Customer Reviews

Cajun-Creole Cooking

5 star:		(15)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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.

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!

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 ;-)

I was born and raised in southwest Louisiana, and grew up with all of the wonderful Cajun and Creole dishes in this book. This book contains excellent recipes, excellent photographs, and wonderful background text. Also, a list of suppliers is included.

This is the cookbook I have recommended to all of my friends who ask about Louisiana cooking. It's a shame that it's out of print.

No other Cajun recipe book compares to this one. I wanted Grandma's recipes, and now I have 'em! The Jambalaya and Fricassee recipe's are famous at my house.

Terry Thompson-Anderson's newest edition of Cajun-Creole Cooking was a
pleasant surprise. It is the fourth time I have purchased her book (because friends didn't return them) and this update is even better. Terry was a consultant when we opened the original Cajun-Creole restaurant
Cafe Nola in Philadelphia. Her recipes won us a following that kept us in
business for 16 years. I used her latest book for the Mardi Gras celebration at our even longer-running Copabanana which has been doing Tex-Mex for 30 years. I look forward to her newest "Texas on a Plate" for refining my Texas recipes at Copa. My kitchen staff was wowed by the depth of flavors her recipes produce.

Possibly THE BEST cookbook dealing with cajun recipes. Originally published by HP Books, I now keep a copy in a safe deposit box. (no kidding) All the recipes are very informative and consice. With a list at the end to order supplies you may not have in your area. Not for the faint-hearted, lots of the recipes are spicy, but very delicious. After living in New Orleans, I feel like I can cook Cajun with the best of them. You won't be disappointed. Whether you choose the more refined Creole-French recipes or the down-home cajun recipes you and your guests will be quite impressed, even if you have never set foot in bayou country.

I've had this book for years and have had caterers steal the recipes from me :) Especially the Jezebel sauce :)

Of 200+ cookbooks, including two dozen Cajun-Creole, this one is the greatest. Muffuletta and Olive Salad; Oyster-Artichoke Soup; Red Beans and Rice with Sausage, Bananas Foster, and dozens more of the BEST in New Orleans eating. If you're not from there (I am), get this book before you go, eat 10-20 of these dishes while there, then cook 'em when you get home. It will change your life.

Just skimming through this cookbook makes me homesick for the Gulf Coast. If you have ever had beignets at Cafe du Monde in New Orleans, you will certainly appreciate the beignet recipe. The muffuletta sandwich with olive salad dressing is right out of the French Quarter. This book is the genuine thing if you are serious about turning out great cajun dishes. And the price is right.