A 48-page saddle-stitched soft cover book containing 100 recipes selected by the editors of Acadiana Profile, "The Magazine of the Cajun Country." For example, Boudin, Couche Couche, Maque Choux, Mirliton, Crawfish Etouffee, Chicken Fricassee, Pralines -- the classics of South Louisiana cuisine.
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Most Helpful Customer Reviews
63 of 63 people found the following review helpful:
5.0 out of 5 stars
Do you really want to know how to cook Cajun Food?,
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This review is from: The Top 100 Cajun Recipes of All Time (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. Chicken Stew 2 tablespoons butter - 1/2 cup flour - 1 onion, chopped - 1 bellpepper, choppped - 1 rib of celery, chopped - 1/2 cup of chopped parsley - 2 cups of water - 1 chicken, cut up - Salt and pepper to taste - 1 teaspoon of garlic salt. 1. Make a roux by blending butter and flour in a sauce pan and continuously stirring over medium high heat until dark brown. Stir vigourously and don't burn. 2. Add everything and cook until the chicken is boiled off the bone. Cull out all the bones, cartiledge and skin. Serve over rice. Mrs. Mary Colar Franklin, (St. Mary Parish)
3 of 3 people found the following review helpful:
4.0 out of 5 stars
Great basics for Cajun cooking,
Amazon Verified Purchase(What's this?)
This review is from: The Top 100 Cajun Recipes of All Time (Paperback)
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.
1 of 2 people found the following review helpful:
5.0 out of 5 stars
Awesome, Useable Cookbook,
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Amazon Verified Purchase(What's this?)
This review is from: The Top 100 Cajun Recipes of All Time (Paperback)
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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