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The Top 100 Cajun Recipes of All Time Paperback – November 1, 1994


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The Top 100 Cajun Recipes of All Time + The New Orleans Cookbook + Chef Paul Prudhomme's Louisiana Kitchen
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Product Details

  • Paperback: 46 pages
  • Publisher: Acadian House Publishing (November 1, 1994)
  • Language: English
  • ISBN-10: 0925417203
  • ISBN-13: 978-0925417206
  • Product Dimensions: 10 x 7 x 0.2 inches
  • Shipping Weight: 4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #93,015 in Books (See Top 100 in Books)

Customer Reviews

4.2 out of 5 stars
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75 of 75 people found the following review helpful By David Borisenko on June 29, 2000
Format: Paperback
My wife and I are avid fans of Cajun and Zydeco music, and we take trips to Louisiana as often as possible to go to festivals and dance. On one of our trips we stopped by The Cajun General Store in Lafayette to do some souveneir shopping. I spied "The 100 best Cajun Recipes of All Time" on a book rack. It was a humble little pamphlet and very reasonably priced. I figured that any book that made that boast for so little a financial risk was worth a try. That gamble paid off with years of great eating.
I haven't tried all the recipes, only about 20. Not only have I not been disappointed, I have eaten some of the best food of my entire life. You won't find Paul Prudhomme in this cook book, but you will find Manning "Pete" Broussard of Lafayette Parish. Never heard of him. Well, don't feel bad, no one outside of his family has probably heard of him either. You see, these recipes were collected by Acadiana Magazine over a period of 20 plus years. The were sent in by true Cajuns who probably learned the recipes from their family members who had been perfecting them for generations. Most of the recipes are very simple. For example, there is a chicken stew recipe that I frequently make, and most of the time, I only need to buy chicken to have everything I need to prepare it. If you follow the instructions, you really do not need to be a great cook to prepare great Cajun food. But you do need patience, because most of the recipes require several hours to be prepared right.
I can't emphasize enough what a great buy this book is. If you like to eat great comfort food, you will be forever grateful that you purchased it. If you don't believe me, try this recipe and see if you are convinced.
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10 of 10 people found the following review helpful By Linda's review on March 22, 2011
Format: Paperback Verified Purchase
As a native of South Louisiana, I love Cajun cooking and have long read the Acadiana magazine, and saved recipes from it. This little cookbook takes thebest from the magazine. These are the basic recipes that we love--gumbo, etoufee, bisque, all the favorites of the region. There is a section for cooking game for those who like it. After traveling around this country and some places in Europe, I think the best food anywhere is South Louisiana Cajun cooking! I may be a bit biased, but someone must agree with me, since Cajun has become so popular. We were in a pub inEngland and Cajun food was on the menu. The book is simple and there are no pictures, but the recipes are easy to follow. For the price, well worth it.
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3 of 3 people found the following review helpful By Mr Scrith on December 16, 2013
Format: Paperback Verified Purchase
This is filled with great recipes that taste great and aren't that difficult to make. Put together a party for 8 with a handful of recipes that everyone enjoyed. I'm looking forward to making more of these.

There are two 'gotcha's that you have to watch for as you start making stuff from here:

Not everything is spelled out. Example of a recipe that called for "a cup and a half of Roux", they do include a generic Roux recipe in the front of the book but don't list how much it makes, leaving the reader to figure out how much to multiply the recipe by to make a cup and a half (8x it turns out).

Quantities seem more for big families, I made two recipes for a party (seafood gumbo and smothered okra) and even cutting the recipes in half I had way too much food for 8 people. Neither recipe stated how many servings they would make. In the end, for smaller families be prepared to cut recipes down to a quarter or less, this might make for some interesting measurements but will prevent your fridge overflowing with leftovers.

Definitely get this recipe book, some great food here!
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6 of 7 people found the following review helpful By M. Johnson on January 9, 2010
Format: Paperback Verified Purchase
This is the best of Cajun cookbooks. The recipes are easy to do and the flavor and taste is pure LA!! AWESOME BOOK!
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8 of 12 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on February 5, 2007
Format: Paperback Verified Purchase
`The Top 100 Cajun Recipes of All Time' from the editors of `acadiana profile' and `The Justin Wilson Cookbook' are two excellent little sources for Cajun (Arcadian) recipes. Their primary value lies in both their relative authenticity and in their low cost. For a more complete source of `relatively authentic' Cajun recipes at a slightly higher cost for over twice as many recipes, I suggest `Cajun Cuisine' from the Beau Bayou Publishing Company.

It's interesting that all these books come from very local sources. In this regard, they share a characteristic of some of the best Pennsylvania Dutch cookbooks. This is easily understandable, as unlike `Southern' cooking and `Tex-Mex' cooking, Cajun and Pennsylvania Dutch cooking both come from just a few counties in just one state (Louisiana and Pennsylvania respectively).

While both of these books are inexpensive and `kitchen friendly' (will lie flat on the kitchen table while you cook), there are some important differences. The `Top 100' book is simply recipes and nothing but recipes. Justin Wilson's book has fewer recipes (and NO INDEX!) but lots of homey observations so familiar to anyone who saw him on his PBS cooking shows. Another big difference is that in spite of the fact that Wilson was an `amateur' cook, he was an `amateur' in much the same way as Julia Child was an `amateur', in that they did not cook in professional (restaurant) kitchens, but they knew a whole lot about cooking technique and their technique did show a lot of professional touches. To be sure, Child was a much more accomplished teacher and literally a more accomplished researcher into her chosen field than Wilson, whose primary attraction was not `technique', but `bon hommine' (sic).
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