Arnaud's Creole Cookbook: Memoirs and Recipes from the Historic New Orleans Restaurant

by John DeMers, Archie Casbarian (Photographer), Rodica Prato (Drawings)

Explains the differences between Creole and Cajun cooking, traces the history of Arnaud's restaurant, and provides recipes from appetizers to desserts

Genres: Cookbooks

256 pages, Hardcover

First published March 1, 1988

About the author

John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally successful Dominique's Fresh Flavors. For several years, John DeMers served as editor of Texas Foodlover magazine. Today he lives in Houston and concentrates on his weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, John has written from 136 foreign countries.

Series:
* Brett Baldwin Mystery

Reviews

[Austin Canfield · Rating 4 out of 5]

I like that this cookbook is a true representation of New Orleans cuisine and it has a lot of great seafood recipes. However the typesetting of the book leaves a lot to be desired. Recipes often start at the bottom of pages, and there are many pages in the beginning that are nearly empty just to give brief descriptions of things anyone who owns this book would already know. The recipe instructions would have been better in a bulleted list, and the italics red font can be difficult to read on the off-white paper.