The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present

The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present

by Richard Collin

Paperback

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Overview

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.

Product Details

ISBN-13: 9780394752754
Publisher: Knopf Doubleday Publishing Group
Publication date: 03/28/1987
Pages: 272
Sales rank: 95,981
Product dimensions: 6.10(w) x 9.17(h) x 0.83(d)

About the Author

As food writers, RIMA and RICHARD COLLIN have written The Pleasures of Seafood and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans States-Item for ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998.

Customer Reviews

The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present 4.4 out of 5 based on 0 ratings. 5 reviews.
dianaleez on LibraryThing More than 1 year ago
As a native New Orleanian may I say, this is the book the locals use? My mother-in-law used to see Professor Collin the A&P and come home and tell us what he was cooking. lolI'll just say a few magic words: Chicken and Sausage File Gumbo, Creole Jambalaya, Red Beans and Rice, Pralines, and Chicken Maquechoux.
Anonymous More than 1 year ago
got this for my granddaughter because it had all the recipes from one side of her heritage. has both the cajun and creole recipes so that anyone wanting a good taste of new orleans will get it and understand the difference between the two kinds of cooking.
Anonymous More than 1 year ago
Guest More than 1 year ago
This is not a typical, make-them-feel-good cookbook. The writing is dry, but accurate...not touch-y/feel-y. What's great about Dr. Collin's book is that his recipes include exactly measured seasonings so that you don't have to guess how much is 'to taste' or how much is 'a pinch'. If you follow the recipe, the resulting taste will be authentic old-world creole flavor. An' cher, dere ain't not'in betta!
Guest More than 1 year ago
I've lived and cooked in Louisiana all my life. This cookbook includes all the subtle flavoring of the best versions of the old receipes. For a taste so good you'll want to 'slap yo mama,' try adding oysters in the last 10 minutes of cooking the GUMBO Z'HERBES (Green Gumbo) receipe.