The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present
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Manufacturer: Alfred A Knopf
Publisher: Alfred A Knopf
Author: Rima Collin, Richard H. Collin
The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present Description
Binding: Paperback
Dewey Decimal Number: 641.5976335
EAN: 9780394752754
ISBN: 0394752759
Label: Alfred A Knopf
Manufacturer: Alfred A Knopf
Number Of Items: 1
Book Pages: 272
Publication Date: 1987-04
Publisher: Alfred A Knopf
Studio: Alfred A Knopf
Dewey Decimal Number: 641.5976335
EAN: 9780394752754
ISBN: 0394752759
Label: Alfred A Knopf
Manufacturer: Alfred A Knopf
Number Of Items: 1
Book Pages: 272
Publication Date: 1987-04
Publisher: Alfred A Knopf
Studio: Alfred A Knopf
Editorial Review of The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present
Customer Reviews of The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present
Customer Rating:
Review Summary: Excellent recipes that showcase Louisiana cooking
Review: This book is one of my all time favorite cookbooks. The recipes are wonderful, well written and very helpful. I am originally from Louisiana and have appreciated being able to produce some of the great dishes I have enjoyed back home.
Customer Rating:
Review Summary: Best all-round reference for authentic La.-style cooking
Review: By far the best Louisiana cookbook we own, my husband and I (both La. natives) use it at least twice a month for our "old stand-by" Cajun favorites, as well as an occasional experiment in some of the more ambitious Creole undertakings. It's a sensibly organized collection, with several different versions offered of the standard gumbo and jambalaya recipes, along with some innovative crab and crawfish dishes. The authors' instructions for specific cooking techniques are more precise than in other Louisiana cookbooks I've used, with the final product coming out closer to what you'd find in a REAL New Orleans restaurant. Two minor criticisms: (1) A spiral-bound version would stand up better to frequent use; and (2) the addition of a recipe for muffaletta bread would fill a major gap.
Customer Rating:
Review Summary: My favorite Louisiana cookbook
Review: As a native of Louisiana no longer living in the Bayou State, I often have an "envie" (that's cajun dialect for "yearning") for the food I grew up with. I got my first copy of this book in 1975 and have cooked with it ever since. It is particularly strong on the classic New Orleans recipes--oysters rockefeller, trout veronique, Bananas Foster--but also covers some basic stuff like how to make a good Bechamel sauce, hollandaise. It is also quite good at Cajun cooking. Most people outside of Louisiana think you can make anything "Cajun" by dousing it with Tabasco--not so. It's a far subtler cuisine than that, generally no spicier than Szechuan and certainly less spicy than Thai. The recipes for Chicken & Sausage Gumbo, Chicken Macquechoux, and similar stuff have been used so often the pages are sticky with spatterings of oil and roux. I prefer this GREATLY to Paul Prudhomme's book. (I have both and rarely use Paul's.) If you are interested in a strictly Cajun cookbook and not in something which has New Orleans cuisine, I might recommend Justin Wilson's Homegrown Louisiana Cooking. Still, The New Orleans Cookbook is by far my most-used Louisiana cookbook, and one of the most used cookbooks in my kitchen.
Review Summary: Excellent recipes that showcase Louisiana cooking
Review: This book is one of my all time favorite cookbooks. The recipes are wonderful, well written and very helpful. I am originally from Louisiana and have appreciated being able to produce some of the great dishes I have enjoyed back home.
Customer Rating:
Review Summary: Best all-round reference for authentic La.-style cooking
Review: By far the best Louisiana cookbook we own, my husband and I (both La. natives) use it at least twice a month for our "old stand-by" Cajun favorites, as well as an occasional experiment in some of the more ambitious Creole undertakings. It's a sensibly organized collection, with several different versions offered of the standard gumbo and jambalaya recipes, along with some innovative crab and crawfish dishes. The authors' instructions for specific cooking techniques are more precise than in other Louisiana cookbooks I've used, with the final product coming out closer to what you'd find in a REAL New Orleans restaurant. Two minor criticisms: (1) A spiral-bound version would stand up better to frequent use; and (2) the addition of a recipe for muffaletta bread would fill a major gap.
Customer Rating:
Review Summary: My favorite Louisiana cookbook
Review: As a native of Louisiana no longer living in the Bayou State, I often have an "envie" (that's cajun dialect for "yearning") for the food I grew up with. I got my first copy of this book in 1975 and have cooked with it ever since. It is particularly strong on the classic New Orleans recipes--oysters rockefeller, trout veronique, Bananas Foster--but also covers some basic stuff like how to make a good Bechamel sauce, hollandaise. It is also quite good at Cajun cooking. Most people outside of Louisiana think you can make anything "Cajun" by dousing it with Tabasco--not so. It's a far subtler cuisine than that, generally no spicier than Szechuan and certainly less spicy than Thai. The recipes for Chicken & Sausage Gumbo, Chicken Macquechoux, and similar stuff have been used so often the pages are sticky with spatterings of oil and roux. I prefer this GREATLY to Paul Prudhomme's book. (I have both and rarely use Paul's.) If you are interested in a strictly Cajun cookbook and not in something which has New Orleans cuisine, I might recommend Justin Wilson's Homegrown Louisiana Cooking. Still, The New Orleans Cookbook is by far my most-used Louisiana cookbook, and one of the most used cookbooks in my kitchen.