Gumbo Shop : A New Orleans Restaurant Cookbook

Gumbo Shop : A New Orleans Restaurant Cookbook
Average customer rating:

The best recipes for everyday food

Gumbo-licious!

Great Restaurant Recipe Cookbook

Recipes that taste better than at the restaurant!

Good Vegetarian Options

Gumbo Shop : A New Orleans Restaurant Cookbook
Richard Stewart
Manufacturer: Gumbo Shop
ProductGroup: Book
Binding: Paperback
Similar Items:

The Commander's Palace New Orleans Cookbook

The Little Gumbo Book

Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)

The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans

New Orleans Classic Desserts: Recipes from Favorite Restaurants

ASIN: 0966863607

Book Description

A cookbook featuring over fifty traditional and contemporary Creole recipes from the venerable French Quarter restaurant, authored by Gumbo Shop president and executive chef Richard Stewart. The foreword, by acclaimed New Orleans historian Peggy Scott Laborde paints a broad picture of the city's history, including how and why food plays such a big part. Bits of local lore accompany each recipe, and there are 25 beautiful color photographs, A glossary ans list of mail order food sources are included.

Customer Reviews:

The best recipes for everyday food.......2006-11-28

This is not a cookbook for the gourmets. This is for everyday people who love food made with ingredients readily available on the Gulf Coast. And the recipes really do yield results that taste like the restaurant's dishes. I've had the Crawfish Etouffe recipe made in Pennsylvania, and it was an exact duplicate of what I order at the restaurant.

Eat at the Gumbo Shop whenever you can. The rest of the time, use their cookbook.

Caroline Jumper
San Jose

Gumbo-licious!.......2006-08-08

My husband and I had the pleasure of checking out the Gumbo Shop when we were in New Orleans for Thanksgiving some years back. We savored our meals there and would wax nostalgic for our experience even months later. A little while after we got home, they published this cookbook - I immediately bought it for him as a surprise.

This small cookbook is THE creole powerhouse of our kitchen! We've made nearly every recipe in here with stellar results everytime! Our favorites are the peppery Crawfish Etouffee, yummy and dense Chicken Espagnole - with our more vegetarian leaning friends loved the Gumbo Z'erbs. The Vinaigrette Dressing has become our house staple.

We've bought (and been gifted) many Cajun/Creole cookbooks over the years - but nothing has managed to knock the Gumbo Shop cookbook down from it's proud pedestal. Simply the best!

Great Restaurant Recipe Cookbook.......2006-06-26

Excellent recipes that are easy to understand and prepare. The homemade mayonnaise is a no-fail product that is far superior to anything bought from a store. If you like New Orleans style food, this is a must have cookbook.

Recipes that taste better than at the restaurant!.......2006-01-24

We ate at the Gumbo Shop in August 2004 and had a really good meal there--not great, but really good, and we decided to get a copy of their cookbook since we like cooking Louisiana-style food at home.

We were pleasantly surprised when the recipes we made from this book actually came out tasting better than the food we had at the restaurant! The bread pudding and praline sundae recipes are now among our favorites, and the recipes are all well-written and easy to follow. This book has gotten so much use in the past year and a half that we're buying another copy (the one we have is hopelessly stained and worn from too many kitchen spills.)

Good Vegetarian Options.......2005-09-08

Having visited the Gumbo Shop in New Orleans I just had to get the recipe for their Gumbo Z'herbs. It was awesome at the restaurant and almost awesome when I followed the recipe. I guess a recipe doesn't make you a great chef. Anyway, the pictures are wonderful and almost all of the recipes are easy to follow with great results.

The Commander's Palace New Orleans Cookbook

Average customer rating:

DELICIOUS FROM FIRST PAGE TO LAST!
Just like a trip to New Orleans

The Commander's Palace New Orleans Cookbook
Ella Brennan , and Dick Brennan
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Chef Paul Prudhomme's Louisiana Kitchen
Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan
Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant
Arnaud's Restaurant Cookbook

ASIN: 0517550490
Release Date: 1984-12-13

Book Description

There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."

The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.

There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.

Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

Customer Reviews:

DELICIOUS FROM FIRST PAGE TO LAST!.......2007-07-14

COMMANDER'S IS A WELL-KNOWN RESTAURANT IN NEW ORLEANS THAT IS A PART OF THE HISTORY AND FABRIC OF THIS CITY...I LOVE THE RECIPES IN THIS COOKBOOK, AND I FEEL LIKE I'M DINING THERE USING IT. YOU CAN MAKE THE DELICIOUS DRINKS & APPETIZERS WHICH ARE GREAT FOR TWO OR A PARTY...OR YOU CAN MAKE A WONDERFUL COMMANDER'S DINNER TO DESSERT! IF YOU HAVEN'T BEEN TO THE RESTAURANT YOU MUST GO....BUT THE COOKBOOK HELPS GET YOU THERE IF YOU CAN'T COME TO NOLA. I'M SO GLAD COMMANDER'S HAS REOPENED, BUT IT'S GREAT TO HAVE THEIR COOKBOOK SO I CAN ENJOY THE FOOD ANYTIME.

Just like a trip to New Orleans.......2000-03-28

As a proud owner of literally hundreds of cookbooks, it's always a wonderful surprise to discover a terrific book that I've never seen or heard of before. The Commander's Palace New Orleans Cookbook is just such a book. This book was recently used as the basis of two recipes in a gourmet cooking class I attend once a week, and the results were outstanding, to say the least. We started the meal with Commander's Garlic Bread which was served with Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil. The main course, grilled salmon and barbequed mouth watering smoked spare ribs, were simply out of this world ... with a sauce inspired by this book's suggestions. But when we got to the dessert! We made Bananas Foster, a favorite dessert in New Orleans, and one of the most rich and wicked desserts you'll find anywhere - flambéed with banana liqueur and rum, and served over vanilla ice cream. This recipe alone will transport you to another world... a world that will have your taste buds swirling for days and leave you hankering for a trip to New Orleans to visit the Palace yourself.

The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans

Average customer rating:

A simple cookbook of fifty-seven classic Creole recipes
Authentic New Orleans
I have a happy hubby !
Excellent recipes clearly explained
Delicious, authentic recipes; clear instructions.

The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans
Gwen McKee
Manufacturer: Quail Ridge Press
ProductGroup: Book
Binding: Hardcover

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Similar Items:

The Little Gumbo Book
Best of the Best from Louisiana
The Top 100 Cajun Recipes of All Time
New Orleans Cookbook
Gumbo Shop : A New Orleans Restaurant Cookbook

ASIN: 0937552429

Book Description

Want to capture the cuisine of New Orleans? Here it is! Now you can re-create that special Crescent City magic right in your own kitchen.

In the same manner and style of The Little Gumbo Book, author Gwen McKee presents fifty-seven classic New Orleans dishes, with entertaining notes and stories woven throughout. All are popular favorites that originated in, became famous in, or simply are enjoyed in New Orleans.

In clear presentations that include microwave, low-calorie and substitution suggestions, there are easy methods for Shrimp Creole, Crawfish Etouffee, Remoulade Sauce, Seafood Gumbo and Blackened Redfish, as well as a way to prepare Perfect Boiled Shrimp—with an incredible sauce.

Ever heard of calas, mirlitons, courtbouillon, grillades, cushaw or maque chou? Delicious, and all quite achievable. Learn secrets to success with red beans and rice, po-boys, muffulettas and Oysters Rockefeller. there are two special seasonings to highlight your Creole cooking, and so many things to do with French bread—wait till you try Frenchies!

Within these pages, you will learn how simple it is to make yummy Chocolate Eclairs, to flambe elegant Bananas Foster, to bake a fun Mardi Gras King Cake, to whip up a batch of Creamy Pralines...Mmmmm...welcome to delicious New Orleans!

Customer Reviews:

A simple cookbook of fifty-seven classic Creole recipes.......2004-11-11

Gwen Mckee'sThe Little New Orleans Cookbook is a simple cookbook of fifty-seven classic Creole recipes, from trout amandine to jambalaya to New Orleans vs. microwave bread pudding, and more. Straightforward instructions, along with notes offering delicious variations or bits of history and tradition, make the recipes easy-to-follow. An excellent introduction to a wondrous and flavorful style of food preparation, The Little New Orleans Cookbook is a marvelous addition to personal and professional ethnic cookbook collections.

Authentic New Orleans.......2003-04-28

I picked up this book at the airport as I was leaving New Orleans. I had tried many of the dishes at restaurants in the city, then recreated them with the cookbook at home. The instructions are easy to follow, and the recipes are very much like what I had in New Orleans. My family wants me to make every recipe in the book.

I have a happy hubby !.......2002-11-18

Oh my goodness ! Have you ever wanted to cook down home creole dishes ? If so, this is the book for you. Simple instuctions and obtainable ingredients. I just made the Seafood Gumbo and it is out of this world. (Don't forget to make it the day before ;) The Chocolate Eclairs are to die for and easy to make. This little book is a must have for every good cook and my guys love every recipe. If I could give it more than 5 stars, I would. Buy it ! Buy one for a friend. A wonderful cookbook.

Excellent recipes clearly explained.......2000-03-21

This is one of the finest cookbooks I've used and definitely the best I've seen with regards to New Orleans cuisine. The recipes rarely require anything extraordinary and substitutes are suggested in those rare cases where required. In addition, she adds pronunciations which are often helpful for those of us who are creloe deprived.

Ms. McKee has done a fantastic job bringing the recipes to life. I could smell the fresh pralines cooling in her kitchen and couldn't wait to make a batch of my own. If you love Southern cooking, this small book will be a wonderful guide.

Delicious, authentic recipes; clear instructions........1998-01-22

Absolutely the best Louisiana cookbook out there! As a native of south Louisiana, I've never found a Louisiana cookbook that has truly authentic dishes--like the ones I grew up with--but this one does. And every recipe I've tried from this book has been delicious. It's not a large book, but EVERY recipe is worth making.

Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

Average customer rating:

Laissez Le Bon Temps Roulez!
Ripoff Book
Fantastic Story - Not so good cookbook
Very Pretty book about a great restaurant. Not great cookbook.
Long Awaited...it's the best!

Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant
Melvin Rodrigue , and Jyl Benson
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
Leon Galatoire's Cookbook
The Commander's Palace New Orleans Cookbook
Arnaud's Restaurant Cookbook
Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant

ASIN: 0307236374
Release Date: 2005-10-18

Book Description

Winner of the James Beard Foundation’s Award for Outstanding Restaurant of 2005

Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant. A century after opening its doors, Galatoire’s has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting.

Galatoire’s Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire’s reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish.

All of the traditional Galatoire’s favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo. And there’s a recipe for every occasion—whether you’re looking for an indulgent brunch such as Crab Sardou, a hearty showstopper like Venison Fillet with Juniper Berry Demi-Glace, or an easy, delicious weeknight dinner of fresh fish drizzled with lemony Hollandaise sauce. Brandy Milk Punch and Champagne Cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or Chocolate Pecan Pie—if they can find room after the meal!

This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoire’s Cookbook is the ultimate celebration of one of New Orleans’ most beloved restaurants.

Customer Reviews:

Laissez Le Bon Temps Roulez!.......2007-07-12

Great book. It also includes some recipes. This is the best restaurant in New Orleans! What fun it was to spend hours chatting, eating and drinking on Sunday afternoons at Galatoire's with friends and family. I am a native New Orleanian now living in WA state and miss the unique, wonderful food and people of New Orleans. Now with Galatoire's recipes I can recreate a bit of home.

Ripoff Book.......2006-12-10

Unfortunately, Galatoire's Cookbook is little more than a ripoff of books and articles that have previously been published. Many of the recipes reflect those in Leon Galatoire's cookbook (as a member of the revered restaurant family, he was in a position to know the material first hand); and much of the copy seems to be lifted from an earlier work, Galatoire's: Biography of a Bistro. Although the book is slickly framed in a beautiful cover, it offers nothing new for those familiar with the venerable instution on Bourbon Street, and for those who know and love the Creole bistro, it offers nothing, save annoyance.
Avoid this book.

Fantastic Story - Not so good cookbook.......2006-07-26

Would I recommend buying this book - absolutely YES - especially for anyone who has ever had lunch or dinner at this fantastic landmark. Through the stories, you will hopefully relive your experiences at this wonderful institution. If you haven't been there, it will make it a spot that you won't want to miss.

Would I recommend buying this as a cookbook - sadly - No .

Galatoire's in New Orleans is a feeling - an experience - something that you must indulge in. The writer of this book has definitely had this experience and it shows through the wonderful stories as well as pictures included in the volume. But as a cook book, there is something very wrong. I am far from being a professional chef but also by no means a novice in the kitchen. I looked forward to all the exciting dishes described and had a difficult time trying to pick the first one to try. It was a great disappointment. I have since prepared at least 4 or 5 other dishes - all with the same frustrating outcome. Where it called for certain ingredients not found locally, I ordered them. I followed the recipes without making any changes what so ever and was flat out disappointed with each one. Was there a problem taking restaurant quantities and formulating them down for the home setting - I don't know. There seems to be something wrong though. As a cookbook, it was very very disappointing.

Very Pretty book about a great restaurant. Not great cookbook........2006-07-17

`Galatoire's Cookbook' by restaurant general manager, Melvin Rodrigue and restaurant publicist, Jyl Benson is a showcase of all the restaurant's strong points, which have brought it to the forefront of the ranks of American restaurants.

The very first thing one realizes from this book is that it is not only food which makes a great restaurant. The great Michelin three starred restaurants of Europe reach that peak by a combination of great food, great service, and great dining room ambiance. This is all, of course, very expensive. Top flight wait staff, expensive linens, and fancy crockery are not cheap, and all of this is clear from the text and pictures of this famous New Orleans eatery which has just celebrated its 100th anniversary.

Of course, to reach the top of New Orleans eating fame is almost as good as reaching the top of the list in the country, since there are a fair number of world class restaurants in the city, especially Commander's Palace.

The problem with this book is that while it states in its title that it is a `cookbook' and while the majority of pages are taken up by recipes, the quality of the cookbook does not measure up to the relative quality of the restaurant. I would especially warn prospective buyers that the James Beard Foundation award on the cover refers to the restaurant and not the book! Apropos of the credentials of the authors (neither are chefs), the book is more an advertisement for the restaurant ambiance and fame than it is an important interpretation of the venue's cuisine. Compared to major restaurant cookbooks by Thomas Keller (`The French Laundry Cookbook' and `Bouchon'), Eric Ripert (`Les Bernadin Cookbook'), and Judi Rodgers (`The Zuni Café Cookbook') among others, the culinary content in this book is relatively ordinary.

The book clearly states that one may be surprised by the simplicity of the recipes, and it is certainly true that virtually none of the recipes take more than a single page to describe, with both ingredients list and procedure. Part of that is due to the fact that the recipes are truly simple. But, it is also due to the fact that the recipe writer(s) go to no great lengths to spell out some of the more difficult turns in recipes. The recipe for the omelet, for example, does not really have any errors, except that the step of heating the pan without moving is one or two steps too late, based on such diverse sources as Alton Brown and Julia Child.

I was particularly drawn to the soup recipes, because that is one area where the New Orleans cuisine is most distinct from other parts of the country. One problem with all these recipes is that all the recipes are written to serve 8 to 10, a common restaurant batch, but not too common for home preparation. Except, of course, if you plan to use the book as a source for entertaining. This is the most common use of most important restaurant cookbooks. You can brag about the fact that all your recipes are among those made at Galatoire's!

I paid special attention to the Turtle soup, comparing the procedure and ingredients with the comparable recipe in the recent `Emeril's Delmonico' cookbook (to which I gave five stars based heavily on the fact that the book contained a Turtle soup recipe). I am very much the amateur cook, but if I were to judge the two recipes based on what I know, I am inclined to prefer Emeril's recipe just a bit, as he does not grind the turtle meat, simmers just a bit longer, and adds the sherry at the very end, insuring that the sherry taste doesn't get lost in the babble of all the other ingredients. This makes the customer's tuning the taste with a bit of `at the table' sherry more credible with Emeril's recipe. On the other hand, Galatoire's used veal stock instead of chicken stock, which tends to be more flavorful and rich. Otherwise, the recipes are very, very similar, and Emeril's book is a thrifty $25 retail, while Galatoire's offering is about $35 retail. And, Emeril tells us where we can get the turtle meat! Galatoire's list of sources does not include this little bit of information. Overall, Emeril's recipes are more detailed and the sidebars are more about food and less about the restaurant's history, culture, and level of service. One item I found particularly obtuse in this book was the explanation of the difference between Cajun and Creole cuisines. While I have never run across a really good explanation, the offering in this book was lamer than most.

This is not to say the book has nothing to offer to the foodie. I was especially interested in how heavily the cuisine is influenced by mainstream French cooking, especially in the use of sauces. There is an especially heavy use of `beurre blanc', which, if I am not mistaken, is a relatively recent invention, since it is not in Escoffier and it was the darling of the `nouvelle cuisine' crowd. I believe it was certainly invented after Napoleon sold Louisiana off to President Jefferson, well after the Arcadians from French Canada made their way down to the Mississippi delta. I was particularly interested in how Galatoire's crew embellished `beurre blanc' with simple additions such as capers.

So, if you are from the same school as Bob Kinkead (of `Kinkead's' in Washington DC) and read hundreds of cookbooks, but never follow a recipe exactly as written, this is pretty good stuff, but then Emeril's cookbook has much the same stuff for a lower price.

I recommend this book as best suited for died in the wool foodies, patrons of Galatoire's, and lovers of New Orleans. For most others, Emeril, Paul Proudomme, or even Justin Wilson's books may be as good a choice for New Orleans cuisine.

Long Awaited...it's the best!.......2005-12-19

This great establishment has given-up recipes that the household cook can prepare for the best of dinners.
Louis Sahuc's photos bring back all of the memories of that venerable institution. Kudos to all.

Average customer rating:

One of the Best New Orleans Cookbooks
Break Out The Cast Iron !
You probably don't need my 2 cents at this point...............
No Need for Another Creole Cookbook!!!
Must-Have Book

New Orleans Cookbook
Richard Collin
Manufacturer: Knopf
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
The Top 100 Cajun Recipes of All Time
The Commander's Palace New Orleans Cookbook
The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans
Best of the Best from Louisiana

ASIN: 0394752759
Release Date: 1987-03-12

Book Description

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

Customer Reviews:

One of the Best New Orleans Cookbooks.......2007-08-19

"New Orleans Cookbook" By Richard Collin is a terrific introduction to the cajan and creole cooking styles that NOLA is known for. To be able to understand how typical New Orleanians cook, one must attempt to understand both the culture and the region of Southern Louisiana. The recipes within this cookbook resonate with the traditional and innovative varities. Anything and everything that has come out of that area is easily found within these pages. The layout of the book is charming, and is very readable. The directions are not overcumbersome, and the reciepes are all simply preparable. A novice or an experienced chef will appreciate this cookbook.

Break Out The Cast Iron !.......2007-08-10

I've got the Eighth, July 1980 printing. On page 40, The Collins' indicate that the Oyster & Sausage Jambalaya is their favorite. Use the cast iron for preparation, follow the directions explicitly (You'll use a little "elbow grease" on this one), and you won't be disappointed. It's my favorite Jambalaya, too !

You probably don't need my 2 cents at this point......................2007-07-24

10 years I lived on the Gulf Coast and spent
many, many days in New Orleans. When the time came I knew I was eventually going to leave, I spent months searching for a book which would allow me to take the food I loved with me. This is the book I chose & have loved it for years!!!!!!!!!!
It is authentic New Orleans food.....pre-Paul!!!!
You can open this book and trust that any recipe you choose will be successful.....except for the Red Beans & Rice which has too much meat to be the REAL LOCAL AUTHENTIC version.
I am a Chef & I can't imagine being without this book. It's REAL New Orleans food!!!!!! This
book is a REAL WINNER!!!!!!!!!! A CLASSIC!!!!!

Thank-you Rima and Richard Collin!!!!!!
K & Roo & Tessa TOO!!!

!

No Need for Another Creole Cookbook!!!.......2007-03-14

My husband received this cookbook for his birthday, by my sister, some 15 years ago. But I am the one that used and took it over!!! I didn't even know how to really cook, but was able to make superb dishes, without fail, everytime. And since then, this cookbook has been well used!!! There are stains and pages slipping out from frequent use!!!

Must-Have Book.......2006-10-15

Written by the "New Orleans Underground Gourmet" Richard H. Collin and his wife Rima Reck Collin, this work contains an abundance of classic recipes such as Red Beans & Rice (original version), Trout Marguery, and so many others created by or adopted by New Orleans restaurants, including some from Acadian French Louisiana ("Cajun Country"). Each chapter, from "Gumbos and Soup" to "Drinks" -- and almost every individual recipe -- is prefaced with historically accurate "insider information" that, along with the collection of historic photos of New Orleans restaurants and menus found in the center of the volume, will bring these dishes to life in your kitchen or your easy chair. Dirty Rice, Stuffed Mirlitons, Brabant Potatoes, Wop Salad, Crepes Suzette, Bread Pudding, Babas au Rhum, King Cake, Pralines, Mint Julep, Ramos Gin Fizz, and Cafe Brulot are only a small sampling from this book of everything food and drink in New Orleans.

Written by cooks for cooks, the book also features a "Culinary Notes" section, with definitions, descriptions of special ingredients, useful cooking techniques, necessary equipment and utensils, frequently used spices, and a short discussion on adaptability of courses.

Antoine's Restaurant Cookbook, Since 1840: A Collection of the Original Recipes from New Orleans' Oldest and Most Famous Restaurant

Average customer rating:

An elegant touch of New Orleans..

Antoine's Restaurant Cookbook, Since 1840: A Collection of the Original Recipes from New Orleans' Oldest and Most Famous Restaurant
Roy F. Guste
Manufacturer: W. W. Norton & Company
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Arnaud's Restaurant Cookbook
The Commander's Palace New Orleans Cookbook
Leon Galatoire's Cookbook
Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan
Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

ASIN: 0393026663

Customer Reviews:

An elegant touch of New Orleans.........2002-02-10

I purchased Antoine's Restaurant cookbook because I loved my visit to New Orleans and found the food served in it's restaurants to be superb. This particular cookbook is delightful in its historical information, the wonderful illustrations and it's very basic New Orleans cuisine. I found some recipes I would fix but many of the recipes are too simple. If you want a unique, New Orleans way to fix green beans, don't look in this cookbook. The green bean recipe is just that.."Green Beans with butter". Boil the beans until tender, drain and add melted butter. Thats it. The section on sauces is interesting but when fixing many of the entre's you have to go back and forth looking up the separate sauce recipes to add to the main entre' recipe. For example, the main recipe is on page 76 but the sauce is on page 124. I like everything on the same page when I'm cooking. Simple dishes are sometimes the best but most of the dishes featured in this cookbook aren't very exciting. It is a nice cookbook to add to a collection because of the history behind the restaurant but not necessarily for it's unique recipes.

Secrets of a New Orleans Chef: Recipes from Tom Cowman's Cookbook

Average customer rating:

A culinary Art Gallery
A Gift to Treasure
Wow what a cook book
Secrets of a New Orleans Chef: Tom Cowmans
Great Food, Great Fun, Heartwarming Memories

Secrets of a New Orleans Chef: Recipes from Tom Cowman's Cookbook
Tom Cowman , and Greg Cowman
Manufacturer: University Press of Mississippi
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
The Commander's Palace New Orleans Cookbook
Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World)
New Orleans Cookbook
New Orleans Seafood Cookbook

ASIN: 1578061792

Customer Reviews:

A culinary Art Gallery.......2000-02-18

I worked with Chef Tom at the Upperline. I went from New Orleans to cook in the South Pacific and Aspen. Chef Tom's way of doing things is absolutely classic. He had a way of settling on and emphasizing classic combinations of flavour that I have never seen matched; it was instinctive. After knowing Tom I have never met anyone else worthy of the title "chef". His was a flawless palate, as broad as it was deep. It amuses me to see TV chefs lionized in the media when Tom did his work so well with no applause. Chef Tom said once that there is a difference between cookbooks and recipe books; THIS is a cookbook.

A Gift to Treasure.......2000-02-07

I recieved a copy of this cookbook for my birthday last month. Talk about a gift that keeps giving. I am able to find a delicious recipie for almost any ocassion. Dinner, brunch, picnics, or special events. The easy going instuctions are trustworthy. ( I don't feel I have to try the recipie before an event.) Secrets of a New Orleans Chef has given me compliments from those I've cooked for I never would have expected.Two friends have requested the name of the book for purchase. One of them is a chef in a local Italian restaurant. He said "my" duck was unbelievable.

I highly recoomend this book for amatures and gourmets alike.

Nicole Bullock

Wow what a cook book.......2000-01-29

I am dazzled by the variety and style of the recipes.

The book is easy to follow and the results are astounding. From onion sandwiches to Corn Bisque, Chocolate Cake to Classic meat dishes with a flair. This book is a wonderful departure from the standard theme cookbooks we are all so familiar with.

Linda Larson

Secrets of a New Orleans Chef: Tom Cowmans.......2000-01-15

The book is delightful to read. The relative who collected the recipies and wrote so eloquently about his uncle and his recipies shows a true flair for entertaining the reader with amusing and helpful referances about how to "bend the rules" of cooking like the pro's so often do to achive unique and savory foods.

He has given us the true secrets of cooking.

The recipies are very imaginative and elegant without being pretentious. How this chef could put together such a collection of diverse and universal ingredients shows a true love of food and the art of cooking.

Great Food, Great Fun, Heartwarming Memories.......1999-12-28

The recipes are easy to follow and execute. The personal comments are heartwarming. The chocolate cake recipe alone is worth the price of admission -- it's a winner and so is the book!

Average customer rating:

Plantation Cookbook
Junior League New Orleans
Manufacturer: Doubleday
ProductGroup: Book
Binding: Hardcover

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River Road Recipes: The Textbook of Louisiana Cuisine

ASIN: 0385011571
Release Date: 1972-11-01

Average customer rating:

A very pretty book.
the cookbook is as lovely as the restaurant
Each recipe has been adapted for use in home kitchens
Real Creole
Not Your Average Cookbook

Arnaud's Restaurant Cookbook
Kit Wohl , and David Spielman
Manufacturer: Pelican Publishing Company
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant
The Commander's Palace New Orleans Cookbook
Leon Galatoire's Cookbook
Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan

ASIN: 1589803094

Book Description

Arnaud's Restaurant is a leader of old guard New Orleans restaurants and a world-famous monument to the enduring allure of classic Creole cuisine. In a city known for its culinary excellence, Arnaud's lasting success can be attributed in part to the constancy of its owners, from the 1918 colorful founder, "Count" Arnaud Cazenave, to his equally flamboyant daughter, Germaine Cazenave Wells, and now to her heir apparent, Archie A. Casbarian. This beautiful and extensive cookbook includes fascinating stories of Arnaud's history and the celebrities who have dined there, photographs, cartoons, drawings, Arnaud memorabilia, and more than fifty scintillating dishes from the kitchen of the legendary French Quarter restaurant. Archie Casbarian is dedicated to the Arnaud's Restaurant heritage and maintains its expansive menu, one that is replete with traditional recipes to which he adds a contemporary accent. "Creole cooking is an exuberant, living cuisine," proprietor Casbarian emphasizes. "It continuously evolves as we take advantage of Louisiana's rich bounty of fresh seafood, shellfish, produce, and culinary talent." Each of the famous recipes in Arnaud's Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnaud's Oyster Soup, Trout Meuni籥, Oysters Arnaud and Bienville, as well as the restaurant's spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud meals. They illustrate the elegance of the many richly-appointed rooms and reveal behind-the-scenes moments with the devoted staff. Most significantly, the photographs display all the lusciousness of the completed dishes featured in the cookbook that can be recreated at home.

Customer Reviews:

A very pretty book........2007-08-07

I enjoyed reading this book...have yet to make a recipe from it...I have some Cajun recipes written on paper from friends and each time I wan't to make something Nola...I keep returning to the tried and true.

the cookbook is as lovely as the restaurant.......2006-08-24

A June visit to New Orleans, with dinner at Arnaud's, inspired the purchase of this cookbook. The book more than exceeded my expectations, with interesting anecdotes, beautiful photographs and doable, delicious recipes. The only thing missing is the recipe for the distinctive remoulade sauce they use for Shrimp Arnaud, a great favorite. However, they do sell the sauce so all is not lost. This cookbook is the next best thing to actually going to the restaurant, and offers some truly original recipes.

Each recipe has been adapted for use in home kitchens.......2005-12-07

Arnaud's Restaurant is well known for its leadership in New Orleans cuisine, holding roots from 1918 to modern times and establishing a solid reputation for presenting Creole foods to customers around the world. Now you can enjoy many of these signature dishes at home with Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine. Each recipe has been adapted for use in home kitchens, translating large-volume and complicated restaurant fare to home cooking. The resulting Creole dishes are very easy to work with - especially given the numerous full-page color photos throughout.

Real Creole.......2005-06-24

Arnaud's Restaurant Cookbook is a jewel. It demystifies Creole cooking - the real stuff - not the tourist fare that's burnt with too much cayenne and slathered with tabasco. The recipes can be authentically executed in the amateur kitchen from readily available ingredients. Recipes range from the humble red beans and rice to the exotic and heady Cafė Brûlot. And yes, it includes the correct recipe for an Old Fashioned. The book is beautifully illustrated and filled with the myth and history of the classic Arnaud's Restaurant in the context of New Orleans. There's even a picture of a ghost!

Not Your Average Cookbook.......2005-05-12

This cookbook is beautifully photographed, an interesting read and very high quality, so your first tough decision will be where to keep it - in the kitchen or on the coffee table! The second tough decision will be what to cook first - classic recipes are logically arranged, and easy to follow. I highly recommend this book for cooks of all skill levels.

Average customer rating:

Outdated in style!
A Great New Orleans Cookbook

Brennan's New Orleans Cookbook
Hermann Deutsch
Manufacturer: Pelican Publishing Company
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan
The Commander's Palace New Orleans Cookbook
Arnaud's Restaurant Cookbook
Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

ASIN: 0882893823

Customer Reviews:

Outdated in style!.......2003-05-21

This may very well be an excellent cook-book, what do I know?? The style (NO PICTURES) and the typography is so old-fashioned that it bores me to tears! I get no inclination to open it at all!!

It is just does not appetite waking!

A Great New Orleans Cookbook.......1999-12-07

The Brennan's New Orleans Cookbook is a great, classic New Orleans cookbook. (Note: I was born in NO, live in South Louisiana, and lived in NO for 5 years.) Try the recipes for Stuffed Bell Peppers, Stuffed Mirletons (use shrimp instead of crabmeat), Red Beans, Redfish Courtboullion, and Creole Jambalaya. One day I'm going to start on Page 1 and cook everything in this book!

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