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New Orleans Cookbook

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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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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.

30 review for New Orleans Cookbook

  1. 4 out of 5

    C.

    Its a good thing I started eating sea-food, or else this would just be a decoration. As it is, the recipies are VERY authintic, meaning I have to find someway to replace bacon-fat in almost everything. What I've made out of here, however, has been amazing. The shrimp etoufee is one of the best things I've ever eaten, let alone made. The writers toss in just enough background and regional tid-bits to interest without distracting from the food. Its a good thing I started eating sea-food, or else this would just be a decoration. As it is, the recipies are VERY authintic, meaning I have to find someway to replace bacon-fat in almost everything. What I've made out of here, however, has been amazing. The shrimp etoufee is one of the best things I've ever eaten, let alone made. The writers toss in just enough background and regional tid-bits to interest without distracting from the food.

  2. 4 out of 5

    Steve Rheinstrom

    This is the definitive cookbook for anyone who wants to learn how to cook New Orleans classic cuisine. Richard and Rima Collin were the food writers for the New Orleans Times-Picayune daily newspaper in the 1970's and also published a guide to the restaurants in town at that time. Food and restaurants are of paramount importance to any New Orleans resident, and this cookbook is an excellent guide to Creole cuisine. You will note that I didn't say cajun. That is because the revolution and discove This is the definitive cookbook for anyone who wants to learn how to cook New Orleans classic cuisine. Richard and Rima Collin were the food writers for the New Orleans Times-Picayune daily newspaper in the 1970's and also published a guide to the restaurants in town at that time. Food and restaurants are of paramount importance to any New Orleans resident, and this cookbook is an excellent guide to Creole cuisine. You will note that I didn't say cajun. That is because the revolution and discovery of cajun cuisine had not taken place in 1975. Paul Prudhomme had yet to popularize cajun cuisine in New Orleans, as he was working as the head chef at Commander's Palace in 1975 and would not open K-Paul's until 1979 (with the explosion of interest in blackening techniques). I lived in New Orleans during my fellowship in the late 1970's and immediately was impressed with the quality and intensity of the local food scene. I wanted to be able to make the same things that I had eaten at the restaurants--BBQ shrimp from Manale's, the roast beef po-boy from Mother's, the oyster Italian style from Mosca's, Trout Marguery from Galatoire's, Marchand de Vin sauce from Antoine's, Beignets from Cafe de Monde, etc. I found these and much more in the carefully researched and tested recipes in the Collin cookbook. Luckily, the cookbook is still available in hardcover and paperback. The one thing you will not find here is the authentic recipe for Oysters Rockefeller, still a closely guarded secret of Antoine's restaurant (however, the recipe in the cookbook is a very close approximation!). All the recipes are very clearly written, easy to follow, and represent a faithful recreation of each dish. I have not been let down by anything I've cooked from this book!

  3. 4 out of 5

    Debbie Mitchell

    I'm from New Orleans and this is the best New Orleans cookbook I've ever seen! (And I've seen quite a few - I collect them and this is the only one I use consistently.) I'm from New Orleans and this is the best New Orleans cookbook I've ever seen! (And I've seen quite a few - I collect them and this is the only one I use consistently.)

  4. 5 out of 5

    Caroline

    I'm sure its a wonderful book if you have lived in Luseianna....but I have not, I normally never use a cookbook and I have no idea how something is supposed to taste. Mixing sausage, chicken, and ham all in one dish is just something that my Midwestern mind has a real problem with....I may at some point try the shrimp dish, because its hard to go wrong with shrimp. I'm sure its a wonderful book if you have lived in Luseianna....but I have not, I normally never use a cookbook and I have no idea how something is supposed to taste. Mixing sausage, chicken, and ham all in one dish is just something that my Midwestern mind has a real problem with....I may at some point try the shrimp dish, because its hard to go wrong with shrimp.

  5. 4 out of 5

    Chris Rule

  6. 5 out of 5

    Adam

  7. 5 out of 5

    John

  8. 5 out of 5

    Mark Williams

  9. 4 out of 5

    Amanda

  10. 4 out of 5

    Charles Caughlan

  11. 4 out of 5

    Terry Spence

  12. 4 out of 5

    Andréa

  13. 5 out of 5

    Emily Fox

  14. 5 out of 5

    Mitchell

  15. 4 out of 5

    Gina Langlinais

  16. 4 out of 5

    Susie Bynum

  17. 5 out of 5

    Ronna

  18. 5 out of 5

    Gena Bell

  19. 4 out of 5

    Susan Ganz

  20. 4 out of 5

    Lisa

  21. 5 out of 5

    Joe Wiktorek

  22. 5 out of 5

    Jenaya

  23. 4 out of 5

    gloria gash

  24. 4 out of 5

    Dave/Maggie Bean

  25. 5 out of 5

    Deirdre Reid

  26. 5 out of 5

    Julie Pieper

  27. 5 out of 5

    Jeff

  28. 5 out of 5

    Katharine Armstrong

  29. 5 out of 5

    Amanda

  30. 4 out of 5

    Carol Brooks

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