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The New Orleans Cookbook, by Rima Collin Richard Collin
Free Download The New Orleans Cookbook, by Rima Collin Richard Collin
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From the Inside Flap
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.
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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.
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Product details
Paperback: 254 pages
Publisher: Alfred A. Knopf (March 12, 1987)
Language: English
ISBN-10: 0394752759
ISBN-13: 978-0394752754
Product Dimensions:
6.1 x 0.9 x 9.2 inches
Shipping Weight: 15.2 ounces (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
141 customer reviews
Amazon Best Sellers Rank:
#54,847 in Books (See Top 100 in Books)
I bought this cookbook for my wife. She loves cajun & creole food and it is very hard to come across a good restaurant that serves this type of food. The closest is in another city. She likes the pages on just the sauces, she says that makes the biggest difference for the taste of the meal. She is amazed at the desserts section too!We had an amazing dinner tonight thanks to this cookbook! Definitely worth the buy!!!
Excellent cookbook. The authors were the "Underground Gourmet" , annonymous food critics for the "Times Picayune" paper in New Orleans through the 60's and 70's. They were closely acquainted with every local restaurant and owner from the finest to the small and little known local haunts and worked on this book, experimenting at home for 12 years.It is EXCELLENT. The recipes are simple and very typically local. I haven't cooked anything from it that is a miss.I cook a lot and I always make changes (drop salt, substitute chicken or vegetable broth for water (plenty salty by the time it reduces!), and double and triple up on the spice to nearly everything I cook, and I normally work from multiple recipes), but even cooking straight from the recipes here you won't miss. They are all well tested, not unnecessarily complex, and trial by trail, I've found that the recipes here are more consistently a hit a higher percentage of times than most any cookbook I've ever tried.The sauce picaunte recipe (otherwise known as Shrimp Creole) is an old recipe from the 1800's and is great. There's a good rich etouffee recipe.There are a number of good gumbos...Mix them and add the ingredients you like! The braised pears on icecream dessert is easy to prep, quick to prepare after dinner and will WOW your guests (You can substitute Le Courvoissier.)
I visited New Orleans last year and fell in love with the food! As soon as I got home, I ordered this book from Amazon. It's taken me a while but I finally cracked it open. I tried the recipes for Boudin, Dirty Rice, and Bourbon Sweet Potatoes. I actually ground the meats myself for the Boudin and Dirty Rice. It was hard work but...LAWDY...delicious. The dishes tasted EXACTLY like what we dined on in NOLA! If you like Cajun/Creole food THIS is the book for you!
I liked this book because it gives background to a lot of the recipes and their history. Sometimes you might think it hard to find some of the ingredients, but you'd be surprised. For example, one recipe mentioned Pickapepper sauce. Another mentioned filet powder.I do a fair amount of cooking, but I had never even heard of this sauce. But, I went to a local specialty supermarket (Jungle Jim's) and, sure enough, there is was. I had to use eBay for the filet powder. If you still have problems, there's always Amazon, eBay, and Google. Most recipes don't have special requirements. In short, if you like Cajun and Creole cooking, or want a great recipe for Beignets, this book is for you. (If you haven't had a beignet from Cafe du Monde in New Orleans, your Bucket List is incomplete!)
I read recently that cookbooks outsell any other genre. This seems believable as most people who like and buy cook books have shelves and shelves in their collections. If you fall in the category of cookbook collector and don't have The New Orleans Cookbook, you should get one. It covers all the fine foods for which New Orleans has become famous plus many other delicious offerings you may not have heard of. It is a must for everyone, cooks and all, as it is fun to read even if you never prepare a recipe. A fine and tasty collection of deep South good eating, this one is highly recommended.
My husband and I lived in New Orleans when we were first married in 1979. The "locals" recommended this book because it is very authentic. I found that to be absolutely true. The recipies require many spices, which is why they are so good. They are not difficult, but do take time. We have some recipies we make frequently and just last month I tried one for a dinner party I had never made before. Always rave reviews from the diners. The section on fish offers fish substitutes in case you live in a part of the country where your choices are more limited. The recipies include a lot of history about where they came from. I bought three of these for my adult sons for Christmas because they grew up on it and now cook the family favorites regulary. I wanted to give them the opportunity to expand their repertoire. I was very relieved it is still available in paper back (ours is hard cover). I highly recommend this book if you know what it means to miss New Orleans.
I remember this from my years in New Orleans. It does not live up to the memory but it is still the best New Orleans cookbook going. Far superior to books by Paul Prudhomme et al.
I purchased one as a gift for a friend who collects cookbooks she was thrilled. so after looking through her book I decided to purchase one for myself. I tried two of the recipes already and was very pleased.
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