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Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island Paperback – July 9, 2007


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Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island + Who s Your Mama, Are You Catholic & Can You Make A Roux? (Book 2): A Cajun / Creole Family Album Cookbook (Louisiana Classic) + Stir the Pot: The History of Cajun Cuisine
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Editorial Reviews

From Publishers Weekly

Acadiana "Cajun" cooking, America's popular regional cuisine, is captured here by self-taught Dore, who has lived on Avery Island, La., since 1949. With her husband, she managed the Tabasco Company Commissary, cooking for the island's residents, visitors and owners, the McIlhenny family. The book, written with Bienvenu (a Cajun expert best known for co-authoring four books with Emeril Lagasse), is divided into seasons that reflect the rhythm of the island and the cyclical nature of the produce and ingredients used. Within each season, the recipes are divided into menus marking different events, from a May Wedding with Party Pecan Tarts using a flaky cream cheese pastry dough, through a Fourth of July Barbecue with its uncomplicated Commissary Cole Slaw and Eula Mae's Potato Salad (given a kick from Tabasco pepper sauce), to A Family Thanksgiving Feast with a simple Roasted Chicken. Brief descriptions before each recipe ("grits, for those of you not familiar with them, are simply finely ground corn") give the book a homey feel that echoes Dore's dishes, and the reminiscences that she sprinkles throughout add flavor and color to a book that brings this traditional regional style to kitchens everywhere.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Library Journal

Avery Island, LA, is home of the Mclhenny Company, manufacturer of Tabasco sauce, and Dor‚ has cooked for the McIlhennys and their employees for more than 50 years, first at the Tabasco Company Commissary and, more recently, for special events and celebrations. With coauthor Bienvenu, another authority on Cajun food, she presents 17 menus organized by season, from "Easter on the Cheniere" to "A Family Thanksgiving Feast" to "St. Patrick's Day in Acadiana," with 100 or so recipes for Cajun-style home cooking. Bienvenu introduces each menu with reminiscences from Dor‚, and there are black-and-white snapshots of her kitchen, family and friends, and favorite Avery Island spots. For local libraries and other collections on regional cooking.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.
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Product Details

  • Paperback: 256 pages
  • Publisher: Harvard Common Press (July 9, 2007)
  • Language: English
  • ISBN-10: 1558323724
  • ISBN-13: 978-1558323728
  • Product Dimensions: 7.2 x 0.8 x 9.1 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #291,974 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews

18 of 18 people found the following review helpful By James L. Clark on August 15, 2005
Format: Hardcover
Miss Eula Mae has captured the spirit of Cajun cuisine. Of course, it didn't hurt that she lives on Avery Island and cooks under the auspices of Paul McIlhenny(of Tabasco fame). I found the recipes easy to use and uniformly delicious. My only problem was that I had a hard time choosing among all the great offerings. I suspect that I won't live long enough to try them all, but I intend to make a valiant effort to do so. If you like Louisiana cooking, whether or not you're accomplished at it, this is the cookbook for you.
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15 of 17 people found the following review helpful By Visualsummer on January 30, 2005
Format: Hardcover Verified Purchase
My husband has taken up cooking in the last few years and has begun to appreciate cookbooks. This is one of his favorites. We both love the recipes he has tried. He says, "The recipes are delicious and easy to follow. Eula Mae's fascinating stories make the book even more enjoyable."
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11 of 12 people found the following review helpful By A Customer on January 5, 2003
Format: Hardcover
Besides a good collection of everyday Cajun food, this book is rich in the history and lore of the area. Thanks to Eula Mae Dore and Marcelle Bienvenue, the history as well as the recipes of this area will not be lost.
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6 of 6 people found the following review helpful By Michael Ivanovich on May 28, 2009
Format: Paperback
My wife and I have beek cooking from this great cook book for several years and it's become a staple in our kitchen.

Recently, we hosted a dinner party with dishes coming entirely from Eula Mae (with music from The Big Easy soundtrack, Professor Longhair, and the Neville Brothers in the background). We had a great time, and gave each guest a copy of the cookbook as a gift.

Most of Eula Mae's ingredients are common, but the magic of her recipes, the refreshing nature of the meal compositions, and the charm of her stories make this cookbook a unique and lasting addition to any kitchen.

Sorry to hear she passed away. Thank heavens her recipes were saved for all of us to enjoy.
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4 of 4 people found the following review helpful By C. Stephens on March 2, 2010
Format: Paperback Verified Purchase
When I saw this book I knew it was for me. I have visited Avery Island (where Eula worked for the McIlheny/tabasco family) several times and wanted to cook like the real thing! The recipes are easily written and most ingredients are in local grocery. You may have to look a while for gator and craw-fish if not from around here, but even frozen these items work great. Little snipets abound about life on the island and the occasions these recipes were used for. A great read even if you don't cook!
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4 of 5 people found the following review helpful By Anonymous Reader on February 27, 2009
Format: Paperback Verified Purchase
Eula Mae Dore's recipe for shrimp and sausage gumbo-- superb-- is worth the price of this cookbook.

I tried this particular recipe because it looked great in a December 2008 edition of the New York Times Magazine. I served it over black-eyed peas and rice on New Year's Day, 2009, and it was a hit. Do give it a trial. I intend to keep making it on New Year's Day and on other occasions.

The complete cookbook has many recipes that I will likely never attempt (too high in sugar and/or fat content), but the cookbook is a gem. The kindness, generosity, grit and creativity of the late, iconic Eula Mae Dore shine on every page, as does the story of the Tabasco company and its founders on Avery Island. If you read this cookbook, you will be transported to Avery Island, Louisiana and you may never want to leave. Eula Mae's admonitions to cook slowly and with care are wonderful lessons for cooking and for life.

I gravitated to the recipes that focused on main courses (black-eyed peas, Christmas Dinner, the above-referenced shrimp and sausage gumbo, for example), as well as to a tempting recipe for spoonbread, but by all means pick your favorites. You will be thrilled to make the acquaintance of Eula Mae Dore, her husband MoNeg, and her family; Marcelle Bienvenue, her brilliant co-author; the Tabasco Company and its founders; and Avery Island, Louisiana.

Hurrah for Eula Mae Dore, an America original, cher(e)...
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By Hoots Mom on July 15, 2013
Format: Paperback Verified Purchase
A friend of mine had this book and I flipped through it, getting more and more interested with each page flipped. I knew my mother would like it so I ordered it for her for Mother's Day. I ordered one for me, too!! Didn't take any time to arrive. And she loves it as much as I do! You won't be sorry. Very entertaining. Not just a cook book. Eula Mae is a great story teller.
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By Alzina Miller on February 18, 2013
Format: Hardcover Verified Purchase
Love it. Recipe for shrimp is delicious. Biscuit recipe is better than my own. Can't wait to try the pound cake recipe
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Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island
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