Product Description
With almost 1/4 million copies in print, the success of Terry Thompson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine. This revised and repackaged edition is sure to find a ready market in a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table. ... Read more

Customer Reviews (4)

Best Cajun-Creole Cookbook Ever!
My family and I have worn this cookbook out and I need to buy a new one... This is by far my best and most-used cookbook!Everytime I make a dish from this cookbook, I am asked for the recipe!I LOVE the crabmeat-stuffed mushrooms and the RED BEANS AND RICE are FABULOUS!The okra and corn salad, as well as the tomato and basil salad are truly party hits!The bread pudding is delicious, also!I really like the wonderful recipe illustrations, as well as the historical background given in the introduction of each chapter describing this vibrant culture and the food that sustains it.The beginning of each chapter also gives a sample menu for various occasions and holidays, which is truly helpful in planning your own parties.I LOVE THIS COOKBOOK!IT IS A "MUST-HAVE" FOR A TRUE COOK'S PANTRY!

I use this book for almost every occasion!
I hosted a Mardi Gras party and lucked-out finding this absolutly wonderful book.The recipes are easy to follow and everything that I have made (at least a dozen or so)has turned out great.I am constantly beingasked for these recipes so now I am buying several copies to give to thoseclose family and friends who have mentioned that they would like to buy it. The best of the best:Shrimp in mustard sauce, Sun-dried tomato pesto,Jezebel sauce, Cajun-Country bread pudding w/rum sauce and Chantilly cream,and on and on.

Absolutely Delicious Authentic Recipes!
I have prepared many of the dishes in the new book. All were excelent. Therecipes were easy to follow. The Authentic dishes take more time to preparethan the quickie recipes from other books but WOW! what a difference inflavor. This book is a must for anyone wanting to entertain guests withCajun-Creole flavors.

My favorite Cajun cookbook
All of the recipes that I have tried in this book, from the staples to the exotic, are wonderful.Some of them (such as the Red Beans & Rice or the Artichoke-Heart Casserole) have become favorites to be prepared whenever I want to impress or just enjoy good eating.

Recipes include background information about how dishes came about, when they should be served and with what.They range from simple, everyday dishes to elaborate, impressive feasts.

If you buy only one Cajun cookbook, buy this one.Its the one to have.I'm buying another one because I wore mine out. ... Read more

Product Description

This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences.

Customer Reviews (4)

A Must Have if you are in to Cajun or Creole
Col. Paul has put his heart and soul in the book - not just a cookbook.It is a history lesson and information packet as well as a tourist guide.
If you enjoy the food of this style or ever wondered why it all came to be you Must Have this book.I know personally all the work that he put into making it all it could be.

Not only recipes, but the history of Creole and Cajun cuisine
The beginning chapters of "Cajun and Creole Cooking" have no recipes. Instead, there is a in-depth history of the influences on Creole and Cajun cooking. The influence of the the West Indies, Italians, Germans, French, the Acadians is covered. I found out many things I didn't know about Louisiana cuisine, including the origins for using chicory (lack of coffee during the Civil War), why some Jambalaya has tomato in it and some doesn't (Italian influence versus the older version with no tomato.) And even the name Jambalaya is debated: is it "jambon a la ya" or ham and rice? Or is it a word meaning "gift with rice?"

Then the book commences to give recipe after recipe. The standards are here, gumbo, pirogues, maque-choux, jambalaya and etouffee. But also there is a chapter on game, including rabbit and alligator. And the most extensive chapter is, as to be expected, on fish. There are recipes originating from the famous Commander's Palace and the influence of K-Paul's is also discussed. There are unusual versions of standards, including a traditional pecan pie, with pieces of pecan, not whole nuts, and red velvet cake with no cocoa.

Not only is this fun reading, but it is probably one of the most complete Louisiana books since Paul Prud'homme's book. If you love the cuisine of Louisiana, this book is not only full of information, it is chock-full of recipes that are well-organized with a separate section in each just for the spice mixture you need to season the dish.

Yum! The Best in Cajun & Creole Cooking
Reviewed by Irene Watson for Reader Views (2/08)

I love Cajun and Creole food so I was thrilled to have an opportunity to try out some new recipes. But, to my surprise, not only does this book have recipes; it has a huge section of narratives depicting the Louisiana lifestyles and traditions, essential utensils and elements, as well as terms and specific Louisiana ingredients.But, there is more, there is a whole section on the history and influences of French, Spanish, African, and American Indian on the culinary traditions.With all these elements added to a traditional cookbook, one can honestly say "I read a cookbook."

I often wondered what the difference was between Cajun and Creole cooking. Basically, it's that Cajun cooking is "down home country cooking" and Creole is considered to be "fancy city cooking."

When I hear the word gumbo, I automatically think of Cajun cooking.Since I've never made traditional gumbo this was an opportunity for me to do so.I tried "Chicken Sausage Gumbo" and it was a great hit.The seasoning was just right and thickness was perfect.

Being a fan of Emeril Live on the TV cooking channel, I decided to try a recipe that reminded me of something similar I saw on his show.The Louisiana-Style Shrimp Stir-Fry was to die for! Very quick to make, I will be making this dish again and definitely for a dinner party.

The third dish I made was traditional Congri (black beans and rice.) Again, without disappointment, it was a hit. Thank goodness for it being a large recipe; we had it two days in a row and relished it both times.This is a very hearty and nutritious dish for a cold winter day.

This cookbook is a keeper!I highly recommend "Cajun and Creole Cooking with Miss Edie and the Colonel" to any lover of cooking ethnic dishes.I can guarantee that you will not be disappointed.

A welcome and recommended addition
Louisiana's culinary traditions are rooted in ethnic influences provided by the French, Spanish, Italian, African, and Native American elements of its history. The result are the very special culinary categories of Cajun and Creole cuisines. Edie Hand, in collaboration with William G. Paul, have compiled 150 authentic regional recipes, as well as an historical survey of significant events in Louisiana culinary history and the unique cultural food customs of the region in "Cajun And Creole Cooking With Miss Edie And The Colonel". the recipes include classic sauces, breakfast dishes, appetizers, dips, soups and gumbos, entrees, vegetables, and desserts ranging from Cajun/Creole Seafood Dip; Creole Mayonnaise; Cajun Sauce Piquant; and New Orleans Creole Jambalaya; to Creole Zucchini and Tomatoes; Cajun Fried Chicken; Creole Shrimp and Crab Meat Quiche; and Cajun Syrup Cake. Of special note is the appendices featuring Cajun/Creole Resources; Cajun and Creole Restaurants, Nightclubs, and Dance Halls; Famous Festivals of Louisiana; Tables, Measurements, and Equivalents; a Selected Bibliography; Historical Louisiana Cookbook References, an Index, and 'Colonel Paul's Seasoning Blend'. "Cajun And Creole Cooking With Miss Edie And The Colonel" is a welcome and recommended addition to personal, family, and community library cookbook collections. ... Read more

Product Description
With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine.

Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table. ... Read more

Customer Reviews (15)

Great Cajun Cookin'
I love this book and have used it almost 20 years it is the go-to for a unique gift!

Best Cookbook on the Planet
I have an earlier edition of this cookbook that is torn, tattered, and full of food stains (I know that sounds yucky). I decided to look at Amazon to find another copy of the earlier edition, when I found this edition.Basically this edition has the same recipes, but I was a bit disappointed that it doesn't have the beautiful pictures to go with Ms. Thompson-Anderson's amazing recipes.So I will keep the old one, put it in plastic sleeves, and use it to cook with, so I can pass the new one along to one of my daugher's on their wedding day....I know the price is steep, but this cookbook is worth every penny!If you like Cajun-Creole cooking this cookbook is a MUST HAVE for your cookbook collection.

If You LIke Cajun Food You Must Own this Book
A twenty (plus) year old book. My copy is well thumbed...a must have for the discerning Cajun Cook.

CAJUN-CREOLE COOKING
Terry Thompson-Anderson's newest edition of Cajun-Creole Cooking was a
pleasant surprise. It is the fourth time I have purchased her book (because friends didn't return them) and this update is even better. Terry was a consultant when we opened the original Cajun-Creole restaurant
Cafe Nola in Philadelphia. Her recipes won us a following that kept us in
business for 16 years. I used her latest book for the Mardi Gras celebration at our even longer-running Copabanana which has been doing Tex-Mex for 30 years. I look forward to her newest "Texas on a Plate" for refining my Texas recipes at Copa. My kitchen staff was wowed by the depth of flavors her recipes produce.

Only Cajun-Creole Cookbook You Need!
I not only recommend this book, I have bought it-- TWICE!

I owned an earlier version of this book and used the recipes in it as the basis for my parties while in the Navy.I have a few of my mother's recipes but this book is the basis for all of my friends thinking that I am an outstanding cook.Instead, I was a thirty-something bachelor who can read and follow directions.This book is that good.

The recipes are absolutely delicious and after Hurricane Katrina hit I ordered a new copy of this- PRONTO!

My only complaint about the book is that occasionally the recipes assume you know the basics.Maybe most people know that you have to soak dried beans before cooking them but I didn't and so my first attempt at Red Beans and Rice was a disaster.But most of you aren't going to be such amateurs in the kitchen as I was when I did that.I look forward to reading the latest version just to see if those oversights were eliminated.

Aside from that, I wholeheartedly recommend this book.I read the reviewer who said he had a separate copy in a safe deposit box.Good Idea! ... Read more

Product Description
This spectacularly color illustrated cookbook features over 100 easy-to-prepare recipes with Cajun and Creole flavors. Cajun and Creole cooking, which combines influences from French and Spanish settlers, Native Americans, and African-Americans, has become one of the most exciting cuisines in the world today. Try your hand at making Jambalya, Swinging' Louisiana Gumbo, Shellfish Etouffee, Muffuletta sandwiches, and other tasty dishes from the cosmopolitan river port city of New Orleans and the surrounding area. With The Best of Cajun & Creole Cooking, you can prepare masterpieces in your very own home. ... Read more

Customer Reviews (2)

Truly is the Best!
If you are going to have only one cookbook on your shelf to help you navigate the wonderful world of Cajun and Creole cooking, this is the one to have. The book is both economically laid out and lavishly illustrated. As you leaf through the pages, you begin to appreciate the differences between these two styles of cooking and the rich cultural amalgam that produces both. The recipes can be either simple, such as the andouille and lima bean supper, which as the name suggests is sautéed sausage and lima beans; or more elaborate, such as duck breasts with orange and rum, a Creole version of duck l'orange.

Alex Barker's book takes you from start to finish with tantalizing soups and appetizers to sweet and unusual desserts. Each stop along the way demonstrates the African, South American, and European influences that found their way to Louisiana and surrounding areas centuries ago. As you consider these recipes, you can easily gain insight into the basics of Cajun and Creole cooking, allowing fairly easy substitutions depending on your access to the ingredients in the recipe. After all, Cajun and Creole cooking is based upon availability, so why stop that tradition now?

And no, there isn't Tabasco in every recipe. You should, however, always have a bottle close by.

Old stand-by recipes from New Orleans
This 2003 cookbook by Alex Barker (Alex is a SHE) comes to us from Gramercy Books (Random House) and Regency House Publishing Limited. The work was printed and bound in hardcover in Italy and the numerous beautiful photographs of the dishes were supplied by Food Features. The nice dust jacket sort of hides the actuality of a budget binding, much like what we used to see on the old Whitman Classics, "shiny cardboard".

The book is pretty brief at 80 pages in length and the dimensions are 8 1/4" x 10 1/4" x 3/8". The one-page index will get you where you need to go in regard to the recipes, which are just over 100 in number.

The layout of the recipes is not very convenient. Each one might commence anywhere on a page, the beginning of each recipe is difficult to spot as it blends in with the surrounding text, and there are typically a couple of recipes per page. Sometimes you only get a segment of a recipe without turning the page which is bothersome if you display your recipes in a cookbook shield while you cook. The fonts are fairly small and thin, tough to read easily while you're cooking. The actual recipe directions are pretty good with adequate detail.

In "The Best of Cajun and Creole Cooking" you will find most of the signature recipes of New Orleans and of Cajun Country in general. Some examples include "Muffuletta" (sandwich); (chicken and shrimp) "Jambalaya"; and, "Shellfish Étouffée". The ingredient lists for all recipes are pretty long and I did not detect many dishes which one could prepare "on a tight budget," "Banana Bread" serving as an exception to this caveat.

Here is the Table of Contents:
1. Appetizers
2. Brunches & sandwiches
3. Meat & poultry entrées
4. Fish entrées
5. Vegetables & sides
6. Desserts
7. Index

Honestly, a comparable and superior cookbook choice for these specialty dishes would be this one:

The Best of New Orleans (The Best of ...)

If you are really into collecting each and every available Cajun/Creole recipe, you might find a few in here to expand your collection but, as I said, there are better cookbooks available for this interesting realm of cooking. ... Read more

Product Description
8 3/4" x 10 3/4" approx. Glossy Hardcover with 70 pgs. - Easy-to-follow, kitchen tested recipes alongside color photographs of the finished dish, a delicious result is ensured every time. Incidental photography of the people and their lifestyle bring the area to life and ensure that all the color and excitement of this cuisine is at your fingertips. Every dish fully illustrated. Over 50 full-color illustrations. Features facinating photographs of Cajun & Creole lifestyle. Contains 30 authentic Cajun & Crerole recipes. ... Read more

Product Description
As you dig into a Strawberry Cheese Ball appetizer, savor a family favorite like Gambino's Boiled Crawfish, and finish off the meal with a delicious serving of Profiteroles with Vanilla Ice Cream & Chocolate Sauce, read family facts about the Favres from ... Read more

Customer Reviews (6)

Down to Earth Family Cookbook
This book delivers on the promise of a personal look at the Favre family and their favorite recipes. I have not prepared a recipe from the book yet, but there is no disputing the Favre's claim to Creole cooking, they are the real deal. A good pick for a fan of Brett Favre or Creole cooking.

GIFT
This book was a gift to my parents who are huge Brett Favre fans - They loved this cookbook and it has recipes that are easy and tasteful.

Favre's a favorite
I bought two copies of this book for my sons, who both like to cook.They have both enthusiatically endorsed the recipes and like the heartiness of them.The foods are simple, yet have a real southern taste and don't call for exotic ingredients that are impossible to get.

Favre's cookbook
Even though the Packers aren't the greatest team in the world, their quarterback knows a thing or two about good gulf coast cooking.The easy to follow recipes have turned out great results with little effort.Try the gumbo, it's the bomb!

Wonderful Book, Wonderful People - Highly Recommend
I have had the good fortune of being at some of the Favre cookouts and events they gave hosted the past couple of years.My wife and I have always loved the food - the Favre's have always put on a terrific display of food.With this book we have now been able to cook some of these meals at home.The recipes are very easy to follow and the results are truly delicious.Our favorites are Meemaw's Super Bowl Shrimp Creole, Scott's Paneed Pork Chops, and Chicken a la Clark - and those are the only ones we have tried so far!It is obvious that the Favre family has put a lot of time and effort into this book. Besides the wonderful recipes, there are terrific pictures, interesting stories, amusing Favre anecdotes, and helpful cooking tips.The book is top-notch and The Favre's should be very proud.

We highly recommend this book.Bon Apetite... ... Read more

Product Description
Celebrate with Ron as he recalls eighteen years of cooking, collecting,and creating recipes all over the country. Savor the rich stories accompanying theserecipes: the charm of New Orleans' famous French Quarter and the unique wit of theCajuns living along Ron's native Bayou Black. Mr. Babin has worked in New York andCalifornia as a restaurant consultant and is giving out the best "health food" recipes for the wholebody, mind and soul. ... Read more

Customer Reviews (2)

Wonderful all in one cookbook for the cook or collector.
Contains recipes for a variety of the typical foods that we found in New Orleans.Well written in terms that even a first time cook could understand. It has menus for a complete Cajun and Creolebrunch,luncheon and dinner. This book has every thing from appitizers to desserts,including a chapteron beverages.I collect cookbooks and spent quite a bit of time to choosejust the right one from New Orleans to add to my collection and this is oneof the two that I chose.

wonderful all in one cookbook for the cook or collector.
contains recipes for a variety of the typical foods that we found in New Orleans.Well written in terms that even a first time cook could understand. It has menus for a complete Cajun and CreoleBrunch,Luncheon and dinner. This book has every thing from appitizers to desserts,including a chapteron beverages.I collect cookbooks and spent quite a bit of time to choosejust the right one from New Orleans to add to my collection,this is one ofthe two that I chose. ... Read more

Product Description
spiral-bound, excellent cajun and creole recipes and instructions. ... Read more