Customer Reviews

The Encyclopedia of Cajun & Creole Cuisine

5 star:		(64)
4 star:		(5)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This book is the authoritative publication on Cajun and Creole cuisine. The research is reliable, the photography is stunning. The recipes must be kitchen tested as they really work! The historical content is commanding and gives one an insight not only into the culture of South Louisiana but also the determining factor into how and why the cuisine evolved. This is a dependable reference book one can be confident in for any culinary research or party planning. The stories associated with each recipe make wonderful dinner conversation. This book would be a bargain at twice the price.

For the last 5 years we've been living in the deserts of Mexico and southern Arizona. I know all too well what it means to miss New Orleans. On a trip home last summer, friends of ours had this book displayed on their coffee table. I knew immediately I had to have it on my own table in Arizona. People there just don't understand our passion for food and culture.

The book is a salve for my longing for home. It is the most beautiful cookbook I've ever seen. But its so much more than a cookbook -- it's a cultural catalog of south Louisiana history, food and life. Whenever I'm really missing home, I pop in a Harry Connick Jr. CD, browse this tome for a good recipe and cook up something from home while sipping a glass of wine. As the Visa commercial goes...."priceless!" Buy this book!!!

I also bought the book for my Dad who lost all his cookbooks in Katrina -- this is the only book that could come close to replacing a collection of Louisiana cookbooks.

This book goes far beyond any cookbook's boundaries. Yes it has hand picked recipes that are tried and proven and full of history that makes it well worth the price. But The first Chapter, "Louisiana her story" puts this book in a category that has not yet been created. Reading how the seven nations came together over hundreds of years each bringing their own culture and watching it all mesh together to becom what is known as Cajun Creole & Cuisine is rally a work of art. Little things like why the Timbalier Islands are named such by the French Aristocratic women as they saw the islands lighted by tens of thousands of lighting bugs...resembling a grand Chandelier. This book should be in the hands of every Culinary student, history student, Louisiana residences and eateries.
Well researched from front to back...I recommend it to everyone!

This book is a must buy. Being from Louisiana in the heart of Cajun Country, I have seen many Cajun cookbooks. This is by far the best Cajun cookbook ever printed. The book is in full color and would be a great addition to your collection if it were only used as a coffee table book. But it is so much more. I have tried several recipes, including the turtle soup, crab cakes and bananas foster, and all were as good as any restaurant in New Orleans. Bravo John Folse!

The Encyclopedia of Cajun Cuisine (Chef John Folse) is a MUST HAVE for your kitchen! Beautiful photography, detailed information about ingredients and process, every standard REAL Cajun recipe. This tome (it weighs about 20 lbs!) is a steal at $49, and I would have paid far more for it. The first printing, Fall 2004, was sold out weeks before Christmas, but I managed to get 4 of them for gifts beforehand. The second printing (Febrauary 05)is still available here in Louisiana, but seems to be temporarily unavailbe through Amazon (what a shame - keep checking). If you need to make a roux, stuff a crab, or win the gumbo cookoff, this is your source. You may never need the Crawfish Stuffed Nutria Hindquarters recipe, but then again, you never know.

This is one of the best cookbooks I own! Not only does it have great recipies, it also contains a total history of the area and the type food within this book.

This book is unbelievably impressive. After four years, I finally got my copy. This book is roughly 800 pgs. About 100+ are dedicated up front to the story of the seven nations that make up Cajun and Creole cuisine. I love this insightful info. Does it help you cook any better know, but if you like a little background info with your cookbooks, this over-achieves.

What I thoroughly enjoyed was the brief explanation of the difference between Cajun and Creole cuisines. It was only a couple of paragraphs, but I appreciated the plain English. (It's the little things that make me happy.)

The recipes, as expected, are voluminous and accommodate a range of skill sets. Each recipe has a short comment. I would've liked a little more information about the origin of the particular recipe, but I'm greedy like that. (For instance, are these Folse's recipes or a particular family's recipe, etc.) The recipes are organized into the following chapters:

-Roux, Stocks & Sauces
-Breakfast & Lunch
-Appetizers & Hors d'Oeurves
-Soups
-Salads
-Veggies
-Seafood
-Poultry
-Meat
-Wild Game
-Desserts
-Breads
-Dairy
-Beverages
-Festivals
-Plantations
-Holiday & Special Occasion Menus
-Lagniappe

Now here is why four instead of five stars: this is a definitive text (which should have earned a James Beard award), but the photography leaves a lot to be desired. There is a ton of it, but it is poorly lit. It and the graphic design of the book give the entire thing an `80s feel. This was first published in 2004! Although this is a classic reference on Southeastern Louisiana cuisine, the photography makes it feel slightly less than polished. With that said, it is still more than worth the cost of ownership.

In the past, I spoke about my love for Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World). It is still a valid text because it is a great quick reference. The photography is drop-dead gorgeous. However, if you want comprehensive and in-depth, this encyclopedia is for you.

Thank you, John Folse, for this epic undertaking. Any other cookbook you purchase for this cuisine will simply be for collector's purposes. Trust me, you don't need anything else!

This book is awesome. It is not only a cook book but a history book as well it has great pictures and explanations of the origin of the different dishes in it. The book explains in great detail the preperation of roux's and sauces as well. Very well worth the money I paid for it. However the book is very large and heavy. It weighs over 10lbs.

What a gift this was. Was delivered by accident two doors down, and my eldery lady neighbor had it loaded in her car to deliver it to me. Really. I was recovering from neck surgery and had to drag it inside my house. Must weigh 100 pounds. The wonderful part is all the history. The best part are the recipes. Trust me, they work. It is Chef's attitude and touch that comes through for me. It affirms and validates my cooking, moreover it gives me great techniques and ideas. Buy it for the history, relish it for the flavor. If you need a Creole/Cajun Cookbook, this is it.

The pictures are exceptional, better than many coffee table books I've seen. Also, the recipes are detailed though some of the ingredients are hard to obtain outside of Louisiana.