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Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country Hardcover – October 1, 1985
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The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!
About the Author
Mr. Angers published this book in respone to a perception that so many were seeking to know and understand what comprises authentic cajun cuisine and to fulfill that need.
Top Customer Reviews
These recipes are stripped down to the bare basics, because that's how Cajuns do it. Cajuns don't customarily use Emeril's Essence (remember, Emeril is from Boston) or carefully measured spices. It's a dash of this, a dash of that, until it tastes right. Don't make it too spicy; you can add your hot sauce later. You will never be able to make authentic-tasting Cajun food if you follow a recipe to a T.... that's not how it's done! You also need to learn how to modify recipes to suit your tastes... if you don't like file' powder, don't add it (many Cajun cooks don't add file' to anything, some put it on the table for you to sprinkle in yourself, some use it heavily). If you don't like okra, don't use it! Again, not all Cajun cooks do (although in response to the reviewer below, when Cajuns do use okra in gumbo, it is always sliced, and it is always slimy. Some people like it that way.)
This book provides excellent framework-style recipes for you to do what you want with. If you want to add tomatoes, go ahead! No one's stopping you! If you want to pour in a half gallon of Tabasco, feel free! If that's how you like it, that's how you like it. If you want to make your roux with butter (or oil or lard or bacon grease) do it that way! It won't change anything important, the recipe will still be fine. That's the beauty of Cajun food.Read more ›
Because the book operates from a narrower scope you may not have the recipes you want. No red beans and rice for example that is a creole dish. You may also notice the lack of tomatoes in many dishes that you normally think would have them. The crawfish etoufee for example has no tomatoes which is classical cajun. This etoufee is little more than butter and the trinity. You get a down to basics recipe for maque choux and i use it often. This book gives you everything you need to be a cajun cook but maybe not everthing you want.
There are many dishes here that you may have never heard of. Try the louisiana pear cake one time. A spice cake with fresh pears is all the rage now at my little restaurant here in tennessee and some of the recipes have allowed me to expand and my offerings to my customers who are not cajun. In fact cajun cake recipes are one of the real strong points of this book. There are about 10 of them compared to only 2 in prudomme's book. You get everything from that pear cake to wine cake and syrup cake. All are wonderful.
This book has helped me as a restaurant owner to become a self taught cajun chef. Everything from cajun ginger cake to vegetarian gumbo. You can't help but love this book.
Why the 4 stars? No dry spice measurements. The dry spice mix is the standard of paul prudomme's recipes but all this book gives you is is cayenne, salt and pepper to taste.Read more ›
Most Recent Customer Reviews
Great booke of Cajun recipes. My neighbor keep having me order it for gifts so it must be good.Published 6 months ago by Cast Iron Lady
I'm not sure how people can write a Cajun cookbook and the recipes not contain layers of flavorings (spices). I don't mean hot, but flavorful.Published 9 months ago by Vinnie's Mommy
Bought this for my mother when it first came out in '86. Have tried to get it away from her ever since, so I just got my own copy. Read morePublished 10 months ago by S Graham
Great book and was delivered sooner than expected. Made a great giftPublished 12 months ago by Rehab Man
This book is full of genuine recipes that I grew up loving. I have bought the book for others over the years and there have been no complaints. Very good book!Published 12 months ago by sunnypw