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The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food of the World Cookbooks) Hardcover – February 15, 1998

4.2 out of 5 stars 14 customer reviews

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Editorial Reviews

About the Author

New Orleans native John DeMers is the author of thirteen books including Arnaud's Creole Cookbook and The Best Wining and Dining in New Orleans. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program "Steppin' Out."
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Product Details

  • Series: Food of the World Cookbooks
  • Hardcover: 144 pages
  • Publisher: Periplus Editions (HK) ltd. (February 15, 1998)
  • Language: English
  • ISBN-10: 9625931007
  • ISBN-13: 978-9625931005
  • Product Dimensions: 9 x 0.5 x 8 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #177,060 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Bought this book in hardcover from an expensive shop in the French Quarter while on vacation. Came home and bought the very same book from Amazon for half the price. Loved it so much, I'm giving it away as presents. It's useful because it's not just a collection of recipes from famous New Orleans restaurants, but it also starts with the basics of Cajun and Creole cooking and kitchen utensils and ingredients that are preferrable. Also it's well illustrated.
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Format: Hardcover Verified Purchase
My Gourmet Club recommended this book for New Orleans recipes for an upcomming Mardis Gras themed dinner. I made the bread pudding with whiskey sauce which I found in this book. It was easy and came out great. Other members made the Jambalaya and the Gumbo. The recipes in this book are easy to follow and it takes a lot of the mystery and mystique out of Cajun cooking. I have seen a lot of very complex recipes for this type of cuisine but this book has easy to make versions that taste as good or better then some that take hours of time and use very complicated techniques to create.
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By Ski-ball on November 26, 2011
Format: Hardcover Verified Purchase
I'm not from the Big Easy. Have only been there a handful of times. This cookbook has my favorite crawfish etoufe recipe.
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Format: Hardcover
I have been involved in gourment cooking for 20 years. I have many wonderful cookbooks and this one is in my top "5". The recipes are easy and the results are "high-end". For example....the bread pudding is almost as good as I have had at Arnauds. You won't be sorry...if you purchase this book.
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Format: Hardcover Verified Purchase
My brother has lived in New Orleans for just under ten years and turned me onto this book. I have tried at least 5 recipes in the past year. My personal favorite is the Jambalaya recipe on page 76. I added more tabasco sauce and substituted chicken for the ham. The key to a a great Jambalaya is a well seasoned pot. I bought a Cast Iron Dutch Oven and only use it for my Cajun Dishes. Buy this book and Enjoy the Cajun Cooking Experience.
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Format: Hardcover
I made a number of these recipes for a Creole Thanksgiving we hosted this year and was incredibly pleased with the results. The recipes are easy and straight forward with amazing results, even if you are making them for the first time. We made the Oysters in Cream, Maque Choux, Bread Pudding and Whiskey Sauce and the Pecan Pie. All our guests raved about the food.
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Format: Hardcover
A friend of ours bought this for us as a gift. I'm glad we didn't spend any money on it. Every time we've tried to make any of these recipes, they haven't turned out. I get the feeling most of these weren't tested before they were put into the book.
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