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Nov 17, 2004 10:34 PM

Creole or cajun cookbook recommendations?

  • r

...but please not Emeril.

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  1. In my opinion 'Paul Prudhomme's Louisianna Kitchen' is the definitive Cajun/Creole cookbook. I believe he has released 8 or 9 books now, but this was his first. Another favorite of mine is a Time Life book from the late 60's/early 70's entitled 'Foods Of The World: American Cooking, Creole and Acadian'. It is packed with history as well as recipes. (by the way all the books in the series are great!) Another recommendation i can make is 'Patout's Cajun Home Cooking" by Alex Patout. Enjoy!

    1. "Who's Your Mama, Are You Catholic, and Can You Make a Roux?" by Marcelle Bienvenu.

      "River Road Recipes" by the Junior League of Baton Rouge.

      "Talk About Good," by the Junior League of Lafayette.

      "Picayune's Creole Cookbook" - New Orleans Times Picayune, old time recipes, might be tough for beginners.

      "New Orleans Cookbook" by Richard and Rima Collin. Out of print, but excellent.

      1 Reply
      1. re: Ilaine

        I second all those, and third/fourth/whatever Prudhomme's Louisiana Kitchen. I'd also suggest the Plantation Cookbook (Junior League of New Orleans). There was a good thread on it last year on the New Orleans board (linked below).


      2. "Cajun-Creole Cooking" by Terry Thompson-Anderson is my favorite. Also really like Paul Prudhomme's "Louisiana Kitchen".

        1. I have always preferred Justin Wilson's books. He always provided clear directions with some of the reasoning behind the techniques.

          1. Here's an interesting one I just got, and it benefits the United Way:

            In my understanding, back in the day, the New Orleans energy company (NOPSI) used to include recipes with their bills. They also put recipe leaflets on public transportation, etc. They've collected these in the cookbook linked below. There are a lot of very standard, simple, new orleans recipes. Not long on explanation, though, "make a roux" is as detailed as you get. Caveat: some of the recipes include canned stuff; this is cooking from the 1950s.

            I do like the River Road cookbooks, too; basically look for cookbooks put out by the Junior Leagues scattered around LA. The Commander's Palace cookbook is fun to look through, and Marcelle Bienvenu is great-- and honestly, Emeril isn't bad, either.