Customer Reviews

Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants

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New Orleans has always, until Hurricane Katrina, been first and foremost famous for its food and restaurants. Recipes from Historic Louisiana is a collection of 120 favorite dishes from chefs at 48 of Louisiana's most famous restaurants. The history, stories and 130 full-color beautiful photographs combine with the recipes to enable you to recreate this incredible cuisine at home. The book is interesting in of itself for its historical content and the recipes are great.

I served the Mashed Sweet Potatoes with Bananas and Vanilla from G. W. Fins restaurant at a recent dinner party and received several requests for the recipe.

The authors present easy-to-follow instructions for all the famous Creole and Cajun dishes that will bring back fond memories of New Orleans for those familiar with the Crescent City. And even if you've never been there, you'll have a hard time trying to decide which recipe to try first.

Some of my favorite recipes from the book are Bananas Foster French Toast, Pesto Cheesecake, Slow Roasted Brisket, and Mashed Sweet Potatoes with Bananas and Vanilla. If you've ever been to Louisiana, or are familiar with its cuisine, you'll love this book. I haven't been there in over 20 years and Recipes from Historic Louisiana was a real stroll down memory lane, in addition to being a cookbook that you'll want to have. The book is beautiful, the recipes are sublime, and a portion of the proceeds from the sale of this book will benefit the National Trust for Historic Preservation Hurricane Relief Fund.

Linda and Steve Bauer cooked up a big 'ole gumbo pot of the best of Louisiana cuisine. Their timing was a divine appointment as they may have unknowingly preserved precious cultural treasures in the wake of Katrina. Bravo!

This is one of the best cookbooks that I have ever bought It is full a great recipes and beautiful pictures. Linda and Steve Bauer had done an excellent job on this book.

Fara Raines

I recently received a couple of books, and Ms. Bauer's was in the stack. After I skimmed it, I called a friend and started talking about the recipes as well as New Orleans in general. An hour later I realized we were STILL talking about her cookbook!

Bottom Line: I consider Top Ramen a food group and I was enthralled. Anyone with even a slight interest in cooking or New Orleans will be extremely pleased with this offering.

The collaborative effort of Linda and Steve Bauer, "Recipes From Historic Louisiana" is a compilation of recipes drawn from the head chefs of forty-eight popular restaurants and dining establishments from Louisiana and ranging from Alexandria, through Evangeline Country, to venerable New Orleans. Embellished with fascinating stories combined with savory 'kitchen cook friendly' recipes that can transform ordinary meals into culinary delights, "Recipes From Historic Louisiana" showcases dishes that range from Bronzed Stake with a Gingersnap Gravy (K-Paul's Louisiana Kitchen); to Barbecue Rib-Eye (Dickie Brennan's Stakehouse); to Trout Meuniere Amandine (Galatoire's); to Gumbo Ya-Ya (Commander's Palace); to Spiced Butternut Squash Soup (Mabry House). For a 'kitchen cook friendly' collection of authentic Louisiana cuisine, add Linda and Steve Bauer's "Recipes From Historic Louisiana" to your cookbook shelf! Also very highly recommended is the Bauer's companion collection, "Recipes From Historic America: Cooking & Traveling With America's Finest Hotels".

Many of the photos in this book were taken 5 days before Katrina hit. I know because I took them. We stayed at the Maison de Ville Audubon Cottages where John James Audubon lived while he painted some of his now famous water colors of North American birds. And it is in the heart of the French Quarter. Try it after you have tried the book.