4 comments about Frank Davis Cooks Cajun, Creole, and Crescent City.

1. Being close to New Orleans, I have seen the author on local cooking shows. The Shrimp and Okra Gumbo in this book is one of the best ever..when I prepare it, as I do every year at Christmas, everyone wants the recipe. The other recipes are just as good..



2. fried flounder? I don't think so, that is considered a capital crime in New Orleans, where no one says "Nawlins" outside of phony jackasses like Frank Davis. Avoid this book, this is strictly for tourists and idiots, and meant to sell his line of "Nawlins" seasonings, which no one uses but him.



3. I'm a born and bred New Orleanian. I recently borrowed this book from someone and I think it's a great cookbook, so I am here on Amazon to buy my own copy. The one star reviewer obviously just has it out for Frank Davis, looks like the same reviewer panned Frank's other cookbook. Frank is a flamboyant celebrity...like him or not, but at least try his recipes before panning his book!



4. I purchased this for my sons. The book is great for the young male wanting to cook but not wanting or knowing some of the terms or complications of cooking. Simple, easy recipes.

1 comments about Cookin' Cajun Cooking School Cookbook.

1. When I lived in New Orleans I met the women that wrote this cookbook, and let me tell you - this is true "Nawlins" cooking. It has the best and easiest recipes for gumbo, jambalaya, crawfish etouffe and more. Yummy food, with great little stories and comments accompanying each recipe. You can't go wrong buying this - but don't expect any leftovers!!!)

5 comments about Brennan's of Houston in Your Kitchen.

1. This is one of the greatest cookbooks ever produced. Chef Walker's preparation techniques as well as the "Chef's Tip's" throughout the book allow you to make these dishes exactly as they do in the restaurant. Even the recipies that are common in alot of other cookbooks take on a uniqueness in this book that makes it a "must have" book for anyone interest in creating good food. I was fortunate to be able to take a cooking class with Chef Walker called "Breakfast at Brennan's". One of the dishes he prepared was "Eggs Hussard", from page 72 in this book. Wow!The best egg dish I have ever tasted. It even makes the popular Eggs Benedict seem bland with comparison. Using the recipe from this book, I have prepared "Eggs Hussard" for family and friends with the same results and taste as that prepared by Chef Walker. I have also prepared several other recipies from this book with equal success. Chef Carl is truely a gifted chef and he fully shares his recipes, techniques, and tips in this great cookbook.



2. Absolutely wonderful southern and creole recipes. I haven't cooked anything from this book that hasn't received rave reviews. You can't go wrong!



3. This beautiful 192-page book is a triumph for Chef Carl Walker. This eclectic and inventive collection of recipes has been carefully accented with full-color photographs and personal anecdotes. It is a wonderful gift for fans of Brennan's, and even for home cooks who have never made their way to Houston.

   The book is organized by course: Beginnings (Lagniappes, Drinks, and Appetizers), Garden and Beyond (Salads and Soups), Breakfast, Meats and Poulty, Seafood, Accompaniments (Sides, Sauces and Seasonings), and Fantastic Desserts.

   Each recipe features an expected yield, list of ingredients, paragraph-style instructions on how to prepare the ingredients, and a Chef's Tip. The Chef's Tips include technique suggestions, ingredient substitutions, and reminders on how to prepare the raw ingredients.

   The desserts section is especially decadent. For example, the Chocolate Praline Cheesecake is a masterpiece by Pastry Chef Melissa Piper Reilly. This luscious dessert uses a chocolate crumb crust filled with caramels, pecans, and chocolate-laced cheesecake filling.

   This beautiful cookbook will be a delight for chefs and bakers alike. Enjoy!




4. Also available in a hardcover edition (0970472986, $24.95), culinary author and chef Carl Walker draws upon his Creole and Texas styles of cooking that made Brennan's of Houston a very successful restaurant. Capitalizing on fresh ingredients, all of the recipes comprising this mouth-watering collection are kitchen-compatible and "user friendly". Enhanced with color photography, the recipes range from Chili-Fried Gulf Oysters; Creole Barbecued Shrimp; and Braised Red Cabbage; to Champagne Fennel Cream; New Orleans-Style Pralines; and Creole Bread Pudding Souffle. A master-piece of its kind, Brennan's Of Houston In Your Kitchen will prove to be an invaluable and popular resource for even the most novice of kitchen cooks seeking to replicate gourmet quality dishes for their family dining table!



5. Brennan's is a famous New Orleans restaurant started up in the 1940s. The family opened up a sister restaurant in Houston in 1967. The cuisine served in the Houston branch has become well known in its own right, and is affectionately known as "Texas Creole"
   
   When a cookbook comes from a restaurant, its important to know if the restaurant is any good. Brennan's is one of the best restaurants in Houston. The food, ambience, service and live music are all excellent and although there is a dress code and the waiters wear suits, it isn't pretentious or snobby. I liked the food there so much that I bought this cookbook so that I could make some of the dishes at home! By the way, it is not diet cuisine - most of the dishes are rich and well seasoned, with lots of nuts, butter, cream and oil. Totally fattening, extremely filling and very satisfying.
   
   The book has a good number of color photos, mostly of the food but also some of the interior. It also includes some information about the history of the restaurant. Some restaurants keep their signature dishes secret, but not Brennan's - in this cookbook you will find the recipes for many well-known specialities such as Creole Bread Pudding Souffle and Bananas Foster. There are chef's tips included with the recipes, and overall the book is very user friendly.
   
   This book is highly recommended, both for its faithful recreation of the restaurant's dishes, and for the overall excellence and originality of its recipes.
   
   LIST OF CHAPTERS:
   
   Introductions
   Best of Beginnings - Lagniappes, Drinks& Appetizers
   From the Garden and Beyond - Salads & Soups
   Breakfast at Brennan's - Creole Jazz Brunch
   Chef Carl Recommends - Meats & Poultry
   Brennan's Favorites - Seafood
   Accompaniments - Sides, Sauces & Seasonings
   Grand FInales - Fantastic Desserts
   Our Texas Creole Story
   Source Guide & Index
   
   SAMPLE RECIPES to tempt your palate and give you an idea of the style of cuisine:
   
   Salmon & Smoked Corn Salsa
   Grilled Yellowfin Tuna with Crabmeant Mango-Papaya Relish
   Gulf Seafood Pontchartrain
   Texas Bobwhite Quail
   Jicama Slaw
   Southern Pecan Crusted Catfish
   Smoked Salmon Cheesecake
   Texas Cornbread Pudding
   Cajun Enchiladas with Roasted Tomatillo Salsa
   Ancho Pepper and Cumin Sweet Potato Smashers
   Spiced Pumpkin Seed Chicken
   Bayou Gumbo
   Roasted Peanut Soup with Honey-Cajun Shrimp
   Risotta Jambalaya
   Creole Bread Pudding Souffle (this is to die for!)

3 comments about New Orleans Classic Seafood.

1. Chefs from iconic restaurants - uptown, downtown, back of town - daily elevate fish and shellfish from basic boiled beauties to traditional (and untraditional) classics. Trout Meunière can make you sob. Soft-shell crabs seem like crispy clouds. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, sautéed, steamed, sauced and sassy as all get out. These are their recipes refined to be made easily at home.
   
   The recipes in this book demonstrate how the low, the high, and the in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match. The photographs make it easy to duplicate these dishes at home, they are fabulous and lick-the-page wonderful. A must for every kitchen.



2. My New Years resolution was to learn to cook the wonderful foods of New Orleans. I have purchased many cookbooks and tried many recipes. This is the greatest New Orleans cookbook ever. Kit gives the history of many restaurants and chefs before and after Katrina. You will find it fascinating. The recipes are wonderful. Pictures beautiful. This is a must if you enjoy New Orleans and New Orleans food.



3. The seafood dishes I've made are delicious with easy directions to follow, and wonderful flavors of New Orleans. The photographs are fabulous and let you see what the dish should look like - something I really appreciate. The little stories with each recipe about the restaurant and the chef make it fun reading even if you're not cooking. I bought one as a gift and enjoyed looking at it so much, I went back and bought one for myself.

5 comments about Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril.

1. I tend to think Emeril's books get a lot of low rated reviews because people seem to either love or hate the guy. I've always looked at Emeril as an entertainer first as opposed to a chef whose receipes I'm going to run out tomorrow and try to make. While the title of this book may lead to the belief that these these may be recipes related to those things that camein aluminum tins. The TV refers to his TV show as he presents 150 recipes from his year on the Food network.
   
   There are some very exotic dishes to be found in the pages of this book. Things like Creole Spiced Blue Crabs with Green Onion Dipping Sauce and Rock Shrimp Stuffed Flounder,or Emeril's Potato Truffle Charlotte. From Fall River, MA to New Orleans you get 150 classic recipes. Whether its Cajun or dishes inspired by his Portugese heritage, there's quite a diversified set of recipes to be found here, all with Emerils enjoyable way of presenting them in a fun an entertaining way.
   
   Honestly I will never make most of these dishes. It's just a blast to read. As I said I love wathcing and reading Emeril with his knowledge about food and cooking.



2. I got this because I told someone I liked Emeril (about the five times a year I manage to catch his show). It's a gorgeous book and I highly recommend it for any avid Emeril fan. The recipes are well organized, the layout is beautiful, and it's a collector's item for a fan. For a cook who doesn't love/watch Emeril, it doesn't offer much.
   
   I also tend to do a lot of healthy and low-fat cooking, which this book is not amenable to. The food is delicious, but you pay for that it fat in calories.
   
   Many of the recipes are accompanied by a narrative from Emeril about, for example, the different types of potatoes you might use in this recipe, or the techniques used in cooking it, or a cooking history lesson. These make the book a stand-out item, but again, it mostly stands out for the rabid Emeril fans.



3. My wife and I are big fans of Emeril, and we love watching his shows. This book has some REALLY good receipes, and you can choose ones as simple or as fancy as you like. The directions are spelled out pretty well, and the ingredients lists in the margins make sure you have everything. My wife was born and raised and New Orleans, and even she is impressed with some of "my" cooking from this book. Thanks Emeril!



4. The excellent Fish 'n' Chips recipe alone merits the three star rating. A number of other intesting looking recipes. Emeril's lively style suffuses the text and makes it fun to read.



5. Great food but really fattening. Not really good for the Novice cook.

5 comments about The Dooky Chase Cookbook.

1. After watching Leah and Ron on the Discovery Channel, I had to own this book. The receipes are the same as I use in my kitchen, but with a little more finesse. Just love it.



2. 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.



3. 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.



4. 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.



5. 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 comments about The Heaven on Seven Cookbook: Where It's Mardi Gras All the Time!.

1. The Heaven On Seven Cookbook is a must have for any lover of Cajun/Creole cooking. Jimmy Bannos puts together a very interesting list of recipes matching traditional New Orleans fare with elements from other parts of the U. S. and the world. The recipes themselves are not too complex (but are somewhat time intensive), and the ingredient lists are very lengthy at times. Bannos is big on spices, so tamer palettes may need to modify some recipes. All in all a great cookbook though, and a good addition to any kitchen library.



2. This is a very good cookbook. I own, or have read, most of the New Orleans cookbooks. This is one of the best, with creative thoughts on how to make some of the dishes lighter and more attractive. Great taste.



3. This cookbook is not for those familiar with Louisiana cooking. Instead of complex layering of flavors, this Chicago cookbook opts for hot in everything. You won't find delicacy in the recipes, you will find lots of cayenne.
   
   Evidently, Bannos is not that familiar with true Louisiana cuisine, and the food at his restaurants confirms this.
   
   Now, being from New Orleans, I have the disadvantage of expecting what Bannos calls "jambalaya" to taste like what I know as "jambalaya". As such, instead of judging his dish on its own merits, I am comparing it to the traditional dishes.
   
   Check out Paul Prudhomme if you want authentic Cajun and Creole.



4. 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.



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

1. A true Alaskan gem, easily one of the best places to eat for thousands of miles in any direction.
   
   This Cookbook has all the classic recipes and even goes into detail on how they make their broths.
   
   You will love this simple, easy to read cookbook. Buy it today!



2. What book. You dummies sent it to the wrong address.I had previously changed my address. Then I emailed you a letter and my concerns were not respondedto. The situation is comic. itrid again to change my address and it did,t work again.



3. Having actually dined at this charming restaurant, I was delighted to find the cookbook with their actual recipes. I enjoyed it so much that I purchased a second for my stepmom. Keep up the fantastic job and for anyone thinking about visiting Alaska, this is a "must go to" place to dine.



4. 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.



5. 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+

5 comments about Arnaud's Restaurant Cookbook.

1. Arnaud's Restaurant is well known for its leadership in New Orleans cuisine, holding roots from 1918 to modern times and establishing a solid reputation for presenting Creole foods to customers around the world. Now you can enjoy many of these signature dishes at home with Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine. Each recipe has been adapted for use in home kitchens, translating large-volume and complicated restaurant fare to home cooking. The resulting Creole dishes are very easy to work with - especially given the numerous full-page color photos throughout.



2. A June visit to New Orleans, with dinner at Arnaud's, inspired the purchase of this cookbook. The book more than exceeded my expectations, with interesting anecdotes, beautiful photographs and doable, delicious recipes. The only thing missing is the recipe for the distinctive remoulade sauce they use for Shrimp Arnaud, a great favorite. However, they do sell the sauce so all is not lost. This cookbook is the next best thing to actually going to the restaurant, and offers some truly original recipes.



3. I enjoyed reading this book...have yet to make a recipe from it...I have some Cajun recipes written on paper from friends and each time I wan't to make something Nola...I keep returning to the tried and true.



4. During my last visit to New Orleans my new bride and I became engaged at Arnaud's over a meal that celebrated our happiness. We use Arnaud's Cookbook to make our special occasion meals and when we entertain. The Trout Meuniere and other amazing recipes bring back those memories along with the lavishly photographed restaurant and dishes. The stories and history that accompany it make it special reading, and we keep it prominently displayed on our coffee table. When most cookbooks don't show the finished dish, this one is chock full of delicious pictures to inspire. It you have never been to New Orleans, it will give you a taste and a real feeling of an amazing city.



5. After eating at this restaurant in New Orleans recently and seeing the book on the bar I wanted to purchase it. By ordering off of Amazon I got it for $10 less. It is a beautiful book with excellent pictures (many old) from the restaurant plus all the great recipes.

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