LA Bouche Creole (La Bouche Creole)

Rating:
Summary: A True Classic
Review: My wife and I bought this on our honeymoon in 1983 and it has become a staple in my cooking. In fact, I dug this up on Amazon.com on the off-chance I could find a copy, because is so dog-eared and stained that some old favorites are alomost unreadable. Simple recipes, with simple ingredients, pretty much idiot proof. Even the basic sauces are things a novice could use. This is the true creole and cajun cooking before the new cooks on the networks. Also, forget the recipes- this book has a fascinating group of narratives about the old Louisiana and New Orleans. They are worth the price of admission.

Rating:
Summary: One of the Best Cajun Recipe Books
Review: This book explains the origins of some of the recipes. The recipes don't seem intimidating. I have seen several books which I passed up because the recipes were elaborate.

Rating:
Summary: One of the Best Cajun Recipe Books
Review: This book is not just another creole or cajun cookbook. It is an idepth study of recipe originations and early life in the State of Louisiana. Being from this area, I have been exposed to some great food and always wanted to know how to prepare it. This book is a can't miss and has many types of dishes, some pretty exotic.

Rating:
Summary: the real thing
Review: This cookbook contains recipes for real Cajun/Creole dishes (not the fake ones, like blackened redfish) along with tons of history and memories. We grew up listening to Mr. Soniat on the radio in New Orleans, and this book is pure Louisiana. Along with the recipes, he includes memories of his mother and grandmother's cooking, and day to day life in early to middle 20th century New Orleans. I was born in Hammond, LA, and lived in Baton Rouge as a child, and this is the food I grew up on. A must-own for anyone who loves good food.