Amazon.com
Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.
"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm
Book Description
Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes,
Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit,
Commander's Kitchen lets the good times, and the exceptional dining, roll.
Customer Reviews:
Brings fond memories to mind.......2004-05-23
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.
Great compliment to a great restaurant!.......2004-03-27
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.
Eating great...New Orleans style!.......2003-09-08
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.
Learn about Creole and Cajun cuisine..........2002-03-22
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.
Creole Class Act.......2001-12-28
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!
Book Description
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.
Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, which has been published continuously for 33 years, Tom is best known for his daily 3-hour radio show, "The Food Show," broadcast every afternoon on WSMB.
With New Orleans Food, Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
A portion of the profits from the sale of this book will benefit New Orleans recovery efforts.
Customer Reviews:
One of the best!.......2007-06-20
I'm a transplanted Louisianan living in the Northeast (though everyone keeps insisting Maryland is the south)! I recently made a couple of recipes from the book for a New Orleans brunch I hosted for some picky eaters (me being one of them). The food was outstanding and the recipes were fairly easy to understand and prepare. Along with my River Road Recipes cookbooks, this one is quickly becoming a favorite.
Great sampler of New Orleans cuisine.......2007-05-07
This is a wonderful cross-section of the cooking of New Orleans. As a native New Orleanian, I can certainly attest to that. The recipes run the full spectrum of easy to hard and a wonderful history of each dish is provided. I made the easy recipe Heavenly Hash and it reminded me of the candy that was sold at DH Holmes department store. The Texans out here ate it up. I also have prepared a roasted asparagus dish that was EASY and FANTASTIC. Something that needs to be mentioned is that Mr. Fitzmorris is a great everyday chef, he has provided many recipes that he has concocted himself. I really enjoyed his Peanut Butter bread recipe. I highly recommend this book to anyone interested in eating GOOD food.
home run.......2007-02-18
Tom Fitzmoris knows his stuff. I've read his columns/blogs/whatever he was writing, since the 1980s. We used to attend (not together) Thursday night wine tastings sponsored by a NOLA shop, and he was always interesting. The only thing I've tried from this book is chicken livers w/ bacon & pepper jelly (p.57). It was just wacky enough to get my attention. And delish! More pages are dog-eared to try once my new kitchen is finished. The book is also a good read for those who like good food. It's like cooking porno.
EASY, SIMPLE, AWESOME.......2007-01-18
THIS WAS MY FIRST ONLINE PURCHASE WITH AMAZON AND IT WAS EASY, SIMPLE AND WAS DELIVERED ON TIME AWESOME. THE BOOK WAS A GREAT GIFT FOR MANY FAMILY MEMBERS WITHIN THE CITY OF NEW ORLEANS. THANKS.
good authentic cookbook.......2007-01-11
Tom Fitzmorris definitely knows New Orleans' food. As a native New Orleanian, I appreciate access to his recipes.
And with a portion of the proceeds going to charity, it helps support our city.
Everything I have made so far has been delicious.
The crab cakes and the jambalaya with oysters are my favorites.
Book Description
Persons includes more than 250 recipes from Alaska's famous mountain Cajun restaurant. Restaurant featured on Food Network and in New York Times.
Customer Reviews:
No Show order.......2007-10-10
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.
Double Musky Inn is a treasure.......2007-02-14
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!
Absolutely Awesome!.......2006-12-19
My ex-husband works for the Double Musky Inn. This book brings back many fond memories. The writings are great as well as the recipes. Since my ex is one of the chefs there, I know first hand that these are the ACTUAL recipes that they use right there in the restaurant. Its a must have souvenior of Alaska. Way to go Bob and Deana.
Absolutely Wonderful.......2006-12-07
I've been to Anchorage twice and each time to the Double Musky Inn. These recipes are exactly spot on. The french pepper steak and double musky pie come out perfect.
double musky rocks!.......2006-11-04
there are so many good things about this book, not sure where to start...i love everything in it and everything about the musky! we are lucky to have the double musky in alaska!
Book Description
Welcome to Louisiana! & Welcome to Homegrown! Let Justin Wilson introduce you to the bounty of Louisiana and the food of friendship and family. In Justin Wilson's Homegrown Louisiana Cookin' Justin serves up all the recipes from his "Homegrown" television series in addition to hundreds more for:
- Appetizers
- Salads and Dressings Gumbos and Soups
- Sauces and Gravies Rice, Pasta, and Stuffings
- Seafood Poultry and Eggs
- Meats
- Game Vegetables
- Breads
- Desserts Beverages
- Preserves
So, come to Louisiana and enjoy some good cookin' and eatin' âI garontee!
Customer Reviews:
Justin Wilson's Homegrown Louisiana Cookin'.......2007-01-10
Excellent cookbook. Easy to follow receipes. My husband pours over that book and tries a new one each week. He cooks on the weekends. I am more of a meat and potatoes eater but I have liked everything he has tried so far.
Excellent.......2007-01-04
I love this book! Can't wait to try out some of the recipes. I really enjoy the pictures and stories also! Worth the cost!
Good Cajun Food...... Gar-on-tee!!!!.......2004-07-01
I had only recently heard of Justin Wilson. My husband and I love cajun food and I wanted to learn how to make it at home. Someone told me about him and a new fan was born!!! My husband bought me this book and another of Justin's to start out with.
The recipes are simple and delicious. I had no trouble making them, even as a first-timer. You can interchange a lot of the different kinds of meat as well - for example with the crawfish etoufee, we have made with shrimp as well as petite lobster.
The little stories in his book are entertaining as well. If you enjoy eating cajun, you will love this book!!!
Whoooo Boy, dat some good eatin'........2002-09-20
I used to watch Justin Wilson's cooking show on PBS. His wit made the show worthwhile. The recipes in this book make it worthwhile. I haven't made them all, but the ones I did make are outstanding. My hat's off to Justin. Jus' add a little wine wit dat and den it's did.
To the reader from Queenstown Maryland........2001-11-19
I doubt very seriously you own this book. For one, to say Justin Wilson is not from Cajun Country is like saying the Pope isn't Catholic. (just so you know Justin was born and reared in Amite, LA) And anyone familiar with cajun or creole cooking knows that the TRINITY is Onions, Green Pepper, and Celery (CELERY, not garlic, though garlic is very good, its not part of the trinity). Further to call Justin Wilson a mediocre man is ludicrous. Justin Wilson was doing his thing long before that "thing" got you your own sitcom. I am afraid you (and the guy from Alabama) have Justin confused with another popular so called "cajun" chef. Jutin Wilson is as authentic as they come. His recipes are as authentic as they come. They are ground in the "old" ways. This cookbook is considered a "bible" in many kitchens, and I HIGHLY reccommend it to anyone interested in learning a little bit about TRUE cajun cooking from a MAN who learned his technique from those passed down from generations. Laissez Les Bons Temps Rouler!.
Book Description
New Orleans designer Angèle Parlange shows readers how to transform their homes and lives in true "Creole style"–creating modern beauty out of personal heritage without breaking the bank.
Southern tradition blends with modern whimsy in this first offering from famed New Orleans designer Angèle Parlange–and the result is this extraordinary home decor book. Known for her fresh designs and unexpected blends of the opulent and the offbeat, Parlange brings her particular brand of "Creole thift"–the art of making beautiful, quality decorations out of heritage pieces without spending a mint–straight to the budget–concious reader.
From a fabric pattern inspired by vintage 1830s calling cards to shower curtains originating in a seventy–year–old college football program, Parlange's designs are eclectic, riveting, and utterly gorgeous. An integral part of her design philosophy is that everyone has personal mementos that can be transformed into beautiful "cocktail dresses for the home," whether it's a string of Grandma's antique glass beads or the faded material from an awful (but sentimentally valuable!) high school prom dress. With "trash and treasures" from her own home, Parlange demonstrates how each object can be used to create something that is both uniquely personal and richly lavish.
Filled with wry anecdotes, recipes, illustrations, before–and–after photos, and step–by–step instructions, Parlangerie will inspire readers to unleash their imaginations, unpack those dusty attic boxes, and transform old keepsakes into signature items that add spice and life to the home.
Customer Reviews:
The debutante thing got really old.......2007-08-17
I know of Angele Parlange and certainly know the home she grew up in very well. I was hoping to find something different in this book, something inspiring or something creative. I didn't really. Perhaps slightly. I gold leaf and enjoy that. I sew my own drapes. I'm loving the shower curtain and want to do that with pictures of my 3 sons, but I still was left like someone had torn out gobs of pages out of the book.
I left Louisiana a long time ago because I wanted to be my own individual and not tag on to the skirts and suits of my family whose blood is pretty close to blue and rich in history. The book made me thankful that I had gone because that part of the book that she goes on and on ad nauseum is what I detested. So, for me, the book was a let down.
Lovely Read.......2007-06-13
Seems that some people are disappointed that this is not a "decorating" book or a "Creole" book or a book about "thrifting," which is actually affordable. But who cares? This is a lovely memoir about growing up in the south. The author can certainly weave a story and the images she conjures up are memorable. I enjoyed the way she uses photos of the old family home and objects to complement the stories. Yes, there are decorating ideas that aren't very plausible to the average person, but I overlooked that and thoroughly enjoyed this book for what it is: an entertaining, creative read.
This book is even BETTER than I expected...........2007-03-15
I am only reading this book in increments of 5 pages because I want to savor this delicacy for as long as possible! Angele "offers up" the greatest tidbits-(Creole sayings, stories about relatives, N.O. recipes, gossip in the French Quarter)--- which I absolutely "get" because I have spent much time in New Orleans (not to mention reading Capote and Hellman for the "real-deal" atmospheric stuff)and Angele is the true Southern daughter of New Orleans! What great ideas! The acrobat coverlet! The cameo coffee-table!! And her description of the Hamptons reminds me of another one-of-a-kind lady: Little Edith Beale--Did you visit the Hamptons to relish that wonderful lady's life?( Maidstone club?)
PLEASE Angele, run for Mayor or Governor! And use this as your slogan:
"Ain't time a wrecker"
Fun, happy read for a Louisiana girl .......2007-03-06
I loved this book. I live about 40 mins away from Parlange and enjoyed reading about the Parlange family. It is a beautiful book that can be left out as a coffee table book. As far as decorating ideas, not nearly as many as I hoped , but the mirror is a great idea and I actually loved the shower curtain . Not my idea of thrifty though.
Creole Thrift: Premium Southern Living Without Spending a Mint.......2007-01-18
This book was not what I expected. It is a book based on a woman's experience finding old southern items from the late 1800s and early 1900s and decorating her house with it. It is interesting...not something that I can use for decorating ideas though.
Amazon.com
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning of the African cook. Voila! This is Acadian cuisine."
The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!
Book Description
Cajun Cuisine is a carefully selected compilation of totally authentic cajun recipes screened by several career cajun home economists for authenticity and quality. It was compiled by W. Thomas Angers, a member of a second generation Louisiana publishing family. The introduction was written by Marie Louise Comeaux, the worlds leading authority on cajun cuisine, and contains critical information on the origins and component parts of authentic cajun food.
The title includes Louisiana classics including gumbos, jambalayas, bisques, fricassees, etoufees, sauce piquantes, wild game, seafood and much more.
An extraordinary effort was made to identify and publish truly authentic and tasty cajun recipes so the world would know the real thing.
Customer Reviews:
Excellent Reference to Basic Cajun Recipes. Buy It........2007-02-04
`Cajun Cuisine', published by the very local Louisiana publishing house, Beau Bayou Publishing Company, and with no clearly discernible author, may be the publishing analogue to what in the culinary world is called `rustic' or in the pharmaceutical world, `generic'. Aside from a fairly nicely composed cover photograph of all sorts of raw and prepared Louisiana victuals, there are no frills and only one `pretension', in the form of a semi-scholarly introductory essay on `Arcadian (Cajun) Cuisine' by the retired Director, School of Home Economics, University of Southwestern Louisiana, Marie Louise Comeaux Manual. While this author's credentials are `academic', her essay is not terribly scholarly, as it is poorly written. It does, however, do a decent job of adding some material to our understanding of `Cajun' cooking.
Most foodies know that there is a `Cajun' and a `Creole' cuisine, which seem to coexist in and around Louisiana, centered in New Orleans. The problem is that I suspect few food enthusiasts who have not studied the matter can make a clear statement of the difference between the two. It seems as if the classic dishes of the area such as gumbo and jambalaya, as well as a foundation in French cooking techniques are claimed by both heritages.
According to the `Oxford Encyclopedia of American Food and Drink', the two cuisines are very similar, and the main distinctions that source can make between the two is that `Creole' is an urban cuisine originating with the earliest Spanish settlers from the 17th century and that `Cajun' (from Arcadian), is a rural cuisine deriving from the French émigrés from Nova Scotia in the late 18th century, after being kicked out by the English following the French and Indian Wars (That little opening act for the American Revolution). And, while both cuisines claim gumbo and jambalaya, etouffee and its principle ingredient, crawfish, seems to be distinctly `Cajun'. A second culinary difference is the greater extent of French influence from Arcadia, a purely French colony. This influence can be seen in the fact that Cajun cooking values balanced, but varied seasoning. It's `signature' cooking technique is braising, which is straight out of the French provincial cooking playbook. This is ironic because `Cajun' cuisine is often associated with very spicy foods; however, much of this `heat' was probably added a scant 25 years ago by the famous Paul Prudhomme of New Orleans, who, I believe, virtually invented the `blackened' cooking technique, most famous with `blackened catfish'.
But getting back to this book, my initially cool impression made by the somewhat pretentious introduction was redeemed when I started looking at the recipes. All the recipes are written in a very economical style, with crisp ingredients lists and matter of fact descriptions of procedure. The writing is not the minimalist sparse writing of Elizabeth David in `A Book of Mediterranean Food', but it has few if any `trucs', tips, hints, sidebars, or other accroutremonts of modern cookbook writing. And, it has none of the scholarly observations on origins or variations also found in Ms. David's works. For an experienced cook, this may be a very good thing. It means we have `just the facts, ma'm'. So, an experieced cook can be on their way to reproducing the dishes and fill in the extras where needed. One place a modern cook will especially wish to fill in is in replacing `oleo' with either real butter or a less saturated vegetable oil. In the mid-1980's, we had not heard all the dangers of trans-fats, commonly found in common margerine (oleomargerine).
One advantage of the sparse recipe writing style is that the slim 222 page book can contain a very healthy number of recipes, probably numbering close to 250, if you include the supplementary recipes for dressings, sauces, and condiments. And, this healthy number of recipes seems to cover the full range of `Cajun' specialities. The very best thing is that those classic dishes such as gumbo, jambalaya, and etouffee are represented by several variations. From there, it goes all the way from fried oysters to boudon to beignets. I did find some famous preparations missing, such as coffee with chicory, `poor boy' sandwiches, and `mouffelata' (sic) sandwiches, but as none of these are `cooked' dishes, I'll not feel cheated.
One thing I like about a cookbook with a lot of recipes for dressings and sauces and condiments is that it adds a great source of information on which one can improvise (See Sally Schneider's new `the improvisational cook'). This book is the perfect source for making a few dishes, then striking out on your own in making `Cajun' style dishes without having to resort to Monsieur Prudhomme or Monsieur Lagasse.
The book was very nicely organized and will stand up to some serious stints in the kitchen. I was also very happy to see tables of contents with all recipes listed at the beginning of each chapter. This is something all cookbooks (other than the monster references) should have. The ony annoyance is that the recipes were not printed in the order they appeared in the table of contents. I have no clue why they were different.
But, for a very reasonable list price, we have here an excellent source of basic, authentic `Cajun' recipes with all the essentials and none of the frills.
A great beginning Cajun cookbook........2005-12-12
It's hard to learn to cook Cajun food from a cookbook; the food traditions of the Cajuns of Southwest Louisiana have been passed down orally for 400 years, and only in the "Cajun Cuisine" craze of the late '80s-early '90s did Cajun cookbooks really start to become popular.
These recipes are stripped down to the bare basics, because that's how Cajuns do it. Cajuns don't customarily use Emeril's Essence (remember, Emeril is from Boston) or carefully measured spices. It's a dash of this, a dash of that, until it tastes right. Don't make it too spicy; you can add your hot sauce later. You will never be able to make authentic-tasting Cajun food if you follow a recipe to a T.... that's not how it's done! You also need to learn how to modify recipes to suit your tastes... if you don't like file' powder, don't add it (many Cajun cooks don't add file' to anything, some put it on the table for you to sprinkle in yourself, some use it heavily). If you don't like okra, don't use it! Again, not all Cajun cooks do (although in response to the reviewer below, when Cajuns do use okra in gumbo, it is always sliced, and it is always slimy. Some people like it that way.)
This book provides excellent framework-style recipes for you to do what you want with. If you want to add tomatoes, go ahead! No one's stopping you! If you want to pour in a half gallon of Tabasco, feel free! If that's how you like it, that's how you like it. If you want to make your roux with butter (or oil or lard or bacon grease) do it that way! It won't change anything important, the recipe will still be fine. That's the beauty of Cajun food.
In response to the other reviewer who complained about a lack of pictures, the reality is that Cajun food is not as pretty as New Orleans food, and therefore doesn't make for terribly appealing photos. Gumbo looks like brownish-gray glop, but it tastes like heaven. That's just the way it is. If they'd included pictures, the sauces piquantes, the gumbos, the stews, the fricasees and the etouffees would've all looked the same, and how much would that have really helped? Plus, the drawings that are included in lieu of pictures are really adorable.
Get this book, and don't be scared to experiment with it! That's what it's all about!
Solid work.........2005-06-30
This is a book about cajun cuisine. That is all you are getting. That may seem odd to say that since this is the name of the book but many know that cajun cookboks will often have numerous other recipes that may be creole, traditional southern, soul or classical french. Even italian. This is specificaly cajun and not southern louisiana. You get what you pay for.
Because the book operates from a narrower scope you may not have the recipes you want. No red beans and rice for example that is a creole dish. You may also notice the lack of tomatoes in many dishes that you normally think would have them. The crawfish etoufee for example has no tomatoes which is classical cajun. This etoufee is little more than butter and the trinity. You get a down to basics recipe for maque choux and i use it often. This book gives you everything you need to be a cajun cook but maybe not everthing you want.
There are many dishes here that you may have never heard of. Try the louisiana pear cake one time. A spice cake with fresh pears is all the rage now at my little restaurant here in tennessee and some of the recipes have allowed me to expand and my offerings to my customers who are not cajun. In fact cajun cake recipes are one of the real strong points of this book. There are about 10 of them compared to only 2 in prudomme's book. You get everything from that pear cake to wine cake and syrup cake. All are wonderful.
This book has helped me as a restaurant owner to become a self taught cajun chef. Everything from cajun ginger cake to vegetarian gumbo. You can't help but love this book.
Why the 4 stars? No dry spice measurements. The dry spice mix is the standard of paul prudomme's recipes but all this book gives you is is cayenne, salt and pepper to taste. How about telling me how much you normally use? Also unlike the prudomme book this book has no photos of the prepared food. Prudomme's book has many full color photos. No extras here just recipes. No colors or diagrams and even though the author is an expert on cajun cooking there is no significant background given about the dishes. No history, nothing to tell you where the dish comes from or how it has evolved. A book of recipes is great but we all can find dozens of recipes for almost anything online. I'm looking for more than that.
Note that almost none of these recipes makes use of justin wilson's standard flavorings. Wilson uses bitters in about 1/3 of all his savory dishes and worcestershire sauce is used in about 2/3 and all have hot sauce. These ingrediants are rare in this book. In fact i can't think of one recipe that uses bitters.
If you are looking for a solid collection of authentic cajun dishes this is it. They work. But if you want a more complete south louisiana work paul prudomme's book is superior for the same price.
Ms. Anita Gelbart needs to stick to Georgia cookin'!.......2003-12-19
Gelbart isn't a Cajun name, so please pay no attention to her review. Me (a Cajun with a Cajun name - LeJeune), my Cajun friends, my Cajun family, and Cajun and African American and Cajun cooks I have known in Louisiana have always cooked with cut okra, and the end product is not slimy or gooey. And just because Emeril and Paul Prudhomme are chefs doesn't mean that they know how to cook EVERYTHING. Not to mention that I have never met anyone in Cajun Country who made a roux with butter - lard maybe! - but not butter. Trust the creators of the recipes! The food speaks for them!
Stands The Test Of Time.......2002-07-17
There is a very good reason that this book has been in print for these many years, it is sound and complete! Before it was all the rage, before TV chefs and countless others were jumping on the Cajun food bandwagon, this book was there! As a Louisiana cookbook author myself, I must admit, when all is said and done, this one has not only become the granddaddy of them all, but it is the most thorough and it's still the best HANDS DOWN! (Don't Take My Word For It, check it out!)
Product Description
The first edition was published in 1991, and it has been re-designed three times since. This edition includes the original narrative and recipes, all of which have been reviewed, some of which have been tweaked and polished to make them more accurate and easy to follow.
-Author
Customer Reviews:
Pure Louisiana Cooking.......2007-09-06
I'm pure Louisiana. This cookbook has authentic cajun/french recipies. The stories are delightful and has brought back many memories of my own family gatherings. The phrase we've heard all of our lives, you have used for a title. How clever. I bought books for both of my daughters to help keep up the Louisiana way of cooking and our wonderful Southern traditions. I would highly recommend this book to anyone who enjoys great food.
Authentic, Great recipes.......2007-06-25
I'm a displaced cajun from Lafayette, Louisiana . . . this book is 100% authentic, from the recipies to the stories she tells. Reading it is just like being back there. I received this as a gift from another cajun, and I've given it as a gift many times. I haven't made a single recipe from this book that came out bad, quite the opposite actually, everything is as good as my Mamam makes or better . . . it's such an unfair advantage at potlucks, these yankees don't stand a chance! : )
If you're considering buying it, just do it. You'll be so happy you did. Don't forget when you make your roux: it takes a long time (30min+) of constant stirring. I usually pull up a chair to the stove and grab a newspaper or turn on a movie. Flat wooden spatula-type stirrers are my personal favorite, as you can scrape the bottom really well. After years of making cajun food my favorite pots are Le Creusets. I don't own stock in them or anything, they are just the next best thing to traditional cast iron pots. Also, when you're ready to add your onions, bell pepper, and celery to the roux, unless you have a state-of-the-art venting system, I recommend going outside. The smell is potent and may linger in your kitchen for much longer than you'd like.
Excellent and authentic.......2007-06-12
I bought this book after one of many visits to Lafayette, heart of Cajun Country. Friends there raved about her recipes: easy-to-make, delicious and the real thing. The little asides about her family and Cajun traditions are worth the price of the book alone. Her Red Beans & Rice, Sausage Biscuits, Jambalaya and Etouffe are all fantastic.
cajun cooking made simple.......2006-12-15
Some cajun recipes take lots of ingredients and many steps in preparation. This book feature "country" cajun recipes, simple to make and oh, sooo good. The stories about the cajun area and their people and traditions makes for a very interesting read...a free bonus. If you like cajun food, this is a MUST HAVE book. Thanks
Amazon.com
There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!
Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.
Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle
Book Description
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.
Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.
Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Customer Reviews:
Pleased with service & quality of book.......2007-10-15
I ordered this book for my sister who doesn't have a computer. She was thrilled that I found this cookbook for her "used" at such a reasonable price; she had enjoyed some of the recipes as a guest at a friend's house and wanted to own the cookbook. The quality of the book was better than expected and Amazon provided excellent service.
Good basic recipes.......2007-07-30
Saw this book mentioned by a reviewer of another book as containing all the very basic Louisiana recipes. I am new to Louisiana cooking. There is a recipe for Pralines in here.
Tried the pork and it was wonderful. Most of the recipes in here I will never use, but I like to compare the original recipes with the lower fat/calorie ones. I ordered his lower calorie book Fork in the Road.
The basic seasonings and techniques are the greatest value to me, I always put my own spin on everything I cook.
YUM! Even for a novice this book is great!.......2007-07-04
My wife and I are certainly no gourmets. We cook a lot of boxed meals and generally enjoy them. These recipes take me a long time to make because I am not familiar with them or the techniques involved but they are SO worth it!! It's the best food I've ever cooked. Because I'm a novice I also sometimes take short cuts like using store bought broth rather than making it from scratch. So far these short cuts have not seemed to make a huge difference in the final outcome. To someone with a more refined pallet it might be more noticeable but for my family it's just fine. We've done a Dirty Rice, a Jambalaya, and a Gumbo and all were amazing.
Cajun Cooking at its Best.......2007-01-17
I have owned this book ever since I tried to impress a Louisana native date with a seafood gumbo she would never forget. And although this date never went anywhere, she (now a friend) keeps bringing up this dinner with the amazing seafood gumbo.
You cannot go wrong with this cookbook. The list of ingredients for any dish is mouthwatering, the instructions for preparing the dish are easy to follow.
In order to cook with this book you should know the cooking basics, like which ingredients take how much time to cook, how to clean veggies and how to handle a roux. Otherwise just pace yourself when you are preparing a dish for the first time, and you will have guests who eternally will admire your cooking skills.
Best Cajun Cookbook in print.......2006-09-24
I've owned this book since it was first published and it's tattered from use. I would highly recommend this for anybody who loves Cajun cooking! Prudhomme is the best.
Book Description
Creole houses, found from New Orleans to northern Louisiana, are one of the nationÂ's unique architectural treasures. A blend of French and Spanish colonial styles, with West Indian, Canadian, and other influences, these lovely houses were astutely designed to withstand their sultry, subtropical environment. Significantly, most major examples withstood the devastating hurricanes of 2005.
No other book of photography evocatively examines the development of this singular American style, embracing architecture and interior decoration, which thrived from the early eighteenth through the mid-nineteenth century. Creole Houses offers an appreciation of Creole culture as seen through its historic homes and celebrates not only a memorable way of life, but the history, and the unique sensibility, that produced it.
Customer Reviews:
CREOLE ARCHITECTURE.......2007-06-22
A very nice book on a beautiful architectual style. These houses fit perfectly into the Southern Louisiana landscape, they were built for balmy humid climate of the region. I found the history of the people that built these homes very interesting, the text was imformative and the images nicely produced. If you are interested in this style i highly recomend the book on Hays Town, he was a modern master of the venacular.
Creole Houses.......2007-05-14
This book is not what you expected; it is a book on southern houses and their interiors, but not about the stuffy designer places that you usually see. The interiors are even more sophisticated and tastefull than any you have seen in such books. It is the first time you have seen the beautiful Louisiana-made chairs and armoires in their native environment.
It seems like the photographers really searched hard to find just the right houses to elucidate the Creole style. It is a house style that seems like one you would want to recreate and live in today
Another great book from Steve Gross & Susan Daley.......2007-05-02
This book brings important attention to the existence of these historic Creole homes in a part of the country that has been shattered by natural events in recent years. Fortunately, these homes are survivors: of their glorious past, of the ravages of weather, economy and time. The photographic vision of Gross and Daley is a brilliant dedication to documenting places as they are and not how we might want them to be. OLD HOUSES, one of their first books, set a precedent for their evocative style of artistry in what they choose to photograph from our architectural and domestic past. They continue to seek the forlorn, the forgotten, the poignant and the unusual. Their latest book, CREOLE HOUSES, is further revelation of their aesthetic message--of how old places and ways can be both beautiful and resonant in our modern, complicated world. CREOLE HOUSES is both record, homage, and a visual and written poem to historic Louisiana architecture.
Creole Houses.......2007-04-20
I have over the years acquired a couple dozen books on old New Orleans and Low Country architecture, none has captured the true feeling of that fading glory like Creole Houses. Photos are superb, text is authorative, end sheets are a delight, and the binding first rate. This book is a peek inside antebellum Creole country from plantation houses to servant's quarters.
Lets hope these folks do more such volumes. My suggestion would be the 18th century Georgians of the Mid-Atlantic states.
g
Customer Reviews:
A must for LA African and FPOC genealogy.......2003-08-14
ok. Maybe I'm biased since I am a direct descendant of many of the African/FPOC families listed in the book. However, what Dr. Hall has done for Louisiana genealogy research is nothing short of miraculous.
I purchased this book several years ago in Natchitoches, LA while in college and have consulted it and Dr. Hall's online database faithfully since then. It has been instrumental in my being able to trace my direct and indirect family lines back into 17th century France and Western Africa.
I think this book is an absolute must for those who have a real interest in gaining insight into the Louisiana "peculiar institution" or who desire a good, solid, and well-researched social commentary and genealogical database.
Setting The Record Straight.......2003-06-15
This book corrects the many lies that racist white Louisianians and their Creole of color sympathizers have been telling about the origins of all things Louisiana for decades. It reclaims Louisiana for the Africans, who were brought there as chattle property to build the buildings, cultivate the land, blacksmith the iron and ultimately create the culture.
As a descendant of Colonial Louisiana Africans, this book was the first to tell me that I am a descendant of the Bamana of Mali. It is one of the only books I have come across to describe in detail, the battles of Louisiana maroon leader Saint Juan Malo. It is one of the first to tell it like it is concerning the true relationship of the French and Africans of this bastard french colony & address the underlying factors of why it became an Afro-creole colony more so than anything else. Basically this book tells the unadulterated truth backed by facts. It doesn't, like so many other books about Louisiana, get caught up in the romance of the Creoles of color and there obsession with their white fathers. Instead it tells the story of their Senegambian mothers. And shows how the culture of these Africans is the foundation of what is now considered Louisiana Creole culture.
This book is a breath of fresh air to some one like myself who loathes the hundreds of books written about Louisiana that describes it as " a mixture of French, Spanish, and Indian cultures". Always omitting the fact of African influence due to the legacy of white supremacy inherent in the telling of US history. In most other books on the subject, Africans are merely slaves. In this book we are shown for what we are, the foundation of the culture. It will most definitely be a textbook in any course I teach on the subject.
Pathbreaking Research.......2000-07-31
Check out the front page article in the July 30 Sunday New York Times, headlined "Anonymous Louisiana Slaves Regain Identity," to fully appreciate the significance of the historical research embodied in this book.
HISTORY OF CONTRIBUTION OF WEST AFRICANS TO CULTURE IN LA.......1999-02-06
I had to read this book for a seminar class and was fascinated by it. It documents in much detail the history of colonial Louisiana putting West Africans squarely in the middle of that development. Midlo Hall uses sources from three countries, France, Spain and colonial Britain to document the African presence in Louisiana. She spends some time on the fact that most of the Africans brought to Louisiana were from the Senegambia region of West Africa. Consequently, the Africans brought with them their way of life and were able to exercise much of it in Louisiana. She notes the difference in French/Spanish colonization and the contribution of African language, food and cultural practices in Louisiana. It is well worth reading for it is a history book quite well written that would appeal to the general public. It is entertaining as well as informative.
Books:
- Discipline & Punish: The Birth of the Prison
- Discourse on Colonialism
- Elizabeth and Mary: Cousins, Rivals, Queens
- Empire: The Rise and Demise of the British World Order and the Lessons for Global Power
- Five Germanys I Have Known
- Flags of Our Fathers
- Fretboard Logic SE: The Reasoning Behind the Guitar's Unique Tuning + Chords Scales and Arpeggios Complete (The Fretboard Logic Guitar Method Parts I and II) (Fretboard Logic Guitar Method Ser)
- From Slavery to Freedom: A History of African Americans (2 Vols. in 1)
- Getting Unstuck: Breaking Your Habitual Patterns & Encountering Naked Reality
- Halfbreed: The Remarkable True Story of George Bent-Caught Between the Worlds of the Indian and the White Man
Books Index
Books Home
Recommended Books
- History: Fiction or Science
- Bridge Called Hope: Stories of Triumph from the Ranch of Rescued Dreams
- The Enchanted Years of the Stage: Kansas City at the Crossroads of American Theater, 1870-1930
- Treasure Lost at Sea: Diving to the World's Great Shipwrecks
- When the Mines Closed: Stories of Struggles in Hard Times
- Children of the Dragon: Selected Tales from Vietnam
- Accumulation of technetium-99 in the Irish Sea
- ABCs of AIDS prevention: Uganda has been widely recognized for its successes in stemming the AIDS cr
- The Quest for Indentity: Corporate Identity Strategies, Methods and Examples
- The Temporary Society
General
| Cooking, Food & Wine
| Subjects
| Books
The Commander's Palace New Orleans Cookbook
Arnaud's Restaurant Cookbook
Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan
Leon Galatoire's Cookbook
Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant
