Customer Reviews

Creole Nouvelle: Contemporary Creole Cookery

5 star:		(3)
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This is a great book on Creole cooking. Carey's recipes are straightforward, and his directions are clear and easy to follow. The recipes he includes from the five New Orleans chefs and restaurants that he selected to be in the book with him are innovative approaches to Creole cuisine. I do a lot of oriental cooking, and I like the way he has chosen to include aspects of that cuisine. This isn't a book for the complete novice, but a moderately experienced cook will find a wealth of interesting dishes and historical information about this unique American style of cooking, all presented with a great sense of humor. This is an excellent addition to any cook's library.

I have eaten in all five of the restaurants (Bayona, Peristyle, Marisol, Herbsaint and Lilette) from which Carey has recipes in this book - and loved every meal. Many say (and I do not argue) these are the best restaurants in New Orleans. I bought the book based on a review I saw in the March issue of Restaurant Hospitality magazine - an industry trade magazine. Here is what got me: "There's plenty of culinary firepower in this group to be sure. But Carey's got some cooking chops of his own, plus an enviable attitude about why Creole food needed some contemporizing by his distinguished friends." And later: "All in all, it's quite a collection: And future cookbook authors take note: this book's all-star cast approach is one worth exploring on other topics."

It is a great concept and I am happy to have recipes all in one place from the best chefs in New Orleans.

I am so pleased to have finally found a Creole cook book that was written by a professional chef for serious amateurs or other professional chefs. Chef Carey's recipes are new and refreshing while still keeping in touch with classic Creole dishes. This book gave me a greater understanding of cooking Creole cuisine by using classic techniques that he emphasizes in each recipe. While reading and looking through the book I felt like I was in the kitchens of the French quarter restaurants that he highlights in the book. This is because of one of the unique features of the book, lagniappes, which are tidbits of information for each recipe. These lagniappes are great because they gave me a greater understanding of the recipe itself. I think that these are so important because many people, including myself don't know all that much of Creole cuisine.