The 100 Greatest New Orleans Creole Recipes

I found recipes in this book that I'd hunted for for a long time. This is not a cookbook with complex recipes but one with foundation recipes that I've eaten but have been unable to recreate. Sometimes things get modified too much and they become someone else's idea but can never become your own. These recipes are simple and give you room to insert your taste and creativity. The Bread Pudding Whisky Sauce is such a recipe. I've hunted, mixed and read all sorts of ideas and none of them worked like what I'd tasted in NOLA. The recipe in this cookbook works. I will use this book for future cooking however you can't be afraid of butter.

Oh my...tried all of the recipes and there is not one that is not delicious. Like the way you can substitute other fish for oysters. Very interesting to read about the restaurants that feature the recipe. You don't need a lot of ingredients to make a true New Orleans dish. Try it...you' like it!

I love this cookbook so much that I am buying a replacement as I have worn out the first one over the 10 years I have it. A personal fav is the Jambalya, easy to make and delicious. The recipes give alternatives (chicken instead of shrimp etc) and the range of recipes is huge. If creole is of interest to you, this book will get you started in a great way.

The best of Louisiana cookery comes from a restauranteur and French-trained chief who uses his background to select the definitive and best dishes of New Orleans. Creole cooking has a reputation for complexity: not so in The 100 Greatest New Orleans Creole Recipes, which adapts dishes for home use and simplifies many of the steps involved in producing the classics. No color photos here - but the simplified dishes don't need them.

I've used this book for about six years now, and have never been disappointed. Mr. Guste's Chicken Creole is soulful and authentic, and his Gumbo is gospel truth. He does not trifle with passing fancies such as lite, fusion or lo-fat anything. His ingredients are unapologetically authentic: many cooks outside the South may need to do some creative substitution. A minor complaint is that this cookbook, like most nowadays, seems not to have been edited at all, and a few ingredients and steps are missing, so a smart user will read carefully and in some cases extrapolate. But the recipes are simple and honest, well within the skills of the average cook, and the results will make you appreciate the only high cuisine native to America.