Bouche Creole, La (La Bouche Creole) [Hardcover]

Leon E. Soniat Jr (Author)

Book Description

Series: La Bouche Creole | Publication Date: May 31, 1990

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniatís ingredients for la bouche CrÈole (the Creole mouth). Interwoven with the recipes are the authorís recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

Editorial Reviews

About the Author

Leon E. Soniat, Jr., was a highly respected New Orleans chef. In addition to writing La Bouche Creole I and II he wrote a weekly food column for the New Orleans Times-Picayune/States-Item, hosted a radio show and nationally syndicated television series, and taught cooking classes.

Product Details

• Hardcover: 264 pages
• Publisher: Pelican Publishing; Some French Language edition (May 31, 1990)
• Language: English
• ISBN-10: 0882898051
• ISBN-13: 978-0882898056
• Product Dimensions: 9.3 x 6.3 x 1 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #81,717 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

4.0 out of 5 stars Excellent Cajun Recipes, October 25, 1999

By A Customer

This review is from: Bouche Creole, La (La Bouche Creole) (Hardcover)

I have personally used over 25 recipes from this book and haven't had a bad one yet. Leon mixes his love of food with his families favorite recipes.I have worn the cover off of my original copy and am ready to replace it with a new one. I also can't wait to try Le Bouche Creole II. A definate winner!

10 of 10 people found the following review helpful:

5.0 out of 5 stars the real thing, January 24, 2003

By 

Ayn McLaurin (Atlanta, GA) - See all my reviews
(REAL NAME)   

This review is from: Bouche Creole, La (La Bouche Creole) (Hardcover)

This cookbook contains recipes for real Cajun/Creole dishes (not the fake ones, like blackened redfish) along with tons of history and memories. We grew up listening to Mr. Soniat on the radio in New Orleans, and this book is pure Louisiana. Along with the recipes, he includes memories of his mother and grandmother's cooking, and day to day life in early to middle 20th century New Orleans. I was born in Hammond, LA, and lived in Baton Rouge as a child, and this is the food I grew up on. A must-own for anyone who loves good food.

7 of 7 people found the following review helpful:

5.0 out of 5 stars A True Classic, May 14, 2004

By 

Sharecarper (Birmingham, Alabama USA) - See all my reviews

This review is from: Bouche Creole, La (La Bouche Creole) (Hardcover)

My wife and I bought this on our honeymoon in 1983 and it has become a staple in my cooking. In fact, I dug this up on Amazon.com on the off-chance I could find a copy, because is so dog-eared and stained that some old favorites are alomost unreadable. Simple recipes, with simple ingredients, pretty much idiot proof. Even the basic sauces are things a novice could use. This is the true creole and cajun cooking before the new cooks on the networks. Also, forget the recipes- this book has a fascinating group of narratives about the old Louisiana and New Orleans. They are worth the price of admission.