New Orleans Classic Desserts: Recipes from Favorite Restaurants Review

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New Orleans Classic Desserts: Recipes from Favorite Restaurants ReviewUpdate 8/24/2008:
The author was kind enough to send me the 2008 revised printing. The following recipes have been modified (that I know of)
-Mckenzie's Turtle Cookies
-Doberge Cake (cake recipe)still no salt, so add your own
The sweet potato pie and strawberry shortcake recipes have not changed. I asked the author about the lack of eggs in the pie filling. Here's the response. "No eggs - the consistency is like a regular pie - we have made it several times and it is delicious and holds up"
I am sticking with my own recipes for the pie filling, crust and strawberry shortcake.
Orignial Review 12/17/2007:
I received this book as a gift and I was so excited. Then, as others have pointed out, I discovered the recipe errors. I called the publisher and the only error they knew of was for the McKenzie's Turtle cookies on pg 60. The correction is 2 Tbs of water instead of 2 tsp.
I know the Doberge Cake on pg 21 is wrong; sugar and salt are missing. The sweet potato pie has no eggs in the filling and too much water in the crust. The publisher is supposed to call me back with these corrections. I will modify my review once I get them.
This book has almost 40 recipes not including the accompaniements, sauces and garnishes. Errors aside (yes I know these are a HUGE deal for a cookbook), the photography is beautiful -- each recipe has a color picture. The sidebars with each recipe are walk down memory lane. Even with the errors, I will treasure this book. It is a must for any New Orleans transplant or resident with a sweet tooth! Even those who enjoy a good dessert will appreciate this book.New Orleans Classic Desserts: Recipes from Favorite Restaurants Overview

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New Orleans Cuisine: Fourteen Signature Dishes and Their Histories Review

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New Orleans Cuisine: Fourteen Signature Dishes and Their Histories ReviewThis is one of those academic books but I liked it for a number of reasons. First, reading it reminded me of a story told by a friend in a nearby northern gulf coast Creole city that preceded New Orleans by a few years. She and her husband whose offices were downtown in the heart of the city, liked to take breakfast at a historic hotel, a fixture of the cities traditions. A famous New York journalist was in town covering an event had been seated at an adjacent table for several days and they noticed his annoyance when the waitress would serve him a dish of grits each day with his order. On the third morning he was a bit crankier than usual and when she set down the dish of grits he exclaimed not to kindly why did she keep bringing him grits when he tells her not to! The waitress calmly finished pouring fresh coffee and setting out fresh rolls before replying, "Honey, it's just a law, you don't have to eat them, but I'm going to serve them because that's how we do it here".
All in all, without total immersion, the "Big Easy" will always remain undefined to the casual visitor. "New Orleans Cuisine," on the other hand, can provide entertaining and significant clues for those who would like to gain insights to the evolution of its food culture and how that fits into the "big gestalt."New Orleans Cuisine: Fourteen Signature Dishes and Their Histories Overview

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Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans Review

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Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans ReviewMarcel Bienvenu writes the "Cooking Creole" column in the "Times Picayune", and and Judy Walker is the food editor for that publication. They've written other books together, but in a sense this one was written by their readers as they sought to recover from Katrina.
On Oct. 7, 2005, Walker invited her readers to take part in a program they called "Rebuilding New Orleans, Recipe by Recipe." Essentially, the idea was to pair readers who needed a particular recipe with folks who still had theirs. Walker writes that the response was over-whelming. "It became a sort of community project; everybody wanted to help.... It was amazing, so many of the requests were for the same recipe, sometimes the same recipe on the same day."
The book contains 250 of the best recipes, each with a short essay that puts the recipe into a human perspective. Only two of the thousands of requested recipes have not been found; a gumbo recipe from a New Orleans Saints football player and a pasta salad recipe.
Some of the recipes are famous, Jamie Shannon's recipe for Tasso Shrimp with Five-Pepper Jelly; Leslie's mirliton gumbo; and the Roosevelt Hotel's shrimp remoulade, for example.
Others are clearly from home cooks, some handed down from generation to generation; these ten were taken from a file of newspaper clippings: Fair Grounds corned beef; Crabmeat Remick; Johnny Becnel's Daddy's okra gumbo; turkey bone gumbo; Jolene Black's cream biscuits; salt and pepper shrimp; Rosie's sweet potato pies; Brownies to die for; Ursuline Academy anise cookies; and rosemary cookies.
Walker describes the importance of this collection in the following words:
"Here in south Louisiana, we still have an intact food culture, thanks to every one of you who's ever made a roux. Restaurants and home cooks keep the cultural and literal flame burning under the emblematic red beans and rice on Mondays. People make their mama's oyster dressing at Thanksgiving. That's reason No. 1: We have something unique, worth saving.
"And, the region is blessed with many only-in-Louisiana ingredients -- crawfish, hot sausage, cane syrup, andouille, Creole mustard -- this list could go on and on until lunchtime. But there are not a lot of recipes in "Joy of Cooking" for crawfish or cane syrup. So that's another reason: Even when you do find a recipe for stuffed peppers, they're not stuffed with seafood as they are here. So these unique recipes, the lost ones, are specific to south Louisiana."
This is a wonderful book for people like me who have gone to New Orleans just to spend a long week-end enjoying restaurant foods on offer. The recipes and stories capture a wonderful city, its cuisine and its citizens.
Robert C. Ross 2008Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans Overview

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