Product Description
Creole is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavor. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, Creole paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean. ... Read more

Product Description
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniatis ingredients for la bouche CrEole (the Creole mouth). Interwoven with the recipes are the authoris recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother). ... Read more

Customer Reviews (2)

Good creole cookbook
This is a good cookbook for creole food, very authentic.However, La Bouche Creole (Vol 1) has more recipes that are familiar and probably more popular than those in this second vclume.

If You Love Home Style Creole/Cajun Cooking...
then this is the book for you. I prefer the first of the series, as it featured more of the more widely recognized homestyle cajun cuisine such as okra gumbo, shrimp etouffee, crab bisque, mirliton, creole chicken and shrimp & egg gumbo.Though this is an excellent follow-up, my ideal suggestion is that you purchase both. ... Read more

Product Description
From debunking myths about Cajun cooking to exploring the fascinating place of that food holds in Acadia, "Stir the Pot" presents the complex history of this well-loved ethnic cuisine in a most palatable manner. ... Read more

Customer Reviews (2)

Cajun cooking at its best
Excellent guide to Cajun food and French/Cajun history. A must read for any food history inthusiast.

Louisiana Food, History, and Culture
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.
... Read more

Product Description
Think of Southern fruits and vegetables, and tomatoes, corn, okra, and watermelon come to mind.But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? Damon Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, okra, Georgia peaches, plump figs, watermelons, key limes, and Florida citrus into the fruit and vegetable glories of the Southern table. ... Read more

Customer Reviews (4)

Southern veggies - the real way
Finally able to duplicate the vegetable dishes my grandmothers made.

e.g. Slow cooked Pole Beans with ham hocks, like I remembered. Tip: you have to have the right type of green bean or it just won't work.

Don't Let the "Booklist" Review Scare You
This book is a treasure.I was so pleasantly surprised that it wasn't "weird" and un-southern like "Booklist" led me to believe.Now I can almost cook like my great-grandmother did. (I need more practice.) Not only is this a great cookbook and reference, it's full of very enjoyable reading. I find myself picking this up for my recreational reading and getting hungry. It also tells me all I want to know about the vegetables themselves, like how to choose a ripe cantalope, and why sweet potatoes are sometimes called yams. However, it's very well organized and laid-out if you need to get a recipe and skip the conversation. (But that's not very southern of you.)I can't get enough of that braised cabbage!

So much more than collards and grits!
Damon Lee Fowler's "Beans, Greens, and Sweet Georgia Peaches" is a follow-up to his successful "Classical Southern Cooking", concentrating this time on the Southern cook's way with fruit and vegetables. It is, however, much more than merely a book of recipes. Instead, Fowler serves up a delightful treatise on the philosophy and outlook of Southern cooking, in which the recipes act more as examples of his principle arguments, rather than the book's main raison d'être. It is clear that the author is more interested in explaining the `why' of Southern cooking than the `how' - something that is very useful when you find yourself needing to make substitutions because of problems of availability! In addition, his enthusiasm for his subject shines through on every page. In all, this makes for a fascinating read. The book also contains some really wonderful recipes!

Throughout, Fowler concentrates on Southern traditional ways, always aiming for the authentic touch to his dishes and methods of preparation. Consequently, even though this book is mainly about vegetable dishes, prepared Southern-style, it is by no means a vegetarian cookbook. Traditional Southern pork dripping or ham, as well as seafood features prominently throughout the book. Nevertheless, Fowler remains sensitive to the fact that its title and subject matter may well draw the attention of those seeking vegetarian recipes and so he thoughtfully (and tastefully!) provides true vegetarian (and even vegan) alternatives wherever possible. While these may not be totally true to their origins, the results are every bit as tasty.

My copy of this book was given to me by my wife, as a memento of our first trip to Atlanta. Even though some of the ingredients are a little hard to come by the UK, it has nevertheless come to be one of my favourite sources of inspiration in the kitchen. And it is a wonderfully mouth-watering way to be reminded of the hospitality the Southern States!

YUMMY!!!
Southern cooking is more than pork fat and collards (though these are good things).Southern cooking is--like any other important cuisine--making the most out of nature's bounty. Damon Lee Fowler knows that. He takes thenatural abundance of Southern gardens and creates (or in many cases)recreates recipes that make eating your vegetables the best part of themeal.

If you grew up in the South and/or (like me) had a Southern motheror grandmother who cooked lots of seasonal vegetables.This book is chockfull of recipes and memories.

I have tried about 2/3 of the recipes sofar and I haven't found one that I disliked. ... Read more

Product 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

Customer Reviews (20)

pasting it on
In my home i do most of the cooking because i in joy it.One day my son call me from huntsville ala. wanted to no the best way to fix collard greens so i sent him a copy of justin wilson,s cook book with a note use this and you never never go wrong.I would tell everyone that this is a great book to have if you love to cook.

Justin Wilson's Homegrown Louisiana Cookin'
It's great. Besides being an author autographed copy, it looks like it just came off the shelf - brand new.The stories are great and very informative through out the book and the recipes are out of this world.Like the cover says, there are over 300 recipes in the book.

Down HomeCookin'
This book is fabulous! There are so many wonderful recipes in it- I am going to try every one of them!

I loved old Justin, but.....
I acquired this cookbook when it first came out and harbored high expectations for the content. At this point, they are all pretty much dashed.

I cook every day and have for years. The best of these recipes is mediocre. On one occasion, I clearly recall preparing yet another of Justin's dishes and, just as it was nearing completion, my wife strolledinto the kitchen with a wrinkled nose and said, "What stinks?" Sadly, she was right.

I DID give the book an extra star here because I loved the homegrown photographs which were snapped by Justin's pretty wife. I thought that they were really good and quite reflective of his regional cooking.

If you really want an outstanding cajun cookbook, grab a copy of Paul Prudhommes, "Chef Paul Prudhomme's Louisiana Kitchen":

Chef Paul Prudhomme's Louisiana Kitchen

I actually did love old Justin and I think his cooking show was more fun than any other which ever aired on television -- but you can safely skip these recipes.

Justin Wilson's Homegrown Louisiana Cookin'
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. ... Read more

Product Description
A Complete Cookbook of Cajun Creole Recipes

This 19 chapter Cajun cookbook is crammed full of great tasting Cajun recipes.If you love the taste of Cajun gumbo, Creole cooking, Creole cuisine and jambalaya then this is the cookbook for you!

There are more than 360 Creole recipes here!

From the cook book..."What is Creole cookery?
It is a recipe itself; for ingredients take Classical French cuisine combine with equal parts of Spanish and Anglo-Saxon classical cuisine blend well.

Take herbs and spices from France and Spain coupled with seasoning learned from the Choctaws and Chickasaws.

Take ingenuity of the refugee Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos.

Add the exotic taste and magic seasoning power of the African cook.

Voila! Creole cookery!"

Chapters include:

Introduction
Hors D'Oeuvres...such as shrimp canapés,boulettes and more
Soups...such as crayfish bisque, red beans & rice and more
Gumbos...such as chicken gumbo, shrimp gumbo, oyster gumbo and more
Fish and Shellfish...such as Creole fried shrimp balls, shrimp etouffee and more
Meats...such as daube, Creole pork and more
Poultry
Stuffing's
Sauces for Fish, Meat, and Game
Salads and Dressings...such as crab meat salad, New Orleans French dressing and more
Eggs
Rice...such as Creole jambalaya, southern jambalaya, shrimp jambalaya and more
Vegetables
Desserts...such as cherries jubilee, crème brulee, pralines and more
Pastries and Pies
Cake and Cookies
Breads...such as Creole doughnuts, crepes suzette and more
Candies
Beverages
Creole Coffee
Glossary
... Read more

Product Description
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.Amazon.com Review
New Orleans is all about food, and for centuries it has beendominated by two distinct styles, Cajun and Creole. For theuninitiated, Cajun food came out of the bayou and off the farms ofsouthern Louisiana. Creole developed in the city with a healthy doseof European influence. Étoufées, crawfish bisque, gumbos, red beansand rice, shrimp rémoulade, bananas foster--the list is long,familiar, appetizing, and heavy.

According to Emeril Lagasse, thisis the classic sauced, smothered, and rouxed Old New Orleans (ONO)cooking that made the city, and Emeril, famous. But even great chefsgrow bored, and when Emeril opened up his own restaurant in the BigEasy he began to experiment with ONO cooking, infusing it with newcultural influences and fresh ingredients. The result, and apt titlefor his debut cookbook, is Emeril's New New OrleansCooking. The food, as you might guess, is magnificent, and thecookbook is a masterpiece. Since Emeril is an immigrant to the BigEasy (from Fall River, Massachusetts), he doesn't fear messing withlocal tradition and overhauling the hallowed Oysters Rockefeller intoOysters in Pernod Cream with Fried Spinach. In fact, his genius liesin his willingness to experiment and a no-holds-barred approach toflavor combinations. Sautéed Scallops with Saffron Corn Sauce orStir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few ofthe examples. Along with more than 200 other recipes, it is easy tosee why Emeril has become the chef of the '90s, and why New NewOrleans Cooking is here to stay. --Mark O. Howerton ... Read more

Customer Reviews (32)

Not for beginner Cajun cooks
I have been cooking Louisiana food for a while, so this cookbook is great for me. All the recipes I cooked turned out great! I especially like the chicken soup recipe and the seafood gumbo (no rue, so it's lighter than regular gumbo) recipe.However, Emeril usually underestimate cooking time in this book for soups and gumbos.But I think this book is too complicated for people who are not familiar with Louisiana cooking-- too many ingredients and steps for all the recipes.But if you are a NO foodie, you must own this one.

Not an Emeril fan

Thanks to the person who mentioned Chef Prodhomme's book as being the best basic Louisiana cookbook.

I qualify my comments because I am experimenting with Louisiana cooking for someone who likes the cajun flavors.

Something New to add to your dinner menu
This is a great cookbook that I use all the time.Emeril's "Big Easy Seafood Okra Gumbo" recipe is great!I usually substitute chicken for fish and crabmeat to make it a Chicken and Shrimp gumbo. It keeps the cost down and it still tastes great. His "Dr. E's Get-Well Chicken Vegetable Soup" recipe is to die for, especially in Chicago winter days.If you are tired of your same-old dinner menu, give Emeril's recipes a try. It takes time to prepare, but you will not regret every minute you spend on it!

The Best of the Best!
Emeril's New New Orleans cookbook is the best of his long list of cookbooks.Each recipe boasts bold flavors and New Orleans' style, while reassuring us that "this aint rocket science" and encouraging us to be creative with ingredients.When anybody asks me what my favorite cookbook is, I show them the sauce-stained NNO and suggest they buy their own copy.

In post-Hurricane-Katrina days, these recipes help keep the beauty of New Orleans alive in our kitchens.

Thought I found treasure...ended up trash
I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!!What a treasure!I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans.I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream.I stopped there and looked up the recipe on-line.I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today.This wasn't the first recipe errors I've found in this book, but the most expensive.(Price vanilla bean right now and you'll see what I mean.)Now I understand why this 'treasure' was put out for 'trash'.Quantities are wrong and important directions are omitted.What a waste! ... Read more

Product Description
Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cookstraditional meals as well as the modern methods of preparing delicious home-cooked meals.

... Read more

Product Description
Includes all the classics from Seafood Gumbo amd Jambalaya to Bananas Foster. ... Read more

Product Description
Recipes from Historic Louisiana is a collection of favorite recipes from chefs at forty-five enduring eating establishments, all at home in storied buildings across Louisiana, from Alexandria through Evangeline Country to venerable New Orleans. Intriguing stories combine with tantalizing recipes to enable the reader to discover the pure joy of dining throughout historic Louisiana. The sublime Brennan's on old Royal Street in New Orleans offers the fabled Bananas Foster and Crabmeat Imperial. Chef Emeril Lagasse, from Emeril's Delmonico on the streetcar line of New Orleans' St. Charles Avenue, gives you his own Crabmeat Remick. Still holding court in the Vieux Carré is landmark Maison Dupuy, whose Chef Dominique reveals the secret of his Fire Roasted Shrimp. Turn-of-the-century style and Cajun hospitality blend at The Bailey Hotel in Bunkie of Avoyelle Parish, where Roast Duck and Andouille Pasta is accompanied by Tomato and Goat Cheese Salad with Basil/Kalamata Olive Vinaigrette. In Shreveport, Mabry House opens its door for you to be warmed by their Spiced Butternut Squash Soup.

Oh! there are so many more! Il y a beaucoup pour vous enchanter dans le cuisine de la Louisiane. ... Read more

Customer Reviews (6)

A compilation of recipes drawn from the head chefs of forty-eight popular restaurants
The collaborative effort of Linda and Steve Bauer, "Recipes From Historic Louisiana" is a compilation of recipes drawn from the head chefs of forty-eight popular restaurants and dining establishments from Louisiana and ranging from Alexandria, through Evangeline Country, to venerable New Orleans. Embellished with fascinating stories combined with savory 'kitchen cook friendly' recipes that can transform ordinary meals into culinary delights, "Recipes From Historic Louisiana" showcases dishes that range from Bronzed Stake with a Gingersnap Gravy (K-Paul's Louisiana Kitchen); to Barbecue Rib-Eye (Dickie Brennan's Stakehouse); to Trout Meuniere Amandine (Galatoire's); to Gumbo Ya-Ya (Commander's Palace); to Spiced Butternut Squash Soup (Mabry House). For a 'kitchen cook friendly' collection of authentic Louisiana cuisine, add Linda and Steve Bauer's "Recipes From Historic Louisiana" to your cookbook shelf! Also very highly recommended is the Bauer's companion collection, "Recipes From Historic America: Cooking & Traveling With America's Finest Hotels".

Mouth-watering
Linda and Steve Bauer cooked up a big 'ole gumbo pot of the best of Louisiana cuisine. Their timing was a divine appointment as they may have unknowingly preserved precious cultural treasures in the wake of Katrina. Bravo!

Best Cookbook
This is one of the best cookbooks that I have ever boughtIt is full a great recipes and beautiful pictures.Linda and Steve Bauer had done an excellent job on this book.

Fara Raines

Wow!Good Stuff!
I recently received a couple of books, and Ms. Bauer's was in the stack.After I skimmed it, I called a friend and started talking about the recipes as well as New Orleans in general.An hour later I realized we were STILL talking about her cookbook!

Bottom Line:I consider Top Ramen a food group and I was enthralled.Anyone with even a slight interest in cooking or New Orleans will be extremely pleased with this offering.

A Must Have Book
New Orleans has always, until Hurricane Katrina, been first and foremost famous for its food and restaurants.Recipes from Historic Louisiana is a collection of 120 favorite dishes from chefs at 48 of Louisiana's most famous restaurants.The history, stories and 130 full-color beautiful photographs combine with the recipes to enable you to recreate this incredible cuisine at home.The book is interesting in of itself for its historical content and the recipes are great.

I served the Mashed Sweet Potatoes with Bananas and Vanilla from G. W. Fins restaurant at a recent dinner party and received several requests for the recipe.

The authors present easy-to-follow instructions for all the famous Creole and Cajun dishes that will bring back fond memories of New Orleans for those familiar with the Crescent City.And even if you've never been there, you'll have a hard time trying to decide which recipe to try first.

Some of my favorite recipes from the book are Bananas Foster French Toast, Pesto Cheesecake, Slow Roasted Brisket, and Mashed Sweet Potatoes with Bananas and Vanilla. If you've ever been to Louisiana, or are familiar with its cuisine, you'll love this book. I haven't been there in over 20 years and Recipes from Historic Louisiana was a real stroll down memory lane, in addition to being a cookbook that you'll want to have. The book is beautiful, the recipes are sublime, and a portion of the proceeds from the sale of this book will benefit the National Trust for Historic Preservation Hurricane Relief Fund. ... Read more

Product Description
Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or "something extra," sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.

In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes. ... Read more

Customer Reviews (2)

Good cookbook
This is a really good cookbook, with relatively easy recipes and easy to find ingredients (at least if you live in Louisiana!) I have created some dishes out of the book and the end product came out great.This is not a fake New Orleans cookbook.The author is obviously a true cajun.

The 100 Greatest Cajun Recipes
While living for nearly a decade on the Alabama and Mississippi Gulf Coasts, I developed a deep love for Cajun cooking. Jude Theriot defines many unique Cajun cooking terms and gives an intersting history of the Cajun quisine. This makes his fine book both an entertaining read, as well as a very useful recipe book. I recommend this book very highly! ... Read more

Product Description
This 3rd cookbook by Ms. Lucy of PBS cooking fame offers "lighter" versions of Cajun food. Some from her earlier books and some brand new ones. She also offers tips on how to lighten up the fats and carbs on marvelous Cajun dishes. ... Read more

Product Description

For most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas.

In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards.

Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries.

From Puerto Rico's tangy lechon asado to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados.

To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world.

With a comprehensive glossary of ingredients and lists of mail-order sources, Beyond Gumbo will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisine.Amazon.com Review
"Creole food," writes Jessica B. Harris, author of The Africa Cookbook and Iron Pots & Wooden Spoons, "the preeminent taste of the Atlantic Rim of the New World, is a triumphant food that comes from sorrow's kitchens. It was conceived in the kitchens of the hemisphere's big houses, casas grandes, fazendas, and plantations, and nurtured over coal pots and three-rock stoves in the slave cabins and shanties of the black shack alleys." Creole food is composed rice dishes, abundant hot sauces, dumplings and fritters, seasoning pastes like sofrito and Bajan seasoning. All that and much, much more. Harris cracks the subject wide open with Beyond Gumbo, her beautifully written, carefully researched, lovingly created seminal work.

There's a helpful glossary of ingredients right up front, and sources for the more obscure spices and the like. Her chapters break out as "Appetizers," "Soups and Salads," "Condiments and Sauces" (this chapter alone is worth the price of the book), "Vegetables," "Main Dishes," "Starches," "Desserts," "Beverages," and "Menus."You'll find Green Mango Salad from French Guyana; Black Bean Soup from Cuba; Creole Tomatoes and Olives from New Orleans; Spinach and Green Bananas from Guadeloupe; Corn Stew from Costa Rica; Quechua-style Chicken Stew from Peru; Roast Pork with Passion Fruit Sauce from Costa Rica; and Aunt Sweet's Seafood Gumbo from New Orleans.

The flavors are compelling, layered, often highly spiced--this is the food where Africa, Europe, and the New World all came together, the original fusion food. And there is no better guide on this glorious adventure than Jessica B. Harris. She brings scholarship and passion to her subject. Her self-discovery is another ingredient in this rich stew served over rice. Ashé!--Schuyler Ingle ... Read more

Customer Reviews (2)

Alive with culture and history (and tasty dishes)
What makes this cookbook, (as well as others by Harris) a delightful read and a solid source of information on Pacific Rim cuisine is the amount of history and the wonderful anecdotes that accompany the recipes. For those of us who are not lucky enough to have lived in or traveled to the many places that comprise the Atlantic Rim, her book is much-needed.

I only ever heard of the soursop fruit, or the wonderful beverage mauby when I finally traveled to the U.S. Virgin Islands a few years ago, so was eager to learn more. And although there are many familiar foods, such as black-eyed peas, and okra, to an amateur cook like me, the Atlantic Rim variations gave me more reasons to like these favorites from childhood. I especially loved to see cane syrup; it reminded me so of my father, who grew up in Alabama and processed cane at the mill as a child. He couldn't get enough of the syrup or the juice.It also reminded me of the purpose of the book: To show, through cuisine, the marvelous connection between the cultures of Africa, the Caribbean, Central & South Americas, and the United States

high hopes disappointed
oddly soulless versions of the classic recipes of the caribbean and ports of call south; the average criolla cook from bahia to calle ocho has zestier methods of cooking, say, plain black beans -- put the bay leaf in with the beans first, not last, add a small splash of cooked vinegar at the end, serve sprinkled with minced cilantro, lime wedges, avocado slices, and so on.
from a chef like this one, with restaurant credentials, i would expect first, the classic recipe amped with restaurant kitchen techniques, short cuts and cooking techniques, for example paul prudhomme's cook-everything-on-a-high-flame-stirring angle; second, well-chosen new or fusion flavor touches, garniture, accompaniments, serving suggestions, as per steven raichlen (miami spice).
from a chef with these academic credentials, i did enjoy some of the work she did, for example, on the sources of pepperpot soup. i wish she had done more of that, given the enduring flavors of africa under the harshest conditions of slavery -- mixed with french, spanish, native american and other influences. that book, defining creole, remains to be written.
there's also an unpleasant undertone of self-congratulation for having "discovered" recipes that are neither original or All That, for example, molasses-flavored chantilly cream.
for an expensively published book, nice paper, two color pages, this one has too many typos and unrealistic cooking times.
one and a half stars. steven raichlen is still the caribbean fusion king. ... Read more

Product Description
All new seafood recipes plus variations on the Cajun-Creole standard of cooking. ... Read more

Customer Reviews (4)

Frank Davis Cooks Cajun, Creole, & Crescent City
All of Frank's cookbooks are good and make good gifts for friends, birthday and shower gifts. A must have in your kitchen.

Frank Davis Cooks Cajun, Creole, and Crescent City
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.

Authentic N.O. flavor
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!

Awsome N'Awlins Cooking
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.. ... Read more

Product Description
Creole, Cajun, and the sophisticated gumbo of New Orleans---can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand in hand.

In this book, Land collects, refines, and comments on recipes from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include such oddities as "Squirrel Head Potpie" and "Poached Alligator Tail," as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special an emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described, with intriguing historical tidbits about the state's contributions to alcoholic beverages. The book reveals the recipes of numerous drinks, unique to this area, but now widely known and enjoyed.

More than a simple cookbook, Louisiana Cookery offers commentary on and history of the dishes, including entertaining and informative accounts of how certain recipes were created and evolved, with quotes from chefs famous and unknown. Land's simple, witty style gives lucid insights into both Louisiana cuisine and the cultural roux from which it arose. ... Read more

Customer Reviews (1)

Potpourri of Cooking and Culture
Mary Land's Louisiana Cookery is a fascinatingand highly readablepopourriof the cookery and culture of all areas of Louisiana, with emphasis onpreparation of fish and game .This book, first published by the L.S.U. Press in 1954 must be the foundation of many of the later books on Louisiana cuisine as it encompasses the history of Louisiana food and drink.No part of a meal is neglected ---this book has it all. Highly recommended by one who loves to both eat and read about good food ... Read more

Product Description
A taste of New Orleans comes alive in this tome of classic Creole recipes.

When people come to New Orleans, one of the firstthings they think of is food. Now, local food writer DaleCurry presents the recipes that can be found in manykitchens throughout the area. These recipes have stoodthe test of time and have become the cuisine that thiscity was built upon. Classic dishes such as grillades,daube, courtbouillon, and gumbo are only a few of thedelicious dishes offered by this expert on New Orleanscooking. ... Read more

Customer Reviews (6)

New Orleans Home Cooking
This is a fabulous collection of classic recipes from New Orleans. I really enjoyed the stories that went along with each recipe. Made the stuffed mirlitons. Not only did I impress my friends, but I impressed myself! They were delicious.

Title Says It All
Love this book. I am from New Orleans and while looking over the recipes, I noticed that a lot of them were familliar.Some were, whatI thought, my mother's home cooking.I know of at least fifteen people that have purchased this book after reading through mine.Great book and would recommend to anyone who enjoys "New Orleans Home Cooking."

Not Worth It
Even one star is a stretch.Get Cooking Up a Storm: Recipes Lost and Found from the Times Picayune of New Orleans for more and better recipes.For example, 11 page index vs. 2 in New Orleans Home Cooking.

Deliciously magnificent!
Dale Curry knows her New Orleans food and that is demonstrated here in a must have collection of the city's favorite recipes. Elegantly written with clear, simple to follow instructions, anyone can follow her methods to a marvelous meal. Every good kitchen library needs a copy!

Great recipes for New Orleans Cooking
I was so thrilled to find out how truly wonderful this cookbook is and the directions were comprehensive and easy to follow.The end result was FABULOUS New Orleansfood!!















!! ... Read more

Product Description
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.

This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽe, jambalaya, and okra shrimp gumbo. ... Read more

Customer Reviews (2)

not exactly what I expected
Given the sub-title I was expecting historical information about the Cajun's use of peppers. What I got was the author's travelog of a trip to SW Louisiana and couple of interviews with hot sauce maker executives. The book was an interesting read but very shallow.

a tabasco lover's bible
Hi,I have an old edition,published by the Ten Speed Press of Berkeley,CA of this book. I was curious to see if it was still in print and was happy to see that it has been re-published by UNC.
It is a great book about my favorite food additive,the one,the only,
McIlhenny Co. Tabasco Sauce. I don't know how I could eat food without Tab'! That plus even hotter sauces like Blair's Jersey Death Sauce and the other standby Tapatio.(Trappey's is also featured in this book.)
Yum!
The book also has lots of info about New Iberia and S. Louisiana/Acadiana and the Cajun culture that I never knew about.
Up here in the Pacific NW,about the only Cajun we get is Zydeco music and Cajun-styled food. I did not know hardly any of the history of Acadiana and it's people. After reading the book,Acadiana is on my list to visit.
Even though it has changed a lot from the good ol' days of genuine Cajun living. I hope there are still echoes of that detectable to a visitor.
Anyone who loves chilis and their history and Capsicum Frutescens (Tabasco pepper) in particular and want to learn about the Cajun way of life would be happy with this book. ... Read more