Ryan Boudreaux

"The Best of New Orleans Cookbook" is full of local knowledge which adds a great deal to its appeal. There are stories about who popularized what recipes when and who makes the best version. In a different time when we could be planning vacations in New Orleans, the anecdotes and stories in this book would be fun to track down. For the time being, anyway, we have to make use of the recipes themselves and imagine the rest.

This is a cookbook that has interesting recipes that raise questions in my mind that have little to do with accuracy or ease of use. Questions like: Why are we using converted rice so often? Converted rice is parboiled rice and out in the wider world is rejected as being of lower quality.

Parboiling rice is a preservation technique that was discovered back when rice milling used really poor equipment. Poor milling equipment breaks a lot of the rice grains while removing the inedible hulls and even more when polishing to make white rice. Parboiling before milling hardens the grains so fewer break. There is a tiny gain in nutritional value in parboiled rice – a trait Uncle Ben's brand touts – but the increase is not very big and had little value for people who have access to a full array of vitamin foods. Parboiling changes the texture of the rice, making it more porous and soft, and eliminates any fragrance. So while it might be historically accurate to use parboiled rice in some of these recipes, why does Mr. Boudreaux recommend it now?

Another question is why when you are making Pecan Turtle cookies do you use 3 pecan halves instead of 4 if the halves are to represent turtle feet?

This book is edited more tightly than the average Rockridge book, but it still has some problems. I have marked up the text of the introduction with changes I would have recommended. The recipe for Cajun Seasoning used in many recipes is presented in a sidebar to the Crab Au Gratin Dip but it does not appear in the index. As usual, the Rockridge design team has used too many fonts and colors. The purple used in segmented recipes is particularly jarring.

The recipes themselves represent a good selection of the food traditions of New Orleans – restaurant favorites, Cajun standards, specialties from roadside joints. I have to say, though, that I am a lamb purist and would never ever consider spicing lamb the way Mr. Boudreaux does.

If you want a fun little New Orleans cookbook, consider this one.

I received a review copy of " The Best of New Orleans Cookbook " by Ryan Boudreaux from Rockridge Press.… (plus d'informations)

I have never had any kind of creole food. The Best of New Orleans Cookbook gave me an idea on what I may want to make. The recipes sound really well such as Panned Pork Tenderloin Medallions with Andouille Gravy, Bread Pudding with Rum Sauce, Pumpkin Pie, Pecan Pie and on and on.

This cookbook has such a variety of recipes, appetizers and main dishes that will transport you to Mardi Gras. There is, of course, a recipe on how to make beignets and a cup of cafe au lait to go along with it. I love it. Some recipes I am intimidated by but I will be giving them a try.

If you have been to New Orleans of Mardi Gras and want to try the recipes that you loved there, this is the book for you!… (plus d'informations)

From scrumptiously sweet (Oh, the beignets!) to savory and spicy (Jambalaya, Gumbo, Red Beans and Rice), the flavors of New Orleans are full of tastes, traditions, and temptations. "The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy", by Chef Ryan Boudreaux, offers fantastic food--where to find it and how to make it--and an "up close and personal look" at the culture and cuisine of this fabulous historic city. Here are some of the delicious recipes you'll find: "Beignets"; "Muffuletta"; "Garlic Cheese Grits"; "Barbecue Shrimp"; "Chicken and Sausage Jambalaya"; "Shrimp Creole"; "Red Beans and Rice"; "Seafood Boil"; "Bananas Foster"; "King Cake"; and "Pralines". Also included: "Out and About in New Orleans", "Top 5 New Orleans Bars", "Top 5 Places For Breakfast Or Brunch", "Top 5 New Orleans Experiences", and much more. As an added feature, you will enjoy reading the "tips, tricks, and historical highlights" that accompany many of the recipes.

Book Copy Gratis Callisto Publishers… (plus d'informations)