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..

5 comments about Eula Mae's Cajun Kitchen.

1. Besides a good collection of everyday Cajun food, this book is rich in the history and lore of the area. Thanks to Eula Mae Dore and Marcelle Bienvenue, the history as well as the recipes of this area will not be lost.



2. My husband has taken up cooking in the last few years and has begun to appreciate cookbooks. This is one of his favorites. We both love the recipes he has tried. He says, "The recipes are delicious and easy to follow. Eula Mae's fascinating stories make the book even more enjoyable."



3. Miss Eula Mae has captured the spirit of Cajun cuisine. Of course, it didn't hurt that she lives on Avery Island and cooks under the auspices of Paul McIlhenny(of Tabasco fame). I found the recipes easy to use and uniformly delicious. My only problem was that I had a hard time choosing among all the great offerings. I suspect that I won't live long enough to try them all, but I intend to make a valiant effort to do so. If you like Louisiana cooking, whether or not you're accomplished at it, this is the cookbook for you.



4. After a wonderful forward by Paul McIlhenny (Tabasco) and introduction by
   Marcelle Bienvenu (Who's your mama) you know this book has to be good.
   
   The recipes are by Eula Mae, a long time cook for the Tabasco company, and
   the narative is by Marcelle. Together they provide an insightful look into
   Louisana Cajun cooking.



5. This is a wonderful history of Avery Island which includes many wonderful recipes. You cannot go wrong with this cookbook!!!!

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

1 comments about Crazy from the Heat: Dave's Insanity Cookbook.

1. Loved the cookbook. Recipes are creative and delicious. I highly recommend this book for people who like their food slightly spicy to super hot. Dave also has a great writing style and sense of humor, which make this cookbook fun to read.

   Outstanding!!!

3 comments about Lafcadio Hearn's Creole Cook Book.

1. As a true "cajun" who grew up on South Louisiana, I am interested in the history of cajun and creole culture, which is often centered around food. This book is a treasured piece of the history of creole cuisine in New Orleans. The text is sometimes hard to read, but the recipes are an authentic snapshot of what might have been the "standard" for New Orleans before the turn of the century. I am proud to have this book in my collection of early and historical Cajun and Creole cookbooks.



2. As usual, Lafcadio Hearn's meticulous description impressed me.
   My wife tried one of Soup recipe, and we enjoyed the result a lot.
   Kyo takahashi



3. Lafcadio Hearn lived in New Orleans from 1877 to 1887. His observations on Creole life were published in the New Orleans Times-Democrat and the New Orleans Item. This edition is a combination of a his cook book La Cuisine Creole along with drawings and writings from those articles. It is a loving look at the city and a disappearing way of life. I lost my first copy of this book in the flood caused by the levee failure in the wake of Katrina which makes having it back all the sweeter.

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!

4 comments about Cajun and Creole Cooking with Miss Edie and the Colonel.

1. Louisiana's culinary traditions are rooted in ethnic influences provided by the French, Spanish, Italian, African, and Native American elements of its history. The result are the very special culinary categories of Cajun and Creole cuisines. Edie Hand, in collaboration with William G. Paul, have compiled 150 authentic regional recipes, as well as an historical survey of significant events in Louisiana culinary history and the unique cultural food customs of the region in "Cajun And Creole Cooking With Miss Edie And The Colonel". the recipes include classic sauces, breakfast dishes, appetizers, dips, soups and gumbos, entrees, vegetables, and desserts ranging from Cajun/Creole Seafood Dip; Creole Mayonnaise; Cajun Sauce Piquant; and New Orleans Creole Jambalaya; to Creole Zucchini and Tomatoes; Cajun Fried Chicken; Creole Shrimp and Crab Meat Quiche; and Cajun Syrup Cake. Of special note is the appendices featuring Cajun/Creole Resources; Cajun and Creole Restaurants, Nightclubs, and Dance Halls; Famous Festivals of Louisiana; Tables, Measurements, and Equivalents; a Selected Bibliography; Historical Louisiana Cookbook References, an Index, and 'Colonel Paul's Seasoning Blend'. "Cajun And Creole Cooking With Miss Edie And The Colonel" is a welcome and recommended addition to personal, family, and community library cookbook collections.



2. Reviewed by Irene Watson for Reader Views (2/08)
   
   I love Cajun and Creole food so I was thrilled to have an opportunity to try out some new recipes. But, to my surprise, not only does this book have recipes; it has a huge section of narratives depicting the Louisiana lifestyles and traditions, essential utensils and elements, as well as terms and specific Louisiana ingredients. But, there is more, there is a whole section on the history and influences of French, Spanish, African, and American Indian on the culinary traditions. With all these elements added to a traditional cookbook, one can honestly say "I read a cookbook."
   
   I often wondered what the difference was between Cajun and Creole cooking. Basically, it's that Cajun cooking is "down home country cooking" and Creole is considered to be "fancy city cooking."
   
   When I hear the word gumbo, I automatically think of Cajun cooking. Since I've never made traditional gumbo this was an opportunity for me to do so. I tried "Chicken Sausage Gumbo" and it was a great hit. The seasoning was just right and thickness was perfect.
   
   Being a fan of Emeril Live on the TV cooking channel, I decided to try a recipe that reminded me of something similar I saw on his show. The Louisiana-Style Shrimp Stir-Fry was to die for! Very quick to make, I will be making this dish again and definitely for a dinner party.
   
   The third dish I made was traditional Congri (black beans and rice.) Again, without disappointment, it was a hit. Thank goodness for it being a large recipe; we had it two days in a row and relished it both times. This is a very hearty and nutritious dish for a cold winter day.
   
   This cookbook is a keeper! I highly recommend "Cajun and Creole Cooking with Miss Edie and the Colonel" to any lover of cooking ethnic dishes. I can guarantee that you will not be disappointed.



3. The beginning chapters of "Cajun and Creole Cooking" have no recipes. Instead, there is a in-depth history of the influences on Creole and Cajun cooking. The influence of the the West Indies, Italians, Germans, French, the Acadians is covered. I found out many things I didn't know about Louisiana cuisine, including the origins for using chicory (lack of coffee during the Civil War), why some Jambalaya has tomato in it and some doesn't (Italian influence versus the older version with no tomato.) And even the name Jambalaya is debated: is it "jambon a la ya" or ham and rice? Or is it a word meaning "gift with rice?"
   
   Then the book commences to give recipe after recipe. The standards are here, gumbo, pirogues, maque-choux, jambalaya and etouffee. But also there is a chapter on game, including rabbit and alligator. And the most extensive chapter is, as to be expected, on fish. There are recipes originating from the famous Commander's Palace and the influence of K-Paul's is also discussed. There are unusual versions of standards, including a traditional pecan pie, with pieces of pecan, not whole nuts, and red velvet cake with no cocoa.
   
   Not only is this fun reading, but it is probably one of the most complete Louisiana books since Paul Prud'homme's book. If you love the cuisine of Louisiana, this book is not only full of information, it is chock-full of recipes that are well-organized with a separate section in each just for the spice mixture you need to season the dish.



4. Col. Paul has put his heart and soul in the book - not just a cookbook. It is a history lesson and information packet as well as a tourist guide.
   If you enjoy the food of this style or ever wondered why it all came to be you Must Have this book. I know personally all the work that he put into making it all it could be.

4 comments about The 100 Greatest New Orleans Creole Recipes.

1. I've used this book for about six years now, and have never been disappointed. Mr. Guste's Chicken Creole is soulful and authentic, and his Gumbo is gospel truth. He does not trifle with passing fancies such as lite, fusion or lo-fat anything. His ingredients are unapologetically authentic: many cooks outside the South may need to do some creative substitution. A minor complaint is that this cookbook, like most nowadays, seems not to have been edited at all, and a few ingredients and steps are missing, so a smart user will read carefully and in some cases extrapolate. But the recipes are simple and honest, well within the skills of the average cook, and the results will make you appreciate the only high cuisine native to America.



2. The best of Louisiana cookery comes from a restauranteur and French-trained chief who uses his background to select the definitive and best dishes of New Orleans. Creole cooking has a reputation for complexity: not so in The 100 Greatest New Orleans Creole Recipes, which adapts dishes for home use and simplifies many of the steps involved in producing the classics. No color photos here - but the simplified dishes don't need them.



3. I love this cookbook so much that I am buying a replacement as I have worn out the first one over the 10 years I have it. A personal fav is the Jambalya, easy to make and delicious. The recipes give alternatives (chicken instead of shrimp etc) and the range of recipes is huge. If creole is of interest to you, this book will get you started in a great way.



4. Oh my...tried all of the recipes and there is not one that is not delicious. Like the way you can substitute other fish for oysters. Very interesting to read about the restaurants that feature the recipe. You don't need a lot of ingredients to make a true New Orleans dish. Try it...you' like it!

1 comments about Secret Ingredients.

1. This is my first review to write, although I've read many others. I felt compelled to do this as I saw no review had been written about this book and it really deserves one! It's beautiful to begin with and has many great, colorful illustrations. The recipes are interesting and different without being too tedious or difficult. There are even sections with information about herbs & spices, wine and food pairings, substitutions and large food quantities. I love it!