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Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking) Paperback – April 1, 2006
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About the Author
Top Customer Reviews
First, let me state I have no personal connection with Mr. Fitzmorris. I am an experienced cook who grew up playing in restaurant kitchens. My grandmother ran a restaurant in New Orleans. I know the cuisine very well, have cooked it all my lifr I won one of Paul Prudhomme's cooking contests, and own his cookbooks as well.
Tom Fitzmorris 225 recipes accurately represent the everyday home and restaurant cooking of New Orleans as I have experienced it for 20 years. The seasoning of dishes is balanced and correct, not the overspicing which sears the tongues of tourists at a few not so good restaurants.
As for using Uncle Ben's rice, many excellent professional chefs have long preferred using it for certain dishes, especially jambalaya, because it is delivers predictable consistency and 'holds well'. Paul Prudhomme himself recommends using parboiled rice in many recipes in "Chef Paul Prudhomme's Louisiana Kitchen", which introduced his Cajun recipes to America. The late great Austin Leslie used Uncle Ben's rice. I don't prefer it, but if I were cooking for a large crowd, I might use it for the reasons cited. Any experienced cook knows how to substitute for taste. Another advantage about Tom Fitzmorris's recipes is that they have been tested and worked out so completely that an inexperienced cook who follows the simple instructions can expect EXCELLENT results.
I am going to be fair to Mr. Fitzmorris's New Orleans Food.Read more ›
I too have all of Paul Prudhomme's cookbooks as well as all of Emeril's, Galatoire's, Broussard's, Mr. B's, both Commander's Palace cookbooks and many other New Orleans oriented cookbooks and I'm glad to add this one to my collection.
The book itself is actually one of the better made soft cover books I've purchased and I don't expect it will fall apart.
I have never met Tom Fitzmorris, but I have listened to his radio show a few times and I read his food forum called Talk Food With Tom Fitzmorris. I agree that Ho Hum and Teel Green are nothing more than people who don't care for Mr. Fitzmorris for one reason or another. I wouldn't give their reviews any weight at all. In fact, if you are bothered by their reviews, please go to [...] Click on the Anything Goes forum. Look for the thread entitled, "Well I have it". Read the entire thread and you will see that these reviews have no credibility.
Oh, and I use Uncle Ben's for almost all of my rice dishes. Wouldn't dream of using anything else.
Most Recent Customer Reviews
I left New Orleans after 45 yrs with no favorite cookbook. A family member had purchased this one on my recommendation. I kept borrowing it but now I have my own. Read morePublished 16 months ago by dojo
This dude for thirty years has done a three hour, 5 day a week show on food in NOLA, he knows his sh*t. Read morePublished 23 months ago by F. Lindholm
This cookbook recently arrived and I haven't had time to try the recipes yet. But, what I always do before trying any recipes is to peruse the book. Read morePublished 23 months ago by TangerineSkies2005
The venerable Fitz has captured the best of NOLA restaurant recipes and converted them for home cooking. Read morePublished on December 20, 2013 by Ryan Boudreaux
Adequate cook book, I have other Cajun cook books I use more and like more. But, it never hurts to try something new.Published on December 8, 2013 by Jeffrey L. Shumate
No other words needed: simply fabulous, down home, good times, Zydeco and jazz, New Orleans home cooking! Best of the South!Published on August 23, 2013 by anitat