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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

4.7 out of 5 stars 40 customer reviews

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Editorial Reviews

About the Author

Tom Fitzmorris started The New Orleans MENU, a review of New Orleans dining, in 1977; 20 years later the publication evolved into its current form as a daily Internet newsletter. Tom's radio show, "The Food Show," is broadcast every afternoon on WSMB 1350 AM. He is the former editor of the weekly newspaper Figaro, and the monthly New Orleans Magazine. Tom became a Certified Culinary Professional from IACP in 1986.
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Product Details

  • Paperback: 336 pages
  • Publisher: Stewart, Tabori and Chang (April 1, 2006)
  • Language: English
  • ISBN-10: 1584795247
  • ISBN-13: 978-1584795247
  • Product Dimensions: 7.1 x 0.9 x 9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #1,171,161 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
The first 2 reviewers appear biased against Mr. Fitzmorris as they misrepresent "Tom Fitzmorris New Orleans Food". The book itself is NOT "poorly made". It is published by Stewart, Tabori and Chang, a subsidiary of Harry N. Abrams. The book construction is solid, the format is easy to read and use.

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.
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Format: Paperback
I lived in New Orleans for 25 years before Katrina drove me out. Now I'm in Texas, where it's hard to find decent jambalaya. I come from the Midwest, not particularly known as a food mecca (and deservedly so), where salt and black pepper was generally as crazy as cooks got when they added spice. So New Orleans food - in fact, South Louisiana food - was a revelation. I quickly learned the cuisine. Everybody knows the grand restaurants of the city, but New Orleans was also a place of great home cooks. EVERYBODY was interested in food, the way EVERYBODY in Boston is interested in the Red Sox during a winning season. Fitzmorris has some grand dishes, but he also honors those home cooks (he's a home cook himself). Starved of decent gumbo, crawfish etoufee, and duck since August 2005, I've begun working through his recipes and have yet to be disappointed. I'm not a great cook myself and am only as good as my recipe. I can't think of a better collection than this one for the true taste of New Orleans. Furthermore, Fitzmorris is donating a good hunk of his profit to hurricane relief, so in addition to stuffing your face with glorious calories, you're also doing a good deed. A note of warning: You will need stocks and a lot of chopped veggies. Good stock now comes in boxes. Cuisinarts reduce the drudgery of chopping. What are you waiting for?
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Format: Paperback
I agree with Paula. This is a great cookbook for the home cook who wants to prepare and serve New Orleans cuisine. I've seen many of the recipes before on the Tom Fitzmorris website, so I've made some of these dishes already and can attest to them. The root beer glazed ham is delicious. I love the mirliton and shrimp soup, the barbeque shrimp and the crabmeat West Indies. I look forward to trying some of the other recipes.

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.
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Format: Paperback
I've been looking around for a while for a good beginner's introdcution to New Orleans cooking, and I think this is the one. Yes, there are probably a few other cookbooks out there that will do more to please the purists, but for people who just want to make excellent food at home that really does rival what you'll get at Upperline and Commander's Palace, I haven't seen anything better. I've only had this book for a little over a week, but I've already tried the seafood gumbo and the spicy shrimp with cornbread and have found them both to be delicious. A great resource from one of the real heroes of the New Orleans food scene.
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