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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