Customer Reviews

Cajun & Creole: 50 Classic Recipes: The very best of spicy cooking New Orleans style--all the traditional dishes shown step-by-step, from Seafood Gumbo to Jambalaya

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I am always scared to buy books on Louisiana cooking because I am a La. Creole and can usually predict the recipes ahead of time but this book has some really great down home Country-Creole French cooking styles. Very easy to get ingrediants, and even a Louisiana native with a flare for cooking can learn something new and exciting. I love this book. Just got it an hour ago and I have already went to the store, picked up some items and the food is on the stove and smelling BON!!! Love it!!!
I also am one of the rare Louisiana natives that do not eat seafood and while there are many, many great seafood recipes there is also plenty for non-seafood eaters.
The only issue I have with this book is the fact that follows the typical post 1890's Louisiana racist writing styles, meaning that obvious food dishes created by Black-mixed race Creoles (the dominant Creole group in New Orleans during most of the 1800's) are not given credit for obvious African-Native American style dishes like Gumbo and Jambalaya. White Creoles didn't cook using "slow cook African blending methods"-in fact they didnt cook at all being that many had slave girls doing it for them. So, the history is wrong in the "intro" chapters.

Of all the NO cookbooks I have this is one of the better ones. It is clear, Ingreaients arre readily available and the recipes are great. I would recommend this cookbook to anyone.

This book is small in page numbers but it has great pictures and good recipes.

Great cookbook for the region of New Orleans-very authentic. Although, some ingredients are hard to find outside of New Orleans, I was able to find some at specialty stores.