Cajun-Creole Cooking [Mass Market Paperback]

Terry Thompson (Author)

Book Description

Publication Date: April 12, 1987

From Manhatten to Beverly Hills, the cajun-creole craze has swept the nation. Now there's an innovative, yet classic, cookbook that captures the cuisine of the Louisiana bayou in spicy, sensational recipes. Written by a Louisiana woman who has taught cooking classes and seminars all over America. Originally published by HP Books.

Editorial Reviews

Review

"Terry Thompson's view of the Cajun-Creole table is as personal as a Southern Drawl.... Everyone, North and South as well, will treasure the recipes." --Bert Greene

"More than a collection of recipes, it is a rich tapestry, woven with love, of the food of Louisiana and the folks and folklore that have made it famous .... Cajun-Creole Cooking is a must for anyone seriously interested in American food."--Merle Ellis, The Butcher

"A vast collection of innovative recipes that can be made by cooks throughout the United States."--Bon Appetit

"The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores. There are procedures for making roux, preparing stocks, and frying Cajun-Creole style."--The Philadelphia Inquirer

From the Inside Flap

With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine.

Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table. --This text refers to the Paperback edition.

See all Editorial Reviews

Product Details

• Mass Market Paperback
• Publisher: Ballantine Books (April 12, 1987)
• Language: English
• ISBN-10: 0345342607
• ISBN-13: 978-0345342607
• Product Dimensions: 6.8 x 4.2 x 0.8 inches
• Shipping Weight: 2.4 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #953,607 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars Detailed cajun-creole recipes, with historical info., January 19, 1999

By 

Jackie Smith ([e-mail]) (St. Louis Missouri) - See all my reviews

This review is from: Cajun-Creole Cooking (Mass Market Paperback)

I discovered Ms. Thompsons book about 10 years ago in Little Rock, AR. I am one of those guys that buys every cajun cook that he comes across. However, I have never found one that measures up to Ms. Thompsons in detail. You recognize right away that hers was a labor of love for the food and the history that produced it. I am a native from Kentwood, Louisiana and I enjoyed the cooking and history lesson. Each time I look through it I find something new and interesting. I have recently opened a restaurant in St. Louis MO (Jackies in Clayton) and the recipes from this book are our most popular dishes.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Only Cajun-Creole Cookbook You Need!, October 8, 2005

By 

E. Spencer Garrett IV (Gautier, MS USA) - See all my reviews
(REAL NAME)   

This review is from: Cajun-Creole Cooking (Tp) (Paperback)

I not only recommend this book, I have bought it-- TWICE!

I owned an earlier version of this book and used the recipes in it as the basis for my parties while in the Navy. I have a few of my mother's recipes but this book is the basis for all of my friends thinking that I am an outstanding cook. Instead, I was a thirty-something bachelor who can read and follow directions. This book is that good.

The recipes are absolutely delicious and after Hurricane Katrina hit I ordered a new copy of this- PRONTO!

My only complaint about the book is that occasionally the recipes assume you know the basics. Maybe most people know that you have to soak dried beans before cooking them but I didn't and so my first attempt at Red Beans and Rice was a disaster. But most of you aren't going to be such amateurs in the kitchen as I was when I did that. I look forward to reading the latest version just to see if those oversights were eliminated.

Aside from that, I wholeheartedly recommend this book. I read the reviewer who said he had a separate copy in a safe deposit box. Good Idea!

8 of 9 people found the following review helpful:

5.0 out of 5 stars Simply: The Best Book on Cajun-Creole, period., July 11, 2001

By 

"wardo10" (Omaha) - See all my reviews

This review is from: Cajun-Creole Cooking (Mass Market Paperback)

My girlfriend gave me this book when we started dating. It was the first cookbook I ever owned, I had no idea what a gem it was. Since then my mother gave me all her Cajun-Creole books (about 25 in all), books signed by Emeril and Paul Prudhomme, none compare, this is without a doubt my favorite.

Everyone lays claim to 'authentic' Cajun-Creole recipes, recipes need to have this ingredient or that or else they're not Cajun-Creole. If there were such a standard (there isn't), then this book would have to serve as the measure.

My wife often suggests that giving me this book helped convince me to marry her ;-)