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Usually ships in 1 business days | | | | | | 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. | | | |
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| | Product Details | | Author: | Rima Collin | | Paperback: | 254 pages | | Publisher: | Alfred A. Knopf | | Publication Date: | March 12, 1987 | | Language: | English | | ISBN: | 0394752759 | | Package Length: | 9.1 inches | | Package Width: | 6.7 inches | | Package Height: | 0.9 inches | | Package Weight: | 0.95 pounds | | Average Customer Rating: |  based on 28 reviews |
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| | Features | ISBN13: 9780394752754Condition: NewNotes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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| | Customer Reviews | Average Customer Review:
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It's good, shah! Sep 01, 2010
I am a Cajun. My family came to New Orleans in 1764, and founded Lafayette. I got this book as a gift and then years later my wife prepared chicken fricassee from it and served it... Hey! this is my mom's chicken! (and I used to hate it when I was a kid but it's great now!) All the recipes I have tried have been exceptional and amenable to variation. Shrimp creole, yes! Sausage jambalaya, great (but you must have tomato in jambalaya according to me, just replace some broth with it!) Pain perdu! Red beans and rice (use about 1/3 the meat though, or no meat). Too much salt in some recipes, too but maybe that's age and time.
Yes, this is the irreplaceable Cajun and Creole cookbook. My original is falling apart so I am buying a replacement. Buy it and make these recipes your own.
1 of 1 found the following review helpful:
New Orleans Cookbook Jul 28, 2010
If you have extensive culinary experience or are a novice and interested in learning the ins and outs of Creole fare, think about adding this cookbook to your collection. It was a purchase of mine while living in New Orleans in the 80's and it has remained a favorite...these are the tastes and aromas that linger in my memory of that lusty American jem...Na'Lins.
1 of 1 found the following review helpful:
The best all purpose New Orleans Cookbook! Jul 04, 2010
I have owned this book since it first came out - a much used and stained first edition. Now, whenever I need a gift for a new bride, someone moving to New Orleans, or someone moving away from New Orleans, guess what they get! Their own copy of the New Orleans Cookbook. Richard Collins used to write a newspaper column in the New orleans Times-Picayne in the early 70's which everyone pored over to see what was new on the restaurant scene. He compiled this recipe book from New Orleans favorites - beans, seafood, crawfish, gumbos, etouffe's, vegetables including, okra, eggplant, and mirlitons - with stories and backgrounds to go along with them. Great recipes and great local color.
Laissez les bon temps roulez! Feb 20, 2009
Absolutely the best and truest reference for New Orleans cooking. I've owned a copy of this book ever since it was first published in 1975, wore my way through a hardcover copy, and now own it in paperback (again). It's simply the most reliable, best researched book for real New Orleans cooking. You may not get the recipes for signature dishes from Arnaud's, Galatoire's or Commander's Palace in this tome, but all the basics and classics are here. You simply cannot go wrong with these recipes, because Rima and Richard Collin have really done their homework. If you want the authentic taste of New Orleans, you'll find it here. Their book also includes some New Orleans food history with the recipes and a detailed discussion about ingredients.
Best of all, this book was written by locals, not out-of-town chefs who came to New Orleans from outside Louisiana and learned Creole cooking on the fly as they settled into their new jobs (Emeril Lagasse, this means YOU, you Massachusetts carpetbagger!). Rima and Richard Collin are the authors of The New Orleans Restaurant Guide and The Pleasures of Seafood. Richard Collin is the author of the New Orleans Underground Gourmet and was for a decade a food and restaurant critic for the New Orleans States-Item newspaper. Rima Collin founded the New Orleans Cooking School in 1975. Together, they have a wide and practical knowledge of "N'awlins" food.
Many are the chefs who have 'reinvented' Creole dishes, some to the point where the dishes aren't quite recognizeable. True, putting your own little spin on the recipes is a long New Orleans tradition -- but these recipes need no 'reinvention' of the contemporary sort: they deliver the real, soulful thing. Which is probably why my third copy is already so dog-eared. You want a Mardi Gras in your mouth?? Then get this book!
Authentic Recipes Feb 05, 2009
I wanted a cook book so that I could make New Orleans foods at home way over here in CA. I found this book to be thorough, concise, helpful, and authentic. Exactly what I wanted. I highly reccommend.
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