I have used this cook book to put together some excellent dishes I find the directions easy to follow for a novice in the kitchen my cajun dishes allways turn out excellent If you are a vetran in the kitchen or just starting out this book is a must Your meals will turn out well when you use this top uality cook book When I use this book to cook for friends I come off a pro every time If you want to enjoy excellent Cajun Cuisine this is the book for you There is a very good reason that this book has been in print for these many years it is sound and complete Before it was all the rage before TV chefs and countless others were jumping on the Cajun food bandwagon this book was there As a Louisiana cookbook author myself I must admit when all is said and done this one has not only become the granddaddy of them all but it is the most thorough and it's still the best HANDS DOWN Don't Take My Word For It check it out Arrived in awesome condition the recipes are great This is a good primer in real Cajun Cuisine The recipe for Tarte Ala boullie is worth the price of the cookbook alone This is a custard pie with a risen sweetened crust Le Gateau Au Vin or Cake of wine is also an excellent dessert as is the fig cake which is so sticky and sweet that even after one puts plenty of flour down on the pan it still sticks to the pan I say this is a good primer because many of the recipes are simple but they provide a good beginning when creating a dish For example there is a recipe for beef and cabbage jambalaya which is simply ground beef cabbage and rice but it gave me the idea to kick it up a few knotches I use beef stew meat that I cut by hand real homemade beef stock bay leaf and tomato I created an excellent dish based on the original Of course there are plenty of very good shrimp recipes in this cookbook Corn soup with shrimp shrimp sauce picante and shrimp potato balls all turned out to be recipes worth repeating The only bad part about this book would be that even bad Cajun recipes are included One was chicken okra gumbo It was so heavy on the okra that it became a bowl of slime No one not Justin Wilson or even Emeril Lagasse know how to properly cook okra Unless it is to be fried okra should never be sliced It should always be cooked whole to prevent the sliminess that repels most people from eating okra I also believe that only butter should be used when making a roux and in a dish like gumbo file it should be cooked a day ahead of time and refrigerated The following day the grease should be spooned off the top before reheating and serving I have spent my entire lifetime eating cajun food and most of my adult life cooking it Many of the recipes used by my grandmothers and my mother were lost to me but since I discovered CAJUN CUISINE I have recovered many of them I have eaten at one time or another almost everything listed in this book and as a bonafide cajun who grew up in the country where money was scarce but food was not I can assure any reader that these recipes are as authentic as the cajuns themselves and were designed to feed families well with tasty inexpensive and plentiful food products BRAVO to Mr W Thomas Angers for a job well done Thomas Angers
Being a true Cajun born and bred to cooking I cannot stress how many times I turn to Cajun Cusine for the tried and tested good recipes of my ancestors These recipes fire up the taste buds and make my mouth sing and dance as if a zydeco band were playing loud and vibrant Cajun tunes Look out stomach the party begins Laissez les bon temps rouler These recipes are the real things Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country excellent recomended many thanks writing loved it writing Not sure if i'll ever cook anything in it but at least i know that if anyone ever gives me a dead Turtle or a dead Dove i'll know how to cook it Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country The decision to purchase this book was based solely on the reviews by other customers Wow was I ever disappointed when it arrived The recipes are very simplisticnothing exciting at all The uality of the paper is poor and definitley not worthy to sit on my bookshelf of high uality cookbooks Jamie Oliver's Jamies Italy doesn't want to share the shelf with Cajun Cuisine
Discusses the seasonings utensils and cooking techniues used in producing Creole dishes and provides recipes for appetizers breads salads vegetables gumbos soups bisues meat game casseroles and dessertsDiscusses the seasonings, utensils, and cooking techniques used in producing Creole dishes, and provides recipes for appetizers, breads, salads, vegetables, gumbos, soups, bisques, meat, game, casseroles, and dessertsDiscusses the seasonings, utensils, and cooking techniques used in producing Creole dishes, and provides recipes for appetizers, breads, salads, vegetables, gumbos, soups, bisques, meat, game, casseroles, and desserts Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country
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