I Want Dat Cajun Cookbook: A Collection of Cajun Cuisine.

Rating:
Summary: a fun book by a fun guy he needs a tv show
Review: i have seen this gentleman conduct cooking clinics or how to make. he is great

Rating:
Summary: Easy to understand, easy to cook
Review: I was in the mall when my sense of smell went into overdrive. I knew that it couldn't be the foodcourt, so I followed my nose. Oddly enouph my nose took me to the bookstore. Chef Remy was cooking up some Jambalaya and signing his cookbooks. I stood around for about 15 minutes watching him cook and asking him questions. Part of the reason I bought his book was because he was so nice. He gave me some great advice and was not "beneath" answering any of my questions. After getting this cookbook home, I looked through it and decided on a recipe I would try for the night. It was wonderful. I have since cooked many of his recipes and they have all turned out great. The thing I like most about this book, and I have many, is the simplicity. I have several Emeril books, and they are good, but I just don't have 3 to 4 hours to spend on a weekday to make many of his recipes. Its not the cooktime that takes so long, it's the 20 something ingredients (most of which I don't have) that consume the most time. That is not the case with Remy, most of the ingredients can be found in anyones kitchen and he limits the amount of ingredients in any one recipe. I enjoy this simplistic aproach. But don't think for one second that this style in any way diminishes the quality of the dish. The opposite is true. It's the simplicity that makes the food so good. The recipe he gives for french bread is worth the price of the book alone. I have the plastic binder version, which I find particuarly nice because it lies flat while I have my hands full reading it. I would recommend this cookbook to anyone who wants a cookbook they will actually use. Remy also includes many antecdotes that are quite amusing.

Rating:
Summary: Easy to understand, easy to cook
Review: I was in the mall when my sense of smell went into overdrive. I knew that it couldn't be the foodcourt, so I followed my nose. Oddly enouph my nose took me to the bookstore. Chef Remy was cooking up some Jambalaya and signing his cookbooks. I stood around for about 15 minutes watching him cook and asking him questions. Part of the reason I bought his book was because he was so nice. He gave me some great advice and was not "beneath" answering any of my questions. After getting this cookbook home, I looked through it and decided on a recipe I would try for the night. It was wonderful. I have since cooked many of his recipes and they have all turned out great. The thing I like most about this book, and I have many, is the simplicity. I have several Emeril books, and they are good, but I just don't have 3 to 4 hours to spend on a weekday to make many of his recipes. Its not the cooktime that takes so long, it's the 20 something ingredients (most of which I don't have) that consume the most time. That is not the case with Remy, most of the ingredients can be found in anyones kitchen and he limits the amount of ingredients in any one recipe. I enjoy this simplistic aproach. But don't think for one second that this style in any way diminishes the quality of the dish. The opposite is true. It's the simplicity that makes the food so good. The recipe he gives for french bread is worth the price of the book alone. I have the plastic binder version, which I find particuarly nice because it lies flat while I have my hands full reading it. I would recommend this cookbook to anyone who wants a cookbook they will actually use. Remy also includes many antecdotes that are quite amusing.

Rating:
Summary: Chef Remy is wonderful!
Review: Since I know him, I guess I have to say that he is my favorite chef! Actually, I have hosted him in my store for signings, and he cooked for the customers...his food's terrific! If you write to the address in the book, he will send you a copy of his jambalaya recipe (which is very tasty), which is not in any of his books. How cool is that?