Product Description
First edition printing, 1981. 72 great authentic Creole and Cajun recipes made simple and fast. Comb backing. Dimensions 8.25"x5.25". 32 sturdy pages, ideal for every day kitchen use. ... Read more

Product Description
Softcover, plastic comb (sometimes called spiral) bound. 147 pages. ... Read more

Book Description
An unabashed promoter of Cajun culture and Cajun country, "Crazy Charley" Addison is a fais-do-do unto himself. In this fourth book in his cookbook series, Thibodeaux, Louisiana, native Addison and his wife, Ruth, walk the walk and talk the talk of Cajun country, introducing readers to Cajun history, lore, legend, and most importantly, lots of food and laughter. ... Read more

Product Description
More than 100 Cajun and Creole recipes. ... Read more

Product Description
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants.Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library. ... Read more

Customer Reviews (42)

Absolutely Outstanding- wonderfully illustrated too!
This is the most impressive book yet on cajun/ creole cooking. Outstanding in every way (except perhaps the cornbread, all of which had sugar in it, and grandma would whop him over the head with her iron skillet for THAT). Can't wait to cook from this.

The recipes, history, festivals, photos, and everything else make this HUGE book indeed an encyclopedia. Impressive that the Italian and German settlers to the state were included in the history and recipe tradition as well, as they generally seem to be left out.

Be Strong!This Book is Heavy...smell it.
What a gift this was.Was delivered by accident two doors down, and my eldery lady neighbor had it loaded in her car to deliver it to me.Really.I was recovering from neck surgery and had to drag it inside my house.Must weigh 100 pounds.The wonderful part is all the history.The best part are the recipes.Trust me, they work.It is Chef's attitude and touch that comes through for me.It affirms and validates my cooking, moreover it gives me great techniques and ideas.Buy it for the history, relish it for the flavor.If you need a Creole/Cajun Cookbook, this is it.

Just buy it!
I do not have much to add other than what has already been said.The only thing I found frustrating is that I could not buy some of the ingredients to the recipies here where I live.That wasn't a common problem throughout the book though.It happened on just a few of them.

Everyone seems drawn to this book on my coffee table.It captivates you and makes your mouth water!

I've tried some of the recipies and they all turned out excellent.There are a lot of new ways to combine familiar ingredients here.(But I am from Mississippi so what is familiar to me might not be familiar to you.)

Enough said! If you love cajun cuisine, you must buy this book!

Louisiana Cuisine Personified
My co-worker received one of these books for a wedding gift.Three other people at work ordered it after looking through the wonderful, mouth-watering recipes, the beautiful historical and contemporary photographs and after reading the informative history of our cuisine!As a Louisianian who really enjoys cooking, I was most impressed!Cudos to John Folse and to Amazon for making this wonderful book available.

The Ultimate Authority on Cajun & Creole Cuisine!!
Wow!!I just received this and spent most of the night reading it!This is my first Cajun & Creole cookbook.I see that I made a most excellent choice in purchasing this book!If it ain't in here, then it's not supposed to be!!!I was going to purchase some of Folse's other books, but I think this one covers just about everything I need.Also, I must add, the price for this book is excellent.A whole lot of book for very little money.

... Read more

Book Description
Two deliciously distinctive cuisines united in one comprehensive, easy-to-use volume. Elegant and sophisticated Creole cooking ideas are presented alongside hearty and rustic Cajun food, so you'll never be stuck for inspiration. ... Read more

Product Description
The first edition was published in 1991, and it has been re-designed three times since. This edition includes the original narrative and recipes, all of which have been reviewed, some of which have been tweaked and polished to make them more accurate and easy to follow.-Author ... Read more

Customer Reviews (6)

Who's Your Mama....?
I've wanted this one for years, since I lived in N'Awlins for 15 years or so.Excellent cookbook with some great little vignettes into the life of the author.
Delivery was within the stated time period and I have no complaints.

Who's Your Mama, Are You Catholic, and Can You Make A Roux?
I AM CREOLE AND I LOVE TO COOK.I NORMALLY DON'T USE COOKBOOKS, BUT ONE DAY I WAS AT MY SISTERS HOUSE AND I STARTED READING THIS BOOK.I SAW MYSELF AND MY FAMILY LIFE GROWING UP IN A LITTLE PARISH CALLED CHURCHPOINT.I COULD NOT PUT THE BOOK DOWN AND I LITERLY DIDN'T.WHEN I MOVED TO THE NORTHEAST I WAS DEVISTATED BECAUSE I COULD NOT FIND MY COOKBOOK NOT THAT I NEEDED IT ANYMORE I JUST WANTED IT.I AM SO GLAD THAT I WAS ABLE TO BUY THE BOOK AGAIN.I WOULD RECOMMEND THIS BOOK TO ANYONE THAT LOVES TO COOK AND WHO LOVE THE SIMPLE LIFE OF A CREOLE WOMAN.

Pure Louisiana Cooking
I'm pure Louisiana. This cookbook has authentic cajun/french recipies.The stories are delightful and has brought back many memories of my own family gatherings. The phrase we've heard all of our lives, you have used for a title. How clever. I bought books for both of my daughters to help keep up the Louisiana way of cooking and our wonderful Southern traditions. I would highly recommend this book to anyone who enjoys great food.

Authentic, Great recipes
I'm a displaced cajun from Lafayette, Louisiana . . . this book is 100% authentic, from the recipies to the stories she tells. Reading it is just like being back there. I received this as a gift from another cajun, and I've given it as a gift many times. I haven't made a single recipe from this book that came out bad, quite the opposite actually, everything is as good as my Mamam makes or better . . . it's such an unfair advantage at potlucks, these yankees don't stand a chance! : )
If you're considering buying it, just do it. You'll be so happy you did. Don't forget when you make your roux: it takes a long time (30min+) of constant stirring. I usually pull up a chair to the stove and grab a newspaper or turn on a movie. Flat wooden spatula-type stirrers are my personal favorite, as you can scrape the bottom really well. After years of making cajun food my favorite pots are Le Creusets. I don't own stock in them or anything, they are just the next best thing to traditional cast iron pots. Also, when you're ready to add your onions, bell pepper, and celery to the roux, unless you have a state-of-the-art venting system, I recommend going outside. The smell is potent and may linger in your kitchen for much longer than you'd like.

Excellent and authentic
I bought this book after one of many visits to Lafayette, heart of Cajun Country. Friends there raved about her recipes: easy-to-make, delicious and the real thing. The little asides about her family and Cajun traditions are worth the price of the book alone. Her Red Beans & Rice, Sausage Biscuits, Jambalaya and Etouffe are all fantastic. ... Read more

Book Description
When Alex Patout opened the original Patout's restaurant in New Iberia, Louisiana, in 1979, he set out to show food lovers that there was more to Cajun than blackened redfish. Now the family operates busy restaurants in New Orleans and Los Angeles as well, and in Patout's Cajun Home Cooking, the first authentic guide to the most popular regional cuisine in the country, Patout takes his culinary mission another giant step further, divulging the dark, spicy secrets of Cajun food as it is prepared by the Cajuns themselves.

Beginning with the basics -- roux from light to dark, techniques from smoking to smothering -- Patout initiates the home cook into a culinary style that has developed over the decades in bayou country kitchens. Dozens of exciting recipes introduce a savory repertoire of Cajun delicacies: appetizers both rustic and refined (Cheese Biscuits, Daube Glace, Cajun Pate); slow-simmered gumbos (Shrimp and Okra, Duck and Sausage, and more), soups, and stews (Red fish Courtbouillon, Shrimp and Crab Stew); hearty main dishes (from classic Jambalayas and Etouffees to such Patout specialties as Lady Fish, Shrimp Ms. Ann, Veal on the Teche, and Maw Maw's Cajun Chicken Stew); luscious side dishes (Maque Choux, Smothered Snap Beans, Cajun Hash Browns); homey and festive sweets (Old Dominion Pound Cake, Calas, Pralines, Gateau au Sirop); and preserves and pickles (Chow Chow, Hot Pepper Jelly) for the cook with canning fever. And Patout shows how to pull it all together, with menus for all occasions and a list of mail-order sources for fresh seafood and special ingredients.

Adaptable, easy on the budget, and above all exciting, Patout's Cajun Home Cooking brings Cajun back to where it originated -- the home kitchen. ... Read more

Customer Reviews (4)

From a Long Time Customer
I remember Alex's palce in New Iberia from the early 80's.Great food, my wife and I lived in Lafayette and ate there once a week.We bought the book years ago, shortly after it was published.We still use it today.Try Shrimp Mrs. Ann.You can use fish instead of shrimp and it is still wonderful.The green beans in a roux is very good.There are a number of books on Cajun cooking, this is one of the best.

Lots of great food
I thought it looked a bit bland when we got it. There were not a lot of bright pretty pictures. However, every recipe I've tried has turned out great. The recipes are easy to follow. THey do require some typical 'cajun' types food (Tasso for example) but mostly the recipes have on hand ingredients.

Enjoy.

authentic cajun cooking from a chef who grew up with it.
Great book for those of you interested in real Cajun cooking done very well.Alex Patout is from the Heart of Acadiana, so he knows what he's talking about.Definitely not for vegetarians.

Wonderful introduction for beginning Cajun cooks...
This book was my first in the area of Cajun Cooking and inspired me to use my own creativity while preparing different foods. This book shows you the basics in Cajun Cooking. ... Read more

Product Description
NOTE: This book is COMB - not spiral - bound; Amazon does not have a "comb" catagory on the required binding info field; "spiral" was closest alternative. 1 3/8 inches wide x 7 inches deep (including spine comb and tabs) x 9 inches tall. Stated 1st printing (40,000 copies). Glossy yellow pictorial wraps w/ red plastic comb-bound titled spine w/ white lettering. Sections are tabulated w/ 9 titled 1/2" deep x 2" long tabs. Tab titles are: (A) Appetizers, (B) Gumbo & Soups, (C) Vegetables, (D) Poultry, (E) Meats, (F) Seafood, (G) Wild Game, (H) Desserts, and (I) Lagniappe. Tabs are colored either yellow, red, green or blue on the front, with black lettering, and black on the back with white lettering. Each tab has a reproduction of a painting by George Rodrigue on the front, and a descrption of the painting on the back. The nine paintings are: Jolie Blonde; The Class; Flowers at Mardi Gras; Cajun Festivals; The Rayne-Bo Ramblers; Wishing for the Gold of Jean Lafitte; The Kingfish; My Yellow Rolls; and Let the Good Times Roll. Covers and tabs appear to be heavy cardstock, punched w/ 16 rectangular slots at the spine edge, for the 16 tangs of the plastic comb. There are additional b&w drawings interspersed throughout the book, as well as: (1) two additional color reproductions (The Patchwork Gift; The Gourmet Club) in the middle of the Vegetable and Desert sections, and (2) b&w frontispieces of both Chef Folse and Mr. Rodrigue. Each tabbed section begins with a Table of Contents for that section, and a general description of the foods in that section on the Table of Contents obverse. There are a minimum of 2 dozen recipies for each section, and each recipie has room at the page bottom to record "Personal Tastes": (A) Who prepared? (B) Seasoning changes for next time? (C) Cooking time changes for next time? and (D) Personal comments. Although many of the recipies are tried, true and familiar, you will undoubtedly also find recipies here that you will find no where else. ... Read more

Book Description
If you love the spice that Cajun food adds to your life, but not what it adds to your waistline, then Enola Prudhomme's Low-Calorie Cajun Cooking is for you.

Customer Reviews (5)

Good eating with no love handles
For those who love the aroma, taste, and challenge of cajun cuisine but want to eliminate its correlation with the human waistline, this book will be a welcome addition to the culinary library. It is packed full of hints for preparation and of course many excellent recipes. It is quite common in low-cal cookbooks that the flavor and texture get sacrificed in the quest to maintain the hourglass shape, and to some extent this is true here. But the author/chef has done a good job of preserving the bare essentials of the Cajun cooking experience. Recipe recommendations: 1. Seafood gumbo. 2. Shrimp Salad 3. Crabmeat Casserole 4. Shrimp and Crabmet Jambalaya 5. Shrimp Creole 6. Blackened Catfish 7. Cajun Catfish 8. Chicken and Sausage Jambalaya. 9. Blackened Chicken Breast 10. Cajun-Style Chili 11. Blackened Pork Chop 12. Blackened Lamb Chop 13. Sweet Potatoes with Orange 14. Dirty Rice 15. Cajun Couche-Couche 16. Jalapeno Cornbread

one of the best!
I first bought this book about 4 years ago.I used the recipes for dinner parties, and my guests loved the food (of course I did, too)!I loaned the book out several times, didn't get it back the last time, and now I amordering it again.The recipes are authentic Cajun, easy, and delicious. Shrimp etouffe and shrimp Creole are our favorites.

One of the Best Cookbooks on the Market!
Enola Prudhomme's Low Fat Cajun Cooking is not only filled with fantastic recipes.It includes nutritional information on every meal, basic cooking tips for low fat cooking, and cooking techniques for all cooks.This is afantastic recipe book as well as a necessary reference in my home!

Great!!!!
A clinical dietician recommended this book to me and I love it. She let me borrow it and now I am ordering it as a result.Great recipes.Really like Enola Prudhomme's introduction and how the book came to be.

Cajun cooking for the rest of us
Low Calorie Cajun Cooking started in Enola Prudhomme's restaurant.She had been making lower-calorie recipies there for family, but the menu contained none of them.When some patrons inquired, she tried putting one or two of them on the menu and met with great success.Today, half of the menu features these "heart smart" recipies.The crawfish etouffeeis marvelous! ... Read more

Book Description
Tried and true Cajun and Creole recipes from the heart of South Louisiana. Featuring 7 different recipes for Gumbo and many other all time favorites like Shrimp Creole, Zydeco Chicken and a tasty recipe for Mardi Gras King Cake. Bring the Jazzy taste of New Orleans to your kitchen with an easy to follow and often witty collection of town and country Cuisine. ... Read more

Customer Reviews (33)

Exellent..
You get a lot in this little book. Dozens of great recipes that include the essentials you likely are looking for as well as some creative recipes you won't get anywhere like his pasta st, pierre. In addition we get nice commentary, a bit of wisdom and some great poetry.

What runs through this book most of all is passion. This guy is passionate about his culture and his food! He is not just sharing recipes but a piece of himself and always with good humor.

He provides a great dry spice recipe that beats emeril's and is used often here and his shrimp creole that proclaims to be the "best ever" probably is!

The title is correct for gumbo and jambalaya are the heart of this book but instead of the typical gumbo-jambalaya recipes you may already own there are some you definitely don't own. Try the beef gumbo cooked in red cabernet. Out of this world..

Jambalaya
Delicious recipes, humor, and insightful remembrances are just a few of the components that have made this book a top-seller for more than 5 years now! The "Hushpeoples" are terrific... "Hushpuppies so hot they hush peoples too." The "Fleur de Lis Chicken" & the "Pasta St. Pierre" are two more outstanding offerings in this celebrated and mouthwatering collection. I first discovered this title when it was featured in Cooking Light Magazine for a Crawfish Story, that included some of the Cajun Recipes from "Jambalaya," there was also a great review in the San Francisco Chronicle a few months back. And what a bargain too! At this price you can have all of the famous flavors and local color of South Louisiana without breaking the proverbial bank!

Best Of The Bayou
The White Bean Creole Soup is good and so is the Mud Bug Salad. Nice collection!

A Cookbook With a Delightful Twist!
I laughed out loud at a lot of the commentary in this book. One really funny example is the recipe on page 110 "Hotter Than Hell Sabbath Dip" (From a drag queen in New Orleans who claims to be the original Creole Lady Marmalade) Very campy, very southern, other recipes make reference to Tennessee William's "A Streetcar Named Desire" and there are so many with that distinctly New Orleans flair. This book shows the city and its cuisine from a new, refreshing angle and not the same old boring "BAM!"

Pasta St. Pierre
The Pasta St. Pierre on page 28 is worth the price of the book, by itself. And the author suggest you throw in some candlelight and a good bottle of wine. Another recipe that was outstanding is the Hushpeoples, on page 94 (hushpuppies so hot they hush people too)We also really enjoyed the Coonass Cornbread! ... Read more

Book Description
Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orleans. Now, creating mouthwatering Cajun and Creole dishes in your own kitchen is just pages away with the help of this popular cookbook. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans cooks--Lisette Verlander and Susan Murphy, owners of The Cookin' Cajun Cooking School. Over twenty thousand students a year learn the difference between Cajun and Creole cooking while getting a firsthand experience on how to make this delicious fare under the direction of the authors. You'll think you've just pulled up a chair in their kitchen. ... Read more

Customer Reviews (1)

fabulous recipes, the best new orleans
When I lived in New Orleans I met the women that wrote this cookbook, and let me tell you - this is true "Nawlins" cooking. It has the best and easiest recipes for gumbo, jambalaya, crawfish etouffe and more. Yummyfood, with great little stories and comments accompanying each recipe. Youcan't go wrong buying this - but don't expect any leftovers!!!) ... Read more

Book Description
Chef Arlene Coco learned Cajun cooking the only way one can really learn Cajun cooking: in her mother's kitchen in Baton Rouge, La. Now she passes those lessons on in a simple easy-to-read style for the beginning as well as more adventurous cooks. She includes hints and tips galore to make life in the kitchen simpler and more pleasurable. ... Read more

Customer Reviews (2)

Excellent primer for knowing Cajun food and culture!!
We recently moved to Central Louisiana, and had always wanted to experience the food typical to Louisiana.Mme. Coco's book is not only full of succulent recipes, but also makes a good read on being raised inLouisiana as a Cajun.The book also has easy to understand recipes,shopping lists, and serves as a great guide book for those who entertain orhold parties at their homes.

Simple, almost fool-proof ways to make great Cajun food!
A gumbo of freshly caught crabs, oysters, and shrimps ... a jamablaya from the Cajun country ... the peppery red beans that Louis Armstrong so loved ... Antoine's famous pompano baked in a paper crescent ... hot puffy ricecakes once hawked on the streets of the Vieux Carre - these are some of themouth-watering delights that bring travelers flocking to Cajun Country andNew Orleans.Combining the culinary traditions of France, Spain, Africawith the Indian gift of New World ingredients, Cajun (Creole) cookingblends and balances these strains to produce its own unique and excitingstyle.

And to cook its authentic dishes you have to be in on the secrets. These secrets are revealed - lavishly and clearly - in Arlene Coco's newcookbook, Making It Easy: Cajun Cooking.

Now you can master the subtleflavors of Cajun cooking.The deliciously light and crusty New OrleansFrench bread ... a French Quarter breakfast of eggs Sardou, freshly friedbeignets, hot cafe au lait, and bananas flambe ... a fabulous main courseas served in Louisiana's finest homes, a traditional Acadian pot dinnerthat provides a festive party dish in which every bit of chicken or meatgoes a long way ... and much, much more.Every recipe is written clearlystep-by-step along with a shopping list.In some cases substitutes forhard-to-find local ingredients are provided, although perfectionists willbe delighted with the excellent list of mail-order sources for freshcrayfish, indigenous spices, and more.

But this is more than a collectionof superb recipes.The source and lore of various dishes are described incharming commentaries.Loving it, wanting to share and preserve itsspecialness, Arlene Coco has created a book that brings the true flavors ofNew Orleans and Southwest Louisana and the joys of Cajun cooking, to cookseverywhere! ... Read more

Book Description
In an effort to illustrate how the seemingly simple culinary traditions of rural South Louisiana and the women behind the stoves promote cultural preservation, Nicole Denée Fontenot spent two years interviewing Cajun women who grew up in the first half of the 20th century. She now presents her research in COOKING WITH CAJUN WOMEN: RECIPES AND REMEMBRANCES FROM SOUTH LOUISIANA KITCHENS, a cookbook featuring more than 300 recipes and as many anecdotes of times when everything (except coffee, sugar, and flour) was homemade.

These matriarchs shared traditional recipes now made with modern and simple ingredients that reflect the constantly changing influences on Cajun culture, especially as communities became more Americanized. COOKING WITH CAJUN WOMEN present classic Cajun dishes like Maque Choux Corn, Crawfish Etouffée, Seafood Gumbo, Fig Cake, and Pecan Pralines, along with unusual creations and other staple fares. An in-depth essay, "Twentieth-Century Cajun Women, Agents of Cultural Preservation," as well as answers to typical questions by non-Cajuns and an extensive resource guide complete this remarkable contribution to the perpetuation of the Cajuns' heritage and history. ... Read more

Customer Reviews (5)

From Louisiana to Alaska
Cooking with Cajun Women exemplifies the current cultural traditions as they are today, using the recipes of older Cajun women all over South Louisiana not from one family unit.The book is a reflection of reality that includes recipes of times past with those of the present, because people today blend modernity with cultural traditions.Cajun culture has thrived because of its adaptability not in spite of it.The older ladies submitted these recipes and they represent what they are cooking today.People are more practical today and not everything is slow cooked, thus to deny it and act as if everything is made the old-fashioned way is dishonest.The book is a perfect blend of history and reality.The people of South Louisiana love the treasure filled book and to those who have left the area and lost touch with the people of Louisiana, you have spoken out of turn and out of context.You missed the message entirely.

Canned Soup and More Soup`
Coming from South Louisiana (Cajun Country) I had high hopes from the title of this cookbook.However, after reading some of the recipes, I am astonished at astounding quantity of canned creamed soups called for in so many of them.Real Cajun cooks must be laughing themselves silly.Cajun cooking does not begin with CANNED SOUP!Get yourself a real Cajun cookbook.This is not it!Read it for the "remembrances," but certainly not the recipes.Apparently the Fontenot clan hasn't a clue about Cajun cooking.

Best Cajun Recipe Book Ever!!!
I am from southwest Louisiana and this is one of the best Cajun cookbooks I have ever bought!Most of the recipes are what my family has always prepared and still serve now.I recommend this book to everyone in Cajun country and to all of you that want to cook Cajun.A great gift for anyone that loves to cook.Ms. Fontenot has done an excellent job!

A simply terrific blend of cookbook
Nicole Denee Fontenot spent two years interviewing Cajun women who grew up in the first half of the 20th century, and presents her research in Cooking With Cajun Women, a simply terrific blend of cookbook and anecdotes of older times when all food was homemade. Memories appear as highlighted sidebars to accompany dishes such as Fig Jam and Berry and Seafood Gumbo Cajun-Style.

Cooking the Cajun-way all across the U.S.A.
What a wonderful way to introduce everyone to Cajun food and the interesting people who live in this area!Nicole shares with her readers not only tried and true Cajun recipes but special moments in the lives of the authors of the recipes.Life has not always been easy for the Cajun people, especially the women who married young, mothered many children - some their own and other times those who happened by and ended up staying- worked along side her husband in the field, and went to church, always.Their stories represent their enduring faith, respect for Cajun traditions, strong family ties, and some of the best Cajun recipes that you will ever want to try.All of this is part of the Cooking with Cajun Women cookbook.I highly recommend it!You can try therecipes and while waiting for them to cook ( and enjoying the delicious aroma that will soon fill the room), sit back (with a large cup of strong, hot Cajun coffee, if available) and read about the Cajun ladies who have shared their stories with Nicole.Oh yes, do I have a favorite recipe?I certainly do.Try the blackberry pie with the sweet dough crust - it is gooooooood! ... Read more