Customer Reviews

Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

5 star:		(9)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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.

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.

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."

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.

We love Eula Mae's recipe. I had gotten her autograph on two of these books for family and friends. We treasure these books. Use to wait on her daughter and son-in-law when I was in banking. Also work volentering with her assistant's sister. Wonderful book to have and cherish.

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!

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)...

After a wonderful forward by Paul McIlhenny (Tabasco) and introduction by
Marcelle Bienvenu (Who's your mama) you know this book has to be good.

The recipes are by Eula Mae, a long time cook for the Tabasco company, and
the narative is by Marcelle. Together they provide an insightful look into
Louisana Cajun cooking.

This is a wonderful history of Avery Island which includes many wonderful recipes. You cannot go wrong with this cookbook!!!!

This book is a classic. Eula Mae passed away in 2008 and this book is her legend. Great recipes and insight to food of the South.