Disclosure / Disclaimer: I received this book, free of charge, from Callisto Press, for review purposes on social media, and this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about them.
Since it's Mardi Gras season, it's only right to share about a new unique,
New Orleans cookbook!
Synopsis:
A taste of New Orleans—right in your own kitchen
Just like a big bowl of gumbo, New Orleans is a melting pot of cultures and flavors. Its vibrant cuisine is as unique as the city itself, evidenced by the delightful scent of Creole and Cajun cooking wafting through the streets. Let The Best of New Orleans Cookbook transport you there with amazing dishes—straight out of Bourbon Street—you can make right in your own home.
More than just decadent recipes, you’ll find the flavor of NOLA all over this New Orleans cookbook—from profiles of iconic culinary landmarks like Café du Monde to where to find the ingredients that define its cooking, like andouille, crawfish, and Louisiana hot sauce. Because eating and drinking go hand and hand in New Orleans, you’ll also find recipes for the libations it’s most famous for—so mix yourself up a Sazerac, grab this New Orleans cookbook, and let’s get cookin’!
Inside The Best of New Orleans Cookbook you’ll find:
- Top five picks—A local’s guide to favorite places and things to do when visiting, including the five best bars and spots to enjoy raw oysters.
- Cook with confidence—Learn what the Cajun Holy Trinity is, how to whip up a roux, and what it takes to fry like a pro.
- A little something extra—Look for a lagniappe at the end of most every recipe for tips, tricks, and historical highlights related to the dish.
Enjoy Big Easy cooking with this fun, easy New Orleans cookbook.
Review:
This book may only have 50 recipes, but they are the CORE recipes that make New Orleans UNIQUE and special! THIS is the book you're looking for, for a great souvenir of NOLA cooking, that's simple and easy to do at your house! from breakfast to lunch (like the recipe below) to amazing Cajun/Creole dinner recipes, to infamous NOLA desserts like Bananas Foster, it's all here! Plus the lagniappe about each recipe adds history, legend and info, to make you sound like you're from NOLA! Easy recipes and simple ingredients, make this a book to keep! This is the book perfect for coeds, newlyweds, and those wanting a touch of NOLA all year long!
Recipe:
The quintessential NOLA sandwich recipe, this sandwich is a meal unto itself, and perfect for lunch or dinner. You can also convert it into small Italian sesame roll based sliders and feed a party!
About the Author:
Over the years I have collected some 300+ cookbooks and food related reference material as well there must be over a dozen or so notebooks, binders, and folders chock full of typed and hand written recipes, procedures and management techniques from the various restaurants and institutions that I worked in over my 37 years in the restaurant industry. And then there are the family favorites that I must say are becoming a lost legacy as the years go by, another project is to capture those recipes and preserve them for future generations.
How it all started?
Both my mom and dad, Joe and Martha Boudreaux, enjoyed cooking at home, both of them came from families that cooked at home! Heck my dad grew up on a farm in south central Louisiana in Acadia Parish, they grew and raised most of the food they ate. With a name like Boudreaux you better know how to make a roux and a gumbo or two! Rice and soybeans were big crops for them, and chickens, pork, rabbit, and deer were their major protein sources. In New Orleans my dad would grow vegetables for many years in the back yard and he was known for his Creole tomatoes and okra. He used to make batches of Fried Green Tomatoes that would melt in your mouth. And my mom used to make the best Drunken Shrimp with French Bread for dipping. I can remember them both making batches of fried oysters in the electric skillet or frying up fresh corn tortillas for homemade tacos. I also remember with fondness a Garlic Roasted Pork that my mom used to make quite often that was to die for, tender and juicy garlic roasted pork loin with a spicy sauce made from Pickapeppa Sauce. Oh, and she made with Eggplant and Beef a dish that melt in your mouth, some of the best eatin’ on the planet. I used to tell them often “we need to open up a restaurant with all this good food you are cooking!” And her pat answer was always “that’s hard work and you can open one when you get older.” And that’s just what I eventually did!
Getting Paid to Cook….oh boy!
My professional culinary experience range includes working in the kitchens of major and minor hotels, 5 star restaurants, a private law firm dining room, a catering company, a health food restaurant, a franchise chain themed Cajun restaurant and a Mexican restaurant, health clubs, country clubs, hospitals, and my own restaurant Boudreaux’s.
In my professional restaurant experience I started out as an apprentice at the Hyatt Regency Hotel New Orleans, LA. I enrolled in the Culinary Apprenticeship Program at the New Orleans Regional Technical Institute in the spring of 1983 and started the apprenticeship in the fall working downtown at the Hyatt Hotel banquets department. I can remember interviewing with Chef Kurt Wolf and having no previous experience other than cooking at home, Chef Wolf asked me if I had ever prepared meals for a large number of people.
How it all started?
Both my mom and dad, Joe and Martha Boudreaux, enjoyed cooking at home, both of them came from families that cooked at home! Heck my dad grew up on a farm in south central Louisiana in Acadia Parish, they grew and raised most of the food they ate. With a name like Boudreaux you better know how to make a roux and a gumbo or two! Rice and soybeans were big crops for them, and chickens, pork, rabbit, and deer were their major protein sources. In New Orleans my dad would grow vegetables for many years in the back yard and he was known for his Creole tomatoes and okra. He used to make batches of Fried Green Tomatoes that would melt in your mouth. And my mom used to make the best Drunken Shrimp with French Bread for dipping. I can remember them both making batches of fried oysters in the electric skillet or frying up fresh corn tortillas for homemade tacos. I also remember with fondness a Garlic Roasted Pork that my mom used to make quite often that was to die for, tender and juicy garlic roasted pork loin with a spicy sauce made from Pickapeppa Sauce. Oh, and she made with Eggplant and Beef a dish that melt in your mouth, some of the best eatin’ on the planet. I used to tell them often “we need to open up a restaurant with all this good food you are cooking!” And her pat answer was always “that’s hard work and you can open one when you get older.” And that’s just what I eventually did!
Getting Paid to Cook….oh boy!
My professional culinary experience range includes working in the kitchens of major and minor hotels, 5 star restaurants, a private law firm dining room, a catering company, a health food restaurant, a franchise chain themed Cajun restaurant and a Mexican restaurant, health clubs, country clubs, hospitals, and my own restaurant Boudreaux’s.
In my professional restaurant experience I started out as an apprentice at the Hyatt Regency Hotel New Orleans, LA. I enrolled in the Culinary Apprenticeship Program at the New Orleans Regional Technical Institute in the spring of 1983 and started the apprenticeship in the fall working downtown at the Hyatt Hotel banquets department. I can remember interviewing with Chef Kurt Wolf and having no previous experience other than cooking at home, Chef Wolf asked me if I had ever prepared meals for a large number of people.
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