. If you like food, you need this book.



2. Unfortunately out-of-print, this great book contains many, many recipes from Chef Paul Prudhomme's family, along with a few from the King of Blackening himself. Meticulously detailed to ensure good results, the recipes are all failproof. Some recipes, however, serve better as conversation pieces than actual things you'd want to make. Hog's head cheese? I shudder to think. Red boudin ( made with fresh pork blood )? Eeek! All the same, the coconut cake recipe is really excellent, worth preparing your own fresh coconut for. A must for serious Cajun cooking fans.



3. This spectacular Cookbook is sadly out of print. I have seen it here on Amazon.com though. Be sure to purchase your copy before they are all gone. I am a big fan of Chef Paul Prudhomme, my entire family is actually. We have all of his cookbooks. This particular book contains some of our favorites. We recommend the Jambalayas. There are several different variations. The Shrimp & Crabmeat Jambalaya is terrific. It's not a spicy Jambalaya so you might want to add some of the optional hot peppers as described in the recipe. We sure did, Wow what a difference it makes. The Fried Green Tomatoes are a wonderful tart snack or side dish. Green tomatoes can be hard to find, try your local farmers market or health food stores that sell fresh produce. These are definately worth the effort it takes to find them.



4. Grew up for part of my childhood in Opalousas LA. We had a local restaurant run by this great family in one of the near-by towns. They used to test out new recipes on my mother and father, but the desserts were always tested by me! This was a wonderful and loving family, full of fun and good food. thank you Prudhommes for the wonderful childhood memories!!! I'm sad that your book is out of print.
   
   Now for others on Amazon. This is REAL cajun food. YOu get a lot of stuff that is buffed up to be cajun because it is supposedly spicey, and contains a few ingredients such as andoille sausage. But truthfully that does not make it cajun!!! Cajun food is supposed to be a mixture of creole, french and carribean influences -- but it is not those foods just mixed up together!!!! You cannot borrow this and borrow that! Cajun food is part of a culture, one of the many diverse cultures that make up our dearest US. So if you want to learn authentic, delicious Cajun cooking, pick up the Prudhomme Family Cookbook and Paul Pruhomme's Louisiana Cooking or Tastes of Louisiana.
   
   This cook-book (written by the whole family)is a treasure, and unforetunately it's out of print. I would highly recommend buying it used even. I must own 20-30 cook-books, and yet I always borrow this one from my mom when I want cajun food.
   
   Great book!! Should be back in print! And you can see a bit about Paul in Bon Appetite this month as well. He and his family are a generous lot.



5. Paul Prudhomme is a well known celebrity chef in the Louisiana cajun/creole culinary scene, as well as a prolific author. This particular book has some interesting information, but it's not one of my favorites.
   
   What I liked:
   
   * There's some good historical information on some old regional specialties that are slowly disappearing ... blood sausage, hog boucherie, salting/pickling/canning meat, etc. Some of this information is not particularly useful or practical for modern suburban cooks (who lack access to fresh pig blood and who have refrigerators and thus no longer need to salt/pickle/can stuff to preserve it), but it's important and interesting stuff that deserves to be preserved ... touchstones from a slowly vanishing era & sub-culture.
   
   * The recipes are no-frills, stick-to-your-guts, feed a hardworking blue collar rural family type fare ... and ya gotta appreciate and respect that. Many of the recipes are well honed, and have the patina of age to them, and will always have their rightful place on the American table.
   
   * There's some good instructional information that many other co-called 'cajun' cooks gloss over ... things like extensive tips of making, storing and using various types of roux, tips for cleaning (and eating) crawfish, etc.
   
   What I disliked:
   
   * PHOTOS: There are none ... only a small scattering of indifferently drawn B&W sketchs. Call me spoiled, but I like books with glossy photos, so that I have a general idea what finished dishes are *supposed* look like, presentation-wise. I also like photos, because it helps me 'windowshop' for recipes that I'd like to try ... that way I can see at a glance if it's something I'd be interested in, rather than having to read through a recipe at length in order to get a general feel for its style/approach/flavor. If I'm paying a premium for a hardbound book, then surely the publisher can include some work by a food photographer.
   
   * COVER SHOT: Another thing that never fails to irk me is books that have photos of dishes on the cover that don't appear anywhere in the book. Case in point - this book features a photo of a whole roasted piglet on the jacket ... something I was interested in attempting for a BBQ I was planning at the time, so I bought the book. You guessed it - nadda. Zip. Zilch. Not mentioned anywhere, not even in the small print buried up front in the publisher's legaleze. Typical bait & switch 'teaser' photo, to entice readers. I wrote the publisher a ... ahem ... nice note about that goof.
   
   * SCOPE & POLISH: This is just a book of some assorted family recipes - it's hardly an exhaustive treatise on cajun cooking, and recipes were duplicated faithfully rather than updated or polished in any way to achieve improved results ... the result is many recipes are lackluster and out-dated. Forget about modern appliances like food processors - this is chop/grind it all by hand cookin. Anyway, just because a given recipe documents the way grandma did it forever, doesn't mean that it's the best, tastiest, or easiest recipe ... as anyone who's serious about cooking will rapidly attest.
   
   Anyway, it's a decent, if unspectacular and rather dated book.
   
   Add a star if you're an old fashioned Louisana dirt farmer, age 50+, who raises pigs on/near the bayou, sans phone or electricity.

5 comments about Gator Gumbo: A Spicy-Hot Tale.

1. Very nice book, very fun, great characters, nice graphics and a high learning curve and this is better than Disneyland.



2. This Cajun-style version of the little red hen has a real twist at the end of the story. There are wonderful rhythms and repeats that invite listeners to chant along with the story. Kids who are used to "happy, clappy" endings were open-mouth when has some of the characters come to a very bad end! I love cautionary tales!



3. This french speaking gator is old and cannot catch his meals any longer. He is teased by the other "critters". He decides to trick them by offering them a taster of the gumbo he finally makes. They fall in and the gator finally gets his stew. Very similiar to the Little Red Hen story only it has a HOT twist.
   
   The only problem is that the language is difficult for some early readers.



4. My kids love this book! It is beautifully illustrated and a fun tale with a Cajun flair. I highly recommend!



5. Great book for kids. New Orleans style story with a surprise twist at the end!

5 comments about Best of the Best from Louisiana.

1. Excellent collection of real recipes from real locals. Captures timeless flavors. Straight format of recipes makes reading and reference very handy. The title is true.



2. All the recipes I've tried from this cookbook have been great.



3. I've had this cookbook for 2 years now and have tried many of its recipies...They are SO GOOD! This cookbook gives a wonderful variety from many southern references of traditional and some contemporary creations. This is the most used cookbook I own. Really great!!



4. Although I haven't cooked any of the meals from this book I can't wait to try them. They all look delicious and easy to make. Definately worth the cost plus some!!



5. I have had this book for years and also the Best of the Best from Louisiana II. This is a great book (and set) to own. I have many friends out of state and out of the country and I always use this book for personal gifts. Everyone is always thrilled to receive it. I live outside of New Orleans proper and the recipes are authentic and delicious, a great combination of most of the best recipes of the state. This book is truly the Best of the Best!

5 comments about Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant.

1. As a longtime fan of Commander's Palace (and creole and cajun cuisine in general), I found the book as much fun to read as the dishes were to prepare. The beautifully presented recipes and well written preparation tips were made all the better by the inclusion of tidbits of New Orleans and Brennan family history. This book is a must have for both veteran and novice cooks interested in preparing great Louisiana style food.

   Every recipe that we have tried from this book has been a hands down home run with our friends and family. The recipes are scaled for truly generous portions. For Christmas Eve dinner we prepared the Venison Stew and the Jalepeno Corn Bread for family in the upper midwest. They liked the meal so much that we left them the recipe book and I have just ordered another for myself!




2. Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.

   I am partial to the simplicity of one-pot cooking offered by Cajun cooking. These are wonderful hearty and spicy meals (gumbo, red beans & rice, etoufee, jambalya) that I often cook to serve large groups of people. In fact, Chef Jamie includes many of these recipes in the "crew" section of the cookbook since he used them for staff meals.




3. When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.

   This book is a must for those that "live to eat" (as opposed to those that "eat to live") and truly enjoy the New Orleans and Creole food styles. The recipes we've tried so far have turned out wonderfully (the recipe for the Chocolate Molten Souflee alone is almost worth the price of the book) and, thus far, have been easy to follow. The narratives provided by the authors about both the food and the restaurant itself are a great addition to the great recipes.

   I would recommend this book, and the restaurant, to anyone.




4. This is an excellent compliment to one of the best restaurants. Ilove to cook & eat!! Most restaurant cookbooks have cookbokks which its hard to duplicate their meals. Usually they have recipes so complicated ( require kitchen appliances the average person doesn't have or ingredients impossible to find. Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.



5. If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.