Hot Beignets & Warm Boudoirs [Hardcover]

John Folse (Editor), Michaela D. York (Author), Ron Manville (Author), John D Folse (Author)

Editorial Reviews

Review

Folse's book takes readers on a "sensuous rendezvous" through 26 of Louisiana's bed and breakfasts. It's a mix of food and romance, tastefully done (The Daily Oklahoman, June 23, 1999).

The sixth volume from this acclaimed chef and former ACF national president, Hot Beignets & Warm Boudoirs is truly a gift from an artist's palate. Leaning a nostalgic ear to the history and lore of Louisiana's culture and cuisine, this beautifully photographed cookbook guides readers through the side streets of the French Quarter and the winding drives of plantation mansions, stopping at every exceptional kitchen along the way -- The National Culinary Review, June, 1999

Excerpt. © Reprinted by permission. All rights reserved.

From Chapter 1: You never forget your first time...the first time your lips press against the pillow-shaped dough covered with powdered sugar...the first time your lips sip deeply of the intoxicating elixir known as caf au lait...the first time you visit any on of the New Orleans oldest coffee stands.

Product Details

• Hardcover: 289 pages
• Publisher: Chef John Folse & Co; 1 edition (February 1999)
• Language: English
• ISBN-10: 0962515264
• ISBN-13: 978-0962515262
• Product Dimensions: 11 x 9.1 x 0.9 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #129,263 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars Magnificant recipes, Fantastic photos, Wonderful reading, February 29, 2000

By A Customer

This review is from: Hot Beignets & Warm Boudoirs (Hardcover)

I recieved this book for Christmas 1999 and fell in love with it and the chef! The quality of the book is GREAT and the recipes are easy to prepare with no unusual ingredients found in most books. Although I live in New England, I love to experiment with different cooking styles and this book walks me through it with ease and flavor. It has become my favorite gift for friends...especially those who love to cook!

19 of 20 people found the following review helpful:

5.0 out of 5 stars A great cookbook, a wonderful gift, February 6, 2000

By 

Diane Gautreau (Gonzales, Louisiana) - See all my reviews

This review is from: Hot Beignets & Warm Boudoirs (Hardcover)

This is a cookbook that's too pretty to keep in the kitchen! The recipes are fantastic and really capture the flavor of Louisiana cooking, but the pictures capture the soul of Louisiana. I can almost hear John Folse's Donaldsonville accent as I read the recipes and the descriptions of Louisiana's bed and breakfasts.

Some recipes are simply down-home and delicious like Frog in a Hole. Others are more elaborate like the Giant Mushrooms stuffed with Crawfish and Tasso. All of it is Cajun cuisine from a native Louisianian's perspective--a refreshing change from hearing how those from the frozen nawth cook Cajun. Folse even tells his readers how to cook a Cajun roux!

I received this book as a gift, and I liked it so much that I am buying a copies as gifts.

1 of 1 people found the following review helpful:

5.0 out of 5 stars An Authentic Southern Cookbook, August 6, 2008

By 

T. M. Quinn - See all my reviews
(REAL NAME)   

This review is from: Hot Beignets & Warm Boudoirs (Hardcover)

What better experts on authentic Southern fare than the chefs of Louisiana's bed and breakfasts? My husband [then boyfriend] was going to school in New Orleans when he bought me this cookbook as a birthday gift. I LOVE the recipes, the history and stories behind the recipes, and the photographs. The amazing thing about it is that the book itself is as sumptuous as the recipes contained inside. Every single dessert recipe is heaven, especially Degas House's Bouche Noir. Other favorite recipes from this book include Madame Tureaud Crawfish & Shrimp Dip, Sweet Farre Dressing, and Oysters Casserole Fritchie. The book also has old Southern standbys like fried chicken, fricasee, and gumbo. In my opinion, this book is a must have. The recipes don't taste like southern food as interpreted by a well-trained chef, they taste like tried and true treasures passed down in the family tradition--the way real southern food is supposed to taste.