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New Orleans Cookbook

4.18  ·  Rating Details  ·  92 Ratings  ·  3 Reviews
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.
Paperback, 272 pages
Published March 12th 1987 by Knopf (first published 1975)
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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 ...more
Chris
Apr 10, 2007 Chris rated it really liked it
Shelves: cookbook
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.
Caroline
Aug 20, 2012 Caroline rated it it was ok  ·  review of another edition
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.
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